Recipes using Greek yogurt - FineCooking.com

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Greek yogurt

Greek yogurt
what is it?

Traditionally made with sheep's milk, Greek yogurt is a strained yogurt, which makes it thicker and creamier than regular yogurt. It also has more fat, protein, and calcium. A treat on its own, the higher fat content makes Greek yogurt less likely to curdle when heated, so it works well in soups, sauces, and other cooked dishes. (Greek-style yogurt is strained, but it's not necessarily from Greece. Some, especially domestic ones, may have added thickeners or stabilizers.)

don't have it?

If you can't find Greek yogurt, strain twice as much regular plain yogurt in a cheesecloth-lined colander until it reaches the consistency of sour cream, 2 to 3 hours.

how to choose:

Fage Total brand is widely available and comes in full fat or reduced fat.

how to store:

Keep refrigerated.

Comments (14)

Terri_O writes: I confess--I have been addicted to Greek yogurt for about 6 years now. I have it for lunch at least 3-4 times a week. I take half a 16 oz carton, add some frozen very cherry berry mix from Trader Joes, a heaping tsp of brown sugar, sliced toasted almonds, flax seed and sometimes granola or dried pomegranet/cranberry mix. Healthy, lots of good protein, low fat, low sugar. Posted: 3:05 am on November 23rd

sbreckenridge writes: LouisaMia, I'm guessing that's 2% yogurt you were using? Lower-fat yogurts, even Greek-style ones, can curdle when subjected to heat. If you're going to cook the sauce for very much time at all after adding the yogurt, it's best to use full-fat, or for lower-fat yogurt, stir it in just after it comes off the heat. Posted: 5:06 pm on November 15th

VinnyO writes: Greek yogurt, diced apples, chopped walnuts and a drizzle of agave syrup. No better way to start my day! Posted: 10:56 am on October 16th

LouisaMia writes: Why did my total 0,2 FAGE curdle in my sauce ? Was it because of the red wine that I'd added before ???? ;( pls help ! Posted: 3:14 am on October 6th

Daisy_of_Sublette writes: I have moved from the big city of 2million to a small town of 400, rural! Very hard to find any Greek restaurants, so I tried my own, and made saganaki, and gyros, along with tatziki. The greek yogurt makes the best. Problem is, I have to go back to the big city for the ingredients!! But it's worth it. Posted: 8:04 pm on August 15th

spis777 writes: Greek yogurt is also excellent for making tzatziki. Mix equal parts greek yogurt (or strained regular yogurt) and sour cream and add strained grated cucumber, dill, and garlic & salt to taste. The thicker the better! Posted: 12:33 am on July 1st

SheriS writes: I hate yogurt in general, but being interested in nutrition I knew it was healthy for you and something I should try to figure out how to incorporate into my diet; somehow, someway. I wanted a thick yogurt, like pudding and came across the Greek yogurt. I tried to add several ingredients to get the flavor I would enjoy and continue to want to eat. Adding Maple syrup was the key if your eating straight yogurt. After that you can add whatever your in the mood to eat that day. Berries and granola are great!

Using it as a substitue for sour cream with my mexican food has been an incredible surprise too! Posted: 1:12 pm on May 3rd

Cynlegato writes: I love the 2 percent with honey and almonds for breakfast Posted: 8:52 pm on December 26th

dechan writes: I eat it with dried cranberries and raw almonds for breakfast. I find the sweetened yogurts are too sweet for me. I also use Greek yogurt to make my tzatziki; it tastes as good as the resturants. It is good with fresh fruit and a bit of honey. We are fortunate to hsve it available at Whole Foods, Fresh market, and Costco stores in this area. Posted: 6:05 pm on December 10th

saddik writes: I do love Greek yogurt i usually sprinkle crushed walnut on top& add honey
Malik Posted: 7:49 pm on December 9th

Pooky24 writes: I am trying to make my own and for the most part they have turned out pretty good but I need to know how to flavor it. Can I use SF jello? I have tried jam but it doesn't sweeten it enough. I love to use it with my cereal instead of milk. Any body have an recipes? Posted: 10:39 pm on July 20th

Nancooks writes: I have to agree with scarbrey33 - there is nothing like picking a pear along the roadside on a Greek island adding Greek yogurt and fresh honey!! Oh, memories! Posted: 4:59 pm on April 10th

scarbrey33 writes: I discovered Greek Style Yogurt while living in Europe and found it so wonderful that ate as much of it as I could!
After moving back to the US, it was one of the treats I missed most. So much so that I would ask friends visiting from Europe to bring some for me.
Now that I am able to find it in the US, I am very happy - and so are my European friends that are no longer asked to travel with yogurt. :-)
Just add a little honey and some fresh fruit and you will never go back to any other yogurt! Posted: 9:51 pm on January 28th

Carla L writes: I am not a lover of flavored, sweetened yogurts, so when I discovered Greek yogurt I was delighted. To me it tastes like sour cream. I buy the 0% fat and eat it for breakfast with frozen blueberries, walnuts, flax meal and sometimes a light sprinkling of almond granola. I feel healthy on those mornings!

It works great in sauces and soups that call for sour cream. It is hard to find in my town so when I'm on out of town shopping trips I stock up.
~Carla Posted: 12:35 pm on January 22nd

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