Greek yogurt, frozen yogurt, yogurt in smoothies—everyone’s crazy about yogurt these days. As Cheryl Sternman Rule says in her new book Yogurt Culture, “No longer is yogurt a fuddy-duddy, hippie-dippy half-solid relegated to 1970s commune culture.” Yes, yogurt is in the midst of a makeover, and it’s high time it moved beyond the granola bowl.
Yogurt can be simply defined as fermented milk; the cooking process combines warmed milk with bacteria to create that distinct sour taste and funky flavor. Thanks to this flavor, and its creamy texture, yogurt works well in a lot of cooking applications and can be used most times buttermilk, sour cream, or crème fraîche is called for. From creamy dips to lusciously moist cakes to succulent fried chicken, there are tons of ways to incorporate yogurt into your cooking.
But first some general yogurt tips:
- Full fat yogurt is best, for both cooking and eating, because more fat means more flavor.
- We opt for unsweetened, unflavored options, because, heck, why let someone else season your food when you can do it yourself?
- Low-fat and no-fat yogurts will work for cold applications, like spiced yogurt dip or coleslaw, but for baking, you want all the flavor and richness from the regular version.
- Strained and Greek-style yogurt is okay to use as well, but a) thin it out with a little water or milk to get that traditional yogurt consistency and b) heat it low and slow, so the yogurt doesn't curdle and separate.
Now go pick up a tub and get cooking.
Whisk It Into Dips & Dressing
Are you a big chips-and-dip fan? Instead of sour cream or crème fraîche, sub yogurt into your favorite recipe for a tangy, creamy bite. Add a ton of herbs for something like green goddess; mix in garlic, cucumber, and dill for a Greek tzatziki; or whisk in minced jalapeño and cilantro for a spicy yet cooling sauce. (If you're feeling super motivated, you can even make your own chips.) Bonus: you can easily turn that yogurt dip into a creamy salad dressing by thinning it out with a little water/vinegar/oil to create a creamy dressing.
Add It To Soup
For an instantly luxe soup, stir in a little yogurt. This works particularly well for cold soups, like gazpacho. In her new book Yogurt, Janet Fletcher combines the much-loved flavors of guacamole into a chilled soup, using a combination of buttermilk and yogurt for body and refreshing flavor. You can also kick up the heat—while still keeping the soup cold—by upping the spice, like in this curried tomato soup.
For hot soups, you'll need to temper the yogurt to avoid curdling. Add a small amount of warm-but-not-boiling soup to a bowl, whisk in the yogurt, then add the mixture back into the soup. Try the technique out with this springy chickpea soup, which uses both yogurt and egg yolks to help thicken the vegetable broth base.
Let It Marinate
Thanks to its calcium content, yogurt is a great ingredient for marinades, because it helps break down the enzymes in meat, adding flavor and moisture while tenderizing. Instead of buttermilk (or when you don't have any buttermilk), use yogurt for fried chicken or lamb.
