What to do with nonfat yogurt
I accidentally bought nonfat yogurt at the store the other day and trying it has only reaffirmed my preference for whole dairy products, so I am now stuck with an entire container of yogurt that I don't know what to do with. I figured that I might try baking with it (that Dorie Greenspan Yogurt cake is calling my name) but that won't use all of it. Anyone have any ideas on how to use it up?
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16 Comments:
you could always strain the liquid out and use it as a sour cream substitute or in a dressing or something, depending on the flavor of course. Or draining it might make it taste better to you, makes taste a little richer.
Alm25 at 2:57PM on 03/26/09
You can always make some smoothies, using ALOT of fruit to cover up the non-fat suckiness. I'd be interested to hear the results of straining, too.
Embackus at 3:11PM on 03/26/09
I completely agree with you on the taste. I do buy nonfat flavored yogurt, which I find to be very palatable. I buy the giant size nonfat plain, however, to give my dogs - great for their digestive tracts. Inevitably, I have had to find other uses for some of the rest of it. I tried it for a dip - yuck... on baked potatoes - had to scrape it off and replace it with sour cream - sigh... One of the best successes so far is to use it in a Tandoori style marinade for chicken. I also use quite a bit in baking. I have a Lemon-Poppy-Yogurt muffin and a Whole Earth Wheat Germ muffin recipe; they are both great. It is a healthful way to add dairy to baked goods with less fat and I've found the flavor differential is negligible. I also make homemade dog treats for my spoiled hounds. No complaints so far. lol...
I am very interested in future responses to this topic. It is difficult to find nonfat plain yogurt in smaller sizes so it looks like I'll always have an excess of the stuff. I'd like a recipe that makes it taste like sour cream, please...
frederika at 3:14PM on 03/26/09
@frederika, Dannon makes nonfat plain yogurt in their regular six ounce cups, if you're looking for a smaller size. I always thought that was a pretty standard stocked item...
Embackus at 3:18PM on 03/26/09
I sometimes use yogurt when I make bread. Or the chicken marinade is a good idea.
dbcurrie at 3:25PM on 03/26/09
i make this with non-fat greek yogurt and it's delicious!
http://www.epicurious.com/recipes/food/views/Grilled-Chicken-Breasts-in-Spiced-Yogurt-109736
megannesta at 3:50PM on 03/26/09
Make some lamb or some meat and then use the yogurt as a dip. Add to the yogurt:
horseradish, salt, pepper, and a bit of mayo
Or - maybe mix some Zataar into it and use it as a dip for veggies?
laurelie at 3:58PM on 03/26/09
I use it to replace the milk when I make mac & cheese - also good in pancake batter. But I usually buy the 6oz cups of it to avoid having to use lots before it goes bad; like @embackus said, Dannon makes them. America's Choice (Pathmark's store brand) has the small-sized cups, too.
littlestcapy at 4:15PM on 03/26/09
Agreed with @Embackus...smoothies are the way to go. Also, is it flavored or plain? If it's flavored, my dad used to dunk pierogies in yogurt, and it's actually not as weird tasting as it sounds. I don't think I'd do this with plain yogurt though.
cycorider at 4:16PM on 03/26/09
if you strain it and add a little bit of salt you'll get yogurt cheese... you can use it just like cream cheese in recipes, on top of toast, top of pastas, dressings ...
Madelyn
KarmaFreeCooking
MadelynRodriguez at 4:58PM on 03/26/09
Another nod to smoothies.
There is such a big diff between whole milk and non-fat yogurt texture and taste, in my experience, that I wouldn't think of putting it in soup or baking with it. It might work; I'm interested in what people who have done it think.
For smoothies, on the other hand, the resulting texture change is okay for me, particularly as the weather warms. Sometimes, I don't mind when it's thinner, more icey. Sometimes I add ice to smoothies to achieve that texture, and sometimes use non-fat plain yogurt.
souvenir at 4:59PM on 03/26/09
I have found it works great in baking. I use it as a sub for oil a lot. It's good in cakes and quick breads, like banana bread.
PestoGal at 5:05PM on 03/26/09
You can marinate chicken, fish or lamb nicely with yogurt - add garlic, oregano or curry or other spices.
Chicken marinated in yogurt with garlic, fresh oregano & then topped with feta cheese & chopped kalamata olives is my favorite.
SSMom at 8:59AM on 03/27/09
Drain it well and use it as a base for a dip. Throw it in a blender with roasted red pepper, a dollop of low fat mayo, garlic, onion, s&p, and season with either cumin and chili powder or basil and parm and you'll have a nice Tex Mex or Italian flavored dip that's easy and yummy with veggies, toasted pita wedges or tortilla chips.
dhorst at 9:07AM on 03/27/09
Fat free yogurt is not food. I glop it onto my scalp and face to prevent/get rid of dry skin.
Oddly, even the smallest amount of fat makes yogurt an edible product.
Kerosena at 2:34PM on 03/27/09
I make yogurt pancakes.
Aynsl156 at 2:54PM on 03/27/09