Yummy Yogurt Treats – So Easy To Make

Posted by on May 19, 2014 in Herbs, Recipes | 42 comments

mimosa2 002The fact that I am writing about food is actually kind of funny since I don’t even like to cook. But sometimes situations in life dictate what you’re going to do and you usually have little choice but to do it.


That’s what happened to me. In the early 1980’s we moved to a small farm that came complete with a nanny goat that needed to be milked. We thought great – free milk. Just one problemgoat, goat’s milk isn’t like cow’s milk – it’s an acquired taste, one which our boys refused to acquire.

That left me with fresh goat’s milk every day and no way to use it. Being frugal, I couldn’t just ditch it, but then I stumbled on yogurt making and ended up making pretty good yogurt, lots and lots of pretty good yogurt. I baked with it; cooked with it; made desserts and drinks with it; replaced mayonnaise, buttermilk and cream cheese with it; and finally, out of sheer desperation, learned to make frozen treats with it.

 We no longer have a goat, but I still make yogurt and have lots of recipes to share. You can use purchased all-natural yogurt or easily make your own – no special equipment needed. I’ve included the how-to at the end of this post.

In the picture at the beginning of the post, I’ve shown herbed yogurt cream cheese spread on bagel, yogurt/berry parfait and mimosa smoothie.

Herbed Yogurt Cream Cheese Spread:

yogurt cream cheese to use

Pour 1 cup of yogurt into a coffee-filter lined sieve set over a bowl. Let drain for 2 hours or more until the yogurt has the consistency of cream cheese. Transfer the yogurt to a plate and mix in 2 Tbsp. butter. Mix together finely cut fresh herbs – 1 tsp. garlic chives. 1 tsp. basil, 1 tsp. parsley (makes 1 Tbsp.) Add ½ Tbsp. grated parmesan cheese. Add the herb/cheese mixture to the cream cheese base. Blend well. Ready to serve. You can use other herbs if preferred. These herbs were ones I really like and have lots of.

Its a good idea to save the whey as it is loaded with goodness. It can be frozen in ice cube trays and later used in soup.

Yogurt/Berry Parfait:  For 2 people. Mix together 1/2 cup yogurt and 1/2 cup whipped topping (or whipped cream). Spoon  some of this mixture into a glass, add a layer of raspberries, then vanilla yogurt pudding (see black and white yogurt pudding cups below), a layer of blueberries, some more yogurt mix, and top with a few berries. Exact measurements couldn’t be given because much depends on the size of the glass and personal taste. Other berries or fruit can be substituted.

Lavender frozen yogurt, strawberry frozen yogurt, strawberry-banana pops, black and white pudding cups.

Lavender frozen yogurt, strawberry frozen yogurt, strawberry-banana pops, black and white pudding cups.

Strawberry-Banana Yogurt Pops: Blend together 1 cup bananas, 1 cup frozen strawberries, chopped, 2 cups plain yogurt, 1-2 Tbsp. honey. Pour into popsicle forms or small disposable cups (as in the pudding-yogurt pops). Freeze.

 Black/White Yogurt-Pudding Cups: For this you need 1 pkg. instant chocolate pudding mix and 1 pkg. vanilla pudding mix. Simply follow yogurt pudding cupspackage directions but replace the  milk with plain yogurt.  Small disposable plastic cups work well for these treats. Into each cup put a heaping Tbsp. choc. mix, top with heaping Tbsp. vanilla mix, then top with another heaping Tbsp. choc. mix. Place filled containers in another container, as shown. Cover with foil, then insert popsicle sticks through the foil into the cups. Freeze.

Use the leftover vanilla yogurt pudding for the parfait recipe.

