There are a few ingredients I buy every single time I’m at the grocery store. My staples might not be your staples, but I find that yogurt is extremely universal. Whatever type of cook you are, you’ll find a way to put yogurt to use!
Before I launch into all of the ways I love using yogurt to its full potential, I should say that by yogurt, I mean unflavored Greek yogurt. It’s not sweetened, and it’s not non-fat. I usually buy 2-5% unsweetened Greek yogurt and use it throughout the week in granola bowls for breakfast and much, much more. Here’s how!
1. Use Yogurt as a Marinade
Yogurt makes for a great marinade due to its acidic content. It gently seasons meat and adds a really lovely flavor. You’ll recognize this technique if you’ve ever made tandoori chicken. Simply add seasonings like garlic and ginger, lemon juice, and salt to the yogurt, then cover the meat in the marinade. This marinade is so effective that even an hour can really transform the way your meat cooks and tastes after a soak. You’ll never go back once you taste how tender chicken gets in a yogurt marinade.
2. Turn Yogurt Into Quick Sauces
If I make grain bowls or roasted veggies that seem dry or boring, I’ll often whip up a quick sauce using yogurt as the base to add a little bit of interest. Thin the yogurt with a bit of water, lemon juice, sesame oil, or soy sauce, then add seasoning to taste. I also like to cut any fresh herbs I have on hand into the sauce for an added freshness.
3. Use Yogurt to Add Creaminess to Soups
Instead of using heavy cream to thicken soups like tomato bisque and butternut squash soup, I like to use Greek yogurt. The thick texture and tangy flavor of the yogurt compliments these sweet vegetables in a way that heavy cream just doesn’t cut it for me. When I take this route, I always make sure to stir together the yogurt I’m using with a small amount of the soup before I add all of the yogurt to the pot. That way, the yogurt doesn’t curdle when it’s added.
4. Season Grains With Yogurt
I’ve been living on pots of farro, barley, and other grains this winter. My go-to finishing trick to make them feel extra exciting? Stirring a few tablespoons of Greek yogurt to the grains while they’re still warm. It adds a creamy, tangy finish that goes with just about anything the grains are being served alongside.
5. Bake With Yogurt
I’ve been baking up a storm this winter, and every time I put on my apron, I’ve been reaching for my tub of yogurt. It won’t work for every recipe, of course, but I’ve been substituting the sour cream in recipes for Greek yogurt and I’ve been really pleased with the results. Make sure you’re using full-fat yogurt if you decide to try making some baking swaps, though. Sour cream is much higher in fat than most yogurts, and you don’t want to compromise the integrity of your baked goods!
6. Use Yogurt as a Finishing Element
Of course, the easiest way to use yogurt in your cooking, whether savory or sweet, is as a finisher. Olive oil cake topped with a dollop of yogurt and a drizzle of some macerated fresh fruit is just as lovely as a rich spoonful that’s dropped on top of steaming roasted vegetables to add a creamy finish. Use it as a foil to spicy foods and sit back and watch yogurt become your favorite condiment!
You'll learn how to work with yogurt in all of these upcoming classes at The Chopping Block:
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Hands On Culinary Adventure: Trip to Greece featuring Lamb Gyros Meatballs with Cucumber-Yogurt Sauce and Pita
- Lunch & Learn Demonstration featuring Falafel-Bulgur Burgers with Tzatziki Sauce
- Hands On Crave-Worthy Vegetables featuring Sweet and Spicy Harissa Roasted Carrots with Greek Yogurt Sauce
- Hands On Mediterranean Mezze featuring Grilled Chicken Shawarma Kebabs with Cucumber Tzatziki Sauce
- Hands On The Mighty Mushroom featuring Oyster Mushroom Shawarma with Pita, Tomatoes, Herb Roasted Potatoes and Tzatziki Sauce
