Yummy Yoghurt
Yogurt is wonderfully versatile. You can enjoy it on its own, used as a dip, as dressing on vegetables, as a sweet dessert, in soup, mixed as a sauce, frozen as a yoghurt icecream or mixed as a drink.
It's a boon for weightwatchers, important to the lactose intolerant, a boost for bones, extremely cheap to buy and easy to make at home. If I could get a patent on yoghurt, I would be a multi trillionaire.
I Love Food Series
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I love Food : Lensography of the Kitchen
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I seem to have a lot of lenses on food. Probably because I enjoy it so much. Once I cooked all the time for my growing children and grow they did .. they grew so big that they all left. Now they can cook for themselves, and I can cook just for the pl...
Where does Yoghurt come from?
Strawberry Yoghurt Ice Cream with Honey Sauce
Buy at AllPosters.com
Yoghurt is made by adding bacterial cultures to milk.
The sugar in the milk, the lactose, is changed into lactic acid. And that's it. Such a simple little process!
Any milk can be used.
Cows milk is common in stores but any milk, whether of sheep, goats, or even soybean, makes yoghurt.
Nutrition Facts
- is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.
- feeds the intestines
- maximises nutrients your body can absorb
- insures the digestive system stays healthy
- stabilises the immune system
Recipe : Breakfast Smoothie
What you need
1 ripe banana, peach, or nectarine, peeled, cut up
1/2 cup yoghurt
1 teaspoon honey
1 tablespoon natural bran
What you do
Combine banana, milk, honey and bran in blender or food processor.
Whirl until smooth.
Pour into tall glass.
Recipe : Mango Lassie
What you need
2 cups plain yoghurt
2 medium mangoes (very ripe)
3 tablespoons honey
6 ice cubes
What you do
Peel and slice mangoes.
Put all ingredients in the blender and blend at high speed.
Pour into long glass
Serves 4
The Whey
When Little Miss Muffet sat on a tuffet eating her curds and whey, she was eating her yoghurt.
What exactly is the whey?
Whey is the clear liquid that separates out from the yoghurt. Leave your yoghurt in the fridge overnight and there will be a small amount of liquid on the top. This is the whey.
If you plan to be making soup that day, or anything which has stock or water in the recipe, use the whey as well. Put it in your smoothie!
The tasteless whey has helpful bacteria for the intestines and it's very good for the kidneys. It's also high in minerals and a source of protein.
Recipe : Quick and Tasty Tzatziki
I mix up this basic bowl of tzatziki almost every day and use it as a dressing for just about everything under the sun.
I splosh some over a tomato roll, drop a few blobs on my steamed or baked potatoes and spread it on biscuits. It's really nice on a tuna sandwich, and makes a lovely dip to accompany olives and cheese.
What you need
4 cucumbers
Salt and pepper, to taste
2 cup yoghurts
juice of 1/2 lemon or less
What you do
Peel the cucumbers, and grate by hand (not in a blender).
Squeeze out excess water by hand. No need to go crazy here, just squeeze out the main water.
Stir in the cucumbers and yoghurt.
Add some lemon juice for taste
Chill, covered, for 1 hour or more.
Serve as a dip with Turkish bread, or as a sauce for steamed vegetables. Beautiful on steamed potatoes.
How to make Yoghurt Cheese
What you need*
A litre of plain yoghurt - 1 quart U.S
What you do
Line a fine-mesh colander with a double-thick piece of cheesecloth.
Place the yoghurt on top of the cheesecloth .
Put the colander over a bowl - make sure the bowl is larger than the colander .
Let it drop away all day and overnight.
What you have left is thick, luscious, yoghurt cheese!
Use it in place of cream cheese. Or you can now add a flavouring like fresh chives, pimentos, or fruit.
Yummies with Yoghurt Cheese
Not Just Cheesecake: A Yogurt Cheese Cookbook
Amazon Price: $11.53 (as of 07/13/2009)
A lovely book full of scrumptious, light and nutritious recipes from spinach dips to salad dressings. There are recipes for all sorts of dips and spreads, appetisers, snacks, chilled soups, breads and loads of desserts.
More on Cheese
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I Love Cheese!
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There's something quite indulgent about the delicious labours of the ancient craft of cheese-making - the sheer enjoyment from a simple wedge of crumbly red cheddar or a sharp shaving of tart parmesan. Cheese tastes best in its country of origin and...
Recipe : Raspberry Lime Yogurt Pound Cake
- Farida's Azerbaijani Cookbook
- When I saw the recipe for Raspberry Lime Yogurt Pound Cake on Elle's New England Kitchen, I knew I had to make it as soon as possible.
Make your own
Cuisipro Donvier Electronic Yogurt Maker
Amazon Price: $49.95 (as of 07/13/2009)
This handy little machine has an electric timer with a digital countdown display and automatic shutoff, with a beeper sound at the end of the cycle.
You also get eight 6-oz.unbreakable, polycarbonate plastic jars, recipe (of course) and instructions.
Recipes from Professionals
Epicure - Wine and Dine Collection
The Epicure Group is a superb collection of recipes, wine guides and eatery reviews from the talented lensmasters at Squidoo.
Don't miss Epicure whatever you do!
How about you?
Who's talking about yoghurt?
For my healthy start to the day - tastes good too I love yoghurt it makes me feel virtuous
I say...
What others are saying...
Leave a message for the Cook
faithcreations wrote...
Great Lens on Yogurt...I lensrolled it to my lens on Make Your Own Yogurt.
Posted March 14, 2009
tandemonimom wrote...
YUM - I love yogurt, especially raw milk yogurt! Thanks for this informative lens. 5*
REAL RAW MILK vs. DEAD DAIRY debate
Posted December 16, 2008
Evelyn_Saenz wrote...
Congratulations! Your lens is now featured on The Milk Group .
Posted September 24, 2008
KimGiancaterino wrote...
I've always got some yoghurt in the fridge. It's one of my favorite snacks. Welcome to Culinary Favorites From A to Z.
Posted September 15, 2008
casamonika wrote...
Hello fellow yoghurt lover, you made an awesome lens highlighting an awesome delicacy! I think I'll go and have myself some yummy yoghurt right now. Too bad I can't give you more than 5*.
Posted September 14, 2008
Thanks for dropping by ...
Thanks very much for dropping by to read about yoghurt. Hope you enjoy the recipes as much as I enjoy eating the results!By the way, Cleopatra used fresh yoghurt as skin cream.
You're more than welcome to leave a note in the guest book above and, if you're a member of Squidoo, you can also rate this lens :) It's all much appreciated, Susanna
For more pages like this, my lens collection is at Susanna's Lensography
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About Susanna Duffy
My Bio
G'day from Melbourne, Australia where I write about King Arthur, Mythology, Legendary Beasts, Ancient Rome, Books, Fairy Creatures, Australiana and Adventures in my Kitchen. And now I'm an Angel (Please bear with me as I test the new wings). I'm also the GroupLeader of these vibrant communities -
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Homemade Yoghurt
