Never used greek yoghurt before keen

darren-j1, Jun 5, 4:11am
to learn how to cook it in main mealsplease :)

sossie1, Jun 5, 4:13am
i use greek yoghurt exactly the same way you would use "normal" yoghurt.

ange164, Jun 5, 4:27am
I bought the book put out by easy-yo from an opshop the other day. I figured if I had the yoghurt I might as well figure out some new ways to eat it. Bear in mind though that if you cook it, you kill the good bacteria anyway, so you're really just adding thickened milk.

ange164, Jun 5, 4:28am
The first recipe I tried was corn fritters with yoghurt in them instead of milk. They were tasty, the flavor mostly came from the half teaspoon of curry powder the recipe said to throw in though.

sossie1, Jun 5, 4:28am
my fave way to use greek yoghurt is to make Tzatziki, google cos can't be bothered putting the recipe on, but is basically yoghurt, garlic, salt and cucumber, goes great with Indian

ange164, Jun 5, 4:37am
I made avocado and garlic dip/guacamole to have with carrot sticks and stirred a couple of tablespoons of natural yoghurt through that.

Edmonds lemon sour cream cake is yummy, just switch yoghurt for sour cream and carry on as usual.

mwood, Jun 5, 4:38am
Tzatziki - Cucumber Yogurt Dip
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
Prep Time: 20 minutes

Total Time: 20 minutes


3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Garnish with a sprig of fresh dill just before serving.

ange164, Jun 5, 5:01am
So the cook book I have (and have yet to try many recipes from) would use 2 cups of it in baked macaroni and cheese; 1 cup in savoury vegetable bake; 1.5 cups in "fish in ginger sauce" 3 quarters of a cup in spiced apricot chicken,half a cup in chicken tandoori. .75 cup in tropical chicken salad. .5 cup in beef stroganoff.the list goes on.
Any of those sound like you want to try the recipe!

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