Yogurt is so much more than an on-the-go breakfast food. As an ingredient, it adds great flavor and texture to all sorts of dishes. From decadent sweets and creamy condiments to the best marinade for tender grilled meats, yogurt’s culinary potential is boundless. We’ve rounded up our favorite recipes using yogurt.
All of these sweet and savory recipes work great with store-bought yogurt but making it yourself is simple and results in creamy, fresh-tasting yogurt that’s exactly as tart as you like. From that base, you can make variations like smoked yogurt or labaneh, a thick, strained yogurt common in Middle Eastern cuisine.
Yogurt is popular in India, where it’s made into a condiment called raita that is perfect for taming a fiery curry. The potential for flavoring raitas is virtually endless. Try cucumber and tomato or beets and asafoetida, a spice common in India. For a sweet-spicy twist, we love making raita with pineapple, coconut, and chiles.
When it comes to adding body to chilled soups, yogurt shines. Some of our favorites are a curried yogurt soup called kadi and a peach soup and a peach soup with ginger and carrots. Or use it to add tangy lightness to a spinach and chive soup topped with grilled scallions.
Yogurt’s creaminess makes it a great dessert base. Frozen yogurt gets a bad reputation as a trendy health food, but our spiced persimmon yogurt is as satisfying as any ice cream. If you can’t find persimmons, try our strawberry-rhubarb yogurt pops.
Find all these dishes and more in our collection of yogurt recipes.
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi »
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Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.
Kohlrabi and Watercress Salad
For a twist on the classic Waldorf salad, try tossing sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
This basic raita is a cooling counterpoint to fiery foods, thanks to its foundation of full-fat yogurt, cucumber, and mint. Plum tomatoes add a hint of acid, Thai chiles heat, and cumin a slight earthiness.
This cooling yogurt mix can be served as relish, dip, salad, or side.
Okra in Yogurt
This vibrant okra stew is thickened with chickpea flour.
Thick, tart, and creamy, this yogurt-like cheese, is perfect eaten with olive oil, pita bread, and za’atar.
Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian take on focaccia from home cook Tatjana Ciciliani.
Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as Rooh Afza, a scarlet-colored syrup tasting of rose petals and pine, or—for this recipe—ripe mangoes, resulting in a refreshing drink that’s as thick as a milkshake.
Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as ripe mangoes or, as in this recipe, rose water and strawberries. Get the recipe for Strawberry Lassi »
Throughout India, creamy, chilled lassis are the go-to beverage for cooling off during the warmer months. To make them, milk or water-thinned yogurt is blended with ingredients such as strawberries or ripe mangoes. In the South India city of Hyderabad, the most popular lassi is made with Rooh Afza, a rose-scented syrup made with botanicals and sugar.