Yogurt that has been frozen and thawed will have a different look and texture than fresh yogurt. The cultures become dormant when frozen, but once thawed either in the refrigerator or by your body heat when ingested, they will become live and active again. There will be a few cultures that do die, but there are so many billions that the number is insignificant.
Substitute plain yogurt for sour cream on a baked potato or in stroganoffs and stews.
Heating yogurt to high temperatures destroys its beneficial bacteria. To preserve the bacteria, never add yogurt to a boiling or extremely hot mixture. Instead, stir a few tablespoons of the hot food into the yogurt, warming it gradually. Then stir the warmed yogurt back into the hot mixture.
Yogurt can be used in place of heavy cream to thicken a variety of sauces. To keep it from curdling, be sure to add some starch to the yogurt before adding it to your sauce. The suggested ratio is 1 tablespoon of flour to 1 cup of yogurt.
To reduce the calories in dips and dressings, yogurt can be substituted for mayonnaise or sour cream in equal amounts. Substituting low-fat yogurt for sour cream in baked goods saves 46 grams of fat per cup.
Yogurt helps to tenderize meats and makes an excellent marinade, due to its high acidity.
Yogurt can be used in baked goods, as it helps to keep the food moist while improving its texture.
Mixing yogurt in a blender can cause it to break down and become liquefied. Instead, gently fold in yogurt when incorporating it into most recipes.
Avoid using aluminum products when preparing any recipes using yogurt. The acid in the yogurt will react negatively with the aluminum. Source: Stonyfield Farm
