Author: Yoghurt Love

Kefir is a fermented milk drink produced by a symbiotic culture of bacteria and yeasts (the kefir “grains”) rather than the pure bacterial cultures used to make yoghurt. The result contains a wider range of probiotic strains than yoghurt, has a thinner consistency, a pleasantly tart flavour, and a slight natural effervescence from the yeast activity. Making it at home requires kefir grains (available from health food stores, online, or from someone who already makes kefir and has spare grains), whole milk, and a glass jar. That’s everything. Getting Kefir Grains Kefir grains are not actually grains – they’re clusters…

Ayran is a three-ingredient drink – yoghurt, water, salt – that is one of the most popular beverages in Turkey, the Caucasus, and Central Asia. It is consumed with meals, as a midday refreshment, and as a pairing for grilled meat in a way that other beverages struggle to match. It’s also extremely easy to make and genuinely delicious in a way that takes most people by surprise, because the combination of savoury, sour, and cool is not what Western palates typically expect from a yoghurt drink. The Recipe Combine 200g full-fat plain yoghurt, 200ml cold water, and a generous…

Lassi is a yoghurt-based drink from the Indian subcontinent that has become popular globally, primarily in its sweet mango form. But the original lassi is actually salted – a savoury, cooling drink traditionally consumed with or after meals to aid digestion. Both versions are worth knowing, and the rose lassi is one of the more beautiful drinks you can make in five minutes with ingredients available from most supermarkets. The Base A lassi is essentially blended yoghurt thinned with water, milk, or ice, with a flavour added. The ratio is roughly two parts yoghurt to one part liquid. Full-fat yoghurt…

Baked yoghurt pudding is a lesser-known dessert that deserves more attention. It bakes to a texture somewhere between a set custard and a baked cheesecake – slightly firm on the outside, still creamy in the centre, with a golden top. It’s made from ingredients that are almost always available, takes 15 minutes to assemble, and produces a warm dessert that feels comforting and considered at the same time. The Recipe Whisk together: 500g full-fat plain yoghurt, 3 eggs, 4 tablespoons honey, 1 teaspoon vanilla extract, 2 tablespoons cornflour, and a pinch of salt. The cornflour stabilises the yoghurt during baking…

Yoghurt mousse is one of the best last-minute desserts available. Ten minutes of work, two to three hours in the fridge, and you have something that looks and tastes like a restaurant dessert. The yoghurt provides tang and body, the whipped cream provides lightness, and the combination creates a texture that is delicate without being insubstantial. It’s also adaptable – it works with almost any fruit, and the base recipe doesn’t change. The Mousse Whip 300ml cold double cream to soft peaks – stop before it becomes stiff. In a separate bowl, combine 400g full-fat Greek yoghurt, 3 tablespoons icing…

Homemade frozen yoghurt is one of the easiest frozen desserts to make and one of the most flexible. The base is just strained yoghurt, honey, and whatever flavouring you choose. Most versions don’t require an ice cream machine – the yoghurt’s protein structure produces a creamy texture even when frozen and churned by hand. Here are four flavours that are genuinely worth making. The Base Start by straining 1kg of full-fat yoghurt through cheesecloth for 2-4 hours in the fridge to remove excess whey (this is the same process as starting labneh – stop before it gets too thick). The…

Panna cotta made with yoghurt is one of the cleverest applications of yoghurt in desserts. The yoghurt replaces some of the cream, which reduces the richness considerably and adds a tang that makes the dessert refreshing rather than heavy. A classic panna cotta can feel cloying by the third spoonful; the yoghurt version does not have this problem. It’s also more interesting and harder to identify – guests who haven’t made it themselves usually can’t work out what the flavour is. The Recipe Bloom 2 teaspoons of powdered gelatine (or 4 gelatine leaves) in 3 tablespoons of cold water for…

No-bake cheesecake made with Greek yoghurt is lighter and more interesting than the standard cream-cheese-only version. The yoghurt adds a tang that cuts through the richness and makes the result taste fresher – somewhere between classic cheesecake and a creamy dessert yoghurt, but in the best possible way. It’s also more forgiving: no water bath, no cracking, no precise temperature control. Set it in the fridge and it works. The Base Blitz 200g of digestive biscuits (or plain sweet crackers) into fine crumbs in a food processor. Combine with 80g melted butter and a tablespoon of honey. Press firmly into…

Yoghurt soup is one of the less-known applications of yoghurt in the West, but it’s a staple across a wide arc of the world – from the cold cucumber soups of Persia to the warm, lamb-filled versions of Turkey and the tangy, grain-based soups of Bulgaria. It’s one of the most versatile and underrated things you can do with a tub of plain yoghurt, and once you’ve tried it, it’s difficult to see yoghurt as only a breakfast food. The Challenge: Preventing Curdling The main technical challenge with warm yoghurt soup is preventing the yoghurt from curdling when heated. Yoghurt…

Yoghurt is the best marinade for chicken. This isn’t a matter of opinion – there is a clear scientific reason why yoghurt-marinated chicken is more tender and flavourful than chicken marinated in acid-based marinades, and once you understand it, you won’t marinate chicken any other way. The short version: yoghurt’s lactic acid denatures proteins slowly and gently, whereas sharp acids (lemon juice, vinegar) work too fast and can make the outer layer of the meat rubbery before the flavour has time to penetrate. The Basic Marinade Combine: 1 cup full-fat plain yoghurt, 3 garlic cloves (minced or grated), 1 tablespoon…