Orange Yogurt

SonjaBrunch13 Comments

Orange Yogurt

I’ve found that after becoming accustomed to an unprocessed diet, it’s now hard to eat the artificially flavored foods I once used to. Case in point – yogurt. The flavors I used to be able to handle now seem flat and overly sugary. So I was glad to find that plain yogurt can be used as a base to flavor to your own liking!

Fresh squeezed orange juice and zest adds an amazing, refreshing flavor to this yogurt, along with a slight sweetness from the honey. Try it as specified below (courtesy of Ina Garten), or use it as a basis for customizing your own flavors – with spices, other citrus, and so forth. You also can add any toppings of your choice – dried or fresh fruit, nuts, seeds, or granola.

This recipe could work for any meal or snack…I’d even serve it for dessert, maybe topped with sugared nuts, a fruit compote, or even some shaved chocolate!

Orange Yogurt

Makes about 3 cups

What You Need
32 oz (4 cups) plain yogurt
2 teaspoons vanilla
1/4 cup honey
1 orange
Toppings: raisins, cranberries, walnuts, pecans, granola, fresh fruit, etc.

What To Do

1 Thicken the yogurt:* Place a paper towel or cheesecloth in a sieve (or strainer), and place the sieve over a bowl. Pour the yogurt into the sieve and allow it to drain for 3 hours or overnight, in the refrigerator.

2  Flavor the yogurt: After the yogurt has thickened, pour it into a bowl. Zest and juice the orange, and add both the orange zest and juice to the yogurt, to taste. Then add the 2 teaspoons vanilla and 1/4 cup honey, adjusting the quantities to your own taste.

3  Top the yogurt: Garnish with toppings of your choice – we used raisins and pecans, but the sky is the limit!

Note: If you’re short on time, you could skip the thickening step without compromising the overall flavor! You also could use Greek yogurt to achieve the thickened consistency.

13 Comments on “Orange Yogurt”

  1. Leah

    I totally agree about not being able to handle “regular” yogurt (sugar-goo) after getting used to more natural stuff. But I am now addicted to Greek strained yogurt (Fage, Chobani), which I probably have for breakfast 3 times a week or more. Based on your recipe above, I wonder whether, if you started with strained yogurt in the first place, could you skip straight to #2? I know some people don’t like the tang of Greek style yogurt, but I think it’s addictive! Also, I am all about learning how to process and incorporate pomegranates into my fall cooking this year, including mixing it in yogurt. Yum!

    Required reading from Slate, by the way: They must like writing stories about yogurt at Slate. I also recommend this article about (absurdly expensive) Siggi’s:

    1. Sonja

      Yes, I definitely think you could skip Step 1 by using Greek yogurt! Great idea of pomegranates in yogurt — they are one of our favorite seasonal treats :)

  2. Elizabeth

    Yes. I am such a huge fan of citrus zest in plain yogurt, such a burst of flavour!

    Being this is my first time on your site (love it!) I just have to say that picture of you two is so cute! But it almost looks like he is crazily staring at you whilst holding a knife! Ahhh! But you two are adorable none the less…:)

    1. Sonja

      Haha! Thank you so much for your nice comments! Yes, we’ve had a few questions about that knife, particularly from friends and family — it does look a little scary! So much for cooking props :) Next time we’ll have to try something a little less dangerous…maybe a whisk?

  3. Annie

    I’m so glad you reminded me of this recipe. It is in one of my cookbooks, I think, and I forgot about it. I have been buying organic as much as possible, including yogurt, and now regular yogurts taste way too sweet to me (though I do like the vanilla organic yogurt).

    1. Sonja

      Agreed! Actually, I think the first flavored yogurt I tried was from your blog – a dip flavored with honey, vanilla, and cinnamon…it was delicious! :)

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