Instantfavorites 15 Easy and Delicious Ways to Make and Use Greek Yogurt

Urvashi Pitre www.twosleevers.com 1 Instantfavorites 15 Easy and Delicious Ways to Make and Use Greek Yogurt

TABLE OF CONTENTS Greek Yogurt 3 Vietnamese Yogurt: Yogurt-Making for the Intimidated 4 No-Sugar-Added Smooth Cardamom Yogurt 5 Pressure Cooker Beetroot Salad with Greek Yogurt 6 Pressure Cooker Dal Makhani Buttery Lentils 7 Indian Chicken Tikka Bites 8 No-Cook Cucumber Raita 9 Best Slow Cooker Chicken Curry 10 Super Quick Pressure Cooker Lamb Rogan Josh 11 High Protein Overnight Oats 12 Greek Tzatziki Yogurt with Cucumbers 13 Shrikhand Greek Yogurt Dessert 14 No Fuss, No Crust, No Added-Sugar Pressure Cooker Cheesecake 15 Mango Frozen Yogurt 16 Low Carb High Protein Key Lime Pie 17 Indian Yogurt Lassi 18

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Greek Yogurt I do not heat to 180˚ F, like some recipes recommend, and have not found any significant difference in the quality of the yogurt. INSTRUCTIONS 1. Heat the milk for 2 minutes in the microwave and test with INGREDIENTS your pinky finger. It should feel just ever so slightly warmer h 2 cup high protein full fat milk such as than your skin temperature but not burn you. You’re Fairlife® whole milk aiming for about 110˚ F. h 2 tbsps store-bought full-fat Greek 2. Mix a little warm milk into your starter until well-dissolved; yogurt as starter stir back into warm milk. 3. Pour this into a mason jar, a ceramic crock, or some other h Either an electric pressure cooker, a container that is heat proof. I use pint size mason jars. crockpot, or an oven with a pilot light If using Electric Pressure Cooker, turn on the yogurt button, put jars into it, set it for 8 hours, seal the pot and let it rest for 8 hours.

If using Oven with pilot light, set your jars in the oven for 8 hours or until the yogurt is set.

If using Slow Cooker, turn your slow cooker on high as you start the yogurt making, and place jars in it, turn it off, and cover with towels or some other insulation so the pot stays warm. 4. Once the yogurt is set, strain out the whey. Use a wire strainer lined with cheesecloth or large coffee filter; place the strainer over a bowl and let it drip in the fridge overnight. 5. Once it has strained, you have Greek yogurt. Enjoy!

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Vietnamese Yogurt: Yogurt-Making for the Intimidated The easiest, simplest, and most delicious way to make yogurt. No pre-heating or straining required. INGREDIENTS h 1 can sweetened condensed milk INSTRUCTIONS h 1 can hot water (use condensed milk can, pour hot water, and 1. Pour the condensed milk in a large bowl with a spout. use it to rinse out the condense 2. Use the condensed milk can to measure hot water from milk left overs) your faucet. Stir well. h 2 cans of full fat milk (use 3. Pour the hot water into the bowl and whisk it well. condensed milk can as your 4. Using the empty condensed milk can, measure the milk measure) and half and half, add to mixture and stir well. h 1 can half and half (use 5. Add yogurt and ensure its well-incorporated. condensed milk can as your 6. Pour into small jars with lids. measure) 7. Turn your electric pressure cooker on, and press the h 1–5.3 oz. container of Greek Yogurt button. It may show 8 hours by default. yogurt 8. Set your jars into the pot directly (no trivet, no water, just the pot and your jars). Cover with a glass lid or the pressure cooker lid. This recipe makes about 10 jars of 6–7 ounces each. 9. Once 8 hours are up, refrigerate the jars overnight before serving.

