GOT GREEK YOGURT?
from “Greek Mama Tips: An Indefinite Series by RSVB”
The Soupy Past
As a child I only ate Greek yogurt when my mother took us to her homeland or if some Greek yiayia (grandmother) had shared some of her homemade batch. I remember thinking it was like a soft but thick ice cream and I could never get enough of it. As kids my siblings and I never ate the runny sort of yogurt brands like Dannon or other yogurts on the market—Yoplait was the only one my mom would ever keep in the fridge and it was a poor substitute for that creamy paradise found on the palette by the Greek brands like Fage.
The Solid Present
I’ve been overjoyed over the past decade to notice how Greek yogurt has become popular in the American foodie mainstream. We cannot hear or read enough reports about how beneficial this yogurt is and most high-end restaurants espouse the use of it in their eclectic and unique culinary creations. Even Costco now carries both Fage in bulk as well as the rival brand Chobani for their wholesale member customers.
Practical Greek Yogurt Uses
As a wife, mother and homemaker at heart that feeds at least 7 mouths daily for dinner, I’d like to share some uses for plain Greek yogurt. My mainstay brand is Fage. If it’s not available then Cabot or Stonyfield’s Greek yogurt (formerly Oikos) is a palatable fallback. At Whole Foods there is an Icelandic thick yogurt available that is also favorable that’s called Siggi’s skyr yogurt.
Macaroni and Cheese:
• Whether you make your own cheesy mac or use an instant box with the cheese powder, I’ve personally found that substituting plain Greek yogurt instead of milk adds a delightful tang to the flavor and the creaminess of the pasta results in a yummy and well-received taste buds affair.
• Substitute Greek yogurt in place of milk for either instant or from-scratch mashed potatoes. Again, a great complement to the starch of the potatoes and the texture is wonderful.
• Instead of offering sour cream as a side, take some Greek yogurt and gently whip it in a bowl with a soup—for garnish and flavor, you can snip some fresh dill, mint, basil or parsley. I personally favor fresh cut dill.
• Most people know that this is a great way to spruce up your fruit smoothie instead of milk—I have found it’s best paired with strawberries and other berries in general. Banana is not a great mix with the yogurt–but that’s my humble opinion, it may be your favorite!
Frozen Yogurt Recipes:
• Use Greek yogurt in any recipes that call for strained yogurt unless they specifically say not to (and who in their right mind would?).
• Except for when I’m serving an Asian-inspired stir-fry, I bring Greek yogurt to the table as an accessory for rice dishes. It is a great complement to rice in general and it can either be served plain or with desired fresh-cut herbs.
• As with rice, the Greek yogurt can be set at the table for diners to have the choice as to whether they want it with their couscous.
• Yes, there are bread recipes that call for yogurt—there is a bread machine one that I love, use at least once a week and am happy to share, for 1.5 lb loaf and basic cycle setting (from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger):
Ingredients: ¾ cup water, 1 cup whole milk yogurt (use Greek yogurt, even 0% fat does great), 3 ½ cups bread flour, 1 tablespoon gluten, 2 teaspoons salt, 2 teaspoons SAF or 2 ½ teaspoons bread machine yeast –place all in pan according to your bread machine’s instructions. Just check the dough after first kneading cycle to make sure it is soft enough (adding water may be necessary).
• My offspring have this almost on a regular basis as their 2nd breakfast: I take either frozen or fresh fruit (usually berries) as the bottom layer, I take the juices from the fruit and usually a teaspoon or so of either maple syrup or honey and mix it with about a cup or more of plain Greek yogurt (to taste as to how sweet or not you want) as the middle layer, then on top I usually put either more fruit, granola, oats (with flax seed or any other good additive), or raisin, nuts and as a treat maybe some cake sprinkles for fun—Opa! Greek parfait!
Banana Breads and Muffins:
• Since my college days with roommates that loved baking, I’ve experimented with yogurt as an additive in these batters and have found it to be a nice element akin to the “pudding-in-the-mix” cake mixes.
• I have Bob’s Red Mill to thank for the following recipe that first opened my eyes to the use of Greek yogurt in a pancake batter:
Moist Yogurt Pancakes with Blueberries: 1 cup whole wheat pastry flour, ½ tsp baking soda, 1 tsp baking powder, 1 egg, 1 cup milk, ½ plain yogurt: sift together dry ingredients. Combine separately the egg, milk, yogurt and whisk. Pour liquid into flour mixture and stir until just blended. Fry on hot, greased griddle turning once. Option: fold in frozen, drained, canned or fresh blueberries or drop them into pancakes immediately after pouring on griddle. Serves: 2-3
Yiasou Until Next Time:
I hope these tried, tested and true tips are of use for you and your homestead. Looking forward to sharing more Greek mama tips in the future—yiasou!