Greek Yogurt Recipes


Greek Yogurt Recipes

June is National Dairy Month and Saratoga Farmers’ Market is pleased to have several dairy-related vendors. Four artisan cheese makers sell cheeses made from cow, goat and sheep milk. We also have a family dairy, Battenkill Valley Creamery, that offers fresh whole, two-percent and skim milk as well as rich chocolate milk and delicious flavors of ice cream.

Argyle Cheese Factory, one of our dairy farms, offers a wide range of cheese and also nutritious yogurt, including their version of the wildly popular Greek yogurt. In a recent blind taste test at the market, Argyle beat the store-bought competition.

Here are three ways to use this yogurt.

1. Simply Plain, Over Fruit or Dessert  

Add a dollop of Argyle Cheese Factory Maple Greek Yogurt to your strawberries or fruit of choice for a rich, yet guilt-free breakfast. A spoonful of plain or vanilla flavors are as good on the top of a piece of pie as ice cream.


2. Greek Yogurt Marinade for Chicken, over Panzanella  Serves 4-6 people


  1. In a bowl mix together: 1 cup of plain Greek yogurt, 3 large cloves of garlic (or 4 garlic scapes*) minced and two tsps. of lemon juice.
  2. Cut up 4 boneless chicken breasts (other cuts are fine too) of free- range chicken* into one-inch chunks and toss them in the yogurt mixture. Cover and marinate overnight (or for at least 2 hours)
  3. Skewer and grill for 2-3 minutes per side.


  1. Chop up 2 tomatoes*, half a cucumber* & half an onion*. In a bowl cover chopped vegetables with 1 tbsp. of lemon juice, 1 tbsp. of balsamic vinaigrette and ¼ cup of olive oil.
  2. Toss in 1/3 cup shredded fresh mozzarella* or feta*.
  3. Turn 5 slices of sourdough bread into not-quite-crunchy one-inch croutons by baking slices lightly in oven and then cutting them into bite-size croutons.
  4. Just before serving mix veggies and croutons together. You can add a little more balsamic vinaigrette to fully moisten the croutons-but don’t make them soggy!
  5. Plate the dish with the skewered chicken placed over the panzanella.

3. Berry Yogurt Popsicles

This makes a lot, feel free to halve the recipe or make bigger pops! This recipe just suggests ingredients and portions. You can taste-test prior to freezing to meet your desired flavor and sweetness. 

16oz Argyle Cheese Factory Greek Plain Yogurt* 
1/4 cup honey* (Ballston Lake Apiaries is an excellent choice)
1/2 tsp. cinnamon

1/2 cup fruit of choice (strawberries are in season now)

Put all ingredients into a blender and puree. (If you like some chunks, the just blend on low speed for a short duration.) Pour the berry/yogurt mixture into a clean ice cube tray, add some toothpicks and freeze for at least 4 hours.