I like bread with yogurt in the dough, so I used plain yogurt instead of water to make these bagels.I usually set the oven to 220℃, but this time I tried it at 230℃.When shaping the bagels, make sure to fold in and secure the seams well so that they don't open up.Because the yogurt helps the dough to rise as well, I reduced the amount of yeast that I used in my other bagel recipe by 1 g. I think it's all right if you use 5 g of yeast as well. Recipe by Mihomiho mama recipes

fast and easy to do with what ya got on hand

This is a very easy cake to make, where you basically just throw everything in a bowl and mix it, and it is very tasty! I usually do this when I don't have much time to bake.

it was delicious...i would bake this again...

I wanted to eat a refreshing yoghurt mousse. It's smoother with honey than granulated sugar.If you like it nice and fluffy, whisk the cream at step 4 until it forms peaks. Recipe by ko-ko

I tried mixing the fruit used in the recipe for Mixed Fruit Cream Sandwicheswith drained yogurt, and the result was a rich and flavorful fruit salad.Use whatever fruit you like, in whatever amount you prefer. I recommend using fruits in season. I used a can of mixed fruits containing tangerine segments, yellow peaches and pineapple for this. For 2-3 servings. Recipe by annnnn

I was really into tofu bread and was making it everyday, but one day I ran out of tofu!!So I used leftover yogurt instead and it resulted in these sweet bread.The baking time will vary depending on the oven, so adjust accordingly. Recipe by manamon

Since this bread starter is made by adding flour to yogurt, it's easy to see how it's fermenting, unlike some other starters. You can store this starter in the refrigerator for about 5 days. If you leave a little leftover, use half the amount of water, bread flour and sugar in step 5, and incubate for 5-6 hours at room temperature you can grow more starter. If you do this twice, your starter will ferment better. If it takes on an "off" smell like a dishtowel, it's better to manfully throw it away.To get a bread starter going, in the spring, summer and fall you can just let it rest at room temperature. In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out if your house will get very hot. You can also put it in an insulated polystyrene container with ice packs to keep it at under 25 °C. In the winter, put the starter jar on top of the refrigerator, near the stove, near your electric water kettle or in your boiler room. You could also make a fermentation box using a thermostat meant for tropical fish aquariums and an insulated box. But don't put the starter in a very warm location. Recipe by mipon

I made these muffins with yogurt instead of milk and since they came out so fluffy and moist, I posted the recipe.When you add something sweet like jam, reduce the amount of sugar.Watch the muffins while baking and adjust the time depending on your oven. Recipe by Komomomomo

While preparing for the day I would give birth, I was cleaning out the refrigerator. I always have yogurt in my refrigerator, so I wanted to figure out a way to use it up.After cracking the egg, put the bowl on a kitchen scale. Weigh the yogurt as you add it, then stir. Weight the sugar as you add it, and stir round and round. Doing it like this means that you can weigh the ingredients while mixing, and save time. Recipe by chikappe

You will love this yogurt chicken roast! They're juicy, tangy, and full of taste, and they require very little effort on your part and can be prepared in advance. Prep is made easy with a simple, delicious seasoning blend.The tang of the yogurt mixed with the acidity of the lemon and the freshly ground aromatic spices combine so beautifully with the butter for a fantastic iftar.Simply place it in the oven or on the grill! And for a final touch, fry it in the butter for a glossy finish. I encourage you to make extra because you will want seconds.If you do not prefer to roast it in the oven, cook it in a grill pan till tender.

No Rush, Take Your Time, and Save the Time!It is not only us, a human who needs pace time. Sometimes in cooking, meat also needs a pace of time to absorb the spices or ingredients. The more time we give to it, the more delicious beef/meat will be. Marinate, we used to call it. Especially for the busy woman, the marinate food style helps the cooker or the chef save time. Earlier preparation, but fresh when it cooks. The longer spices in the meat make juicier the beef: the longer they marinate, the more pervasive taste.So, prepare today, cook tomorrow! Or, prepare yesterday, cook today!No rush, Take Your Time, and Save your Time!Original recipe by@Simple_Woman23Nov 18th, 2020#mushroom #chicken #yogurt #marinate my #recipe @Simple_woman23 #love to #cook always try to #invent #new #recipe and being #creative in the #kitchen and #love to cook #different #cultures #food #cookpadcommunity_USA #cookpadcommunity_Indonesia