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Thread: Yogurt - lots of it

  1. #1
    Paul M. Cook Guest

    Default Yogurt - lots of it

    OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    yogurt now vexes me night and day. What on earth will I make with this? I
    have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    was thinking Indian curry but I am not sure the spices would settle well
    after my recent bout with food born parasites. Something reasonably mild
    and easy to digest. I have a hard time eating it as is, not my cup of tea
    realy.

    Paul



  2. #2
    Sky Guest

    Default Re: Yogurt - lots of it

    Paul M. Cook wrote:
    >
    > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > yogurt now vexes me night and day. What on earth will I make with this? I
    > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > was thinking Indian curry but I am not sure the spices would settle well
    > after my recent bout with food born parasites. Something reasonably mild
    > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > realy.
    >
    > Paul


    How about making some gyros? Those use cucumber sauce of some sort
    that's made from yogurt I think.

    Sky, who rarely orders gyros

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  3. #3
    Sky Guest

    Default Re: Yogurt - lots of it

    Paul M. Cook wrote:
    >
    > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > yogurt now vexes me night and day. What on earth will I make with this? I
    > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > was thinking Indian curry but I am not sure the spices would settle well
    > after my recent bout with food born parasites. Something reasonably mild
    > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > realy.
    >
    > Paul


    How about making some gyros? Those use cucumber sauce of some sort
    that's made from yogurt I think.

    Sky, who rarely orders gyros

    --
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice

  4. #4
    Paul M. Cook Guest

    Default Re: Yogurt - lots of it


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > Paul M. Cook wrote:
    >>
    >> OK it was cheap and I thought I could use it. A huge tub of plain
    >> (organic)
    >> yogurt now vexes me night and day. What on earth will I make with this?
    >> I
    >> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    >> was thinking Indian curry but I am not sure the spices would settle well
    >> after my recent bout with food born parasites. Something reasonably mild
    >> and easy to digest. I have a hard time eating it as is, not my cup of
    >> tea
    >> realy.
    >>
    >> Paul

    >
    > How about making some gyros? Those use cucumber sauce of some sort
    > that's made from yogurt I think.
    >
    > Sky, who rarely orders gyros


    I love a good gyro but I'm not into the work to make the meat. However, a
    cucumbr salad may be an idea.

    Paul



  5. #5
    Paul M. Cook Guest

    Default Re: Yogurt - lots of it


    "Sky" <[email protected]> wrote in message
    news:[email protected]..
    > Paul M. Cook wrote:
    >>
    >> OK it was cheap and I thought I could use it. A huge tub of plain
    >> (organic)
    >> yogurt now vexes me night and day. What on earth will I make with this?
    >> I
    >> have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    >> was thinking Indian curry but I am not sure the spices would settle well
    >> after my recent bout with food born parasites. Something reasonably mild
    >> and easy to digest. I have a hard time eating it as is, not my cup of
    >> tea
    >> realy.
    >>
    >> Paul

    >
    > How about making some gyros? Those use cucumber sauce of some sort
    > that's made from yogurt I think.
    >
    > Sky, who rarely orders gyros


    I love a good gyro but I'm not into the work to make the meat. However, a
    cucumbr salad may be an idea.

    Paul



  6. #6
    Dimitri Guest

    Default Re: Yogurt - lots of it


    "Paul M. Cook" <[email protected]> wrote in message
    news:_EEYj.22116$sX5.1746@trnddc02...
    > OK it was cheap and I thought I could use it. A huge tub of plain
    > (organic) yogurt now vexes me night and day. What on earth will I make
    > with this? I have to restrict sugar, so dessert is unlikely. I need a
    > savory dish. I was thinking Indian curry but I am not sure the spices
    > would settle well after my recent bout with food born parasites.
    > Something reasonably mild and easy to digest. I have a hard time eating
    > it as is, not my cup of tea realy.
    >
    > Paul



    Make yogurt cheese:


    Dimitri

    Yogurt Cheese Recipe courtesy Alton Brown
    See this recipe on air Thursday Oct. 25 at 3:00 AM ET/PT.


    2 quarts plain yogurt

    Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt
    and let drain overnight in the refrigerator. The desired consistency is that
    of soft cream cheese.

