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cooking/baking with greek yogurt?

evolution143
evolution143 Posts: 14 Member
edited January 20 in Recipes
Unfortunately, I'm not on the greek yogurt bandwagon like most people I know. I'm not a fan of the texture or tangy taste. I have similar thoughts about sour cream (and cream cheese, and cottage cheese for that matter).

My question is -- how does it do with cooking and baking? I've seen how it can be subbed for sour cream and other cooking/baking fats but can you still taste it? For example, I make a corn casserole and coffee cake with sour cream but don't taste it at all.

Thanks for any input!

Replies

  • kdiamond
    kdiamond Posts: 3,329 Member
    Yes, I make (probably the same as you! Paula Deen? LOL) corn casserole and I always sub greek yogurt (the best IMO is Fage 2%).

    I make a mean buffalo chicken dip using greek yogurt instead of either mayo or sour cream.

    I've also baked banana bread and various muffins using yogurt and also cannot tell the difference. I've tricked even the harshest critics (my 12 year old)!!!

    It is pretty phenom!
  • Flixie00
    Flixie00 Posts: 1,195 Member
    Cooks up well apparently. Fage have a recipe section on their website if you need ideas.

    http://www.fageusa.com/recipes/
This discussion has been closed.

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