 Strawberry Frozen Yogurt:

Drain 1 cup yogurt to cream cheese consistency – 2 or more hours. Scrape into fairly large bowl. Drain 2 cups  yogurt for 15 minutes. Add to the bowl. In another bowl, beat 1 cup whipping cream just until thick, before peaks form. Stir into the bowl with the yogurt. Add 3/4 to 1 cup pure strawberry jam. Mix well, making sure all ingredients are blended.Pour or scrape into a large, shallow dish. Even the top out with a spatula and put in freezer. Yogurt freezes really hard – so remove from freezer about 1/2 hour before serving.


Lavender Frozen Yogurt:

Blend 1 Tbsp. dried lavender buds* and 1 tsp. vanilla with 1 cup yogurt. Let sit for at least 2 hours – overnight is better. Drain 1 cup yogurt to cream cheese consistency – 2 or more hours.  Scrape into a fairly large bowl. Drain 1 cup yogurt for 15 minutes. Add to the bowl. Add the lavender yogurt to the bowl and stir in 1/2 cup sugar until completely absorbed. In another bowl, beat 1 cup whipping cream just until thick, before peaks form. Stir into the bowl with the yogurt.  Mix well, making sure all ingredients are well blended. Pour into a large, shallow dish. Even the top out with a spatula and put in freezer. Yogurt freezes really hard – so remove from freezer about 1/2 hour before serving. To serve, scoop into a waffle cup and top with chocolate sauce.

* Make sure the lavender buds are organic, culinary ones. Do not use lavender sold in flower shops or grocery stores as they may be heavily sprayed with stuff you don’t want to eat. I buy my buds from Richter’s, where I have been buying herb plants and herb products, since 1982. To visit their catalogue, click on Richter’s in the sidebar.

When I was picking up the waffle cups in the store, I noticed they had chocolate cups which would make this really decadent – I was tempted to buy them but they were quite pricey – maybe sometime for a very special occasion?


To make yogurt:

starter and prepared milk, yogurt to be incubated, jars ready to be tucked in.

starter and prepared milk, yogurt to be incubated, jars ready to be tucked in.

The first time you make yogurt, you need to use purchased All-Natural Yogurt for the starter. From then on, you just save a little of your own yogurt to make a new batch.

To make 2 pints – 4 cups.

Bring 4 cups water1 to the boil, then let cool to 105F, add 1 ½ cups skim milk powder. Stir until the powder has been completely absorbed. Spoon 2 Tbsp. starter yogurt into each jar, then fill with the milk, stir to mix. Add lid.

I then warm a towel in the microwave for a minute or so, until it feels warm (not hot). The towel is placed inside a styrofoam cooler, the jars are added and tucked in really well using the towel. Place the lid on the cooler, set it in a corner to incubate and forget about it until the next day. Remove the jars and you will have lovely creamy yogurt.

Other ways to incubate the yogurt: Place the yogurt inside a warmed themos bottle; or if you have a gas stove, place the jars in the oven, where the pilot light keeps it at the right temperature.

1 Since tap water is treated, this is one time when bottled water is preferred.


There you have some of my favourite yogurt recipes. Hope you enjoy them.

Talk to you again next week,


 Goat Image courtesy of Tom Curtis / FreeDigitalPhotos.net


  1. I do not cook either but I LOVE goat cheese!! And I like yogurt. So, now I am hungry and looking for ways to spruce up my Fage greek yogurt. You gave me some easy ways to do so. And, who would have guessed you had a goat?

  2. I’m a huge fan of yogurt and have had it in many of the ways you have presented it here. What I have never done is make it from scratch, I’ll have to give it a try. I have pinned the recipes for future use, thanks for sharing.

  3. Wow, you make creating your own yogurt sound so easy! I’ve been trying to make more foods at home but I always thought making yogurt was really complicated. Thank you for the directions.

  4. I have to try one of those frozen recipes! It’s getting really hot here in Finland (it’s not usual) and that just kills the appetite. But those sound just yammy!

  5. Those look like some good recipes. I need to try them.

  6. Thank you for the great “how-to”! I can’t wait to try it out and see if I never have to buy packaged yogurt again!

  7. The recipes look great. It reminded me about the frozen yogurt pops I used to make when my children were young.

    • The frozen pops are the way I started with frozen treats. They’re so easy to do and kids love them. Once you start experimenting with one thing, the next one just seems to follow. Thanks for the comments.

