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Spicy Feta Cheese Dip
Appetizer Mediterranean

Spicy Feta Cheese Dip

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
  2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Creamy Mediterranean Cucumber Salad
Dinner Mediterranean

Creamy Mediterranean Cucumber Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine Greek yogurt, olive oil, lemon juice, dill, mint, and parsley in the bowl of a small food processor or blender. Process until herbs are finely minced and dressing is well blended. Season with salt and pepper. Set dressing aside.
  2. 2 Combine cucumber, tomatoes, and red onions in a large bowl. Lightly sprinkle vegetables with a pinch of salt. Toss vegetables with the dressing and garnish with lemon zest.

By Bibi

Cara's Moroccan Stew
Dinner Mediterranean

Cara's Moroccan Stew

4.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
  2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
  3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Frozen Yogurt Drops
Appetizer

Frozen Yogurt Drops

4.0

Ingredients

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Line a cookie sheet with parchment paper.
  2. 2 Transfer yogurt to a small resealable plastic bag. Snip off 1 corner of the bag and pipe dots onto the prepared cookie sheet.
  3. 3 Freeze yogurt drops on the cookie sheet until hard, about 1 hour.
  4. 4 Peel drops from the parchment paper. Eat as is, mix them into oatmeal, or throw them on top of berries.

By Yoplait

Low-Fat Greek Yogurt Ranch Dip
Appetizer

Low-Fat Greek Yogurt Ranch Dip

5.0

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

By Lee Crowell

Homemade Yogurt in the Oven
Breakfast American

Homemade Yogurt in the Oven

4.8

Prep
5 min
Cook
15 min
Total
430 min

Instructions

  1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
  2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
  3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
  4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Easy Homemade Yogurt
Breakfast American

Easy Homemade Yogurt

4.7

Prep
Cook
15 min
Total
405 min

Instructions

  1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
  2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
  3. 3 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. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Yogurt Cheese
Appetizer

Yogurt Cheese

4.4

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
  2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
  3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
  4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Instant Pot Greek Yogurt
Breakfast

Instant Pot Greek Yogurt

4.6

Prep
5 min
Cook
585 min
Total
590 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
  2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
  3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa

Ranch Dipping Sauce
Dinner

Ranch Dipping Sauce

4.5

Prep
485 min
Cook
Total
485 min

Instructions

  1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Labneh (Lebanese Cream Cheese)
Appetizer Middle Eastern

Labneh (Lebanese Cream Cheese)

4.7

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Line a large colander with cheesecloth. Combine yogurt and salt in a bowl; pour into cheesecloth. Set colander over a bowl to catch liquid that drains off; drain in the refrigerator for 24 hours.
  2. 2 Transfer drained mixture to a bowl; stir in olive oil. Store labneh in a covered container in the refrigerator.

By LEBANESE

Slow Cooker Yogurt

Slow Cooker Yogurt

5.0

Prep
10 min
Cook
370 min
Total
380 min

Instructions

  1. 1 Place four 10-ounce jars in a slow cooker. Fill the slow cooker with water up to 1/3 inch of the jar rims. Remove the jars and set aside.
  2. 2 Cover the slow cooker and preheat on High for about 20 minutes.
  3. 3 Meanwhile, pour milk and milk powder into a saucepan and whisk to dissolve. Heat over medium heat until just steaming and a thermometer reads 179 degrees F (82 degrees C), about 10 minutes. Remove from heat and place the bottom of the pan into a bowl of ice water. Cool milk mixture until the temperature drops to 114 degrees F (46 degrees C). Lift the pan out of the ice water.
  4. 4 Measure about 1 cup milk mixture and pour into a bowl. Stir in yogurt until thoroughly blended. Return yogurt mixture to milk mixture in the pan. Pour milk-yogurt mixture into the 4 glass jars, filling up to 1/2 inch of the rims.
  5. 5 Check that the water temperature in the slow cooker is no higher than 114 degrees F (46 degrees C). If it is cooler, cover and allow to come to temperature. If it is too hot, uncover and turn off the slow cooker.
  6. 6 Set filled jars in the warm water; the water level should be up to the level of yogurt in the jars. Cover with a folded dish towel and then with the slow cooker lid.
  7. 7 Turn slow cooker off. Allow to set for 6 hours, keeping the water at 114 degrees F (46 degrees C) as best you can. Check the temperature with your thermometer after about 2 hours, taking care not to disturb yogurt. If lower than 114 degrees F (46 degrees C), turn the slow cooker to Warm for 10 minutes, then shut off again. Check temperature again at the 4-hour mark and repeat. Do not stir or poke yogurt at all during this time.
  8. 8 Check yogurt after 6 hours by pressing gently on the top or tipping the jars to see if it is set; it is done when yogurt is firm and there is a thin layer of yellowish liquid on the top.
  9. 9 Remove the jars from water and dry them off. Top with clean lids and place in the refrigerator.

By Diana Moutsopoulos

Sweet Berry Parfait
Breakfast

Sweet Berry Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt 1/2 half of the blackberries, 1/2 of the almonds, and 1/2 of the honey. Repeat layers with the remaining yogurt, berries, almonds, and honey. Top parfait with thyme.

By thehungryscientist

Mock Hollandaise Sauce

Mock Hollandaise Sauce

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth.
  2. 2 Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.

By chellebelle

Authentic Homemade Yogurt
Breakfast Middle Eastern

Authentic Homemade Yogurt

4.9

Prep
40 min
Cook
5 min
Total
525 min

Instructions

  1. 1 On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
  2. 2 Set the plain yogurt on the counter to warm to room temperature while preparing the milk mixture.
  3. 3 Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until the mixture just comes to a boil. Immediately remove from heat and pour the mixture into the waiting bowl. Add 1 pint whipping cream for added richness.
  4. 4 Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over the bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
  5. 5 Refrigerate yogurt for several hours or overnight to chill completely.

By Sherylann Hope Sharoian

Caramelized Nectarine
Snack American

Caramelized Nectarine

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
  2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
  3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Paneer (Home Made)
Indian

Paneer (Home Made)

4.1

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring occasionally with a whisk. As the milk is just about to boil (it will bubble at the edges), stir in the lemon juice.
  2. 2 Remove from the heat and pour into a sieve lined with cheesecloth. Lift the cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink to drain. It will take 30 minutes to 1 hour. Once drained, place the cheese, still in the cloth, into a bowl and refrigerate until ready to use.
  3. 3 If later you want to cut the paneer into firm fingers, use a spoon to press the paneer into the shape of the bowl before refrigerating.

By DOSTANDEN