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No-Sugar-Added Smooth Cardamom Yogurt An easy-to-make dessert with Cardamom, this goes well with Indian Food as a simple dessert. INSTRUCTIONS 1. Heat the milk and cream in the microwave for two minutes 2. Put some of the warm milk in the gelatin and mix until smooth, and then add this mixture to the milk and cream 3. Add the starter yogurt and the powdered cardamom and INGREDIENTS stir or whisk until everything has been well-incorporated h 2 cup whole milk 4. Set your pressure cooker to its yogurt setting, which may h ½ cup heavy whipping cream be 8 hours by default 5. Once it’s done, add in the Splenda and honey, stir h 5 tbsp Splenda baking mix sugar everything together. Don’t add the sweetener before it’s substitute set, as it tends to make the yogurt less firm. h ½ tbsp unflavored gelatin 6. Let it sit in the fridge for 6–8 hours otherwise it will be h 2–3 tbsp yogurt as starter runny. Gelatin needs to be cooled before it will set so do not be in a tearing rush to eat it. It’s totally worth the wait. h ½ tsp powdered cardamom or cinnamon, apple pie spice or other sweet seasoning of your choice h 1 ½ tsp honey (optional)

www.twosleevers.com 5 Instantfavorites Pressure Cooker BeetrootCOOKING Salad WITH with Greek Yogurt YOGURT Once you see how easy it is to peel pressure cooked beets, you may never cook them any other way. INSTRUCTIONS h Place 1 cup of water into your electric pressure. Cut the beets in half, and place on a steamer basket or on a trivet. h Cook for 12 minutes, NPR (Natural Pressure Release). INGREDIENTS h Allow beets to cool before peeling. Once they’re cool the h 2 medium beets, tops cut off and peel will just slide off. halved h Dice and combine all the other ingredients except the h 1 cup water items for tempering. OTHER INGREDIENTS h Heat the oil. When it starts to shimmer, put in cumin and h ¼ cup chopped fresh cilantro mustard. If you don’t have mustard seeds, just double up on the cumin seeds. h ¼ cup chopped Spanish or roasted peanuts h Once the seeds start to sputter, turn off the heat and put h 1–2 tsp salt in the turmeric, allowing it to cook and flavor the oil. h ¼ to ½ cup Greek yogurt h Carefully pour this over your chopped ingredients, and mix it together. TEMPERING INGREDIENTS h 1–2 tbsp of peanut oil or other high- h Chill and serve. smoke point oil h ¼ tsp mustard seeds h ¼ tsp cumin seeds h ½ tsp turmeric h Salt to taste

6 www.twosleevers.com Instantfavorites Pressure Cooker Dal COOKINGMakhani WITH Buttery Lentils YOGURT The pressure cooker reduces what used to be an all-day process into something that is ready in under an hour, without sacrificing taste or texture. INSTRUCTIONS 1. Wash the dal well, add ginger, garlic, bay leaves and water, and cook in pressure cooker for 30 minutes using natural INGREDIENTS release. Boil Together 2. Meanwhile, mix together the yogurt, milk/cream of choice, and listed spices and blend these together well. h ½ cup whole black Urad dal 3. When the dal is done, use the back of a spoon to gently h 2 bay leaves mash some of the dal to make thicker, leaving most of it h 1 tbsp of garlic intact. h 2 tsp minced ginger 4. Turn your pressure cooker onto Keep Warm setting, adding a h 2.5 cups of water little water if needed. Mix Together 5. Heat a small saucepan or kadhai; add ghee when hot, and h ¼ cup Greek yogurt add in the cumin seeds which will start to sputter. h ½ cup half and half 6. Add tomato paste and cook until it absorbs all the ghee. h 1 tsp salt 7. Pour this paste into the dal and mix well. h ½ tsp turmeric 8. Add your yogurt mixture and mix well, garnish with h ¼ tsp cayenne pepper chopped cilantro if desired, and serve with naan, chappatis, h ¼ tsp cumin powder or rice, or eat plain by the spoonful, which is what I do. h ½ tsp coriander powder h ½ tsp garam masala For Finishing h 2 tsp ghee h 1 tsp cumin seeds h 1 tbsp tomato paste

7 www.twosleevers.com favorites COOKINGInstant WITH Indian Chicken Tikka Bites My favorite way to eat chicken, these quick-cooking tikka YOGURT bites will quickly become a favorite in your house. INSTRUCTIONS h Mix together all ingredients except the ghee and lemon juice and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken INGREDIENTS h When you’re ready to cook this, heat up a skillet, and when h 1 lb chicken thighs or breast, boneless it’s hot, add two tablespoons of ghee. You want a skillet skinless, cut into bite size cubes that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want h ½ cup Greek yogurt to quick cook this at high heat, frying in the ghee, not h 3–4 cloves of garlic minced braise this. h 2 tsp minced ginger h Carefully place the chicken in the skillet, and after 3–4 h ¼ cup chopped cilantro minutes, using tongs, turn the pieces to sear the other h 1 tsp salt side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re h 1 tsp garam masala looking at about 10 mins at most in the skillet, especially if h ½ tsp turmeric you cut into bite-sized pieces as instructed h ½ tsp ground cumin h Spritz the lemon juice across all the chicken right before h ½ tsp ground coriander serving. h ½ tsp smoked paprika for color and a slightly smoky taste h ¼ tsp cayenne pepper h 2 tbsp ghee for cooking the chicken h Juice of 1 lemon for sprinkling before serving

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No-Cook Cucumber Raita This is a great accompaniment to slightly spicier dishes, as the yogurt provides a cooling effect.

