Fat Free Greek Style Yogurt

jackieblack

I have a 500g tub of Fat Free Greek Style yogurt needs using by Sunday. I usually mix it with fruit (tinned, fresh or frozen) for a quick dessert but not feeling the cold dessert thing this week.

Any ideas of how I could use it? I hate wasting food
Could I make a frozen yogurt? Not sure how I'd stop it just freezing into a rock solid block though...

caronc

It works just fine as a marinade for meat/fish/veg with spices and/or herbs. Also nice mixed with eggs & cheese as topping for pasta bakes or moussaka.
Personally I tend to ignore the use by on yoghurt as long as it is covered it keeps for ages (as in several weeks) past the date.

maddiemay

I agree with caronc, I have never had a problem well after the date specified, keep tightly sealed and should be fine. I seem to remember seeing nice looking cake recipes on line which might be worth exploring.

buildersdaughter

Yes, I also keep yoghourt for ages and use the sniff test - but in case you don't want to (or hve a reason for being extra careful) then I would think about using it as a topping on something hot - crumble or similar. We always have bottled fruit by us (tinned is fine) and I heat it up and dollop the yoghourt on it.
It also makes a great dip with chips or wedgies / topping for jacket potatoes

PipneyJane

I fourth the idea of ignoring the "best before" date. Plain yoghurt may get a bit more sour tasting, the longer you store it but it keeps for weeks. If it isn't growing fur or smelling funny, then it's good to eat.


I'd use it in a curry. There's a white fish curry on my blog that'd work well. Here:


1.5 cups basmati rice
500g skinless, white fish fillets, cubed
1 teaspoon olive oil
1 onion, chopped
1 clove garlic, crushed
200g mushrooms, sliced
3 bell peppers, sliced (preferably green)
250ml low-fat plain yogurt
1/2 inch of fresh ginger, grated
1/2 teaspoon ground chili
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon corn flour

Method

1) Prepare all your vegetables.
2) In a small saucepan combine the rice with 3 cups of boiling water. Bring back to the boil and boil for 2 minutes. Switch off, cover and leave to steep for 15 minutes, by which time the liquid will be absorbed.
3) Meanwhile, combine the chili, cumin, coriander, cinnamon, turmeric and corn flour in a dish with a small amount of water and mix to a paste.
4) Coat a frying pan with the oil and heat. Fry the onion, garlic and ginger until softened. Add the mushrooms and fry until they make water and the water evaporates. Add the peppers and fry until softened.
5) Stir in the fish. Stir-fry until the fish turns white.
6) Add the spice paste to the pan and fry until the aroma rises. Pour over the yogurt and stir in well. Bring to the boil and simmer, stirring occasionally until the rice is cooked.

SIRENS

If you have yeast and plain flour you can make naan bread to with PipneyJane's curry.

1 teaspoon sugar
1/2 cup warm water
1/4 oz active dry yeast
2 1/4 cups plain flour
1/2 cup plain/ Greek yoghurt
1 tablespoon oil
Some oil, for greasing the pan
3 tablespoons melted salted butter

Add the yeast, sugar and water in a bowl, after about 10 min the yeast will become foamy, add the flour and yoghurt need until smooth. Cover rest for about an hour. Divide into 8 and roll out cook in a lightly oiled pan until it puffs up, flip.
Once cooked brush both sides with melted butter. Keep under foil whilst you cook the others. I sprinkle mine with Nigella seeds but you can fresh coriander or leave them plain. I'm making some this Sunday with my left over yoghurt!

jackieblack

Thanks for the suggestions

Firstly, I'm quite happy to ignore 'best before' dates (our family motto used to be 'it's best before, not poisonous after!') but more cautious about 'use by' dates (which this is), because I know these relate to food safety, not just peak quality.

I can't eat spicy food or curries, which would be the obvious use

I live on my own now so, cooking for one, it takes longer to use things up.
I've got a great recipe for an eggless chocolate cake that uses natural yogurt, but I'm trying to lose weight before my daughter's wedding in 6 weeks and being snowed in with a whole chocolate cake isn't going to help (also have realised that I haven't got any beetroot)

I've found a couple of froyo recipes online, which will keep for up to a month (hopefully the weather will have warmed up a bit by then!) so will probably end up trying one of those as I can use them when I have visitors. Both recipes require an ingredient I don't have just at the moment, but I'm hoping to be able to get out to the shop in the next couple of days.
I'll keep looking

jackrabbit123

I use Greek yog to make hummus , one tin of chick peas,one clove garlic ( or more to taste) lemon juice to taste spoonful of yog and whizz in mixer until creamy, hope you like it I serve it with homemade pittas yum!!

Eenymeeny

Have you thought of decanting it into single portion containers and freezing it? I make my own yogurt and often do this with the bio yogurt that I use as a starter. It's fine after defrosting and a quick stir, although maybe a bit more liquid. It will firm up again if you leave it in the fridge for a couple of hours.

jackieblack

Eenymeeny wrote: »

Have you thought of decanting it into single portion containers and freezing it? I make my own yogurt and often do this with the bio yogurt that I use as a starter. It's fine after defrosting and a quick stir, although maybe a bit more liquid. It will firm up again if you leave it in the fridge for a couple of hours.

Thanks, I think this might be the simplest option.
I wasn't sure what it'd be like after defrosting if I just freeze as it is, but if it's ok then I'll give it a go.
No single portion sized containers free at the moment, but hopefully double bagging and storing together in a larger container will be ok.

joedenise

Ziplock bags are great for freezing liquids. Just put what you want into them then flatten to freeze. You can pile the lot up without using loads of room in the freezer!

I do this with all liquidy stuff such as stews & soups. Works a treat.

Denise