Another Successful Savory Conversion
Over the past few years, I’ve grown tired of the sickeningly-sweet, aspartame-laced yogurt concoctions available on the general market. My reaction has been to get quarts of plain yogurt, which I think tastes great, especially if you get whole milk yogurt (fat is flavor). It wasn’t until yesterday that I realized I could flavor my own yogurt to my own non-sweet specifications. The process was beyond simple and the results were fantastic.
We’ve got a bag of onions in our kitchen that we really ought to have done something with about a week ago; all of the onions in it have begun to sprout. I cut off a bunch of these sprouts and sliced them thinly, thinking that I could add some green onions to my cheese sandwiches. Come lunchtime, I looked at my little half-full shot glass-sized tupperware container of green onions and my 1/2-pint container of plain yogurt and took the not too complicated mental leap of mixing the two together. The result? Another successful savory conversion: savory yogurt featuring thinly sliced green onions!
March 7th, 2007 at 3:07 pm
Yogurt and cucumber (ala Indian cuisine) goes well together also.
March 7th, 2007 at 3:25 pm
I know exactly what you mean. A few months back I bought some peach yogurt (that was always my favorite) because I hadn’t had any for a couple of years. I couldn’t even finish off half of it because it tasted so sweet and chemically (if that is a word). So then I tried the type with sugar thinking maybe that was my mistake, and that was still awful. Now that strawberries are in season (and I live SO close to some of the greatest strawberries in the world) I think I might make my own strawberry.
I don’t mind sweet yogurt, just not yogurt that is the equvalent of kids breakfast cereal.
And America wonders why it is fat.
March 7th, 2007 at 4:01 pm
Yogurt, chopped fresh mint and a pinch of salt, shaken with ice, is a great Persian drink.
March 8th, 2007 at 12:28 am
I love making my own yogurt concoctions. I use greek yogurt for that extra bit of tang or zing and add what ever I feel at the moment. I also sometimes drain the yogurt and make yogurt cheese which I use like cream cheese for a dip. Absolutely delicious!
March 12th, 2007 at 7:10 pm
Yogurt kicks butt! (and its one milk food I can optain in goat form, thus am able to eat)
Try Greek tzatziki, which is yogurt, garlic, cucumber, green onion and herbs. Just tell me what its NOT good with! Yum!
Ever had a mango lasse? Excellent Indian yogurt drink!
How ’bout hot coco made yogurt, honey, strong coco powder, and water? (mix the coco, yogurt, and honey till smooth, then add water)
March 16th, 2007 at 10:58 pm
2 sweet home-mixed yoghurt concoctions that I like are plain yoghurt with a little jam (this is a less-sweet, non-chemically version of what they think they’re doing in the little pre-made cup), and yoghurt and Nutella.