    Recipe Summary
    Prep Time: 10 minutes
    Yield: Approximately 1 quart
    User Rating:

    Then go here for a ton of recipes.

    http://search.foodnetwork.com/food/r...rchType=Recipe









    Episode#: EA1F04
    Copyright 2006 Television Food Network, G.P., All Rights Reserved


  7. #7
    Dimitri Guest

    Default Re: Yogurt - lots of it


    "Paul M. Cook" <[email protected]> wrote in message
    news:_EEYj.22116$sX5.1746@trnddc02...
    > OK it was cheap and I thought I could use it. A huge tub of plain
    > (organic) yogurt now vexes me night and day. What on earth will I make
    > with this? I have to restrict sugar, so dessert is unlikely. I need a
    > savory dish. I was thinking Indian curry but I am not sure the spices
    > would settle well after my recent bout with food born parasites.
    > Something reasonably mild and easy to digest. I have a hard time eating
    > it as is, not my cup of tea realy.
    >
    > Paul



    Make yogurt cheese:


    Dimitri

    Yogurt Cheese Recipe courtesy Alton Brown
    See this recipe on air Thursday Oct. 25 at 3:00 AM ET/PT.


    2 quarts plain yogurt

    Place 4 layers of cheesecloth in colander set over a bowl. Add the yogurt
    and let drain overnight in the refrigerator. The desired consistency is that
    of soft cream cheese.

    Recipe Summary
    Prep Time: 10 minutes
    Yield: Approximately 1 quart
    User Rating:

    Then go here for a ton of recipes.

    http://search.foodnetwork.com/food/r...rchType=Recipe









    Episode#: EA1F04
    Copyright 2006 Television Food Network, G.P., All Rights Reserved


  8. #8
    TammyM Guest

    Default Re: Yogurt - lots of it


    "Paul M. Cook" <[email protected]> wrote in message
    news:_EEYj.22116$sX5.1746@trnddc02...
    > OK it was cheap and I thought I could use it. A huge tub of plain
    > (organic) yogurt now vexes me night and day. What on earth will I make
    > with this? I have to restrict sugar, so dessert is unlikely. I need a
    > savory dish. I was thinking Indian curry but I am not sure the spices
    > would settle well after my recent bout with food born parasites.
    > Something reasonably mild and easy to digest. I have a hard time eating
    > it as is, not my cup of tea realy.


    I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    taste. You could also use some of the DaVinci no-sugar "syrups" and mix
    with the yogurt for different flavors. Or, something I used to love
    (although it's probably too weird for most folks) is to mix in raisins and
    toasted wheat germ. Hey, don't look at me that way, I live in California!

    TammyM



  9. #9
    TammyM Guest

    Default Re: Yogurt - lots of it


    "Paul M. Cook" <[email protected]> wrote in message
    news:_EEYj.22116$sX5.1746@trnddc02...
    > OK it was cheap and I thought I could use it. A huge tub of plain
    > (organic) yogurt now vexes me night and day. What on earth will I make
    > with this? I have to restrict sugar, so dessert is unlikely. I need a
    > savory dish. I was thinking Indian curry but I am not sure the spices
    > would settle well after my recent bout with food born parasites.
    > Something reasonably mild and easy to digest. I have a hard time eating
    > it as is, not my cup of tea realy.


    I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    taste. You could also use some of the DaVinci no-sugar "syrups" and mix
    with the yogurt for different flavors. Or, something I used to love
    (although it's probably too weird for most folks) is to mix in raisins and
    toasted wheat germ. Hey, don't look at me that way, I live in California!

    TammyM



  10. #10
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    "Paul M. Cook" wrote:

    > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > yogurt now vexes me night and day. What on earth will I make with this? I
    > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > was thinking Indian curry but I am not sure the spices would settle well
    > after my recent bout with food born parasites. Something reasonably mild
    > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > realy.


    Make a middle easter / Indian type of cucumber salad with it. Grate the
    cucumber, salt it and set it in a sieve to drain. Grate or mince some garlic.
    Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
    turmeric into it. It is delicious.


  11. #11
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    "Paul M. Cook" wrote:

    > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > yogurt now vexes me night and day. What on earth will I make with this? I
    > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > was thinking Indian curry but I am not sure the spices would settle well
    > after my recent bout with food born parasites. Something reasonably mild
    > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > realy.


