Uses for Homemade Yogurt

Hey, people.

How's it going? Lovin' life?

Me too.

The other day I was thinking about why I love life, and while my list was very long, I came away with a few big ones:

I have a stellar husband.
My family rocks.
Spring is coming!
I am keeping busy with crafty home projects.
Home-cooking and getting back to the basics in the kitchen makes my heart sing.

I want to talk about that last one, since it might seem odd how spending a little more time in the kitchen makes me happier.

For one, eating real food - unprocessed food - is really kick-starting my diet and healthy living initiative.  Also, I've noticed I take more pride in preparing meals that use quality, fresh ingredients that I have helped grow. For example, using homecanned foods from my summer garden, or yogurt that I've made is much more rewarding than a can of store-bought tomatoes or a plastic cup of Yoplait.

You'll recall that I started making yogurt just recently - by no means am I an expert, that's for sure!

However, I've found several different uses for our plain, unflavored yogurt. John was skeptical at first; he thought he'd get food poisoning or he'd have 'tummy troubles'. I told him that he wouldn't even be able to notice the substitution of homemade yogurt in our favorite recipes and overall diet.

I love it when he admits I'm right.

Here's how we've used our homemade yogurt to date:

  1. As a replacement for sour cream in almost every recipe
  2. To make creamy salad dressings. My favorite is a dressing version of a knock-off of Tastefully Simple's Garlic Garlic dip. 
  3. To make veggie dips. This works perfectly because the yogurt is more runny that sour cream, and we like our dips a bit more runny. 
  4. In place of milk in mashed potatoes. Just add a little butter, yogurt, garlic, salt and pepper and you're set! 
  5. With homemade granola and a handfull of fruit...for breakfast.

How do you use homemade yogurt? Any recommendations?

Over and out. 





6 comments:

  1. I make our yogurt too :)
    There's a yogurt and fruit roll up recipe I want to try - you blend equal parts yogurt and fruit and then use the dehydrator to dry it out. Looks intriguing.
    We eat yogurt almost daily! Granola, nuts, seeds and dried fruit. And I make yogurt pops for my kiddo.
    It's good for the chickens so they get some now and then.
    www.keepingrobin.blogspot.com

    ReplyDelete
    Replies
    1. That does sound interesting, Robin! I'll check your blog often for an update if you give it a try. Thanks for reading!

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  2. Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!


    Cheers,
    Kathy Shea Mormino

    The Chicken Chick

    http://www.The-Chicken-Chick.com

    ReplyDelete
  3. I make yogurt about every other week and eat it often. I use it much the same as you, but my favorite reason to make my own yogurt is because it saves not only money but landfill trash as well. When I make yogurt I pour the milk to be cultured directly into 1/2 pint canning jars and incubate in those. Then they all go into the fridge after about 5 hours and I can bring them out one serving at a time. I stir honey & fruit or homemade jams or jellies into them to sweeten if eating for breakfast, or use unsweetened the same as you - for potatoes, sour cream substitution, etc. Love it! (visiting from The Homestead Barn Hop)

    ~Taylor-Made Ranch~
    Wolfe City, Texas
    www.taylormaderanch.com/blog

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    Replies
    1. I do mine right in canning jars, too. Although I have a perpetuating culture and accidentally let one of them "die" by not making a new batch from it within 7 days. I have extra, but I'm bummed that my carelessness caused me to miss out. Oh well - trial by fire, right?

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  4. Oh this looks terrific! I am going to make it with some of my Yakult Milk yogurt that I have frozen to make it thick! Thanks for sharing this!

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