  8. Hi Lenie, these are great-sounding recipes. Good yogurt isn’t so easily acquired in rural Korea but I can’t wait to try them when I have access to good yogurt back in the States. Thanks for sharing.

  9. Wow, thanks for sharing all these great yogurt recipes! The lavender frozen yogurt in particular sounds heavenly! Perfect post for summer.

  10. I love this. I make my own yogurt too. Partly because it’s cheaper, but mostly because it tastes SOOO much better. I have been working on a few cheese recipes that incorporate my yogurt, so stay tuned. 🙂

    • Any recipe of yours that I have tried have been great so I’ll be watching for the new ones.

  11. I quit eating Greek yogurt every morning a couple of months ago because my favorite brand changed the consistency of the yogurt. Between this post and Susan Cooper’s yogurt post a while back, I really need to give making my own yogurt a try. I’m pinning this 🙂

    • Hi Jeri – Don’t you hate when you find something you like and then they change it – usually not for the better. Making yogurt is so easy and you can use some scalded cream in it if you want to make it more like Greek yogurt. Thanks for pinning this. That’s the next thing I need to look into.

  12. Hey Lenie,

    Wow, you’re very creative.

    That sounds like a lot of trouble to me but I’m a big yogurt eater myself. I’ve grown to love the Greek yogurt because it’s just much creamer. I like to put some granola in it for some crunch and I eat some every single day. The coconut is my favorite but they always seem to be out. If I could make some for myself then I think I will be spoiled rotten. Yummy!

    Thanks for sharing your tasty recipes. Not sure if I’m brave enough to try them though. I’d probably mess it up royally! LOL!!!


    • Hi Adrienne – I don’t think there is a way to mess these up. this is not something I’ve tried, but if coconut is your favourite, try buying some plain greek yogurt and blending in some coconut yourself – experiment until you get it right.

  13. Lenie. These look like wonderful Yogurt recipes. I don’t really like goat cheese, but I will save these recipes. When I first started reading and seeing the ingredients of butter, herbs and Parmesan Cheese I decided to bookmark this page. I think for Father’s Day I will make Strawberry Frozen Yogurt as it sounds yummy.

    • Hi Arleen – The herbed cream cheese blend is really yummy on a toasted bagel – I never make enough to last very long and the strawberry frozen yogurt is pretty good too. Have fun making it.

  14. Hi Lenie,

    First of all, your website looks very nice. Congratulations on getting it done! Great job there!

    Speaking of making yogurt, I will share these with my wife. She makes sometimes when she feels motivated but then, these might be some interesting things to consider for occasional yogurt making 🙂

    Thank you for sharing these so beautifully.


    • Hi Kumar – thanks for the comment on my website. It is still a work in progress and I do want to make some more changes but I’m very happy with most of it.
      Tell your wife that once she starts making up some of these recipes, she’ll find making yogurt is easy and you can do so much with it. If something doesn’t turn out, you can always make it into a smoothie.

  15. Amazing Yogurt recipes Lenie. My favourite looks to be the Strawberry Frozen one, I love this fruit! 🙂

    • Hi Ilaria – that is a tasty one – the cream cheese spread is pretty good too. Hope you have fun trying them out.

  16. Hi Lenie,
    I love that you had a goat. Where we live, we are surrounded with goats, sheep, horses, and alpacas to name a few.

    We are definitely going to try these recipes, starting with the strawberry frozen yogurt. We have smoothies for breakfast every morning, and enjoy healthy recipes. Thanks for taking time to share these with us.

    Kind Regards,

    • Bill, it was a fun time when we had the goat, but also a challenge. I have a lot of fun trying out new yogurt recipes and even more fun sharing them through my blog. Thanks for your nice comment.

