What can I make with a lot of plain yogart?

Question

I have a lot of plain organic yogart that I need to use up before it goes bad. I am looking for some kind of recipe that would use at least a litre of yogart. Thanks for any suggestions:-)

Answer 1

It will make a great marinade for chicken. wait a minute and i'll get a recipe.
CHICKEN WITH CURRIED YOGURT SAUCE
1 - 4 lb fryer cut into eight pieces and seasoned w/ salt and pepper
3 cups plain yogurt
1/4 cup Major Grey's mango chutney
1 tablespoon fresh lime juice, or to taste
1/2 cup mayonnaise
2 tablespoons curry powder, or more to taste
1/2 cup minced red onion

In a blender or food processor combine everything except the onion and process until the mixture is smooth. Reserve 1 1/2 cups of sauce to be served at room temp w/ chicken. Transfer remainder to a large bowl and add the onion. Add chicken pieces, coat well, cover and refrigerate for 2-3 hours or overnight for best flavor.
Preheat oven to 350 degrees
Place chicken in a single layer in a 9x12 baking dish.
Bake for 45 min to 1 hr.
serve w/ reserved sauce

Answer 2

Here is the recipe for a really yummy coffee cake using 2 cups of plain yoghurt (1/2 litre).

Cinnamon-Raisin Coffeecake

1 1/3 cups white sugar
1 cup vegetable oil
4 eggs
2 cups plain yoghurt
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup of raisins
2/3 cup brown sugar
1 tablespoon cinnamon

Beat eggs a bit with spoon, add oil and vanilla and blend. Add white sugar and blend. Next add the yoghurt and the raisins. Blend flour, baking soda and salt and mix into wet mixture. Pour into a greased 9x13 inch cake pan (rectangular). Mix the brown sugar and cinnamon together and sprinkle over the prepared batter in pan. Using a knife or spoon swirl the cinnamon mixture through the cake. Bake at 350 for about 40 min or until toothpick inserted in center comes out clean.

Answer 3

This sauce will go great on lamb or chicken.

MARK’S CUCUMBER-YOGURT SAUCE

1 pint plain yogurt
1 large cucumber, peeled, seeded and finely chopped
Juice of half a lemon, (more or less to taste)
Small to medium batch of mint leaves, chopped
(Or try cilantro or a cilantro/mint combination)
Half teaspoon cumin
Half teaspoon coriander
Salt and pepper to taste

For a thicker sauce, place the yogurt in a colander on top of another pan and allow it to drain in the fridge for an hour or two. Similarly, after chopping the cucumber, press the excess water out in a fine mesh sieve. Mix all of the ingredients and serve as suggested above. Other optional flavor enhancers include finely chopped onion or garlic.

Chef Mark

Answer 4

You can make delicious sauces for meat/chicken/french fries:

Tzatziki Sauce:

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups


Cucumber Raita Sauce:

1 (16-ounce) carton plain fat-free yogurt
1 cup chopped seeded peeled cucumber
1 cup chopped seeded tomato
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/2 teaspoon salt

Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving.

Yield: 2 3/4 cups (serving size: 1/4 cup)

Answer 5

SMOOTHIES, baby!

Add fruit, a little juice or milk, maybe some protein powder and a little crushed ice. Put this and some plain yogurt into a blender and experiment until you find the right flavor and consistency.

I like strawberries and bananas, and maybe some canteloupe or pineapple. Mango, papaya, and honeydew are nice too.

Good luck!

Answer 6

Here's one think that I know about. Using a funnel and a coffee filter, place some of the plain yogurt into the coffee filter and allow the liquid to drain out. When most of the liquid drains out what remains is a good substitute for sour cream.

Answer 7

Blend up a bunch of strawberries (or fruit of choice), & add to the yogurt -- maybe you could make:

Strawberry Yogurt Poundcake
Makes approximately 1 loaf cake or 8 servings

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup sugar
4 eggs
1 carton (6 oz.) strawberry yogurt
1/4 teaspoon almond extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.

Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325°F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.
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Strawberry Yogurt Pops
Serves: 6

Try other flavored yogurts, fruit, and preserves--blueberry, raspberry, peach, etc.--for fruity, cool treats.)

2 cups strawberry or plain yogurt
2 cups fresh or frozen strawberries, thawed
2 tablespoons strawberry preserves

In a blender container, combine yogurt, strawberries, and preserves. Cover and blend on high about 1 minute or until strawberries are pureed. Pour into six 4-ounce paper or plastic cups or popsicle molds. Freeze for 30 minutes or until partially firm. Stand a popsicle stick in the center of each cup. Return to freezer until completely frozen. Peel paper cups from pops or run warm water over plastic cups to remove pops from molds before serving.

Answer 8

You can go on-line and look up recipe for "ShreeKhand" or "srikhand" it's an Indian sweet made out of yogurt and sugar and once you make it it stays good for a month or two...if you need the recipe i can send it to you or just look it up online or you can make "Lassi" which is an Indian refreshing drink it's good too.. hope this helps!!

Answer 9

You can make Tzatziki, its a yummy combo of great tangy flavors used as a dip/appetizer in Greek Cuisine. You can use it to dip veggies in or spread on pita etc etc. There are many recipes out there try the Foodnetwork.com

Enjoy

Answer 10

Smoothies are good. Plain yogurt, berries, fruit, sweetner such as honey, crushed ice. Look on the web for receipes for smoothies. YUM YUM!! Also, you can make a dip for fruit with yogurt honey and lime zest.