Used for centuries to treat digestive ailments, yogurt and its predecessor, cultured milk, provide numerous possibilities in the preparation of food. Whether you like mixing flavored yogurt in a fruit salad or using it, plain, to assist in bread leavening, yogurt is a handy ingredient to have in the kitchen.
Instructions
1. Substitute yogurt in recipes that call for sour cream. Use the plain, unflavored variety and measure out the same amount in cooking recipes as you would sour cream. Both are cultured dairy products and are interchangeable in most recipes.
2. Switch your regular salad dressing for some low-fat yogurt, blended with your favorite seasonings and spices for an indulgent treat that won't trip up your diet.
3. Marinate raw steaks and chicken breasts in a large zip-type bag with a cup of unflavored yogurt. Due to its acidic properties, yogurt breaks down the protein strands in the meat, tenderizing it. You can also use yogurt to brush on meat as it cooks.
4. Serve yogurt cold to preserve the beneficial bacteria that contributes to a healthy digestive tract. When you're adding it to hot stews, do so as the last step, after the stew is no longer on the burner.
5. Add yogurt when baking yeast breads to enhance the process of the developing gluten.
6. Stir yogurt into sauces to thicken them and impart flavor. Cooking at high temperatures will destroy the bacteria but the taste will remain.
7. Use a dollop of yogurt in a cup of milk as a substitute for buttermilk. The acid in the yogurt will create a reaction in the milk that allows it to ferment. Stir and let the mixture stand for 10 minutes before using in your recipe.
8. Improve the crumb in cakes and quick breads with yogurt. As the yogurt reacts with baking soda and baking powder, it produces tiny air bubbles that add height and texture to your baked goods.
Tags: sour cream