Savory Yogurt Cooler Recipes

SAVORY YOGURT BOWLS

Steps:

• Mix the base ingredients together in a small bowl, adding salt and pepper to taste.
• Top with all the other ingredients, finishing with herbs and any spices you'd like, mixing up textures with things like veggies, seeds and spreads. You can estimate the toppings and use what you have on hand, but I used the measurements listed above!

SAVORY YOGURT BOWL WITH CHICKPEAS, CUCUMBERS AND BEETS

Steps:

• Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, chile de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside.
• Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
• In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
• Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.

SWEET-SAVORY YOGURT SORBET

Steps:

• In a small pan, dissolve sugar in 2 tablespoons water and bring to a boil. Let cool. Whisk together all the ingredients, then pour into an ice-cream maker and follow manufacturer's instructions. Serve as a garnish with gazpacho or tomato terrine.

PEACHY YOGURT COOLER

Steps:

• Place milk, yogurt and peach in blender. Cover and blend on high speed about 30 seconds or until smooth.
• Pour into glasses. Sprinkle with nutmeg.

SAVORY YOGURT COOLER

Steps:

• In a bowl whisk together coconut milk, yogurt, and salt and pepper to taste and stir in mint and 3/4 cup coconut. Pour lassi into chilled glasses and sprinkle with remaining 1/4 cup coconut.

SAVORY YOGURT COOLER

Steps:

• 1. Place the yogurt and ice in a blender and blend until frothy. Transfer to a serving jar or a punch bowl.2. Heat the oil in a small saucepan over medium heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the black salt and then mix the spices into the lussi.VARIATION: Make a southern Indian version by using 1/4 teaspoon ground black mustard seeds, 1 to 2 teaspoons ground dried curry leavers, and a scant pinch of ground asafoetida in place of the cumin, black pepper, and black salt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAVORY YOGURT COOLER

Steps:

• 1. Place the yogurt and ice in a blender and blend until frothy. Transfer to a serving jar or a punch bowl.2. Heat the oil in a small saucepan over medium heat and add the cumin seeds and black pepper they should sizzle upon contact with the hot oil. Quickly add the black salt and then mix the spices into the lussi.VARIATION: Make a southern Indian version by using 1/4 teaspoon ground black mustard seeds, 1 to 2 teaspoons ground dried curry leavers, and a scant pinch of ground asafoetida in place of the cumin, black pepper, and black salt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HOMEMADE YOGURT IN A COOLER!

Steps:

• In a medium saucepan over medium heat, warm milk to 185 degrees, stirring constantly to prevent sticking.
• Add dry milk to warmed milk and whisk until dissolved.
• Place pan in a large bowl with ice water and cool milk down to 110 degrees.
• Place 3 T yogurt in a small bowl and mix with about 1/2 cup of warm milk.
• Pour pan of warm milk into a one quart jar, then add yogurt mixture.
• Partially fill a 1 gallon drink cooler with 110 degree water (I use one with the spout in the lid, but any small cooler will work).
• Place jar in cooler and make sure the water comes up to just below the lid.
• Cover cooler and place in a warm, sunny spot in your yard for 6-8 hours! The sun will help the yogurt stay nice and warm while it incubates.
• Refridgerate and enjoy!