I am excited to be partnering with Stonyfield on today’s post! They are a great organic company that not only does their best to treat both farmers and the planet well, but is also passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield’s signature product – organic yogurt!!
I think it’s safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That’s the thing though – most of us just sit down and eat yogurt (or add it to a smoothie), but it’s not always top of mind when it comes to cooking and baking. Maybe we don’t think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it’s never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart!
And to think, just last week some readers were asking me what they could substitute for heavy cream…who knew. :)
I also made a printable version for you in case you want to keep this conversion chart handy! :) If it doesn’t open properly in your browser, just Right Click > Save As to download to your computer.
And whether it’s for cooking, baking, or eating, this is what I personally look for in a yogurt:
- Plain: That way I can sweeten or flavor it myself and know exactly what I am eating (including how much sweetener and what kind).
- Organic: Especially with dairy products, I think it’s important to avoid the added hormones in the animals as well as the pesticides and GMOs in their feed.
- Whole Milk: In general, I just prefer getting as close to the real deal as possible.
Some people are also curious about Greek yogurt. My personal opinion is that Greek yogurt is not really better or worse than the regular stuff – just different!
So before I let you go…how about some recipes that use yogurt to get you started? Enjoy!
Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 onion medium, finely chopped
- 4 cups vegetable broth or chicken
- 2 red potatoes medium, finely chopped
- 15 oz frozen corn 1 1/2 10-ounce bags
- 1 red bell pepper diced
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cumin
- salt to taste
- pepper to taste
- 1 1/2 cups plain yogurt Stonyfield Organic
Instructions
- Place a large soup pot over medium-high heat. Add olive oil and sauté onions until translucent. Add broth and bring to a boil. Add potatoes and cook for 8 minutes or until tender.
- Add corn kernels, red peppers and spices to pot and cook for 2 minutes longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth.
- Place half of the vegetables in a bowl, and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. Combine the remaining vegetables and broth in a blender, and purée until smooth.
- Place the puréed vegetables and broth mixture in the soup pot over medium heat, and then stir the yogurt and vegetable mixture back into the pot. Serve warm and garnish with a dollop of plain yogurt.
Notes
Nutrition Facts
Bibb Salad with Sautéed Shrimp
Ingredients
Instructions
For the Dressing:
- Whisk together the yogurt, 2 tablespoons of the olive oil, 2 tablespoons of the mustard, ½ teaspoon of the salt, and the pepper; set aside.
For the Salad:
- Combine shrimp, 1 tablespoon of the remaining olive oil and remaining 1 tablespoon mustard in a large resealable bag; toss to coat and refrigerate for 1 hour.
- Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add corn to pan and cook, stirring occasionally for about 10 minutes. Remove corn to a serving bowl.
- Increase heat to high and add shrimp to skillet; sprinkle with remaining ¼ teaspoon salt. Cook 2 to 3 minutes per side or until cooked through; transfer to bowl with corn. Cool 10 minutes.
- Add radishes and lettuce to serving bowl and drizzle with prepared dressing. Toss to combine and serve immediately.
Notes
Nutrition Facts
Hubby , 10 year old daughter, and I loved it! Picky younger boys did not. Don’t care…I’ll be making this again and adding shrimp to it after it is blended. Actually, going to make it tonight, which should be perfect on a cold day in Ohio.
i just bought the book and am having a great time reading. So glad to read this yogurt info. I’ve always bought vanilla yogurt so I’m wondering, do you use either maple/honey/vanilla or all of them and what would be the amount per 1/2 cup of plain yogurt?
Hi Nancy. Use either maple or honey with a bit of vanilla. Add it to your suit your own taste buds. :) I typically 1/2-2 tsp maple syrup and an 1/8 tsp vanilla. ~Amy
I have a quick question on yogurt….I know you sweeten it yourself with maple syrup and vanilla – I am wondering do you think one could sweeten the whole container once you buy it and will it last? I looked but haven’t really found out how much maple syrup/vanilla to yogurt ratio?
Thanks!
Hi Jessica. We’ve not sweetened large amounts at once. When using the berry sauce: https://www.100daysofrealfood.com/2011/05/03/recipe-berry-sauce/, I just keep the sauce in the fridge and add it to yogurt as needed, to taste. The same is true for maple/honey/vanilla. :)
Recently I substituted plain nonfat Stonyfield yogurt for buttermilk in an old chocolate fudge cake recipe. The buttermilk sold in stores in the last few years I have found to be like skim milk, so I’m sure the old recipe intended for the reader to use a firmer, rich buttermilk. The substitution worked perfectly, ounce for ounce. I had read on the Stonyfield package that such substitutions would work, and I am sure it worked better than the modern buttermilk would have in the old recipe. Thanks to Stonyfield!
I used several of theses substitutes – and I never see myself buying sour cream again. I used yogurt to make cream of potato soup, alfredo sauce as well as simply adding fruit and eating. This is the best ever!