I'm a cooking journalist and here are my 3 favorite Greek yogurt recipes

Traditionally prepared from sheep’s milk, “Greek yogurt” is a strained yogurt, which gives it its thicker, rich and creamy texture. In commerce, Greek yogurt has its counterpart, often made from cow’s milk, under the name “Greek yogurt”.

In cooking, this thick yogurt easily replaces cream in both savory and sweet recipes. Fresh herbs, diced cucumber, grilled meat, Greek yogurt refreshes everything! In a sweet version, we love it generously drizzled with honey, chopped oilseeds or even roasted seeds. It can also be used in the preparation of certain desserts such as cheesecake, instead of cream cheese.

To follow, 3 recipes perfect for sunny days.

© Benedetta Chiala

Recipe #1: Tzatziki

The perfect recipe for an aperitif.

How do we do ? We grate 2 cucumbers then press them with a cloth to extract as much water as possible.
Mix the cucumber with 1 bunch of dill and 1 bunch of chopped mint, and 1 kg of Greek yogurt. Add 4 pinches of salt, 6 turns of freshly ground pepper, 2 finely chopped garlic cloves, the juice of 3 lemons and 4 tbsp. tablespoon of olive oil. Refrigerate before serving with bread.

For 6 persons

Discover the Tzatziki recipe

Recipe no. 2: Poached eggs, Turkish yogurt

How do we do ? Melt 20 g of butter, add 1/2 tsp. of minced garlic and brown gently for 5 minutes. We add 1 tbsp. of smoked paprika and 1 tbsp. teaspoon of Espelette pepper. The butter becomes foamy. We turn off the heat and add 2 tbsp. tablespoon of olive oil and 1 pinch of salt. We reserve.
We prepare a bowl with cold water, we reserve.
Bring 1 l of water to the boil with 10 cl of white vinegar in a large saucepan. When the water starts to boil, break the eggs into the water one after the other. Let it cook for 3 minutes. We take them out with a slotted spoon and immerse them in cold water to stop the cooking. Mix 400 g of Greek yogurt with 1 tbsp. teaspoon of salt and divide into four deep plates. Place an egg on each of them and sprinkle with spiced butter. Add chopped dill and mint and serve immediately with toast or croutons.

For 4 people

Discover the recipe for poached eggs, Turkish yogurt


© Valéry Guedes

Recipe #3: Greek Yogurt Cheesecake

For a change from cream cheese or Philadelphia, we look at this recipe based on Greek yogurt. The only imperative? Remember to drain your yogurt in advance for a few hours before starting your recipe.

How do we do ? We roughly mix 120 g of speculoos or shortbread with 50 g of melted semi-salted butter. Pack the mixture into the bottom of a mold lined with parchment paper. Bake for 10 to 15 minutes at 160°C.
Finely grate the zest of 1 large untreated or organic lemon. Mix 750 g of Greek yogurt drained in cheesecloth for 6 to 12 hours (drained weight) with 100 g of powdered sugar, 3 eggs, 1 tbsp. teaspoon liquid vanilla extract or 1/2 tsp. teaspoon of vanilla powder, zest and 20 g of flour. Pour into the mold.
Bake for 15 minutes at 160°C, then continue cooking at 140°C for approximately 35 minutes. The center should be barely cooked. Leave to cool for 40 minutes in the oven with the door open, then set aside in the refrigerator for 12 to 24 hours.

For 4 people

Discover the recipe for Greek yogurt cheesecake

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