Whole milk plain yogurt question

18 years ago

I haven't been on this forum in quite a while but I need your help. In the new issue of Cook's Illustrated, there is a recipe for Chicken Tikka Masala.

The recipe calls for marinating the chicken with various spices, then dipping the chicken into a mixture of 1 cup plain whole-milk yogurt, 2 tbls. vegetable oil, 2 tsps. minced garlic and 1 tbls. grated ginger. The next step is to broil the chicken. After it's broiled, you mix it into a tomato/chile based sauce.

My problem is that I couldn't find whole milk plain yogurt and purchased lowfat yogurt instead. The recipe, however, makes it very clear that you should use whole milk yogurt. Is there a way to make the lowfat yogurt into the whole milk yogurt?

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Comments (5)

Terrapots
18 years ago
I don't think there is a way to convert low fat yogurt to whole milk yogurt but if you have the time, you can probably make whole milk yogurt from your low fat yogurt but this will take at least overnight. I don't know why you couldn't use the low fat. Maybe you could add sour cream to it to add a little richness but this may change the flavor more than just using low fat yogurt. I don't have a chicken marsala recipe that I've made so I can't add more than this. I learn more here than what I can contribute.
centralcacyclist
18 years ago
Brown Cow brand yogurt has a whole milk item. Check with a health food store or the health food section of your grocery store.

Here is a link that might be useful: Brown Cow
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Or mix a little jam or jelly into it and you have fruit yogurt. I like it on baked potatoes or pretty much anywhere someone would use sour cream. And yogurt cheese can be subbed in most recipes for cream cheese. I like it on my cereal too. Especially when I have cereal and sweet fruit. I usually put in milk and yogurt because the yogurt alone is a bit stiff. Or the ultimate yogurt cereal breakfast food IMO: bircher_muesli which is oats, fruit and yogurt left overnight in the fridge to soak instead of cooking the oats - great for summertime oatmeal. It can also be used as dressing on a cucumber, onion and tomato salad - kind of close to riata except mostly vegies with a little yogurt where riata tends to be mostly yogurt with a little veggies. And one might use different herbs like dill. There also are soups with a yogurt base but you might not be in the mood for soup this time of year. There is yogurt cheese cake - you would need to strain the yogurt for that. Here is a link that might be useful: Bircher muesli recipe
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Linnea, the banana bread recipe I use calls for 1/2 cup of sour cream, so that's what I always use. Obviously, Greek yogurt has less liquid since the liquid (whey) is drained out of it. For baking purposes, your question regarding adding milk made sense. See if this (from Cook's Illustrated) might help when it comes to baking with yogurt... "We weren’t surprised with our findings when we baked batches of bran muffins and peach cobbler (with a biscuit topping) using these two different types of yogurt. In both instances, the samples made with Greek yogurt tasted slightly drier than those made with American yogurt. To come up with a formula to compensate for the difference in moisture content, we drained 1 cup each of plain whole-milk, low-fat, and fat-free yogurt in a fine-mesh strainer lined with cheesecloth; after two hours, 1/3 cup of liquid had been exuded from each sample. Armed with these results, we went back into the test kitchen, reducing the amount of Greek yogurt used in our recipes by one-third and making up the difference with water. The results? Tasters found the muffins and cobblers nearly identical. So to substitute Greek-style yogurt for American-style yogurt in baked goods, remember this rule: Use only two-thirds of the amount of Greek yogurt called for in the recipe and make up the difference with water."
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cloudy_christine
18 years ago
Dannon makes a whole-milk plain yogurt in quarts. It can be hard to find, though; sometimes it's hidden among the low-fat ones. Since it's a major brand, though, I bet you can find it somewhere near you.
Greek yogurt is also increasingly available. I'd thin it with water for an Indian marinade.

Whole milk yogurt is very different from low-fat, or worse, non-fat. They have (disgusting, IMO) thickeners added. But... for a marinade, low-fat should be okay. Add a little sour cream or plain cream or half-and half. Some of the spice flavors are carried in fats, so you want to get the fat content back up there somehow.
marie26
Original Author
18 years ago
I had no time to go looking for the proper yogurt in another store so I ended up cooking the reicpe with my low-fat yogurt. The yogurt was used as a coating and it did end up sticking to the chicken.

I decided that the recipe was just okay and not one that I'll probably make again. I have another Indian recipe that I got on this site that is somewhat similar in flavor that we like a lot more.
Lars
18 years ago
I've made it using low fat yogurt, and it worked fine, but like you, I was not that excited by the recipe. I like Tandoori chicken better, and I've made that several times.

Lars

Whole milk plain yogurt question

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