Healthy International Yogurt Cucumber Recipes

I'm using Allrecipes.com and RecipeZaar.com to experiment with recipes using yogurt. Yogurt is a much healthier alternative to sour cream, butter, and other fatty bases.

My yogurt maker makes huge batches of yogurt. This week the yogurt came out really thick and creamy with very little whey. I've learned that if you use yogurt in recipes, it may need to be drained of it's extra water(whey), or it will be runny. This is especially true if you use it in a recipe which calls for vinegar, or other liquids. Strained yogurt is closer to sour cream, and it does reduce your amount by about half.

To thicken yogurt, place it on some cheese cloth(tie it up like a sack) hanging over a bowl overnight to let the whey drain off. You can get it started more quickly by twisting the cheese cloth to drain out most of the whey, and then let the rest slow drip. A pot with handles is good for suspending the cheese cloth with string, or a colander in a bowl. You want it to drip away from your yogurt.

If you don't have cheese cloth, try a thin kitchen towel, or even coffee filters.

Also, "with the whey removed, what remains is a higher concentration of protein, fewer carbs, and less lactose. The higher protein content means you'll feel full with just a small portion. And with less lactose, it's easier to digest." This is good for diabetics too.

If you make your own yogurt, use whole milk and more powdered milk when preparing the mixture before heating. This will make a thicker creamy yogurt. You will still need to drain it to make it thicker. The longer yogurt sits while heating, the tarter it becomes. Tart yogurt often tastes good as a base for salads.

If you don't want to strain your yogurt, you can just buy Greek yogurt which is thicker than regular store bought yogurt.

If I keep making yogurt dishes, I may just buy the Cuisipro Donvier Yogurt Cheese Maker for $17.95(new) which really just helps make the drained yogurt. Cheese cloth is messy.

Another tip(lesson learned the hard way) - cucumbers are full of water, so if you want a creamy recipe to stay creamy, you should squeeze the chopped cucumbers. I've seen people do it in their fists, but it might be easier to put it in cheesecloth or a clean towel and then squish the water out.

This cooling cucumber salad would make a a nice complement for a spicy main dish:

In a small bowl, mix two chopped cucumbers, 3 cups plain creamy yogurt( less if you used strained yogurt), 1 tsp vinegar, 1 tsp minced garlic , 1/2 tsp lemon juice, and salt and pepper to taste. Refrigerate for a few hours before eating. It's plain, so you may need to dress it up a bit. Mint and dill tastes really good with this. Experiment with different herbs. This will be a thin dressing, use the strained yogurt for a creamier(sour cream-like) base.

This cucumber yogurt base(strained) also tastes good if you Waldorf it with some left over chicken pieces to make a chicken salad. Waldorf salads often have grapes, chopped walnuts, and chopped tart green apples. Dried cranberries and raisins taste good in Waldorf salads as well. Add curry(or other Indian spices) and you have a curry chicken salad. Brewer's yeast is nice with yogurt and adds a sweet nutty taste.

I've even added it to leftover curry rice or feta cheese.

Here are a few more. Many of these are very similar to one and other:

Persian Cucumber Yogurt

Greek Tzatziki Sauce (Yogurt and Cucumber Dip)

Yogurt with Cucumber and Mint (India)

Cucumber Yogurt Dill Dressing

Yogurt and Cucumber Soup(this looks particularly good!)

Minted Cucumber-Yogurt Raita

Yogurt Cucumber Mint Cooler(weird, but intriguing)

Yogurt, Cucumber and Mint Green Salad