Yoghurt Recipes Thread

Vaila

i have two large tubs of natural yoghurt and am looking for some baking inspiration!i have most ingredients apart from yeast

any ideas

thanks x

Butterfly_Brain

This yoghurt cake recipe is very moist and will keep for a week.


11oz caster sugar
2oz butter
3 eggs
8oz Greek yoghurt
rind of 1 lemon
6oz self raising flour
Topping
4oz icing sugar
1 ½ tbsp lemon juice
Pre-heat the oven to 180C/350F/Gas 4. Grease a 20cm deep round cake tin.
Mix the sugar, butter and egg yolks in a bowl. Add the yoghurt and lemon rind and stir until smooth. Gently fold in the flour. Whisk the egg whites to a soft peak and carefully fold into the mixture. Turn into the tin.
Bake for 1-1 ¼ hours or until well risen and firm. Allow to cool for a few minutes and then turn out.
Mix the icing sugar and lemon juice together and pour over the cooled cake. Smooth and leave to set.

Variation use orange or lime instead of the lemon

Butterfly_Brain

There is a thread on yoghurt cake too. You really must try the chocolate yoghurt cake its scrummy

https://forums.moneysavingexpert.com/discussion/249332

otterspasm

Try curry queen's nan bread recipe on here which uses yogurt. I tried it earlier this week and they were fab. I added loads of chopped garlic to ours to make garlic nan.

MrsBartolozzi

I use yoghurt to make scones. They are really light and fluffy, but don't keep very well unless you freeze them.
I use the pot as a measure, but if you have the very big pots you might like to use a smaller measuring cup or small mug/big spoon instead.

I use 1 pot yogurt
2 pots of sr flour (or plain + baking powder)
1 egg,
3-4 tablesp of sugar (this depends on the sourness of yogurt)
gently mix the ingredients (you don't want to work it too much, but you might need a little bit more flour) and turn out on a floured board. I don't roll out so much, just pat it flat to about 2 cm high. Cut into rounds and cook in a moderate oven for about 8-10 mins.
These have virtually no fat and taste great warm with butter and jam! Eat today or tomorrow, or freeze for later.

I usually use a biggish pot of Activia, but these can be great made with Muller light vanilla/vanilla and chocolate, use less sugar for these yogs.

Penelope_Penguin

Lots more ideas in this thread I'll merge this later.

Doingmybest2bgoodhurrah

My OH sometimes make me a veggie moussaka with aubergines, green lentils, chick peas, mushrooms, tomatoes, onions etc. For the topping he mixes 300ml of natural yoghurt with 50g of grated cheddar & 3 beaten eggs, adds seasoning, then bakes. I should think this could be used to top a meat based moussaka, or even a lasagne instead of the usual bechamel sauce x

Dazi

These are like scotch pancakes, called Tracey's pancakes because it was Tracey who gave me the recipe

Tracey’s Pancakes

150g self raising flour
2 tablespoons castor sugar
1 large egg - beaten
175ml milk
3 tablespoons thick plain yoghurt
plus butter for frying

Mix flour and sugar in a bowl, mix together egg and milk and add to flour and sugar mixture - add the yoghurt and mix with wooden spoon until you get a smooth batter.


Heat frying pan with oil, only need a little bit, put a couple of spoonfuls of the mixture in the pan, wait till you can see it set underneath, flip over.


Lovely with all those bad things like cream and fruit, maple syrup etc.:D


They also freeze well, just reheat in the oven

adelight

improvised soy milk? find a soy milk recipe, replace butter milk with 50:50 yog and normal milk.

Jolaaled

HELP
am making yougurt and need to get the milk to 46 degrees C.
Can I gauge this temperature with any accuracy with my finger??..I have no cooking thermometer.

I think I read somewhere, once, that 'hand hot' means 40 degrees C.

Is this correct..cos, if so, then i can go a bit hotter still!

thanks ALL