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Cooking with Yoghurt
On Beyond Smoothies!

If you want to enjoy a more healthy diet, maybe it’s time to let the yoghurt out of the blender. It’s not just for smoothies any more! Cooking with yoghurt is easier and more versatile than you think. You’d be surprised at all the ways you can use it to:

  • reduce fat and calories
  • add beneficial cultures and nutrients
  • improve flavor and texture
  • improve your health

Once you master The Basics, you’ll find numerous ways to incorporate yoghurt into your daily diet. We’ll show you how to substitute ingredients with yoghurt, and dress it up with Easy Mix-Ins for quick, satisfying snacks. Think of yoghurt as Your Secret Ingredient for Healthier Eating.

The Basics
Yoghurt is very user-friendly, but it does ask that you treat it as gently as it treats you. Namely:

 

Use Recommended Cookware and Utensils

Do not use aluminum or copper bowls, pans, or utensils when cooking with yoghurt. Aluminum and copper react with yoghurt's high acidic content and can cause discoloring. Instead, use bowls, pans, and utensils made of glass, ceramic, stainless steel, plastic, wood, or Teflon.

Note: In our Recipes, for brevity, we always instruct you to mix yoghurt and other ingredients in a glass or ceramic bowl, but plastic, Teflon, and stainless steel work just as well. Just don’t use aluminum or copper!

Be Gentle and Avoid Excessive Heat

  • Yoghurt has a delicate structure, so it’s best to fold or stir it gently into other ingredients.
  • Avoid blending too long or overprocessing in a food processor, unless you’re making a drink or batter.
  • Avoid high temperatures and long cooking times. In addition to destroying yoghurt's beneficial cultures, high heat may cause curdling and separation (although flavor won’t be affected). This is not really a problem in baked goods, however, where yoghurt is added mostly for texture and moisture.
  • Add it to soups or sauces near or at the end of cooking times,if possible.
  • If you must add yoghurt early in heated recipes, stir 2 tablespoons of all-purpose flour or 1 tablespoon of cornstarch into each cup of yoghurt before cooking. When protected this way, you can bring yoghurt to a boil and cook 1 to 2 minutes to thicken.
  • Alternatively, to avoid curdling, you may also fold yoghurt into a recipe at the end of its cooking time, after turning off the heat, simply warming the yoghurt to serving temperature.
  • Refrigerate leftover yoghurt-based foods promptly.

Learn more!

Click here to learn about how to substitute Mountain High Yoghurt for higher fat ingredients like sour cream or mayonnaise. Click here to learn about making your own flavors and treats with easy mix in ideas.