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Various Ways to Use Greek Yogurt

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mastichas09

Active member
I love Greek yogurt and I currently am learning how to make it. I thought I would share with you all what I do with it. Some of it is in "Greek cooking", and I also have other uses. My list:
  • I blend the yogurt into my morning smoothies with fruit for added protein - I don't like protein powder.
  • I make a yogurt cake and Greek yogurt is my favorite type of yogurt in the recipe.
  • I make a pasta dish that uses yogurt, kind of like an Alfredo sauce.
  • I love making tzatziki...
How do you use Greek yogurt in your cooking?
 
I don't use it in cooking. We grew up eating plain yogurt by itself. That's how I like it best. The fruit flavored yogurts seem like an American invention to me. We happily ate ours plain and it was homemade.

I've had yogurt cake and like that a lot, but other than that, don't use it on cooking.
 
Luana said:
I don't use it in cooking. We grew up eating plain yogurt by itself. That's how I like it best. The fruit flavored yogurts seem like an American invention to me. We happily ate ours plain and it was homemade.

I've had yogurt cake and like that a lot, but other than that, don't use it on cooking.
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This is how I grew up, too! I started making yogurt cake because I always buy too much yogurt and often look for ways to use it up.
 
k_tsoukalas said:
This is how I grew up, too! I started making yogurt cake because I always buy too much yogurt and often look for ways to use it up.
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I think there's a recipe for a yogurt cake in one of my Greek cookbooks and I remember making it and it was good. You could probably find a recipe online. Good luck!
 
When it's whole-milk yogurt it will substitute for sour cream in a baked potato, a bit of a tang, but it works for me.
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

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Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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How do you make yours, and what did your family serve growing up?

Greek cooking without a recipe?

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