11 ways to use up yoghurt | Features

Got an open tub of yoghurt? We have some seriously tasty ways of using it up! Reduce your food waste and save a few pennies with our 11 fantastic yoghurt recipes.

While natural yoghurt might have a relatively short shelf-life, the good news is it’s a super versatile ingredient. Its creaminess and tang make it ideal for balancing and carrying flavour in salad dressings and dips; its acidity helps to create light, fluffy cakes and quick flatbreads, and works wonders as a marinade to tenderise tougher cuts of meat. 

Enjoy yoghurt as part of a healthy balanced diet by adding it to smoothies, enjoying it with chilli con carne as a lower fat alternative to soured cream, or strain it to make labneh. 

Read on as we show you more delicious ways to use up leftover yoghurt.

For a lighter spin on a classic panna cotta, this delicate, sophisticated dessert uses natural yoghurt and semi-skimmed milk instead of cream. Serve it with strawberries and rhubarb for a real summer vibe, or swap in any other fruit that’s in season – try baked plums, peaches, cherries, blackberries or raspberries.

Mix equal parts yoghurt and self-raising flour with a little baking powder and salt, and in no time at all you’ll be tucking into these fresh, fluffy flatbreads. There’s no need to prove these breads so you’ll have no extra waiting time, plus they’re delicious with curries, a barbecue spread or as part of this egg and mango chutney breakfast.

Quick, easy and a brilliant way to use up leftover yoghurt, this dip is brilliant to serve up as a healthy snack when the kids are hungry. “This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it”, says Jamie. Alternatively, add peas for a twist in this minted pea and yoghurt dip.

Check out these three quick yoghurt raitas – raitas are a refreshing way to balance out spicy, robust flavours in dishes like curry. Not only that, yoghurt’s tang and creaminess goes well with bright flavours, like fresh herbs, citrus, garlic, or chilli, so it’s a healthy way to balance and brighten a meal. Make a dill yoghurt for this Simple baked salmon, mix in roasted garlic and serve with Pepper & chicken jalfrezi traybake, or serve up minty yoghurt with these crispy chicken pieces.

Yoghurt adds creaminess to smoothies and ice lollies, too. For a healthy way to enjoy a sweet treat, blitz up berries, banana and yoghurt to make these fruity little numbers. Not feeling berries? This Cheat’s mango ice cream combines mango, lime and yoghurt for a tropical twist.

Yoghurt’s natural acidity makes it ideal for marinades, helping to carry flavour and break down the proteins in tougher cuts of meat for super-tender results. Make a marinade with yoghurt, chillies, tomatoes and garam masala to really ramp up the flavour in Jamie’s butter chicken recipe from 7 Ways. 

Watch Jamie in action in his garden.

Yoghurt is a fantastic baking ingredient, adding a light, fluffy, soft texture to muffins, cakes, quick breads and scones. This wholemeal scone recipe uses stoneground rye flour for a slightly sour, nutty flavour. Enjoy them as part of a ploughman’s lunch – that’s if you can resist eating them warm straight from the oven!

For a breakfast on-the-go or a lighter dessert, you can beat these bright little pots. Make a batch on Sunday night and have them ready in the fridge for the family the next day. Alternatively, Black rice pudding or Apple and pear overnight oats are both delicious make-ahead breakfasts that use up yoghurt.

Yoghurt is a brilliant substitute for mayonnaise in this chicken caesar salad recipe from Jamie’s Everyday Super Food. The dressing is a balance of yoghurt, Parmesan, anchovies, mustard and Worcestershire sauce for a lighter take on the classic caesar dressing, without compromising on flavour. For another healthier twist on a classic, try Jamie’s Sorta salmon niçoise. 

This fragrant, easy prawn curry from Jamie’s 7 Ways is a quick and simple supper, with just the right level of heat to complement the delicate prawns. Yoghurt adds creaminess and balance to the sauce, all served on top of fluffy rice. 

Rainbow colours with none of the artificial flavourings – the kids will love this frozen yoghurt layer cake! Blitz up different fruits with yoghurt in batches, freezing each layer before adding the next. The effect is a multi-coloured layer cake, full of fruity flavours. 

Is it good to eat yoghurt every day?

Yoghurt is a brilliantly versatile ingredient that can easily be used in everyday meals, whether breakfast, lunch or dinner. (See the recipe ideas above.) It’s lower in saturated fat than other dairy options, so something that can be enjoyed regularly as part of a healthy and balanced diet. If using a dairy-alternative, select an unsweetened, fortified version where available. 

What are the benefits of eating yoghurt?

Yoghurt is a good source of protein, calcium and other vitamins and minerals and can be used as a lower fat alternative to creams, creme fraiche and mayonnaise. 

What is live yoghurt and what are the benefits? 

This refers to the living organisms or bacterias that are used to ferment milk into yoghurt. These healthy bacterias can help to balance the natural bacterias in your gut and are good for maintaining a healthy digestive system. Look for yoghurt that has the words ‘live’ or ‘active cultures’ on the ingredients list.