Warm Yogurt Recipes for Winter (and How to Cook With Yogurt)

Short answer: Yogurt works in warm dishes as long as you keep it from curdling: use whole-milk yogurt at room temperature, stabilize it with a little cornstarch or flour, and add it off the heat or below a simmer. Heat does end the live cultures, so if you want those, add a cold spoonful at the table. Below are the techniques and three complete winter recipes.

How to cook with yogurt without curdling

• Choose whole-milk yogurt. The fat protects the proteins, so full-fat yogurt holds together in heat far better than nonfat.
• Take the chill off. Let the yogurt sit out for 20 to 30 minutes before you cook with it. Cold yogurt hitting a hot pan is the most common cause of a split sauce.
• Stabilize it. Whisk 1 teaspoon of cornstarch, or 1 tablespoon of flour, into each cup of yogurt before it goes near the heat.
• Temper it. Stir a few spoonfuls of the hot liquid into the yogurt first, then stir the warmed yogurt back into the pot.
• Keep it below a simmer. Add yogurt at the end, over low heat or off the heat, and stir rather than boil.
• Know what heat does to the cultures. Above about 120°F (49°C), yogurt's live cultures don't survive. The yogurt is still a creamy, protein-rich ingredient; if you want live cultures in the meal, finish the plate with a dollop of cold yogurt.

Spiced beef kofta with warm garlic yogurt sauce

Ground beef shaped into spiced kofta cooks fast and takes on more flavor than cubed meat. The warm yogurt sauce is stabilized with cornstarch, so it stays silky. Serve with rice, couscous or warm pita.

Serves 4. Time: about 40 minutes, including 15 minutes to chill.

For the kofta

• 1 lb (450 g) ground beef or lamb
• 1 small onion, grated and squeezed dry
• 2 garlic cloves, minced
• ¼ cup chopped fresh parsley
• 2 tbsp dry breadcrumbs
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• Pinch of cayenne
• ¾ tsp salt and ¼ tsp black pepper
• 1 tbsp olive oil, for the pan

For the sauce

• 1 cup plain whole-milk Greek yogurt, at room temperature
• 1 tsp cornstarch
• 1 small garlic clove, grated
• Pinch of salt and a squeeze of lemon
• 1 tbsp butter and 1 tsp paprika, to finish

1. Mix all the kofta ingredients except the oil with your hands until just combined. Shape into 12 small logs and chill for 15 minutes so they hold their shape.
2. Heat the oil in a large skillet over medium-high heat. Cook the kofta for 8 to 10 minutes, turning often, until browned and cooked through (160°F / 71°C inside).
3. Meanwhile, whisk the yogurt, cornstarch, garlic and salt in a small saucepan. Warm it over low heat, stirring, just until warm. Don't let it bubble. Add the lemon.
4. Melt the butter with the paprika until it sizzles. Spoon the warm yogurt onto a platter, add the kofta and drizzle with the paprika butter.

Creamy tuna noodle bake with Greek yogurt

A weeknight casserole made mostly from the pantry. Greek yogurt replaces canned soup, and the flour-thickened sauce keeps it from splitting in the oven.

Serves 4 to 6. Time: about 45 minutes.

• 8 oz (225 g) egg noodles
• 2 tbsp butter
• 1 small onion, diced
• 1 cup sliced mushrooms
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 tsp Dijon mustard
• ½ tsp dried thyme
• ½ tsp celery salt
• 1½ cups shredded cheddar, divided
• 1 cup plain Greek yogurt, at room temperature
• 2 cans (5 oz / 140 g each) tuna, drained
• 1½ cups peas, fresh or frozen
• ½ cup breadcrumbs
• Salt and pepper

1. Heat the oven to 375°F (190°C). Cook the noodles 2 minutes short of the package time and drain.
2. Melt the butter in a large pan. Cook the onion and mushrooms for 5 minutes, then stir in the flour for 1 minute.
3. Whisk in the milk and simmer for 2 to 3 minutes until thick. Take the pan off the heat and stir in the mustard, thyme, celery salt and 1 cup of the cheese.
4. Let the sauce cool for 2 minutes, then stir in the yogurt. Fold in the noodles, tuna and peas, and season.
5. Spread in a baking dish, top with the remaining cheese and the breadcrumbs, and bake for 20 to 25 minutes, until bubbling and golden.

Vanilla yogurt panna cotta with warm berry compote

A make-ahead dessert that looks like effort and isn't. The yogurt is whisked into lukewarm milk and never gets hot, then the set panna cotta is topped with warm berries.

Serves 4. Time: 20 minutes, plus at least 4 hours to set.

For the panna cotta

• 1 cup milk, divided
• 1½ tsp unflavored powdered gelatin
• 3 tbsp honey
• 1 cup plain Greek yogurt (2% or whole), at room temperature
• 1 tsp vanilla extract or vanilla bean paste
• Pinch of salt

For the compote

• 1½ cups mixed berries, fresh or frozen
• 1 to 2 tbsp honey or maple syrup
• 1 tbsp water and a squeeze of lemon
• Fresh mint, to serve

1. Sprinkle the gelatin over ¼ cup of the milk and let it soften for 5 minutes.
2. Warm the rest of the milk with the honey until steaming, not boiling. Take it off the heat and stir in the softened gelatin until it dissolves. Let it cool for about 10 minutes, until lukewarm.
3. Whisk the yogurt, vanilla and salt in a bowl, then whisk in the milk mixture until smooth. Pour into 4 small glasses or ramekins and chill until set, at least 4 hours.
4. To serve, simmer the berries with the honey, water and lemon for 5 to 7 minutes, until saucy. Cool for a minute and spoon over the panna cotta. Top with mint.

More quick ways to use yogurt in warm dishes

• Herbed yogurt sauce for stews and roasted vegetables. Stir chopped dill, mint or parsley, a grated garlic clove and lemon into Greek yogurt, and spoon it on at the table.
• Tomatoes in spiced yogurt sauce. Sauté tomatoes with cumin and chili, then stir in stabilized whole-milk yogurt over low heat. Serve with rice or fish.
• Pasta with garlic yogurt sauce. Toss hot pasta off the heat with room-temperature yogurt, a splash of pasta water, garlic and a little butter, and finish with chili flakes.
• Thicker hot chocolate. Once the hot chocolate is off the heat, whisk in a spoonful of Greek yogurt for a creamy, slightly tangy cup.

Make the yogurt yourself

Homemade yogurt lets you choose the milk and skip the sweeteners and thickeners. Natren's Yogurt Starter uses Lactobacillus bulgaricus LB-51 and Streptococcus thermophilus BC 122, with no gums, additives, sweeteners or preservatives, and one package makes up to 30 quarts. Strain it for the thick, Greek-style yogurt these recipes use.

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