  17. These recipes look wonderful, I’m especially intrigued by the lavender frozen yogurt. And your story about all the goat milk had me in stitches!

    • Hi Meredith. The lavender frozen yogurt is probably one of my favourites, along with the berry parfait. Looking back, the goat dilemma is funny now, but at the time it was a real challenge. Thanks for your comment.

  18. These are very creative ideas and I am very impressed that you had a goat! I think goat’s milk can be such a nice alternative to cow dairy. I’m a sucker for lavender so I will definitely be trying that one. I found the yogurt cream cheese for creative as well.

    • Hi Erica. Once you figure out what to do with goat’s milk, you’re right – its a super healthy alternative to cow’s milk but it does taste different, for sure. I absolutely love lavender and have just enlarged my lavender garden because I never seem to have enough.

  19. Wow! A goat! I can’t help but wonder how many people would have been as inventive as you! The recipes sound wonderful…may have to give that lavender frozen yogurt a try…it sounds so different!

    • Hi Jacquie – The lavender recipe really is good – so is the berry parfait – I ate one and was starting on the second when my husband took it away from me t0 ‘protect me from myself’, then he ate it.

  20. Ok Lenie, what’s a Blue Cow? My brother and his kids prepare their own yogurt all the time back in NZ however me, even as much as I eat it, have always simply relied on the store. You’re recipes do look good though, must admit and I find your whole blog pretty great. I look forward to your stories.

    • Tim, I’m not sure where the blue cow came from. It was a big animal so could have been a holstein that dropped its black spots and turned blue. That’s the best I can come up with. I’m so glad you like my blog. It is a lot of fun to do.

  21. Hello Lenie

    Recipes are easy and I will try all recipes , but unfortunately I have never tried goat milk. Though many people around my place in Kashmir have their goats.

    The recipe that you have shared to make yogurt is new for me as my mother in law always make homemade yogurt and we all love that more than one from market , but she never put spoon from yogurt to make new , as she always tells that it makes yogurt sour. She always keeps milk in stainless steel bowls and leaves bowl overnight untouched 🙂 as she believes if you will touch pot yogurt will be watery. Next day we all wait for yummy yogurt.

    • Hi andleeb – I never knew about the spoon but I won’t just shrug it off. Its amazing how often the old time ways are eventually proven right. I’ll have to try with plastic the next time and compare.

  22. Great recipes Lenie, and I really enjoy goats milk yoghurt as I’m lactose intolerant. So all of your recipes can be converted to that. Funny I was just remembering the other day that it’s possible to make your own yoghurt. Good timing:-)

    • Among us yogurt makers LOL, its well know that goat’s milk makes the absolute best yogurt. Its beautiful and creamy – hope you do try it. If you do you probably will never go back to store bought again.

  23. Great recipes, Lenie. The one that I favour above the rest is Lavender Frozen Yogurt. Will have to try it because it sounds delicious.

    • You picked a good one, Catarina. My husband doesn’t like yogurt, so he says, but I gave him a serving of this without telling him it was yogurt and he thoroughly enjoyed it.

  24. That’s so neat you had a goat. I think I would of thought to do something with the goats milk too. It would just be too sad to throw it out. Love all of the treats you made with it. Very useful!

    • Krystle, It’s amazing what you can do when you have to. Our boys wouldn’t drink the milk, but they sure have no problem eating the treats.

  25. Hi Lenie.These look like great Yogurt recipes. I fully agree with using organic lavender or growing it and this applies to most herbs. Never realized you kept a goat in the past. Though I never developed a love for goats milk I certainly drink it when offered and like all the products where it is used as a substitute, with a special fondness for goat cheese. Usually I buy plain Balkan or Greek yogurt but will definitely try the homemade recipe. Thanks !

    • Hey Paul, we not only had a goat, but pigs and a blue cow, true along with an assortment of other animals. We did raise seven boys so nothing was ever normal. Hope you enjoy some of the recipes. The lavender frozen yogurt is great.

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