Sunday, May 16, 2010

How to Finish a Tub of Plain Yogurt

So you bought a big tub of plain yogurt because of the beautiful packaging (hello Stonyfield Yogurt!!) and now have no idea what to do with it. Okay, I bought a 32 oz. tub of plain yogurt, and rather than letting it go to waste, I had to brainstorm.

Unlike flavored yogurts like vanilla or strawberry, plain yogurt is a bit sour and is perfect for adding a creamy tang to certain dishes. Regular plain yogurt is different from Greek style yogurt, so I don't know that you could replace one for another.

Three ways to use up plain yogurt:
  • Add a dollop onto an Indian curry or soup (I made a vegetable and lentil soup with curry and other Indian spices, and we topped each bowl with yogurt)
  • Make buttermilk style waffles, replacing the buttermilk with plain yogurt and then thinning out the batter with 1/2 - 3/4 cup milk as needed (The yogurt adds a subtle tang which pairs well with the sweetness of the syrup, and the dish is lower in fat)
  • Have a falafel party and make your own tzatziki sauce (plain yogurt, diced peeled cucumber, a little lemon juice, and some chopped fresh parsley if you've got it) to top the pitas.

If you'd like me to elaborate on any of these recipes, let me know!

1 comment:

  1. I like your waffle idea. I, too, have used up plain yogurt in baking: blueberry pancakes, banana bread, and any recipe that calls for sour cream.