What to do with low fat yogurt

Caterina

My DD, who works in food distribution, brought me 5 containers of really good quality organic low fat yogurt, expiry date today. Although I am not bothered about expiry date, I don't really like low fat yogurt, finding it a bit liquid and acidic.

It is also a bit too thin to drain it and make cream cheese.

I normally make my own full fat and will use some of it as a starter for my regular batch, but I still have 4 unused containers, totalling 2 litres! How can I make it more palatable, short of adding sugar to it, which I don't want to do as trying to eat less sugar.

Thank you in advance for suggestions.

Blue_Doggy

Do you make your own bread? If so, you can use it in your bread - it makes a good alternative to soured milk for soda bread. Or use it when you make scones.

You could add it to sauces (replace some of the milk), or as a topping for soups, where you might use cream or creme fraiche.

If you're using it for cooking, you can freeze it so that you don't have to use it all at once.

grunnie

If it is natural flavour and not strawberry or something like that I add a good dollop when making a quiche.

Nargleblast

Take a sugar-free jelly, make it up with half the stated amount of hot water, then when dissolved add a little cold water to cool it slightly, then beat in natural yoghurt and pour into serving dishes. Put in fridge to set. Result - a low sugar jelly cream style dessert.

Anne_Marie_2

Use in place of a bechamel sauce for lasagne or other pasta or baked dishes. Just beat up the yoghourt with an egg or two, add salt and pepper and any other spices that you would normally use.

Use in place of milk when making savoury items, such as in making quiche, scrambled eggs, although I would suggest adding some grated cheese, or a dash of cream.

VfM4meplse

I'd forget any notions about respecting the expiry date: it is expired milk, after all

In your position I'd be thinking yummy, that's dinner sorted for the next week - would just blitz with the berries and chopped bananas in my freezer to make smoothies. But then I do have weird eating habits.

I wouldn't discount draining it if you have a dish in mind, it will just take a bit longer and leave more water. Granted, 2L is still a lot even when drained, but you could use some of it to make a nice raita with potato, cucumber, spring onions and mint if you didn't want to sweeten it.

Caterina

Thank you all, lots of great ideas!

VJsmum

I might consider straining it to make a Greek style yogurt.

Failing that I'd bin it and have some I liked......

sweetilemon

You could use it with tandoori powder for marinading chicken and freezing? Yogurt, mint and cucumber is nice with pompadoms or with ketchup, chilli powder and mint sauce it makes a nice Pakora sauce. I also use it for curries. Love yogurt and honey.

Caterina

Another use I found is to let my kefir grains rest and rebalance in a cup of yogurt. DH is happy to have some on his cereals. I think I can bear it in a smoothie, got some bananas that need using up so it might be my breakfast tomorrow.

Thank you all, I think I will make good use of it after all.