Greek cooks commonly use Greek yogurt in tzatziki, a dill-flavored condiment.
Greek yogurt is similar to regular yogurt, but drained of water. Make it at home by draining plain yogurt through cheesecloth for a day or two, or purchase at grocery stores, Middle Eastern markets or specialty gourmet stores. You can purchase Greek yogurt plain or flavored with honey or fruit. Most Greek yogurt in the U.S. comes from cow's milk, though you can find goat's milk Greek yogurt at some gourmet shops. Served plain, whole milk Greek yogurt tastes similar to sour cream. When used in baking and cooking, it can taste just like sour cream.
Instructions
Baking
1. Measure the amount of Greek yogurt that the recipe calls for in sour cream.
2. Replace the sour cream with plain Greek yogurt. Cow's milk Greek yogurt is more affordable than goat's milk yogurt, and you may substitute with identical results in baking. It is unlikely to curdle in baking.
3. Mix into the batter or dough as specified in the recipe, and proceed.
Marinades, Dressings and Stovetop Sauces
4. Measure the amount of Greek yogurt that the recipe calls for in sour cream.
5. Add 2 tsp. white flour or cornstarch to cow's milk Greek yogurt over low heat. Whisk vigorously until fully combined; this prevents curdling later when cooked on high heat or mixed with acidic ingredients. You may bypass this step altogether by using goat's milk yogurt, which never curdles when heated.
6. Add goat's milk Greek yogurt to your sauce, dressing or marinade as specified in the recipe, and replicate exactly; it will not curdle. Cow's milk yogurt with added flour or cornstarch is unlikely to curdle, but warrants more caution. If using cow's milk yogurt, cook at 25 degrees Fahrenheit lower than specified in the recipe.
Tags: Greek yogurt, milk Greek, milk Greek yogurt, sour cream, goat milk, milk yogurt
