Cooking with yoghurt, and serving suggestions

You can find many recipes using yoghurt, both natural and Greek, at Delia Online as it is such a good ingredient for cooking. Find out more...

Yoghurt does have a tendency to separate when subjected to heat and cooking, but this in no way affects the flavour (and myself, I'm not the least bothered about the slightly granular appearance). If, however, you want to stabilise yoghurt for cooking, blend 1 teaspoon rice flour or cornflour with a little cold water, mix this with 5 oz (150 g) of yoghurt, and simmer it for 10 minutes, stirring all the time.

Serving yoghurt
Yoghurt with honey and wheatgerm
Serve thick yoghurt well chilled in stemmed glasses, with runny honey dribbled over the top and a generous sprinkle of wheatgerm.

Yoghurt with muesli
Place 2 tablespoons of muesli per person in bowls, cover completely with 2 tablespoons of thick yoghurt, and top with runny honey.

Home-made fruit yoghurt
For the best results, use equal quantities of thick yoghurt and chopped fruit – strawberries, raspberries, blackcurrants or loganberries are all good. Add enough caster sugar or honey to sweeten according to your taste.

Dried fruit yoghurt
This is nicest of all made with prunes or dried apricots (or a mixture of both). Soak 4 oz (110 g) of apricots or prunes – or 2 oz (50 g) of each – overnight. Add 2 tablespoons of brown sugar and cook them for 10 minutes. Drain well in a sieve, then chop the flesh of the fruit and combine it with 10 oz (275 g) of thick yoghurt.