Now, I love yogurt, but my friend doesn't. Lately she's been advised to eat more of it because she has some stomach problems. She's looking for normal yogurt with active yogurt cultures in it, which I assume is most yogurt. Problem is, she can't stand the taste of it.
So I was wondering if anyone with a similar problem has any idea on how to sneak in yogurt, for health benefits, while disguising the taste? She has some sort of sauce she makes with it, with flavors masking the yogurt. Otherwise she's at a loss.
She asked if I knew of any less 'yogurty' tasting yogurts that still had the active cultures, and I couldn't think of any. So any suggestions there welcome too. I'm not sure which yogurts she's tried, actually. Masking it is probably better than eating it plain for her, but I dunno.
And now, I'm off to eat some yogurt for breakfast.
I eat the weight watchers yogurt.Key lime pie and lemon cream pie.I too hate the taste of yogurt but this doesn't taste like it.There are active cultures in there too
Well what kind of yogurt has she tried? I will tell you that even when I was a kid I HATED anything but fat free yogurt. Not because of anything other than I thought normal yogurt tasted AWFUL. Maybe she should experiment with different levels of milk fat in yogurt, she might find that one end of the spectrum tastes better to her than the other.
Depends on if she is trying to lose. I find that the full-fat yogurt tastes much much better than the fat-free. My DH eats this, and his favorite brand is Mountain High. I've also heard on other threads that Greek yogurt (brand name Fage) is less sour tasting. We can't get it here, but you might be able to where you are.
Another optionis of course, lots of added fruit or other flavorings.
She has the right idea re using it as a sauce. I like yogurt much better when it's not sweetened, and when it's in something else rather than the main ingredient.
Indian dishes use yogurt in many of their sauces. The seasonings completely override the sour taste, so it ends up just contributing its creaminess. I suggest going to an Indian recipe website and search using yogurt as the search word.
It works really well over chili or southwestern rice & beans. Just put it on top and mix it in. Same idea -- it adds some creaminess but the taste is disguised.
If she mainly needs the active ingredient, the acidophilus, it comes in pills you can get in the vitamin section at drugstores.
I find there is a lot of difference in taste in the various brands of yogurt. I also think that Greek-style yogurt tastes significantly better than regular yogurt. I'd encourage her to try different brands; maybe she'll find one she likes.
What about some of the pre-flavored yogurts like Yoplait, Dannon, etc.? I'm sure you can get pre-flavored yogurts that have active cultures.
Another option is to mix low-calorie or sugar-free fruit preserves into the yogurt. If she isn't worried about calories, a little bit of honey also tastes really good with yogurt.
I hope you're still reading this thread, because have I got something I think your friend will like!
It's incredibly simple to make, and it takes the sour taste right out. Makes it taste a bit like cream cheese, and then when you flavor it...
Yogurt Cheese
Put a cup of yogurt (or however much you want) on a cheesecloth loosely draped over a bowl, so it sags a bit.You can keep the cloth in place with the fitted cover for the bowl (plastic container bowls work well). Leave it that way in the fridge for 5 hours to 2 days. The longer you leave it, the firmer it becomes as the liquid part, the whey, drains out. When done, it's like a spreadable cheese.
It is quite tasty just like that, but you can spread it on crackers, use it instead of sour cream, make a dip with it, etc.
Here's one way to make it:
Tomato-Herb Yogurt Cheese
4 sun-dried tomato halves, not oil packed
1 cup yogurt cheese
1/4 cup chopped basil
1 garlic clove, crushed
1/2 tsp. minced thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Soak the tomatoes in a small bowl of warm water until pliable, about 10 minutes.
2. Drain and chop the tomatoes.
3. In a small bowl, combine all ingredients.
4. Refrigerate, covered, at least 1 hour to chill.
5. Stir well before serving.
Makes 4 servings. Use as a spread on toast or veggies. Consider this a lunch.
I got the yogurt cheese recipe from a different cookbook, but this one is from the Weight Watchers Versatile Vegetarian Cookbook. Haven't made it yet, but it sounds awesome!
I think that cooking the yogurt will kill the cultures, so I will stick with the dips (and it can be used in place of sour cream, where called for.)
You can also try making a yogurt smoothie, blend fresh/frozen fruits, little ice, yogurt, some fruit juice (for sweetness) and a splash or two maybe non/lowat milk for a healthy drinkable treat. Use more powerful fruits if desired (oranges, pineapples, etc.)
I just saw a recipe that called for mixing a cup of plain yogurt with a teaspoon of curry spice, and using it as a sauce over chicken. It was an ediets recipe .... http://www.ediets.com/news/recipeoft...cfm?recipeID=1
Disguising the taste of yogurt