INSTRUCTIONS 1. Combine all ingredients and let chill. 2. You can also add in chopped tomatoes and diced red INGREDIENTS onions for a change. h 1 medium cucumber peeled and grated h 1 cup yogurt (not drained) h salt h pepper h ¼ tsp cumin powder (optional) h ½ tsp chopped mint (optional) h 2 tsp cilantro (optional)

9 www.twosleevers.com favorites COOKINGInstant WITH YOGURT Best Slow Cooker Chicken Curry Allow this chicken to simmer for a few hours in your slow cooker for the best flavor.

INSTRUCTIONS h In a food processor, grind together everything except the INGREDIENTS chicken and the spinach and whole spices. Make a nice, smooth paste. This may take a few minutes, be patient. h 1 onion peeled & quartered h 5 garlic cloves peeled h Put the chicken pieces in a slow cooker, and pour over the yummy-smelling sauce you just made. Put in whole spices h 2 inches ginger root sliced roughly h Chop up the spinach and add during the last hour of h 2 tomatoes, quartered cooking. h I tsp salt h Cook on low for 8 hours or high for 4 until chicken is h ½ tsp cayenne pepper tender. h 2 tsp turmeric h 1 tsp homemade garam masala or buy ready mixed h ½ cup Greek yogurt h 1½ lbs of chicken, skinned h 1 bag of baby spinach h 1–2 inch piece cinnamon h 4 green cardamom h 2 whole cloves

10 www.twosleevers.com favorites COOKINGInstant WITH YOGURT Super Quick Pressure Cooker Lamb Rogan Josh So easy, it’s hard to call this cooking!

INSTRUCTIONS h Mix everything together in a bowl. If you have time to marinate for up to eight hours, do it, otherwise just cook. h Put the mixture into your pressure cooker INGREDIENTS h Cook at 20 mins at high pressure for a soft lamb, or 15 mins h 1 lb leg of lamb cut into cubes or if you want it slightly chewier (I went with 20 mins and beef or chicken, and use pressure it was perfectly soft but not yet shredding). Let it release cooker charts to adjust cooking time pressure naturally. accordingly h 1 small red onion diced h Yeah, you’re done. Eat. h 4 cloves of garlic, minced h 2 tsp minced ginger h ¼ cup Greek yogurt (if you’re dairy free, add some lemon juice and ¼ cup water while cooking) h 1 tbsp tomato paste h ¼ cup chopped cilantro h 2 tsp garam masala h 1 tsp smoked paprika h 1–2 tsp salt h 1 tsp turmeric h ¼ tsp cinnamon powder h ¼ – 1 tsp cayenne pepper (adjust to your taste) h ¼ cup water if you want some sauce for rice, otherwise omit

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High Protein Overnight Oats I’ve often added unflavored Whey Protein to this recipe to provide additional protein.

INGREDIENTS h ¼ cup quick cooking oats h 1 cup Greek yogurt INSTRUCTIONS h 1 to 1½ cup high protein milk such as h Mix all ingredients except the fruit together in a bowl. The Fairlife® mixture will be quite liquid. Add milk of choice or water h 2 tbsp sweetener of choice (I use until it is sloshing about. You want enough liquid in there Splenda or Truvia) for the oats to grow and swell and absorb all of it. The result should be like milk with stuff in it, not a thick mix. h 1 cup fruit of choice, or several different fruits h Taste for sweetness and adjust as needed. h Place into individual jars/containers and add fruit on top. I don’t mix the fruit in because I find it gets soggy. Also this way, you can make several different kinds of flavors in one batch. h Refrigerate overnight and allow everyone to grab a jar when they’re ready.

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Greek Tzatziki Yogurt with Cucumbers The tahini adds a wonderful flavor to this simple side dish.

