Recipe ideas for Greek yogurt~

[mama in the forest]

I just bought some Greek yogurt...not really knowing what it was going to be like, and BOY do I need something to go with it!

I'd love some vegetarian recipe ideas...

[Therese's Mommy]

I just use it wherever I would normally use sour cream. It is great if you don't heat it because then the good bacteria will still be alive. This past week we ate it on top of homemade pierogis and this sauerkraut dish that I make with mushrooms, onions, garlic, and sauerkraut. It would be great on baked potatoes.

And to save yourself some money you can just make your own. It is just yogurt cheese. I make my own yogurt and then put it in a coffee filter lined strainer and let it drain into a bowl. The whey comes out and you are left with yogurt cheese (greek yogurt). The whey is great in a number of things, I love using it to make oatmeal

Beth

[lil_earthmomma]

Mmmm greek yogurt. I don't like it plain either!

I love making frozen yogurt with it. All I do is throw frozen fruit, greek yogurt and some maple syrup and vanilla into the blender. Blend until smooth and put in ice cream maker. If you don't have an ice cream maker, pour the mixture into a shallow dish and put in the freezer. Stir every 20-30 min until desired consistency is reached.

I love adding it to smoothies.

It's great as a base for salad dressings and dips. Tonight I'll be using it to make green goddess dressing, with fresh chives, green onion, garlic, a little dill, fresh tarragon, flat leaf italian parsley, a dribble of balsamic vinegar and half a lemon's juice. Salt and pepper to taste.

It works really well in any recipe that you want creaminess. Casseroles and baked dishes that call for cream of crap can have greek yogurt and a bit of cream cheese and seasonings instead.

I love making scalloped potato/au gratin type potatoes with greek yogurt, purple onion, fresh garlic, garlic powder, onion powder, paprika,pepper, salt. Slice potatoes thinly. Pour some of the yogurt mixture on bottom of baking dish, spread 1/2 the potatoes on top, pour more yogurt mixture on top of potatoes, pour rest of yogurt mixture and top with grated cheddar. Bake.
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[mama in the forest]

OH, wow, these are SO great!! :

I can't believe I didn't think to use it instead of sour cream! Amazing!

I am definitely trying all these suggestions...the scalloped potatoes, salad dressing, etc.

Beth, I'd like your sauerkraut recipe. It sounds low carb which I would love.

I just tried it on some warmed up hummus with crackers & it was SO good!

I'm just laughing over my first spoonful I tasted when I bought the yogurt...not understanding quite what it was...what a surprise.

[Learning_Mum]

I quite like the taste of it plain

The greeks have it with a little bit of honey (honey is vegetarian right?) and some nuts.

I will also mash a banana and mix it all together with a little honey (sooooo good! Almost like a pudding!)

Have it with stewed fruit.

DS likes it with a little honey and then dips fresh fruit in it.

Can you tell we have a sweet tooth here?!

[dimibella]

What brand did you get? They are definitely not all created equal. We love it around here!! I'm like the pp, I usually eat if for breakfast/snack with honey, granola, fruit, chocolate chips . I also use it in the place of sour cream and as a base for smoothies and sauces too.

[carnelian]

I like it savory. I add diced cucumber, chopped fresh mint, squeeze of lemon and fresh black pepper. After this is mixed add a generous drizzle of olive oil.

[Therese's Mommy]

Originally Posted by mama in the forest

Beth, I'd like your sauerkraut recipe. It sounds low carb which I would love.

It is not much of a recipe I just heat olive oil in a pan and saute onions, I use alot because I like them. When they are basically cooked I throw in a ton of minced or pressed garlic and saute it until the garlic is fragrant (a couple of minutes). I remove this from the pan turn the heat to med high/high and saute the mushrooms. I don't add any more oil at this step and I turn the heat up because I like my mushrooms to brown a little before they start to give up their juice. This is a matter of preference. And they don't always cooperate. Once the mushrooms are soft and tasty I add back in the onions and garlic and add my drained and rinsed kraut, heat through and season with salt (I don't usually need to add any) and pepper to taste. If you use alot of mushrooms and there is a lot of juice it is nice to add a little flour or some other thickener before adding the kraut. This makes it creamy which is really nice. I think this tastes best with alot of mushrooms, say about 24oz of shrooms to 2lbs of kraut. :

Beth

[staceychev]

Tzatziki!

Mix with diced, seeded cucumbers, minced herb (either mint or dill), salt, garlic (one of the few places I actually laze out and use garlic powder) and lemon juice. We serve it with salmon, but it makes a great dip with pita or grilled vegetables, since you're a vegetarian.

[mama in the forest]

Oh wow, these are fabulous!! Thank you! I'm printing this off to try everything.

I like it savory. I add diced cucumber, chopped fresh mint, squeeze of lemon and fresh black pepper. After this is mixed add a generous drizzle of olive oil.

I am going to try this one today because I have the ingredients right now.

Beth, thanks for your non-recipe! I'm definitely trying this.

What brand did you get?

I tried two brands - Fage, I believe it's called, and Chobani. I also saw that you can get it full fat or fat free.

Do any of you prefer full fat or fat free...one over the other?