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Making and using yogurt.

While a relative newcomer to the U.S., yogurt is a staple and a common recipe ingredient around the world. Because of its versatility, it could be a healthful replacement for heavier mayonnaise, sour cream, cream cheese, a heavy cream.

The flavor and texture of tuna and chicken salad remain unchanged using yogurt. Salad dressing recipes using sour cream can easily be altered to use yogurt. Thickened yogurt can replace cream cheese to top a bagel or banana bread. Soups and sauces can still have a rich flavor using yogurt instead of milk or cream.

One Easy Way to Make Yogurt

Fill a 4-quart pan with 1/2 gallon milk of your choice. Stir in 1/2 cup nonfat dry milk if you like a creamier yogurt. Place over low heat and stir off and on until the milk comes to a boil. Cool for 20 minutes, then stir in 8 ounces plain nonfat yogurt. Cover the pan with a lid and wrap it in a towel. Put it in a draft-free area and let it sit for 6-8 hours. This will make approximately 3 quarts of yogurt. Save 1/2 to 1 cup to use as a starter for your next batch of yogurt.

Creamy Yogurt Cheese

Double line a colander or strainer with cheesecloth and put it over a bowl large enough to hold the strainer and pour the yogurt into it. Let this sit in the refrigerator for three hours and the yogurt will be like sour cream; let sit for 24 hours and the result will be cream cheese with a tang.

Cream of Mushroom Soup

Whisk 4 tablespoons flour into 2 cups yogurt in a medium sized saucepan until very smooth. In a separate pan, saute 1 pound of sliced mushrooms in 1 tablespoon water and 1 tablespoon butter or oil of your choice for 2 minutes. Cover and let simmer over low heat for 5 minutes. Put the yogurt mixture over low heat and stir in 1-1/2 cups chicken broth until it is thoroughly heated. Add the mushrooms, with their pan juices, and let simmer for 20 minutes over low heat, stirring frequently. Add salt and pepper to taste. Makes 6 cups.

Tarragon Mustard Sauce

(for serving over vegetables or chicken)

Combine 1 cup yogurt, 1 tablespoon cornstarch, 2 tablespoons Dijon mustard, and 1 tablespoon tarragon in a small saucepan. Heat and stir for 5 minutes before serving. Makes 1 cup.

Pineapple Cream Dessert

In a medium-sized bowl combine 1 cup yogurt cheese, 1 teaspoon ginger (or 1 teaspoon fresh grated ginger root), 1/2 cup drained, crushed pineapple, and 1 tablespoon honey. Fold the ingredients together. Cover and chill for 2 hours. Serve in parfait glasses layered with fruit or eat plain. Makes 1-1/2 cups.
COPYRIGHT 1993 Countryside Publications Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Author:Hunter, Julie
Publication:Countryside & Small Stock Journal
Date:Mar 1, 1993
Words:464
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