INSTRUCTIONS 1. This is another stupid simple recipe. INGREDIENTS 2. Combine all ingredients to yield about 2 cups worth h 1 large cucumber, peeled and of dip. grated, about two cups 3. Eat. h 1 cup full-fat, high protein yogurt (or yogurt of your choice) h 2–3 cloves of minced garlic h 1 tablespoon tahini (sesame paste) h Squirt of lemon juice h Salt to taste h Parsley to garnish (optional)

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Shrikhand Greek Yogurt Dessert A sweet and tangy, no-cook dessert that gets its rich flavor from saffron and cardamom

INGREDIENTS h Pinch of saffron h 2 tbsp hot water INSTRUCTIONS h 1 cup Greek yogurt 1. Mix the saffron and the hot water and let sit for 5–10 h 5 tbsp POWDERED sweetener minutes to soften and color the water. of choice 2. Meanwhile, mix together all the other ingredients, taste h ¼–½ tsp ground cardamom and adjust for sweetness. The first thing you taste should be sweet. The tang of the yogurt should be the end taste, not the first taste. 3. Pour in the softened saffron and the water and mix again. Mash up the saffron well to extract flavor and color. 4. Refrigerate, but stir from time to time, to get as much flavor and color as you can from the saffron. You’ll notice that each time you stir, it yields a little more color. No need to be compulsive about this, just whenever you remember, give it a stir. Once your dessert has a lovely light orange-yellow hue, it’s done.

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No Fuss, No Crust, No Added-Sugar& DRINKS Pressure Cooker Cheesecake You will want to be sure not to over-beat once the eggs are added, and to let the cheesecake cool overnight.

INSTRUCTIONS

INGREDIENTS 1. Bring all ingredients to room temperature. 2. Turn your electric pressure cooker to sauté, pour in two h 2 tsp fresh lemon or lime juice for cups of water, and place a trivet in the bottom. Ideally you tartness want a trivet with handles you can lift out. h 2 tsp vanilla extract (I used almond, 3. In your food processor or blender, place all ingredients so delicious!) in the order listed except eggs and topping ingredients. h ¼ cup sour cream or Greek yogurt If you’re using a blender, you want the more liquidy ingredients at the bottom. Gently but thoroughly blend all h ½ cup Swerve baking blend ingredients, scraping down as needed. h 8 oz room temperature cream cheese 4. Add eggs and at this point; blend only as long as you need to, in order to get them well-incorporated, about 20–30 h 2 eggs seconds. Your mixture will be pourably liquid by now.

FOR TOPPING 5. Take a 6-inch spring form pan and line the sides with parchment paper. Honestly, I don’t know if this was h ¼ cup sour cream needed or not as the cake pulled away from the sides just fine, but may as well. h 2 tsp Swerve 6. Pour the mixture into the pan. Cover the pan with foil and place into the pot with the almost boiling water (I only did the pre-heat to save time—you can skip). 7. Close the lid, set on high pressure for 20 minutes, let it release pressure naturally. 8. Mix the sour cream and Swerve for the topping. 9. Take out the cheesecake and spread the topping on it. 10. Put it in the fridge and leave it alone. Seriously. Leave it alone and let it chill. It won’t taste right hot. 11. When ready to serve, remove parchment paper, unbuckle the sides of your spring form pan, and serve on top of the pan bottom.

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Mango Frozen Yogurt Enjoy this with a different variety of frozen fruits. To re-serve, allow it to thaw for 15–20 minutes and then scoop as usual.

INGREDIENTS INSTRUCTIONS h 10 oz. FROZEN mango chunks 1. Place mango, yogurt, and agave nectar or honey into the bowl of a food processor and process until smooth. h 1 cup full-fat Greek yogurt 2. Stir in mint if using; put into a freezer-safe container, cover, h 2 tbsp agave nectar or honey and freeze for 30 minutes before scooping and serving. h 2 tsp chopped mint (optional)

www.twosleevers.com 16 favorites YOGURTInstant DESSERTS & DRINKS Low Carb High Protein Key Lime Pie Use different flavored Jello to change up this creamy, cooling, high-protein snack.

INGREDIENTS INSTRUCTIONS h 1 small box sugar-free key lime Jello® h Heat water until it’s hot but not boiling. h ¼ cup water h Put Jello powder in a bowl with tall sides and add hot water. Let sit while you gather the other ingredients. h 1½ cups plain Greek yogurt h Add plain yogurt and protein powder and blend. h 2 scoops unflavored protein powder h Pour into ½ cup ramekins to set. h That’s it. You’re done. Seriously, it’s that simple. I would not recommend using flavored yogurt for this because I think the tartness of the plain yogurt lends a nice offset to the sweetness of the Jello.

