| Yogurt Smoothie | Connecticut Coconut Company | This is a recipe for Yogurt Smoothie utilizing the product Organic Virgin Coconut Oil with vanilla yogurt, fruit juice, and fruit. | |
| Yogurt Garlic Sauce | Christopher Ranch | Yogurt Garlic Sauce is prepared by mixing yogurt lemon juice, garlic and salt. Mix will. Serve immediately or cover and refrigerated for up to 5 days. | |
| Blueberry Yogurt Slice | Puratos | Blueberry Yogurt Slice is a cake that has a red velvet base and is cut into pieces that are each five inches in width and then coated in milk chocolate, then has a blueberry yogurt cream filling that is made out of Greek yogurt piped into the cake. A choc...view more Blueberry Yogurt Slice is a cake that has a red velvet base and is cut into pieces that are each five inches in width and then coated in milk chocolate, then has a blueberry yogurt cream filling that is made out of Greek yogurt piped into the cake. A chocolate glaze is also poured onto the cake and then decorations are placed on top of the cake slices. This formulation is created with the products Tegral Satin Red Velvet Layer Cake, Topfil Blueberry Filling, Chocolante Milk and Miroir. view less | |
| Almond Milk Yogurt | MP Gokyo Food & Chemical Co., Ltd. | GLYLOID® 2A, Tamarind seed gum, gives natural texture and good stabilities. GLYLOID® 2A improves syneresis control and creamy mouth feel. | |
| Yogurt Coffee Cake Muffin | Puratos | Yogurt Coffee Cake Muffin is a cinnamon flavored muffin that is baked with cinnamon chips and topped with streusel. This formulation is created with the product Tegral Satin Supreme Yogurt Creme Cake. | |
| Yogurt and Garlic Marinade | Christopher Ranch | Yogurt and Garlic Marinade is prepared by combining all ingredients. Store in the refrigerator in an airtight container before cooking. | |
| NutraSweet® In Ice Cream & Frozen Yogurt | NutraSweet Company | NutraSweet® In Ice Cream & Frozen Yogurt includes formulations for no sugar added low fat chocolate frozen yogurt and now sugar added low fat ice cream. | |
| Crème Cake (Yogurt Crème Cake Mix) | Abel & Schafer | This is a recipe for baking Crème Cake using Yogurt Crème Cake Mix. | |
| Gelling Syrup for Yogurt (Formulation #PAN 00598-SD) | CP Kelco | Whether poured over yogurt as a “novelty” or co-deposited into the cup like a variegate, contact with yogurt allows calcium to transfer from the yogurt into this syrup and gel the GENU® pectin type LM-104 AS. | |
| Yogurt Mousse with Live Culture, Gelatin Free (Formulation #DF-9406) | CP Kelco | This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess a...view more This formulation produces a gelatin free yogurt mousse with approximately 3.5% milk fat, containing live organisms, can be produced by adding KELCOGEL® LT100 gellan gum prior to fermentation. KELCOGEL® LT100 and SIMPLESSE 100 provide texture, creaminess and support foam formation. view less | |
| Plain NonFat Greek Yogurt with IdaPro® Milk Protein Concentrate-80% | Idaho Milk Products | This plain nonfat greek yoghurt formulation utilizes IdaPro® Milk Protein Concentrate-80% to enhance texture and creaminess. | |
| Funfetti Cheesecake Muffin | Puratos | Funfetti Cheesecake Muffin is a yogurt cake that is baked and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Deli Cheesecake. | |
| NutraSweet® In Yogurts | NutraSweet Company | NutraSweet® In Yogurts includes formulations for no sugar-added strawberry fruit preparation, light/low-fat yogurt with no sugar added strawberry fruit preparation, and light/no-fat yogurt with no sugar added strawberry fruit preparation. | |
| Hot Chocolate Muffin | Puratos | Hot Chocolate Muffin is a chocolate muffin recipe that is also filled with the white yogurt cake batter and is sprinkled with marshmallows. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Puratop White n Fluffy. | |
| Raspberry Cheesecake Muffin | Puratos | Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil ...view more Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil Premier Raspberry Filling. view less | |
| Armenian Scrambled Eggs | Christopher Ranch | Armenian Scrambled Eggs is a formulation that produces a salty, garlic, scrambled egg covered in a yogurt sauce. | |
| Pineapple and Coconut Pancakes | Connecticut Coconut Company | This is a recipe for Pineapple and Coconut Pancakes utilizing the products Sweetened Desiccated Coconut and Organic Coconut Oil with egg, Lyle's Golden Syrup, milk, crushed pineapple, and plain yogurt. | |
| Orange Creamsicle Muffin | Puratos | Orange Creamsicle Muffin is an orange flavored muffin with a fluffy marshmallow filling and white chocolate. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Puratop White n Fluffy and Chocolante White Chips. | |
| Blueberry Sourcream Cake | Puratos | Blueberry Sourcream Cake is a creme cake recipe that is made with sour cream and blueberry filling and then dusted with powdered sugar when cool. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Topfil Blueberry Fil...view more Blueberry Sourcream Cake is a creme cake recipe that is made with sour cream and blueberry filling and then dusted with powdered sugar when cool. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Topfil Blueberry Filling. view less | |
