Here in the test kitchen, we're always looking for new ways to
add flavor to different foods.
Well, today on WTF, we're gonna look at yogurt powder and how you can add
that flavor to things like popsicles, curry and even just on strawberries.
Hello, and welcome to WTF, where we transform food here in the
Modernist Pantry test kitchen.
I'm chef Scott Guerin.
And I'm Janie Wang, the owner of Modernist Pantry.
So today, Scott and I are going to be talking all about yogurt powder, which
just kind of a funky little ingredient that we have here in the store that
you can do a few cool recipes with.
So, we want to share with you what it is, how do you use it?
And of course, Scott's got demos and demos to show you exactly what you can do.
Sure.
Yogurt powder is really cool because it can impart that yogurt creaminess,
that flavor, without having to worry about, you know, the separation that
naturally happens with the yogurt.
Yeah.
And is it yogurt that we then reconstitute back into yogurt?
Do we do that with it?
I wouldn't suggest doing that.
The natural cultures are not there through the spray drying process.
So you wouldn't be able to take this and mix it into milk and expect it
to make more yogurt, but it just gives you that flavor of the yogurt
without having to actually add yogurt and add any moisture to your recipe.
Yeah.
And that's kind of cool because sometimes you just want, you know, you
don't want to add more of that to it.
Yeah, you don't want to have to add any more.
And the best part is we're going to show this recipe first, and this
is actually a smoothie pop that is, all the moisture is 100% strawberry.
So any liquid that comes from it is from the strawberry.
So you're getting all of that, you know, nice strawberry flavor without having
to add milk, without having to add any extra liquid, it's just the strawberries
and then some of the milk powder.
Or I'm sorry, the yogurt powder.
Yeah.
Well, let's do that before, I see you got some pops on the table, before they melt.
Yeah.
So, so yeah, so I'm going to actually show it.
We have, we have the strawberries here.
We add a little bit of honey for some sweetness to the strawberries.
We have some of the yogurt powder, and then we have a little bit of the perfect
sorbet, which you can find in one of our first episodes, episode 106, I believe.
It is.
It's an ice cream stabilizer.
And we're gonna use this for another use, which is, you know, popsicles.
So very simply, I'm just going to put in the yogurt powder and just
sprinkle it right in the center there.
Then I'm going to put in the honey.
And then finally, the last ingredient is the perfect sorbet, which I will add in
And then about 30 seconds to a minute in the blender.
And we'll have a nice puree, which we can put into here and we could freeze
and make some really beautiful popsicles.
So, I'm going to get this going.
Great.
So I'm just going to pour it right into my container, which has a piping bag.
You can pour it directly into your popsicle molds if you want to.
I just like this, 'cause it's a little cleaner.
What's nice about this is that you're really just getting fruit and yogurt.
So there's no, not a lot of extra in there.
Yeah.
It was just a little bit of the natural sugar from the honey, which is better
than having to add any granulated sugar.
So I'm just going to snip this off and pour it right
into our popsicle molds here.
We'll do two of them.
Good.
And you know, it's natural.
Right back in here.
We have the popsicle sticks.
And through the magic of internet television, we have
these here, look at that.
So Janie, you want to like a wishbone?
Yeah, we'll just twist it.
So, oh, look at that.
Perfect.
So we have these really nice popsicles, and if you freeze them to the right
temperatures and you could find out all that information in episode 106,
which is our ice cream stabilizers episode, you can have some really
beautiful popsicles without all those ice crisps that you're used to.
Yes.
And the links are in the description below, so you'll be able to
find that, and this took, you know, hardly any time at all.
So it was easy peasy.
I couldn't wait to cheers you too.
So sorry.
I just ate them.
Great.
So, I'm going to actually save this for later.
It was really good by the way, you're basically just getting a strawberry flavor
with like a little bit of that yogurt.
Yeah.
You get a little bit of tang from the yogurt.
You got a little bit of creaminess as well from that you know, the,
the milk fat that's in there.
So, you got a really nice flavor, but it's all strawberry.
