I have been fascinated by cooking with yogurt mostly because I was told you really cannot do that. First, we caramelized yogurt. That worked well and the flavor produced was rich, tangy and rounded. Since then I have wanted to actually cook yogurt. In our current exploits we have begun with yogurt noodles and sheets. 
The texture is not quite right, but it is close. We also have tried and happily put together yogurt spaetzle. Similarly, these applications have applied well to buffalo mozzarella, and we look forward to trying with sheep's milk ricotta. Further shapes like gnocchi are also bouncing about as are the applications with tofu. I also plan to use the yogurt to encapsulate foie gras and fish for slow cooking, but that is another concept to be explored further.
I began with the need to cook yogurt, then took a side step, and with a few directional words of wisdom now I continue to ask why and why not? Unfortunately, I have not gotten these noodles to the texture we want so there is much more work and fine tuning. Today I have a small smile on my face. I believe we are getting closer to being able to serve roasted foie gras on yogurt noodles. The wake up call is Aki saying they are not right yet, try again.
Back to the kitchen.
