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Recipes with plain whole-milk yoghurt

4 recipes that use plain whole-milk yoghurt, with photos, step-by-step instructions and cook times. The quickest, Matha, takes 10 minutes. It is most often cooked with dried mint, mint and sugar.

Run out of plain whole-milk yoghurt? Sour cream or buttermilk, same amount.

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Matha

Thinner than lassi and salty rather than sweet, matha is what Old Dhaka drinks after a plate of kacchi biryani or a heavy afternoon of tehari and rezala. Vendors around Nazimuddin Road and Bangshal carry it in tall clay pots, churned so long that tiny flecks of butter float on top, and pour it into glasses with a pinch of roasted cumin and black salt. It tastes tangy, cool and faintly smoky, and it cuts through rich, oily food like nothing else. People often make it with thick Greek-style yoghurt and no extra water, which gives a heavy drink that sits in the stomach; matha should be pourable and light. Chef's tip: churn with plenty of ice in the jug so the butter firms into flecks you can skim off or leave floating, as the street sellers do.

10 minBangladeshiDrinksGluten free
by KrazyBadal 0 views

Lakh (millet porridge with sweet curd)

Thick, warm millet porridge topped with cold, sweetened curd: lakh is a Senegalese pairing of contrasts that turns up at naming ceremonies, family gatherings and on Ramadan evenings in Dakar. The millet is rolled into tiny pellets and simmered until it sets like soft polenta, then a creamy sauce of soured milk, sugar and baobab powder is poured over, its tang lifted by vanilla or orange flower water. Each spoonful mixes chewy, nutty grains with something cool and lightly sour. Plain yoghurt mixed with a little cream stands in well for Senegalese soow; use pasteurised dairy and keep leftovers in the fridge. Don't pour the curd over hot porridge; let the lakh cool so the curd stays thick and fresh. Chef's tip: cool the porridge until just warm before adding the curd, so the sauce stays thick instead of thinning out.

60 minSenegaleseDessertsGluten free
by KrazyBadal 0 views

Yayla çorbası

Named for the high summer pastures of Anatolia, yayla çorbası is the soup that tradesmen's restaurants in Ankara and Kayseri ladle out from morning onwards: soft rice in a silky, gently sour yoghurt broth, finished with a slick of mint butter. It is light enough for breakfast yet filling with bread, and many families make it when someone is unwell. Common mistake: pouring cold yoghurt straight into the boiling pot, which splits it into grainy curds; temper it first with hot liquid and keep the soup below a boil afterwards. Chef's tip: whisk an egg yolk and a spoon of flour into the yoghurt; they stabilise it and give a velvety body.

40 minTurkishSoups
by KrazyBadal 0 views

Ayran aşı

When the summer heat hits the eastern plateau around Erzurum, Erzincan and Sivas, families switch from hot soups to ayran aşı, a cold soup of thinned yoghurt with cooked whole wheat, chickpeas and handfuls of mint, dill and purslane or cucumber. It's ladled from a big bowl at lunch with flatbread, and it's as refreshing as a drink but filling as a meal. Common mistake: adding the grains while still hot, which makes the yoghurt split and turn sour-tasting; cool them completely first. Chef's tip: make it a few hours before serving and chill; the wheat soaks up the yoghurt and the herbs perfume the whole bowl.

60 minTurkishSoups
by KrazyBadal 0 views

Goes well with plain whole-milk yoghurt