Author: Yoghurt Love
We write about yoghurt - how to make it, cook with it, and understand what is actually in it. All recipes are tested in a home kitchen before publication.
Skyr is one of the most misunderstood dairy products available. In supermarkets outside Iceland, it’s marketed and shelved as yoghurt, and it behaves enough like thick yoghurt that most people treat it as such. But technically, skyr is a fresh soft cheese – it’s produced by adding rennet to warm cultured milk, which causes it to set differently from yoghurt and produces a product with a higher protein content, a denser texture, and a milder, less acidic flavour than Greek yoghurt. It’s been part of Icelandic food culture for over a thousand years, and the domestic version is significantly different…
Making yoghurt at home is simpler than most people expect. The process has two variables that matter – temperature and starter culture – and once you understand why they matter, the rest is just following a straightforward sequence of steps. Homemade yoghurt is milder than commercial yoghurt (you control the fermentation time and therefore the acidity), contains more live cultures (commercial yoghurt is often heat-treated after fermentation), and costs a fraction of the commercial equivalent. It’s also one of the most satisfying things you can make in a kitchen because the transformation is genuinely remarkable: warm milk and a spoonful…
Doogh is Persia’s answer to ayran – a sparkling yoghurt-based drink that has been part of Iranian cuisine for centuries and remains one of the most popular beverages in Iran, served with meals, at celebrations, and throughout summer. It shares the basic structure of other yoghurt drinks in the region (yoghurt, water, salt) but is distinguished by two features: the use of sparkling water rather than still, and the flavouring with dried mint, which is characteristic and immediately recognisable. It’s an acquired taste for some and an immediate favourite for others. The Recipe Combine 200g full-fat plain yoghurt with 200ml…
A yoghurt smoothie done properly is more satisfying than a fruit-only smoothie because the protein and fat from the yoghurt slow down digestion and extend the feeling of fullness. The yoghurt also adds a creaminess and tang that makes the smoothie taste like it has more going on than it does. These five combinations are the ones worth knowing – each with a specific flavour profile and purpose. The Base Method For every smoothie: use roughly half a cup of full-fat plain yoghurt per serving, a cup of frozen fruit (fresh works but frozen makes the smoothie cold and thick…
A yoghurt honey cake is one of the most reliable cakes you can bake. It mixes in a single bowl, requires no creaming of butter or folding of egg whites, and produces a dense, moist crumb that stays good for four or five days – longer than most cakes. The yoghurt keeps it moist and adds a slight tang that stops the honey sweetness from becoming cloying. It’s not a showpiece cake, but it’s the kind of thing that disappears quickly and gets requested again. The Recipe In a large bowl, whisk together: 3 eggs, 1 cup full-fat plain yoghurt,…
Yoghurt bark is one of those recipes that sounds too simple to be worth writing about until you’ve made it and realised how useful it is. Yoghurt spread thin on a lined tray, topped with fruit, nuts, and honey, then frozen until solid and broken into irregular pieces – it’s a ready-from-the-freezer treat that takes 10 minutes of actual work and keeps for a month. It’s also one of the better ways to use yoghurt as a dessert or snack without adding much beyond the yoghurt itself. The Method Line a large baking tray with baking paper. Combine 500g full-fat…
Yoghurt is one of the best bases for salad dressing. It’s thicker and more stable than vinaigrette, lighter and more acidic than mayonnaise, and the lactic acid means it doesn’t need as much vinegar or lemon to achieve a bright, balanced flavour. It’s also more nutritious than mayo-based dressings and considerably cheaper than most premium bottled dressings. Here are three that are worth having in regular rotation. Green Goddess Yoghurt Dressing In a blender or using a stick blender: combine half a cup of full-fat plain yoghurt, a large handful of fresh basil, a handful of flat-leaf parsley, 2 tablespoons…
Raita is one of the most useful condiments you can keep in the fridge. It cools and tempers spiced food, provides a creamy contrast to grilled meat, and works as a dip, sauce, or side dish depending on what you need from it. It takes five minutes to make, is built entirely from ingredients most people have on hand, and improves almost any meal that involves Indian-spiced food. It’s also almost infinitely variable – there are hundreds of regional versions across India, each adapted to local produce and taste preferences. The Base All raitas start with plain full-fat yoghurt, thinned…
Bircher muesli predates overnight oats by about a century. It was developed by Swiss physician Maximilian Bircher-Benner around 1900 as a health food for his patients, and the original recipe was built around raw apple, oats soaked in water, lemon juice, and condensed milk. The modern version – soaked oats with yoghurt, fresh fruit, and nuts – is one of the most genuinely satisfying make-ahead breakfasts available, and substantially different from the overnight oats that have become ubiquitous on food blogs. The Classic Version The night before: combine 1 cup rolled oats with 1 cup apple juice (not water -…
Yoghurt waffles are genuinely better than waffles made with milk or buttermilk. The lactic acid in yoghurt reacts with bicarbonate of soda to produce a faster, more vigorous rise, which creates a lighter interior and – because the steam escapes quickly in the waffle iron – a crisper exterior. The result is a waffle that holds its texture long after cooking rather than going soft within minutes. Once you’ve made them this way, regular waffles feel like a step backwards. The Batter Whisk together: 2 eggs, 1 cup full-fat plain yoghurt, half a cup of whole milk, 3 tablespoons melted…