Type what you have

Ingredients

• ✓ yogurt
• self-rising flour
• egg
• white sugar
• vanilla sugar
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
3. 3 Form dough into 2-inch balls.
4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
6. 6 Enjoy!

By Mel Levy

Ingredients

• ✓ yogurt
• sweet potato
• onion
• egg
• black pepper
• olive oil
• salt
• applesauce

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2. 2 Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
3. 3 Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

By Kerry

Ingredients

• ✓ yogurt
• ✓ yogurt
• water
• salt
• cilantro
• mint
• green onion
• garlic
• salt
• olive oil
• basmati rice
• salt
• butter
• chicken broth
• saffron
• chicken
• allspice
• cinnamon
• cardamom
• white pepper
• cayenne pepper
• coriander
• cumin
• paprika
• kosher salt
• lime

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

Ingredients

• ✓ yogurt

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

Ingredients

• ✓ yogurt
• pumpkin puree

Instructions

1. 1 Combine yogurt and pumpkin puree in a blender; blend until smooth.

By nicnakpatywack

Ingredients

• ✓ yogurt
• matcha green tea powder

Instructions

1. 1 Place yogurt in a bowl. Sift matcha powder over yogurt and whisk until evenly blended.

By eacevedo

Ingredients

• ✓ yogurt
• buttermilk ranch dressing mix

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

Ingredients

• ✓ yogurt
• whipped topping

Instructions

1. 1 In a medium bowl, blend the whipped topping and yogurt. Chill in the refrigerator 30 minutes before serving.

By CMM

Ingredients

• ✓ yogurt
• milk

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

Ingredients

• ✓ yogurt
• milk

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

Ingredients

• ✓ yogurt
• garlic
• salt
• pepper

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

Ingredients

• ✓ yogurt
• mayonnaise
• chipotle pepper in adobo sauce

Instructions

1. 1 Mix yogurt, mayonnaise, and chipotle peppers together in a small bowl until smooth. Chill until serving.

By SHACKL

Ingredients

• ✓ yogurt
• milk
• vanilla extract

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

Ingredients

• ✓ yogurt
• pineapple
• carrot
• raisin

Instructions

1. 1 Mix yogurt and pineapple in a bowl until blended; fold in carrots and raisins.

By Tiffany

Ingredients

• ✓ yogurt
• raspberry
• red wine vinegar
• sugar

Instructions

1. 1 In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

By Jackie

Ingredients

• ✓ yogurt
• mayonnaise
• ranch dressing mix
• parsley

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

Ingredients

• ✓ yogurt
• mini marshmallow
• strawberry
• mandarin orange

Instructions

1. 1 Stir together the yogurt and marshmallows in a large bowl. Gently fold in the strawberries and Mandarin oranges. Scoop into a serving bowl, and refrigerate at least 30 minutes before serving.

By evian257

Ingredients

• ✓ yogurt
• salt
• olive oil

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

Ingredients

• ✓ yogurt
• whole milk
• powdered milk

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

Ingredients

• ✓ yogurt
• strawberry
• ice
• white sugar

Instructions

1. 1 Combine yogurt, strawberries, ice, and sugar in a blender. Blend until smooth.

By Serena

Ingredients

• ✓ yogurt
• blackberry
• almond
• honey
• thyme

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

Ingredients

• ✓ yogurt
• cream cheese
• lemon juice
• mustard

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

Ingredients

• ✓ yogurt
• milk
• half-and-half
• heavy cream

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

Ingredients

• ✓ yogurt
• vanilla pudding mix
• cherry pie filling
• sugar
• graham cracker crust

Instructions

1. 1 In a large bowl combine yogurt and instant vanilla pudding. Mix well. Stir in cherry pie filling. Pour filling into pie crust and chill for 30 to 60 minutes.

By B H Snellings

Ingredients

• ✓ yogurt
• mango chutney
• curry powder
• ginger root
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ yogurt
• pineapple juice
• strawberry
• banana

Instructions

1. 1 Blend pineapple juice, yogurt, strawberries, and banana together in a blender until smooth.

By Claudia

Ingredients

• ✓ yogurt
• cottage cheese
• lemon juice
• artificial sweetener

Instructions

1. 1 Using a blender or food processor, blend cottage cheese, yogurt, lemon juice and artificial sweetener until smooth. Can be kept in refrigerator for up to one week.

By Brenda Ward

Ingredients

• ✓ yogurt
• nectarine
• white sugar

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

Ingredients

• ✓ yogurt
• milk
• salt
• sugar
• lemon juice

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

Ingredients

• ✓ yogurt
• water
• jasmine green tea
• white sugar

Instructions

1. 1 Combine boiling water and green tea in a tea pot; cover pot and steep tea, at least 30 minutes. Strain tea and pour into ice cube trays; freeze until solid, 4 hours to overnight.
2. 2 Put 6 green tea ice cubes in a blender; pulse until mostly crushed. Add yogurt and sugar and blend until desired consistency is reached.

By hondafifi