Use as a tenderizing marinade for meats, as with the classic Indian dish Chicken Tandoori.
Make a dessert parfait by layering granola, fruit and flavored yogurt.
Use in baked goods, such as rolls and bread, to give them a tender crumb.
Make raita, an Indian creamy cucumber salad.
Substitute half the mayonnaise used in potato salad and cole slaw for plain yogurt to make a healthier side dish.
Make tztatziki a Greek yogurt-cucumber sauce to top gyro and falafel sandwiches.
Add to smoothies for a calcium boost.
Slather plain yogurt on a sunburn. It gives a soothing coolness and moisture, according to a Reader's Digest online article, "Extraordinary Uses for Ordinary Things," at rd.com. Leave on for a 20 minutes and rinse with cool water.
Make yogurt sour cream. It has the same consistency as sour cream but less fat. Here's how to do it, according to "The Essential Food Storage Cookbook" (Leatherwood Press, $16.95).
Empty a pint of yogurt into a large, fine-meshed strainer or colander lined with cheesecloth or a coffee filter. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. Refrigerate the whole thing for 6-10 hours. Discard the liquid and use what's left as you would sour cream (potato topping, chip dip, etc.).
Make yogurt cheese, which has the same consistency as cream cheese (again, with a lot less fat).
Follow the above directions, only leave the yogurt in the refrigerator for 12-48 hours. The longer it drains, the drier the texture. You can use the resulting "cheese" as a cracker spread or in a cheese ball.