Cooking Yogurt Blends: A Beginner's Guide To Deliciousness

Yogurt is a versatile ingredient that can be used in a wide range of sweet and savoury dishes. From frozen treats like ice cream and smoothies to creamy dips and salad dressings, yogurt adds a unique tang and creaminess to any dish. Making yogurt blends is a simple process that can be done in a blender or food processor, and the end result is a delicious and healthy treat.

How to make frozen yoghurt

Frozen yogurt is a delicious and healthy treat that can be made in a matter of minutes. Here is a simple recipe for how to make it at home:

Ingredients:

• Frozen fruit (e.g. berries, mango, banana, cherries, or pineapple)
• Greek yogurt (dairy or non-dairy)
• Honey or maple syrup (optional)
• Lemon (optional)

Instructions:

• Add your desired amount of frozen fruit and Greek yogurt to a blender. For a creamier texture, use thicker Greek-style yogurt. If using plain yogurt, you may want to add a sweetener such as honey or maple syrup, depending on the sweetness of your fruit.
• Blend the ingredients, starting slowly and then gradually increasing the speed. If using a blender without a stick, you may need to add a tablespoon or two of milk or orange juice to help the ingredients move.
• Keep blending until the mixture is smooth and uniform in texture. For the best results, use a high-powered blender.
• Serve immediately as soft-serve, or store it in a freezer-safe container for later. If freezing, let it sit at room temperature for about 10-20 minutes before serving to allow it to soften.

You can also get creative and experiment with different fruit combinations, or even add a tiny bit of lemon and vanilla for extra flavour. Enjoy your delicious and healthy frozen yogurt!

Yoghurt as a marinade

Yoghurt is an excellent ingredient to use as a marinade. It is a gentle and effective way to tenderise meat, especially chicken. While acidic chicken marinades can toughen the meat and make it rubbery, yoghurt slowly breaks down the proteins in the meat, resulting in a tender texture. The lactic acid in yoghurt gently breaks down the proteins in chicken, making it juicy, tender, and extra-flavorful.

Yoghurt marinades are highly effective when left on proteins for an extended period, ideally around 12 hours, but they also work well for shorter periods of time. The longer you marinate the chicken, the more flavourful and tender it will become. However, if the marinade contains vinegar, be careful not to exceed eight hours, as the vinegar can toughen the meat if left too long.

When cooking with a yoghurt marinade, grilling is a great option as the combination of caramelised yoghurt and smoke is incredibly alluring. However, a high-heat oven roast or pan sear will also work well.

When choosing a yoghurt to use as a marinade, plain, unstrained yoghurt is best. Avoid any yoghurt with flavourings or vanilla. Greek yoghurt can be used, but since it contains less moisture, you will need to loosen it with a little lemon juice or vinegar to properly coat the meat.

To prepare the meat for marinating, you want a thin, even layer of yoghurt on the surface of the meat. This is where all the flavour is, and if there is too much yoghurt, it will stick to the grill and burn.

Greek Yoghurt Marinade

• 1/2 cup plain Greek yoghurt
• 1 1/2 teaspoons olive oil
• 2 teaspoons red wine vinegar
• 5 cloves garlic, finely chopped
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ground turmeric
• 1 1/4 teaspoon salt, plus more for sprinkling
• 1/8 teaspoon red pepper flakes (optional)

Whisk all the ingredients together in a large bowl. Add the meat of your choice and stir to coat. Cover the bowl with plastic wrap or transfer the mixture to a large resealable plastic bag. Marinate in the refrigerator for at least one hour or up to eight hours.

Yoghurt dips

Yoghurt is a versatile ingredient that can be used in both sweet and savoury dishes. It can be used as a substitute for sour cream and mayonnaise in dips, adding creaminess without the extra fat or calories. Here are some ideas for yoghurt-based dips:

Greek Yogurt Ranch Dip

This dip is a healthier version of the classic ranch dressing. It is made with Greek yoghurt, garlic powder, onion powder, dried dill, salt, Worcestershire sauce, and cayenne pepper. It is perfect for dipping vegetables, chips, or spreading on sandwiches.

Smoked Paprika Greek Yogurt Dip

This dip can be made in just 5 minutes and is a great option if you are short on time. It has a smoky, savoury flavour and can be served with chips or vegetables.

Tzatziki

Tzatziki is an ultra-creamy dip with tangy herbal flavours. It is typically made with Greek yoghurt, cucumber, garlic, olive oil, and herbs such as dill or mint. It is perfect as a dip for pita bread or vegetables, or as a sauce for grilled meats.

Avocado Dip

This dip can be made in just 2 minutes and is a great option if you are in a hurry. It is made by mixing Greek yoghurt with avocados, lime juice, garlic powder, and salt. It can be served with tortilla chips, tacos, or sandwiches.

Pesto Yogurt Dip

This dip is a simple combination of Greek yoghurt and pesto. It has a fresh basil flavour and can be served with grilled vegetables or used as a sandwich spread.

Spinach Yogurt Dip

This dip is a healthy option that can be made in just 10 minutes. It includes spinach, Greek yoghurt, and dried mint, creating a complex and tasty flavour. It can be served as an appetizer with pita bread or vegetables.

Honey Mustard Yogurt Dip

This dip uses Greek yoghurt as a base, with honey and Dijon mustard added to create a sweet and tangy flavour. It can be used as a dressing or dipping sauce for vegetables or pita bread.

Yoghurt flatbreads

Ingredients:

• 2 1/2 cups all-purpose flour, plus more for surface
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 cup plain whole milk yoghurt
• Olive oil or butter for cooking

Method:

• In a large bowl, whisk together the flour, salt and baking powder. Add the yoghurt and mix together with a wooden spoon until all the ingredients are well combined.
• Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.
• Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
• Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface.
• Heat a cast iron skillet on medium-high heat. Add olive oil or butter and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
• Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.

Storage:

Store any leftovers in an airtight container for up to 5 days in the fridge.

Freezing Instructions:

You can freeze the dough after wrapping it in the plastic wrap. Just place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 20 minutes before rolling into flatbread sizes.

Yoghurt cakes

Basic Recipe

To make a basic yoghurt cake, you will need:

• Yoghurt (Greek or plain)
• Eggs
• Vegetable oil or olive oil
• Flour (all-purpose or cake flour)
• Sugar or sweetener
• Baking powder
• A pinch of salt

You can also add a few extra ingredients to enhance the flavour, such as lemon juice and zest, vanilla extract, or almond extract.

Method

First, preheat your oven to around 350°F/180°C. Grease a cake pan with butter or cooking spray, or line it with parchment paper.

In a medium bowl, lightly beat the eggs using a hand mixer on medium speed. Then, add the oil, sugar, and yoghurt, and beat until smooth. Finally, add the flour and baking powder, and beat until well combined.

Pour the batter into your prepared cake pan and bake for around 35-45 minutes, or until a toothpick inserted into the centre comes out clean.

Let the cake cool before serving. You can dust with powdered sugar, or serve with fresh fruit, whipped cream, or a fruit compote.

Variations

This basic yoghurt cake recipe can be adapted in many ways to create different flavours and textures. Here are some suggestions:

• Use different types of yoghurt, such as vanilla, lemon, or strawberry, to change the flavour.
• Add chocolate chips, spices, or orange zest to the batter.
• Swap up to half of the all-purpose flour for whole wheat flour or almond flour for a denser, nuttier cake.
• Use a larger or smaller cake pan, or a Bundt cake pan, and adjust the baking time accordingly.
• Make a glaze or frosting to add extra sweetness and flavour.

Frequently asked questions