For dietary purposes, I’ve been told to start including probiotic rich food in my diet and I figure since people in my house already like yogurt that’s the best way to go. But I absolutely hate the texture of yogurt. How can I change it and still enjoy the health benefits? I don’t love smoothies, but I’ll make one occasionally with yogurt. But I’d prefer to have some variety with this. Adding granola is alright, and definitely helps but even still I find myself just grossed out after two spoonfuls. Is there anything I can do? Is freezing it and turning it into something like frozen yogurt going to kill the cultures? It’s sad, because this is the only food I absolutely cannot seem to find a way to enjoy!
So, you can use yogurt in anything you’d use a binder like sour cream or mayo. Guacamole, for example, or tuna/chicken salad sandwiches.
Yogurt in…. Tuna salad? That sounds hazardous, but I’ll give it a shot. I eat a lot of tuna salad in like rice balls and such. I imagine just whole fat plaine Greek yogurt will do?
I make no claims to the flavor on that one.
But really, the only flavor in mayo is the acid- usually lemon juice but sometimes vinegar.
In the tuna salad, it’s mostly there as a binding agent to keep everything more cohesive.
You can try making a fresh fruit compote to mix in, that would kind of do it.
Do you have a similar aversion to Cottage Cheese? What about going in the direction for fermented vegetables like Kim Chi or Sauerkraut?
You can mix it with rice, have you tried that?
I have not! I eat rice for lunch a couple times a week, I’ll have to give that a try.
Hope it works out!
This is a more involved recipe: https://food52.com/recipes/77349-padma-lakshmi-s-yogurt-rice ; I usually just mix the rice and yogurt, and add salt and peanuts.
I have a hard time eating yogurt sometimes, but I find if it’s not gritty enough I can just add a little sand - or even just regular dust if I can’t get to the sandlot. Conversely, if there’s already too much grit, I add butter to smooth it out.
I can’t do the drinks, the texture kills me. i can eat it on fruit with a little honey and/or granola.
Water kefir is another good option - one you get the grains rehydrated it makes a new batch every 24 hours or so, and you can referment it with fruit juice to make a fizzy probiotic drink. It’s much easier to get started with than kombucha
I have never heard of water kefir, just the bottled raspberry kefir I see next to milk. Where can I find these grains?
Oh hey! Sorry for the slow reply, I just noticed the notification . I got mine at a homebrew store, but here they are on Amazon
I love making lassi, maybe that’s something you can try. There are lots of different types of lassi, different tastes sweet and salty, but also different consistency.
I usually use half yoghurt and half water as the base, which gives you a consistency of buttermilk. But you can add as much or little water (and/or milk) as you prefere. From there you can add fruits or spices you like.
Here is a Plain lassi recipe.
Here are some Indian flavor options. They’re making a thicker lassi, but you can easily adjust the water.
Look into kefir. Better than yogurt for probiotics. Yogurt is a pistol. Kefir is a machine gun.
Could try going in the yogurt-drink direction, with something like lassi or kefir or something like that. Mango lassi is frankly delicious. Or go in the other direction and try a really thick greek yogurt with a texture closer to cheesecake. There’s brands
Could also use it as an ingredient in uncooked things. It can be used in some salad dressing recipes sometimes for instance.
I’m not sure if freezing would harm the cultures.
You can make tzatziki with it, or salad dressing, making a mango lassi with it would be a different texture. Frozen yoghurt seems like a good idea, I wouldn’t expect it to kill the cultures, generally high temperature kills stuff, low temperatures usually just slow them down and keep populations from growing, so cooking with it seems more likely to kill cultures than freezing it. if it weren’t for what I just said about cooking with it I’d say using it in curry would be great, though you usually add it at the end so you could do that as it’s cooling some and potentially avoid that issue
Oh, I do like tzatziki on veggie hummus pita sandwiches. I didn’t realize it was made with yogurt! Thanks for the tip
What, specifically, about the texture bugs you? I’m not challenging, just trying to understand so I can offer recommendations to alter things.
I’m honestly not even sure myself. I’ve tried thickening it and it makes me gag, but super thin/runny also makes me gag. I think thicker is the better of the two, and I can eat like whipped cream or even sour cream just fine. Though, I’ve never tried eating just a straight spoonful of sour cream…
I wouldn’t try to eat yogurt then
Try kimchee or even OTC probiotics
I think it should be somewhere in the settings menu
Try skyr instead of yogurt. It’s way thicker so it may not be as difficult for you. If that option is still a no go, you can add it into foods instead of it being the only food. Anything that benefits from adding dairy will take plain skyr or plain greek yogurt just fine. Plain versions can also replace sour cream to a varying degree. You can also add in enough granola that it’s just a creamy coating for the granola.
Granola has definitely been the best of all the things I’ve tried to alleviate the texture. Does skyr still have the probiotics though?
Absolutely. We get this one (in link) from costco right now, but there are otger brands like siggi’s and icelandic provisions that are equally good. https://www.painterlandsisters.com/products
