Do you like yogurt, if so, what is your favorite kind, and do you have any recipes for which you use yogurt?
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Kardamom (
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July 27th, 2018
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I love yogurt. My favorite kind is plain, full fat Greek yogurt. It’s super creamy and has a wonderful “tongue feel” and the flavor is nice and fresh and clean.
I do like fruit flavored yogurts too. Liberté is my favorite brand for fruit flavored yogurts, especially their lemon yogurt. Omg! It’s almost a sinful flavor. They also make a coconut yogurt that is fabulous.
My favorite thing to make with plain yogurt is Tzatziki Sauce
I also like to use plain, non-fat yogurt instead of sour cream dollped onto chili, or spooned into a burrito.
This Cucumber Greek Yogurt Dill Salad is really good too, especially on a hot day.
And this Honey Yogurt Salad Dressing is good too.
If you like yogurt, what kinds do you like, and what recipes do you make with yogurt?
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8 Answers
I also love Labneh a thick Middle Eastern fresh yogurt cheese. I have made this at home many times. It’s very easy and super delicious.
I like plain Greek yogurt or Trader Joe’s European style. Though I’ll go for Dannon or whatever store brand, too.
I’m right there with you on the tzatziki sauce. When I lived in the Detroit suburbs we went to the Lebanese grocery store most Saturdays for tzatziki and the wonderful hummus.
Plain yogurt is much much better than milk with breakfast cereal.
I also like the full fat Greek yogurt. Mostly I use it in fruit salads and in dry cereals along with rice milk.
We bought a yogurt maker a few years ago. The most basic model with good reviews was purchased. It’s cheaper to make, incredibly easy, and doesn’t contain sugar or preservatives. We mix it with muesli and fruit for breakfast. If a lower fat content of milk is used, it makes curd, which is a healthy addition to many foods and beverages.
I love full fat Greek yogurt plain that I mix with fruit. Unfortunately, since my surgery, full-fat does not like me. I have experimented and found that ½ 2% Fage mixed with ½ fat-free Fage produces an excellent flavor and a 1% yogurt that I can digest. I love Fage. It is worth the extra dough. I also like (only available on the East Coast, I think) Cabot Creamery.
I do, but I’ve never used it in a recipe so far. I love Turkish and Greek cuisine and I love yogurt in things like beyti kebab and manti, but I don’t know how to make any of those things. I’m not as much a fan of sweet yogurt.
I do like yoghurt but unfortunately I cannot eat it anymore because I am lactose intolerant. Natural yoghurt is nice over fruit salad, sweetened with a little honey (that’s what I used to do, I’d make a small fruit salad – without orange because I am SUPER allergic to it and put a little natural yoghurt and honey over it.)
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