Best 19 Easy Yogurt Recipes

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

EASY GREEK YOGURT CUCUMBER SAUCE

Steps:

• Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

EASY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

EASY AND DELICIOUS STRAWBERRY FROZEN YOGURT

Steps:

• Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
• Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into ice cream machine's container.
• Freeze according to manufacturer's directions for a soft-serve consistency.

EASY BAKED FALAFEL WITH CUCUMBER-YOGURT SAUCE

Steps:

• Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C
• Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated.
• Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan.
• Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more.
• Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve.
• Serve falafel with yogurt sauce.

EASY TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat oven to 475 degrees. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
• Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160 degrees, 25 to 30 minutes.
• Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

EASY FROZEN YOGURT POPS

Steps:

• Open the yogurt containers. Spoon out all but 2 tablespoons of the yogurt from each container and place it in a medium bowl. Place 1 teaspoon granola, 5 blueberries, 1 halved raspberry and 1 halved blackberry in each container. Spoon about 2 tablespoons of yogurt on top of the berries. Repeat until you have a total of 3 layers each of yogurt, berries and granola in each container.
• Place an ice pop stick in the center of each yogurt container. Freeze until solid, at least 4 hours and preferably overnight.
• When ready to serve, remove a yogurt container from the freezer, dip the base into warm water and let sit for 15 to 20 seconds. Using the stick, gently pull and twist the yogurt pop out of the container. Serve immediately.

EASY YOGURT AND FRUIT SALAD

Steps:

• Place both containers of yogurt in a mixing bowl.
• Fold in Cool Whip and mix or whisk together.
• Fold in marshmallows and fruit. Stir together gently.
• When all is mixed together, serve immediately or place in fridge until ready to serve.

EASY YOGURT

Steps:

• Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don't have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it - it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).
• While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn't spread the yogurt evenly to coat the bottom.)
• When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.
• Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it's not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don't fret if the yogurt isn't done the first time you check.
• When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It'll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)

EASY FROZEN BLACKBERRY YOGURT PIE

Steps:

• Freeze yogurt for 3 to 4 hours. Puree the fruit, honey and vanilla in a blender or food processor, add frozen yogurt, scoop into pie shell and freeze for another 3 to 4 hours. When ready to serve, dip a knife in hot water to slice pie into 8 slices.

EASY QUICHE MADE WITH YOGURT

Steps:

• PLAIN:.
• Preheat oven to 350°F.
• Fill crust(s) with dry beans or marbles and bake 10 minutes.
• Combine eggs and yogurt, set aside.
• Sweat onions in butter or oil, season with salt, pepper and nutmeg.
• Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
• Bake in 350°F oven for 40 minutes.
• Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
• To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
• Serve lukewarm/room temperature.
• FANCY:.
• Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!

EASY GREEK YOGURT

Steps:

• Line a colander with coffee filters and set it in a large bowl. Add yogurt and cover with a clean kitchen towel. Place in the refrigerator for 6 hours to overnight; the fluid from the yogurt will collect in the bottom of the bowl.
• Scoop yogurt out of the coffee filters and back into the original container for storage. Discard accumulated fluid or reserve for other use.

EASY ARABIC YOGURT

Steps:

• Heat 1/2 gal. of milk in a large pot over medium high heat stirring all the while so that it doesn't burn.
• Bring to a boil and immediately remove from heat.
• Set aside to cool for about an hour or until warm to the touch but NOT hot. (about 110F ).
• Then add 6 oz yogurt to the milk and stir well.
• Pour warm milk mixture into a large ceramic or stoneware bowl (something that will hold in the heat). Cover bowl opening with plastic wrap.
• Wrap a big blanket around the bowl and place it aside to set overnight or for 10-12 hours.
• In the morning you will have yogurt. *note it will seem slightly more runny than the store bought yogurt at first but it thickens up after it has been refrigerated. Enjoy!

FAST & EASY SPINACH/GREEK YOGURT LOW-FAT LASAGNA

Steps:

• Heat oven to 400°F.
• In medium saucepan heat up vegetable broth.
• Add Greek yogurt and half the cheese to the hot broth.
• Add spinach gradually to the yogurt/broth mixture. Set aside.
• Drizzle olive oil on the bottom of a 13X9 inch baking dish. Spread a small amount of pasta sauce on bottom of dish.
• Add a layer of noodles.
• Spread sauce on top of noodles.
• Add a layer of 1/3 of the spinach/yogurt/cheese broth.
• Sprinkle with 1/3 of remaining cheese.
• Repeat previous 3 directions twice more.
• Bake for 30 minutes covered, then 10-15 minutes uncovered.
• Let stand at least 10-15 minutes before serving.

SANDY'S EASY GREEK YOGURT SAUCE

Steps:

• Mix all ingredients together and refrigerate for at least 2 hours.

EASY PUMPKIN YOGURT

Steps:

• Combine yogurt and pumpkin puree in a blender; blend until smooth.

FRESH STRAWBERRIES WITH YOGURT (EASY MOROCCAN DESSERT)

Steps:

• Wash and slice the strawberries. Gently mix the sliced strawberries with the yogurt, sugar and vanilla. Cover, and leave in the fridge for an hour or longer.
• If desired, bring back to room temperature before serving.

EASY YOGURT MUFFINS

Steps:

• 1. Preheat oven @ 350 degrees ready muffin tin or bread pan. In a bowl mix yogurt, egg, oil, vanilla, and brown sugar until creamy.
• 2. Add dry ingredients, flour. Baking soda and powder, mix well. Pour into muffin cups. Or greased pan. Place in center of oven preheated to 350 degrees.
• 3. Bake for 25 minutes, or untill golden brown. Remove let cool 10 minutes and enjoy.