What can you make with Greek yogurt?

I love to make Tzatziki as a dip or serving it with all my meats (beef, pork, chicken, hamburgers). !!!!!! So you can serve it with your FISH or just dip pita bread into the dip!!!!!!! or raw veggiees

2 medium cucumbers, peeled

4 garlic cloves

1/4 c fresh mint

2 cups greek plain yogurt

salt&pepper to taste

Grate the cucumber and toss it with 1 tablespoon of salt; place it in a sieve, and set it over a bowl. Place the bowl in the refrigerator for 3 to 4 hours so cucumber can drain.

Squeeze as much liquid from the cucumber as you can and add the yogurt. press or mash the garlic, finely dice the mint and add both to the cucumber and yogurt mixture. Add salt and pepper to your taste. This tastes best a day later.

I am not familar with it Kee but from what I read you could use it for just about everything you would use regular yogurt for.

Here is a little snippet I found, with a few ideas.

Sophia Skopetos turns her bright, thick, tangy, and rich homemade yogurt ($2.99 a pound) into tzatziki, the traditional yogurt-cucumber dip, which tops hamburgers or lamb. Or she adds whipped cream, nuts, and fruit and offers it as dessert. Like many Greeks and Greek-Americans, Skopetos, who owns Sophia's Greek Pantry in Belmont, takes her special brand of strained yogurt all ways - sweet, savory, and in between. She started making yogurt two years ago, after Greek yogurt became fashionable in this country. She produces upward of 200 pounds a week for her shop and area restaurants. The yogurt uses 2 percent goat's milk and sheep's milk (the Greek tradition) delivered fresh weekly from Vermont and Worcester. It's heated, cooled, and incubated like American-style yogurt, then strained to remove excess whey and create a thicker, almost cheese-like product. While it's being packaged, browse, and you'll find other interesting things. Sophia's Greek Pantry, 265 Belmont St., Belmont; 617-489-1371; sophiasgreekpantry.com. - DARRY MADDEN

I got this recipe about 3 years ago off of the Food Network site. They start with plain yogurt and drain it in cheesecloth for three hours to thicken it, but you already have the thick yougurt.

I serve it over granola..yummy

Orange Yogurt

4 cups plain yogurt (not sure what the quantity would be with the yogurt that doesn't need draining)

1/4 cup raisins

1/4 cup chopped walnuts

1 1/2 teaspoons pure vanilla extract

1/4 cup honey

1 orange, zest grated

1/2 to 1 cup fresh squeezed orange juice

Line a sieve w/ cheesecoth and suspend it over bowl. Pour the yogurt into the sieve and allow it to drain for 3 hours or overnight

Place the thickened yogurt into bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin w/ orange juice until it is a desirable constistency. Garnish w/ additional sections of orange, zest, raisins or walnuts if desired.

Serve

(we like it over granola,but I'm sure there are a lot of different ways to use it)

First of all , Greek yogurt is a fat yogurt,so it has to be a balance between all ingredients.

You can make all you want,from deserts to main course...

A very good desert is a fresh one,when you can put yogurt in glasses,add some blueberries or berries jam then cast some elder flower syrup and decorate with mint leaves.It's Heaven.

As a main course you can make fish grill. Put pieces of fish in yogurt with spices(curry,salt,pepper,some cut leaf mint)and let them a half an hour maybe an hour too in a cold place.Then remove the yogurt and set them on grill.It can be serve with a salad of vegetables,dressed with a simple dressing(olive oil,salt ,pepper,lemon juice).

Your imagination is your own adviser.

The ladies are right about the Tzatziki Sauce. It is great on fish and vegetables too.

* 16 ounces (2 cups) of thick Greek yogurt

* 4 to 10 cloves of garlic, finely chopped

* 1/2 cup of diced or grated cucumber

* 1 tablespoon of olive oil

* 2 teaspoons of lemon juice

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of fresh dill or mint and serve well chilled. But if you use lots of garlic and mince the dill and mix it in with the sauce, it adds a bit more of a bite to it.

Or how about a funky facial or little love potion lotion?

But first you need to get some Honey

and then have them lick it off.

It's the quickest, easiest recipe I know

kinda messy and yucky though.

Especially if you get it in your ears.

Tickle tickle haha

CHICKEN KEBABS

yield: Makes 6 (main course) or 8 to 10 (with pilaf ) servings

active time: 35 min

total time: 8 3/4 hr

Soaking the chicken overnight in a yogurt marinade results in pillow-tender chunks faintly flavored with garlic. Turmeric adds a spark of Middle... more ›

Ingredients1/4 cup plain whole-milk yogurt (preferably thick Greek-style)

1/4 cup fresh lemon juice

6 garlic cloves, minced

1 teaspoon turmeric

2 pounds skinless boneless chicken thighs, cut into 1-inch pieces

Equipment: 10 metal skewers

print a shopping list for this recipe

PreparationWhisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.

If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.

While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.

Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.

GREEK STYLE SAUCE

Ingredients:

16 oz. plain cold greek yogurt

2 garlic cloves, minced

2 tablespoons lemon juice

salt to taste

i love that greek yogurt, eat it all the time. It's basically just strained plain yogurt, but I love the texture and consistency. You can make tsatsiki sauce with it and have falafel (perfect for a vegetarian). I also like to use it as a substitute for sour cream on a potato or with nachos or chili (both of which can be veggie)

below is a recipe for tzatziki... I would personally leave out the mint and you can skip the straining part of the recipe.

Greek

My Dear Heart Kee! You know I wouldn't lie to You! lol!

Let's make a spinach hummus Lasagna!

Take a few sheets of filo dough nicely buttered in a cake pan, then spread some sauteed mushrooms, garlic & some sliced Kalamata olives mixed with some drained frozen spinach! Top with either straight yogurt or Hummus mix, dry to the consistency of peanut butter... Repeat! Two or three layers... mushrooms, olives, spinach, yogurt, filo dough... top with a little feta cheese, bake at 350 till golden on top!

A touch of olive oil or plain lemon juice over all! Yumm!

It is really thick...you use it as a straight substitution for cream cheese...in dips, cheesecake, on a bagel, etc.

And by the way...you can make a very similar item. Of course it doesn't hail from Greece but it is similar to their product. Lay out a cheesecloth, and spoon out any brand of plain yogurt into it. Cover by pulling the corners together, and then suspend it in a strainer or colander, over a bowl to catch the liquid, storing in the fridge. By the next day, it will be as dry as it is ever going to be. You can add garlic and onion, or fruit pieces, or sugar and cinnamon, or whatever you would do with cream cheese.