Anything to be done with previously frozen yogurt?


#1

So I have this delicious quart of local, homemade greek yogurt (Sophia’s for anyone in the Boston area). It’s supposedly 2% although there have been whole CH threads devoted to how the stuff eats like a million calories. Through a strange sequence of events, it ended up being put in the freezer. After defrosting it, it’s grainy and kind of separated. I just hate to throw it out. Any thoughts?


#2

First try whipping the crap out of it with an immersion blender, maybe add a splash of milk or half and half to see if that smooths it out.
If somehow that doesn’t do it then it should still be salvageable for smoothies- just add something like banana or avocado to be sure it has a more smooth mouthfeel.

Worst case scenario you could use it for a marinade or bake in a yogurt loaf quick bread…


#3

My first response is to use the yogurt as your marinade for Tandoori chicken, an Indian braise, or some other application where the yogurt is a supporting actor and not the star of the show. That yogurt is really too good to be low-fat isn’t it? Or maybe she really does start with 2% milk but then reduces and strains it so much you can’t tell anymore.


#4

Brilliant! Just had some delicious smoothies with the yogurt, frozen bananas and honey. It’s so indulgent that we usually use it a dollop at a time, or on a morning bagel, so these smoothies were really a treat.

[quote=“smtucker, post:3, topic:1360”]
as your marinade for Tandoori chicken
[/quote]and the rest has been blended with red curry paste and sea salt, and is marinating with a family pack of chicken drumsticks. Thanks, all- I’m sure Sophia would approve!


(John) #5

I love Yogurt marinated chicken great move

I was going to suggest baking with it in place of milk but sounds like you have it covered


#6

I think you have done well! You will get some delicious meals from that Sophia’s yogurt. I, too, hate waste. I commend you for not “wasting” such as special ingredient.