| Creamy Garlic Salad Dressing Recipe | Christopher Ranch | Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt...view more Creamy Garlic Salad Dressing Recipe is prepared by combining garlic and 1 cup water. Bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon transfer the garlic and 2 tablespoons of the cooking liquid to a food processor. Add the ricotta and yogurt puree. Transfer to a bowl stir in the chives salt and pepper. Refrigerated covered. view less | |
| Lamb Chops Masala | Christopher Ranch | Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wo...view more Lamb Chops Masala are made by putting the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve. view less | |
| Six Layer Dip | Christopher Ranch | Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt...view more Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips. view less | |
| Chicken Curry | Christopher Ranch | Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds. Add the onion and saute, stirring often, until well softened and golden brown, about five minutes. Add the ginger/garlic paste, ground spices, salt, cayenne to taste, and yogurt...view more Chicken Curry is made by placing the garlic and ginger and 1/4 cup water in a blender and puree until smooth. Set aside. Place a large saute pan or Dutch oven over medium-high heat. When hot, add the oil and swirl to coat the bottom of the pan. Add the cinnamon stick, cloves, cardamom and peppercorns and fry until they pop and are very aromatic, about 20 seconds. Add the onion and saute, stirring often, until well softened and golden brown, about five minutes. Add the ginger/garlic paste, ground spices, salt, cayenne to taste, and yogurt and saute, stirring constantly, until oil turns orange and begins to separate, most of the liquid evaporates and the color darkens, about five minutes longer. Lay the chicken in the pan. Add the tomato, jalapeno, raisins and 1-1/2 cups water. Bring to a lively simmer, cover and cook 20 minutes, adjusting the heat to maintain the simmer. Add the cauliflower, turn the chicken pieces and continue to simmer until the chicken is very tender, about 15 minutes longer. Taste for seasoning, adding salt if needed. Sprinkle with chopped cilantro and serve immediately. view less | |
| Lamb with Spinach | Christopher Ranch | Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. ;Add the tomatoes and the yogurt...view more Lamb with Spinach is made by preheating the oven to 350 degrees. In a blender, puree the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic puree and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. ;Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and enough water to come half-way up the meat. Bring the mixture to a boil and braise it, covered, until the lamb is tender, about 1 to 1 1/4 hours. Remove cinnamon stick, cloves, and bay leaf. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and then chill it, covered. Reheat the lamb mixture. In a large saucepan bring 1-inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander. view less | |
| Low fat stirred yoghurt - with Nutrilac® YO-7700 | Arla Foods Ingredients | When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in...view more When producing low-fat yoghurt big efforts are made to achieve similar or even improved structure and taste properties similar to full-fat yoghurt. Nutrilac® YO-7700 offers you the possibility to do so. Nutrilac® YO-7700 gives an improved fat sensation in the yoghurt base, and increased viscosity in low-fat yoghurts. view less | |
| Thermised Greek-Style Yoghurt - with Nutrilac® YO-5369 | Arla Foods Ingredients | Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structur...view more Nutrilac® YO-7550 is carefully selected to improve the quality of thermised yoghurts resulting in excellent quality and stability of stirred yoghurts throughout extended shelf-life. Use Nutrilac® YO-7550 to obtain the following advantages; smooth structure even after 3 months storage, pleasant smooth mouthfeel, and a high viscous product. view less | |
| Yoghurt Mousse with Live Culture - Gelatine Free (Formulation #F-AN-04515-01) | CP Kelco | A gelatine free yoghurt mousse or topping with 6-8% milk fat, containing live organisms, can be produced by adding GENU® texturizer type YA-100 prior to fermentation. | |
| Greek-Style Yoghurt with Nutrilac® QU-8302 | Arla Foods Ingredients | With Nutrilac® QU-8302 it is possible to produce a superior Greek-style yoghurt with maximum yield and a delicious firm spoonable texture on a standard yoghurt line. | |
| Fermented Cream Cheese – Hot Filled 15% Fat, with Nutrilac® CH-5559 | Arla Foods Ingredients | If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but s...view more If you are producing yoghurt today you can expand your product range to include hot filled cream cheese by utilising the functionalities of Nutrilac® CH-5559. You can optimise the production setup, as well as the consistency, and you will get a firm but still spreadable fermented cream cheese product. view less | |
| Fermented Milk Dessert with Nutrilac® QU-8302 | Arla Foods Ingredients | By using Nutrilac® QU-8302, yoghurt producers are now able to produce a firm, smooth fermented milk dessert on a traditional yoghurt line through simple processing. The result is a delicious spoonable smooth texture produced with a maximum yield |
