Turkish cuisine has many recipes with yoghurt, just today my father had lamb with vegetables, grains and delicious homemade thick Turkish yoghurt at our local Turkish restaurant and I love their vegetables with yoghurt sauces . Maybe look at some of Ottolenghis recipes (you will find many on the guardian.co.uk site), he has many recipes inspired by the Ottoman cuisine and I do remember some of his recipes using yoghurt.

Every made tzatziki? It's basically chopped or shredded cucumbers in yogurt, and makes a fantastic sauce or dip. IT's not really food you'll want to eat in the winter because it will cool you down, but it makes a light meal with some pita bread and vegetables.

Combined with cottage cheese, eggs, grated cheese, herbs and a bit of flour to thicken, you have a great base for all kinds of oven bakes and quiches. There's a greek crustless quiche I make with leeks and feta and the above filling. The sides turn a lovely golden brown and is lovely hot or cold. Same base but then with mushrooms and bacon. Combinations are endless...

Have you tried yoghurt ice-cream yet? If so let me know and I will be over in a shot! :)

Just read fulinlin's comment which made me think of a marinade Jamie O made based on yoghurt for a leg of lamb. My mom made it turned out YUMMM

Add a big dollop to a bowl of Lentil soup -- or other soups -- tomato? Eggplant?

There's always various Indian raitas. My favorite right now is spinach raita: spinach, yogurt, salt, and cumin. It's so refreshing. My mom makes a standard raita at home: tomatoes, cucumber and yogurt. I also like yogurt plain with salt, cumin and some garlic powder. It makes a great snack.

You can make curry with yogurt, not just the side dishes, many Marsala sauces have yogurt and the marinade for chicken tika can be yogurt and spice based. You basically add the yogurt to curry paste or spices and you've got a creamy sauce that's lighter than ones based on cream.

Oh, and you often can subsitute yoghurt for cream or creme fraiche in recipes, like soups. Just add it before serving to the individual plate, since you can't cook it.

Naan (delicious Indian flatbread) is made with yogurt. I've got a recipe here for basil and black pepper naan...
http://outoftheordinaryfood.com/2012/01/10/basil-black-pepper-naan/

It will go nicely with your yogurt-y curries and yogurt-y raitas!

I just saw an article on this on Food 52 a couple of days ago.

http://food52.com/blog/5490_one_tub_of_yogurt_six_dinners

I second the tzatziki and creme fraiche ideas! Both are delicious and work so well with homemade yoghurt.

Yogurt has a similar consistency and (depending on how you make it) taste as sour cream. I think it can be substituted for sour cream in a variety of things like biscuits and pancakes.

We use greek yoghurt to make shawarma sauce, you can probably do that.

I second substituting it for sour cream. And if you're using it this way as a topping, not just mixing into things, you can strain some of the liquid off so it's less runny.

There was a Delicious Link last year to an Indian recipe for cabbage in yogurt. It is so, so, so, so good.

I always love adding yogurt anywhere I'd add mayo or sour cream - like in chicken or tuna salad! It gives it a nice tangiess!

Maria Tadic
http://beanafoodie.com/blog

i use plain yogurt (greek) when i make pasta, especially for mac and cheese. you just use less liquids and it adds way more depth to the flavor and makes the dish super thick and wonderful.

Like mwtadic said, use it as a substitute for mayo or sour cream-- or in anything that might benefit from a creamy ingredient. Soups, pasta sauces, salad dressings, baked goods... I always have plain yogurt on hand, more often than I do sour cream, so sometimes when having tacos or chili or any dish that I'd want of dollop of sour cream, I'll use yogurt with a bit of salt and other flavorings added in (herbs, hot sauce, etc). I love yogurt- kudos to you for making your own, that's awesome!

I also sub yogurt for sour cream- one example is beef stroganoff (usually turkey stroganoff in our house). Also, get yourself a Persian cookbook- yogurt is frequently incorporated into rice dishes, in sauce or dip, or for marinating chicken. It's delicious!

Raita, Tzatziki sauce, dollop on soups, on a baked potato, mix it into a salad dressing to make it a creamy salad dressing, and try it in slaws and pasta salads!

Just make sure if you add yogurt to any soup that the soup is simmering not boiling because if you add yogurt to boiling liquid it will separate.

One of my fav soup is cooked with yogurt ,just saute minced garlic in a pot add like 3/4 cup of rice and stirr with the garlic for few mins ,add 3 cups of unsalted chicken stock and let it cook uncovered for about half an hour ,then add the yogurt and mix on low heat ,add ground pepper and dried mint to the mix .In a sperate bowl mix seasoned ground beef ,semolina(three or four times the amounts of the beef) ,salt ,pepper,and dried parsely flakes,then add water(like 1/4 cup) to the mix till you can form a ball with the dough,if dough is too dry add more water if too thin and runny add more semolina ,now spoon dough by the tablespoon full and form ball shape with hands and cook in the yogurt soup while soup is simmering for about 5-10 mins.Add salt the last thing to avoid separation .