So you get all those nutrients from the strawberry.
We didn't have to heat it or anything because the perfect
sorbet does not need to be heated.
Okay, perfect.
So if you want to do your own, you can basically add it to any fruit puree.
You're just adding a little bit of the yogurt.
So it was very flexible that way.
Yeah.
Very flexible.
And so flexible that we have this curry here and it's a nice lamb curry.
And the last thing we did, I don't know where to put mine.
I don't have a handy-dandy plate underneath the table.
I do.
This lamb curry, and we make the beautiful curry and it has this really
nice sauce, but we don't have to, we don't want to add too much yogurt to
it 'cause it really thins it out, and we'd liked it the way that we had it
and had these really intense flavors.
So we actually added some of the yogurt powder to it right at the finish.
And it was in one of our episodes that we show this off, but we
didn't have a recipe for it yet.
Okay.
But it's great that we're able to do it.
And I believe that was the episode where we did the fomentation,
it's a culinary acids episode.
Episode 145.
Okay.
In there, you know, we put the nice, beautiful pickled mangoes over the top.
We mixed in the yogurt powder.
Just give it that nice creaminess right at the end.
And actually, you know, mop up a little bit of that extra moisture so you get a
stickier sauce and it works really great.
Yeah.
When you add the yogurt powder to different dishes, are there recommended
ratios or is everything just to taste?
It's to taste.
This is more of a flavoring rather than a recommended ratio.
You know, a functional ingredient.
This is a flavoring.
You use it to how you like it.
If you think you could need more, add more.
It's not going to change the texture of it, other than give
it slightly creamier texture.
It's not going to completely change your recipe if you add a little bit more.
Yeah.
So it seems like you can go into sweet and savory applications.
And what is this over here?
The last thing that you have.
So, this is the most simple way.
If you wanted to put it on something, it actually, this makes
for a really nice little treat for kids is if you take a strawberry.
My mother used to put out brown sugar with strawberries, which is
probably the most unhealthy thing.
Is just me, you know, packing brown sugar onto a strawberry, but you can make
these nice little coated strawberries.
And then you can serve them to your kids or eat them yourself.
And it makes it really nice, easy on the go.
And the strawberries and natural moisture that's on the outside
just picks up the yogurt powder and you can eat them, right like that.
You get that creaminess without having to dip it in, you
know, the fresh yogurt itself.
Yeah.
This is really nice.
And it's really fun for kids where they like to do stuff themselves.
So if you put that out, it's way healthier than the bowl
of brown sugar I used to eat.
So, it's a, it's a fun thing and they look great, too.
So even if you were to garnish something with this, let's say, if you garnished
a cheesecake with this or something like that, you get that extra creaminess
and it looks completely different than anything you've ever seen.
Yeah.
You can like dust it on like powder, sugar, too, right?
So the yogurt powder, that's a pretty simple ingredient, I think, compared
to a lot of what we cover here on WTF, because it's not a functional ingredient,
but it's still pretty versatile in terms of the fact that you can incorporate
it into like sweet dishes, savory dishes, anywhere where you might think
you want a little bit of that yogurt flavor, but without adding the moisture.
And that's kind of a lot of the key benefits.
Is there anything else that we want to leave people with?
No, but these recipes will all be on the blog.
You can find the links in the description below.
This recipe for the popsicles, the smoothie pops, whatever we're calling
them, you can change out the fruit and you can make it to whatever fruit you want.
The ratios will work, the yogurt powder will work.
So if you wanted to make a mango one, a banana one, you can really switch up
the flavors and make it to your liking.
So that's really cool.
And it's such a simple recipe that you can make them within a few hours.
You can have them on one of these hot summer days.
Yeah.
And if you do come up with your own application of it, please, you know,
tag us on your post, your social media.
Leave it in the comments below.
We love to see what people came up with.
It's always super fun and it gives us new ideas where we
can do in the kitchen as well.
So from here in the Modernist Pantry test kitchen, I'm Janie Wang.
And I'm Scott Guerin.
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