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Then you might have questions about how long it’s good for, or need ideas for using it up. We have answers and recipes.
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How long can yogurt safely sit out on the counter? Is it safe to eat yogurt past its sell-by date? How can I tell if my yogurt has gone bad?
If you’ve ever had these questions — maybe even if you haven’t, but you consume a lot of yogurt — you’ll want to read Kristen Miglore’s guide to all things yogurt food safety. The good news is that our favorite breakfast (and cooking) staple is surprisingly lost-lasting. But not all yogurt “is created traditionally or equally,” Kristen writes. She shares “what to keep in mind when determining the likely resilience of your own supply, and how to know when you’ll want to move it along to the compost.”
You can read her helpful article here. Then, with that container of plain yogurt, you can make Ali Slagle’s yogurt-marinated roast chicken. “Marinating chicken in yogurt, much like buttermilk, creates juicy meat and caramelized skin, but yogurt’s additional fat and lactic acid contribute extra richness and tang,” Ali writes. “The practice of marinating meat in yogurt likely dates as far back as 13th-century Central Asia and has stood the test of time for good reasons.” I’m guessing “never having buttermilk on hand but always having yogurt” isn’t one of the top reasons, but it is in my home.
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Yogurt-Marinated Roast Chicken
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Two more yogurty recipes before we move away from the dairy aisle: Zaynab Issa’s smashed beef kebab with cucumber yogurt, which is only a couple of months old but has already racked up five stars and over 1,000 reviews, and Claudia Roden’s yogurt cake, a six-ingredient wonder adapted by Melissa Clark. They both make great use of thick, tangy Greek yogurt.
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