Have some yoghurt left over? Here are some extra ways to use up the rest of the pot…

  • Stir some jam into your yoghurt, then drizzle over pancakes or granola.
  • Use yoghurt in place of oil when making salad dressings for a creamy alternative that’s still healthy; this is especially tasty over chicken or ham salads.
  • Greek yoghurt makes an excellent marinade base for meat and fish because it clings to the meat while tenderising it and ensures it is moist and flavourful when cooked.
  • When used as a marinade, the lactic acid in yoghurt gently breaks down the protein in chicken, keeping it succulent and tender once cooked.
  • Stir in some lemon juice, lime juice, pickle juice, mustard or hot sauce to create your own creamy dip for chips or other fried food.
  • Create a quick sauce for falafels or spiced chicken by stirring ground cumin and lemon juice into plain yoghurt.
  • Spread yoghurt onto a baking tray, top with fruit, nuts and/or grated dark chocolate, then freeze until solid. Snap into portions for a cool and healthy snack.
  • Stir plain yoghurt into pasta sauces and soups for a creamy touch.
  • Stir a little yoghurt into guacamole for a touch of acidity.
  • Beat a spoonful of yoghurt into your scrambled eggs before adding them to the pan to make them extra light and fluffy.
  • Whizz it up with tinned fruit for an easy smoothie.
  • Give to kids as a healthy dip for fruit skewers.
  • Layer with fruit and granola for a breakfast parfait.
  • Serve a dollop of thick Greek yoghurt with cake as a more savoury alternative to cream.
  • Yoghurt is a great alternative to mayonnaise when paired with chicken, tuna, egg or potato salad. If you swap all or even some of the mayonnaise called for in a recipe with Greek yoghurt, it retains the flavour.

These are the Easy Food team’s top tips to keep in mind when cooking with yoghurt:

  1. Gently fold your yoghurt into your recipe to prevent it from breaking down and thinning out as it does when vigorously stirred or whisked.
  2. Make sure your yoghurt is at room temperature when adding it to your hot dish, as heating it too quickly can cause it to separate into curds and whey
  3. Yoghurt loses its beneficial bacteria when heated above 48 degrees Celsius.
  4. Avoid using tinfoil or aluminium baking dishes as it can react negatively with the acidity in the yoghurt .
  5. Its always bets to use plain, full-fat Greek yoghurt to provide the best flavour and texture. Non-fat yoghurt contains fillers and stabilisers that can change the taste and texture of your recipe.