Yogurt Tips and Hints

Here are some things to keep in mind when dealing with yogurt. As always, this list strives to be comprehensive, so many things here may be well known by some.

  • Choose yogurt with a sell by date furthest away from the current date.
  • Choose yogurt that lists the active cultures available within the yogurt, including Lactobacillus bulgaricus, Streptococcus salivarius and/or thermophilus.
  • Yogurt lasts for 10 days beyond its sell by date, but should be eaten sooner than later.
  • The cultures within yogurt give it tenderizing properties, and allows yogurt to make for a wonderful marinade.
  • To replace milk with yogurt, add 1/2 teaspoon of baking soda for each cup of yogurt used.
  • To prevent prevent yogurt from curdling when adding to a hot mixture, bring the yogurt to room temperature.
  • When cooking with yogurt, cook it over low heat only until the yogurt is warmed through.
  • Excessive stirring of yogurt will make the yogurt become runny and lose its consistency.
  • Yogurt will not seperate as easily in hot preparations that are flour based.
  • To fix a yogurt that has seperated, dissolve 1 teaspoon of corn starch or two teaspoons of All purpose Flour with 2 teaspoons of cold water. Add this mixture to one cup of the seperated yogurt and fold together over low heat.
  • To retain the healthy benefits of the active cultures, prevent the yogurt from exceeding 120 degrees F.
  • When heating yogurt in a recipe, remove the mixture from heat before adding the yogurt, or stir in the yogurt over low heat.
  • Plain yogurt can replace both mayonnaise or sour cream.

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