I would not recommend using flavored yogurt for this because I think the tartness of the plain yogurt lends a nice contrast to the sweetness of the Jello.

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Indian Yogurt Lassi Lassi is embarrassingly simple, so to jazz it up, I am including several variations, all of which are traditional. INSTRUCTIONS BASIC RECIPE 1. Mix everything and blend in a good quality blender. h 1½ cups yogurt, preferably full 2. Taste and add seasonings as needed. fat (Greek or unstrained) Variations h 1 cup water Sweet Lassi: Sub 2 tsp or more sugar/sweetener for salt h ½ cup ice cubes Mango Lassi: Add 1 cup ripe mango cubes and ¼ tsp cardamom h 1 tsp salt Savory; Roast cumin seeds, grind, add ½ tsp while blending

1 Spicy: 2–3 thin ginger slices, 2 slices serrano chili, /8 cup chopped cilantro blended in Banana Lassi: 1 banana blended in, with some additional sugar if needed What the heck is this yumminess Lassi: ¼ tsp chaat masala (ready made) Mint Lassi: ½ tsp dried mint whilst blending Papaya Lassi: 1 cup papaya chunks and ¼ tsp cardamom

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Getting Ready to Cook Appetizers, Soups & Sauces Home-Made Garam Masala 4 Chicken Tortilla Soup 6 Ginger Garlic Paste 5 Vegetarian Tortilla Soup 8 Home-Made Ghee 5 Mexican Caldo De Res 10 Punjabi Garam Masala 6 Fire–Roasted Enchilada Sauce 12 Onion Masala 7 Roasted Tomaillo Salsa 14 Pineapple/Cucumber Salsa 16 Beef, Chicken & Pork Easy Lamb Rogan Josh 9 Main Dish Proteins Beef Curry 10 Carne Adovada 20 Ground Beef Coconut Curry & Spinach 11 Carne Guisada 22 Patra Ni Macchi Fish with Green Chutney 12 Super Easy Texas Chili 24 Egg Korma 13 Lazy Chicken Enchilada Casserole 26 Chicken Biryani 14 Green Enchilada Chicken Casserole 28 Pork Saag 16 Sweet & Spicy Chicken Tinga 30 Easy Chicken Korma 17 Pork Carnitas 32 Butter Chicken Murgh Makhani 18 Shortcut Pork Posole 34 Substituting Proteins 20 Pork Chile Verde 36 Using Leftover Sauces 21 Poblano Chicken Soup 38 Poblano Cheese Crustless Quiche 40 Rice, Dals & Beans Dal Makhani Creamy Lentils 23 Veggies, Rice & Beans Basmati Pilau 24 Arroz A La Mexicana 44 Rice & Lentil Khichadi 25 Arroz Con Pollo 46 Chana Masala 26 Bacon Refried Beans 48 Dal Fry 27 Vegan Mexican Frijoles Charro 50 Rajas Y Elote Con Crema 52 Veggies Vegetarian/Tex–Mex Corn Pudding 54 Eggplant Baingan Bharta 29 Easy Peasy Polenta 56 Aloo Gobi 30 Poblano Y Calabacita 58 Beetroot Salad 31 Drinks & Desserts No-Cook Cucumber Raita 32 Cabbage & Peas Gobi Mutter 33 Instant Horchata 62 Agua De Jamaica Hibiscus Tea 64 Palak Paneer 34 Arroz Piña Colada 66 Coconut Tomato Soup 36 Mexican Hot Chocolate 68 Coconut Green Chutney 37 Greek Yogurt Key Lime “Pie” 70 Meyer Lemon Chutney 38 Tres Leches Croissant Bread Pudding 72 Mexican Chocolate Pudding (Vegan) 74 Desserts Carrot Halva Gajjar Halva 41 Bonus Recipes Caramel Custard 42 Shrimp With Cotijo and Tomatillos 78 Shrikhand With Greek Yogurt 43 Roasted Vegetable Chicken Fajitas 80 Rice Kheer 44 Jalapeño Poppers 82 Creamy Cardamom Yogurt 45 Mexican Shrimp Cocktail 84

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