— When using yogurt in baking or cooking, make sure there is no added gelatin, thickeners or artificial sweeteners, as these may not react well when heated.
— Heating does not alter the nutritional content of yogurt, but frozen yogurt does not contain the same live, beneficial bacteria as fresh yogurt because of the freezing process.
— For the creamiest texture, lightly whisk yogurt before adding it to a sauce, soup or stew.
— Replace half the usual mayonnaise with plain yogurt when making tuna salad or chicken salad.
— Make yogurt "cheese" by spooning plain Balkan-style into a sieve lined with a coffee filter or cheesecloth and set over a bowl. Cover and refrigerate for a few hours for slightly thickened yogurt or overnight for very thick yogurt cheese. Use it in dips, spreads or in desserts. It can also be used in recipes that call for Greek-style yogurt.
— Add a touch of yogurt to fruit milkshakes for a refreshing tang.
— Fold plain, vanilla-flavoured or fruit yogurt into whipped cream for a lighter dessert topping. Add about 50 ml (1/4 cup) yogurt per 250 ml (1 cup) of whipped cream.
— Make an iced cafe latte with vanilla-flavoured yogurt or frozen yogurt, cold strong-brewed coffee and ice cubes blended until slushy.
— Mix yogurt into your breakfast cereal — either with milk or by itself.
— Mix yogurt into pancake or waffle batter or dollop fruit yogurt on top before the syrup.
Source: Dairy Farmers of Canada.