I made this awesome, and dead simple, NYT recipe for tagliatelle with yogurt and caramelized onions just this past weekend: http://www.nytimes.com/recipes/9405/Pasta-With-Yogurt-And-Caramelized-Onions.html

For a dip tmix chopped purslane (http://en.wikipedia.org/wiki/Portulaca_oleracea) ,minced garlic ,salt,few drops of lime and add to your yogurt .

mix*

Roasted carrots with cumin seeds, topped off with cilantro and sesame. Finish with a little yogurt. So good!

Yogurt with garlic, Aleppo pepper and a drizzle of brown butter is a common pasta sauce in Syrian cuisine. Yotam Ottolenghi has a great updated recipe for this combination (http://www.guardian.co.uk/lifeandstyle/2011/may/28/pea-mint-croquettes-pasta-recipes). There is also a tradition of yogurt soups like laban ummo (lamb shanks in yogurt sauce) or shish barak (dumplings in yogurt). The yogurt will need to be stabilized with cornstarch or eggs to prevent curdling during heating. If you strain the yogurt long enough, it can be used as cream cheese (labneh). In Indian cuisine, yogurt often forms the base for creamy kormas.

I second all of the above!! PLUS this is a wonderful recipe

http://www.101cookbooks.com/archives/sprout-salad-recipe.html

Heidi actually has a post about a yogurt breakfast addition that I never considered—pomegranate!

http://www.101cookbooks.com/index.html

When making egg or chicken salad, I usually use half yogurt, half mayo.

I tried this chicken miso pasta recipe and was pleasantly surprised with the sauce!

Better for summers, but put cucumbers, avocado, and yogurt in a blender and blend away to make a lovely cold soup.

I second the very first post about Turkish cuisine! Turkish people serve yogurt on everything from stewed vegetables to pasta to some meat dishes. It's also delicious if you stir in some crushed garlic to make garlic yogurt.

There is a delicious Turkish soup called cacik, it is chopped up cucumbers, yogurt, garlic, salt and enough water to make a soupy consistency, but that is more appropriate for summer.

Yogurt Biscuit Bites! An easy, customizable 5-ingredient bread-y bite, perfect with soup!
http://therunawayspoon.com/blog/2013/01/yogurt-biscuit-bites/

I third the Turkish cuisine suggestion, although I'd call it Armenian, since that's my background ;) (Same food.) Yogurt soups with noodles or grains and herbs are wonderful, but yogurt can separate if it gets too hot, so add it at the end, mix with an egg to help temper, and stir some hot water or stock into the yogurt by the spoonful to slowly warm it before adding it all to your simmering soup. There's a good recipe with detailed instructions in Ottolenghi's Jerusalem.

On a similar note, meat dumplings (tortellini or ravioli if that's what you can find) with yogurt, sumac, and smoked paprika are a nice easy comfort food, and roasted eggplant with yogurt is yummy. And when I'm feeling really lazy and unhealthy, a spoonful of yogurt improves a package of Ramen noodles....

Last night for dinner I had a veggie sandwich with a yogurt spread. Greek yogurt with chopped garlic, cumin and salt and pepper. Put in the fridge to chill for 10-15 min and spread on toasted bread. Then I just added cucumber and sliced bell pepper and cheese if you want. It was excellent.

Stonyfield has tons of recipes for cooking with yogurt on their site: http://www.stonyfield.com/recipes/main-dishes

Yogurt combined withs spices makes a delicious marinade for chicken.

My standard lunch for work is a pita with store-bought falafel, salad and yoghurt instead of tahini or hummus.

I make a lot of soup, and I tend to use yoghurt as a topping rather than cream or sour cream in blended soups. I've used it to great effect in pumpkin soup and also beet soup. The tanginess works well against soups that have a hint of sweetness.

As mentioned above, Yotam Ottolenghi has heaps of savoury yoghurt recipes. Here is one of my favourites: http://www.seriouseats.com/recipes/2011/03/puy-lentil-galettes-recipe.html

i made a couscous casserole with greek yogurt that was really good (ignore the cookies in this post): http://theactorsdiet.com/2012/06/14/dont-toss-my-cookies/

Yogurt ice cream!?!? I have not, but I will most certainly look it up now!

Those look wonderful! I follow your blog and was so happy to see them come up a few days ago. Can't wait to try them out.

Drain a batch of it in cheesecloth - hang it over the tap/faucet of your kitchen sink overnight. It will get a whole lot firmer. Add a bit of salt and you have your own version of cottage cheese!

A favourite recipe with this is to combine it with cornflakes, egg, herbed salt and Marmite - bake in a loaf pan for cottage cheese loaf. Let me know if you want the exact recipe we've used since I was little. It's generous enough to allow for quite a few modifications to taste.