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Made too much yogurt. Recipes please.

 
Mac Johnson
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I tried making yogurt in the instant pot yesterday. I was excessively successful. Just because the instant pot can hold that much milk doesn't mean it should. Anybody got some good baking, dressing, or other uses for all this yogurt.
 
M Ljin
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Cheesecake maybe?

How much yogurt did you make and how many people eat it? Here the regular batch is a half gallon and it almost always lasts at least a few weeks if it doesn't get eaten in the first week (which is more likely).
 
Nina Surya
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Naan bread!!! Yum.

For example like this: recipe on wholesome farmhouse recipes
 
Judith Browning
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We make a soda bread with tamale masa (not as fine as for tortillas) with yogurt as the only liquid....balances the baking soda nicely as leavening.

And definitely cheesecake as m. mentions.

another favorite here is frozen, half yogurt half fruit, fresh or canned and some sugar....stir as it sets in the freezer maybe once an hour or so until thickened...best summer treat ever.

I also strain through muslin for a cream cheese like spread....this is nice used for cheesecake but also anyplace you might use cream cheese.... save the whey, refrigerated.  It has many uses.   The strained yogurt freezes well.

I make 4-5 pints of whole milk yogurt weekly out of our gallon of weekly raw milk.

Have had the 'problem' of too much yogurt at times, rarely anymore😏
 
Anne Miller
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For me, yogurt keeps a long time.  It also freezes well.

It can be made into smoothies, frozen yogurt treats,  and used as milk in recipes for just about anything.

For a quick frozen treat, take frozen fruit, yogurt, and honey then process in a high speed blender.  Pop into freezer container and freeze.
 
Jay Angler
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I have a "yogurt berry" muffin recipe where you soak oats in a couple of cups of yogurt for ~15 minute before making the recipe. The recipe recommend cranberries or blueberries, but I've also done it with huckleberries or salal berries, when available.

If you're interested, I will dig out the recipe...
 
Mac Johnson
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Thanks, everyone! Going to give some of these a try. I made a half gallon, but it's just me and 2 kids at the house this week. Going to freeze some. I love cheesecake and naan!
 
M Ljin
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I forgot to mention that here it's strained. So if you have uses for whey, then straining and then using the whey could be an option to reduce the bulk of the yogurt.
 
Nancy Reading
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I had a similar problem with too much yoghurt a while ago.... https://permies.com/t/163514/Recipes-yoghurt-wanted there may be some more suggestions there for you.
my recipe for curry: https://permies.com/t/173522/Vegetable-Casserole-Recipes#1362138
I've used yoghurt successfully in buttermilk cake recipes too.
 
Carla Burke
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You can also make yogurt cheese. Just put some in a cloth-lined sieve,  fold the cloth over the yogurt. Set the sieve in a bigger bowl, and refrigerate overnight - or even longer, if you like. Move the cheese from the cloth/sieve into a bowl, and taste it. Add a little salt, and mix it in, we'll, if you think it could use it. It can be used like cream cheese. You can also add herbs, or really, almost anything you want, and use it as a spread, a dip, or in anything that strikes your fancy. You can - if you want,  press it, to form it up even more.  
 
Tereza Okava
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half a gallon will strain down into very little-- a nice dense paste for eating with fruit, or to spread on bread.
 
Mac Johnson
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Carla Burke wrote:You can also make yogurt cheese....


Definitely giving this a try! Muffins too!
 
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