    Make a middle easter / Indian type of cucumber salad with it. Grate the
    cucumber, salt it and set it in a sieve to drain. Grate or mince some garlic.
    Stir the cucumber into some yoghurt. You can add chopped mint or cumin and
    turmeric into it. It is delicious.


  12. #12
    meatnub Guest

    Default Re: Yogurt - lots of it

    On May 20, 2:44*pm, "TammyM" <priv...@privacy.com> wrote:
    > "Paul M. Cook" <pmc...@gte.net> wrote in messagenews:_EEYj.22116$sX5.1746@trnddc02...
    >
    > > OK it was cheap and I thought I could use it. *A huge tub of plain
    > > (organic) yogurt now vexes me night and day. *What on earth will I make
    > > with this? *I have to restrict sugar, so dessert is unlikely. *I need a
    > > savory dish. *I was thinking Indian curry but I am not sure the spices
    > > would settle well after my recent bout with food born parasites.
    > > Something reasonably mild and easy to digest. *I have a hard time eating
    > > it as is, not my cup of tea realy.

    >
    > I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    > taste. *You could also use some of the DaVinci no-sugar "syrups" and mix
    > with the yogurt for different flavors. *Or, something I used to love
    > (although it's probably too weird for most folks) is to mix in raisins and
    > toasted wheat germ. *Hey, don't look at me that way, I live in California!
    >
    > TammyM


    Sorry for hijacking but I was going to say add fruit to it. Mmm great
    idea.

    I just wish my nose could get past the smell of yogurt (and cream
    cheese, and mayo) because I know I'd love to have yogurt with fruit in
    it. It looks so delish.

    I wonder if Mr. Cook would go for that since it seems rather plain and
    he might have a hard time eating it as is, so he says. Though adding
    the syrups or splenda might help curb the yogurtiness. ;-)

  13. #13
    meatnub Guest

    Default Re: Yogurt - lots of it

    On May 20, 2:44*pm, "TammyM" <priv...@privacy.com> wrote:
    > "Paul M. Cook" <pmc...@gte.net> wrote in messagenews:_EEYj.22116$sX5.1746@trnddc02...
    >
    > > OK it was cheap and I thought I could use it. *A huge tub of plain
    > > (organic) yogurt now vexes me night and day. *What on earth will I make
    > > with this? *I have to restrict sugar, so dessert is unlikely. *I need a
    > > savory dish. *I was thinking Indian curry but I am not sure the spices
    > > would settle well after my recent bout with food born parasites.
    > > Something reasonably mild and easy to digest. *I have a hard time eating
    > > it as is, not my cup of tea realy.

    >
    > I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    > taste. *You could also use some of the DaVinci no-sugar "syrups" and mix
    > with the yogurt for different flavors. *Or, something I used to love
    > (although it's probably too weird for most folks) is to mix in raisins and
    > toasted wheat germ. *Hey, don't look at me that way, I live in California!
    >
    > TammyM


    Sorry for hijacking but I was going to say add fruit to it. Mmm great
    idea.

    I just wish my nose could get past the smell of yogurt (and cream
    cheese, and mayo) because I know I'd love to have yogurt with fruit in
    it. It looks so delish.

    I wonder if Mr. Cook would go for that since it seems rather plain and
    he might have a hard time eating it as is, so he says. Though adding
    the syrups or splenda might help curb the yogurtiness. ;-)

  14. #14
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    Sky wrote:

    > Paul M. Cook wrote:
    > >
    > > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > > yogurt now vexes me night and day. What on earth will I make with this? I
    > > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > > was thinking Indian curry but I am not sure the spices would settle well
    > > after my recent bout with food born parasites. Something reasonably mild
    > > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > > realy.
    > >
    > > Paul

    >
    > How about making some gyros? Those use cucumber sauce of some sort
    > that's made from yogurt I think.


    That sauce is called Tzatziki. It is made with grated cucumber, minced garlic and
    yoghurt. You need to use thick yoghurt, like Greek or Balkan style. You can make
    that with a creamier yoghurt by putting it in a sieve or colander lined with paper
    towel or cheese cloth and let it sit there for a while until the liquid runs out
    and leaves you with a thicker yoghurt. The cucumber should also be drained to
    release all the excess water. Otherwise, you end up with a very sloppy sauce.

    Middle eastern and Indian versions of it add mint or cumin and/or turmeric. It is
    a very refreshing sauce on a hot summer day.


    > Sky, who rarely orders gyros


    I haven't had one in a while. I love them. I was tempted to go to one of the local
    middle eastern (Lebanese ) restaurants, but every few months one of them is closed
    down for health violations. One of them was responsible for a few dozen people
    getting food poisoning.




  15. #15
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    Sky wrote:

    > Paul M. Cook wrote:
    > >
    > > OK it was cheap and I thought I could use it. A huge tub of plain (organic)
    > > yogurt now vexes me night and day. What on earth will I make with this? I
    > > have to restrict sugar, so dessert is unlikely. I need a savory dish. I
    > > was thinking Indian curry but I am not sure the spices would settle well
    > > after my recent bout with food born parasites. Something reasonably mild
    > > and easy to digest. I have a hard time eating it as is, not my cup of tea
    > > realy.
    > >
    > > Paul

    >
    > How about making some gyros? Those use cucumber sauce of some sort
    > that's made from yogurt I think.


    That sauce is called Tzatziki. It is made with grated cucumber, minced garlic and
    yoghurt. You need to use thick yoghurt, like Greek or Balkan style. You can make
    that with a creamier yoghurt by putting it in a sieve or colander lined with paper
    towel or cheese cloth and let it sit there for a while until the liquid runs out
    and leaves you with a thicker yoghurt. The cucumber should also be drained to
    release all the excess water. Otherwise, you end up with a very sloppy sauce.

    Middle eastern and Indian versions of it add mint or cumin and/or turmeric. It is
    a very refreshing sauce on a hot summer day.


    > Sky, who rarely orders gyros


    I haven't had one in a while. I love them. I was tempted to go to one of the local
    middle eastern (Lebanese ) restaurants, but every few months one of them is closed
    down for health violations. One of them was responsible for a few dozen people
    getting food poisoning.




  16. #16
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    TammyM wrote:

    > I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    > taste. You could also use some of the DaVinci no-sugar "syrups" and mix
    > with the yogurt for different flavors. Or, something I used to love
    > (although it's probably too weird for most folks) is to mix in raisins and
    > toasted wheat germ. Hey, don't look at me that way, I live in California!


    I can handle small amounts of it straight but any more than that and I have to
    sweeten it, either with fruit or a little honey. I had quite a bit of the
    latter over the previous 4 days due to a gut problem. Between that and shots of
    apple cider vinegar it seems to have left my system, thank goodness.



  17. #17
    Dave Smith Guest

    Default Re: Yogurt - lots of it

    TammyM wrote:

    > I like to mix fresh or thawed frozen berries into yogurt and add Splenda to
    > taste. You could also use some of the DaVinci no-sugar "syrups" and mix
    > with the yogurt for different flavors. Or, something I used to love
    > (although it's probably too weird for most folks) is to mix in raisins and
    > toasted wheat germ. Hey, don't look at me that way, I live in California!


    I can handle small amounts of it straight but any more than that and I have to
    sweeten it, either with fruit or a little honey. I had quite a bit of the
    latter over the previous 4 days due to a gut problem. Between that and shots of
    apple cider vinegar it seems to have left my system, thank goodness.



  18. #18
    Mark Thorson Guest

    Default Re: Yogurt - lots of it

    Dimitri wrote:
    >
    > Make yogurt cheese:


    I was about to suggest that. An alternative method
    is to hang the yogurt over the sink in a juice bag.

  19. #19
    Mark Thorson Guest

    Default Re: Yogurt - lots of it

    Dimitri wrote:
    >
    > Make yogurt cheese:


    I was about to suggest that. An alternative method
    is to hang the yogurt over the sink in a juice bag.

  20. #20
    Dimitri Guest

    Default Re: Yogurt - lots of it


    "Mark Thorson" <[email protected]> wrote in message
    news:[email protected]..
    > Dimitri wrote:
    >>
    >> Make yogurt cheese:

    >
    > I was about to suggest that. An alternative method
    > is to hang the yogurt over the sink in a juice bag.


    Does that mean "great minds think alike" or did one of us get lucky? LOL


    Dimitri


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