Ingredients · Dairy & eggs
Yogurt
Tangy cultured milk for marinades that tenderize and for cooling sauces beside spice.
In the air fryer. Yogurt marinades brown; wipe excess before basket time so it doesn't steam.
Nutrition
Typical values per 100g plain whole
61kcal
- Protein
- 3g
- Fat
- 3g
- Carbs
- 5g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Central Asia / Middle East dairy tradition; Greek-style is strained thicker.
Herbal & culinary notes
Live cultures when labeled. Protein varies. Greek yogurt packs more per spoon.
How to store
Refrigerate at ≤40°F; keep sealed. Note the date; mold means discard the cup, don't scrape.
Food safety
Keep cold during marinades. Discard yogurt left >2 hours at room temperature (1 hour if very hot kitchens).
Food hazards
Milk allergen. Some cultures are live. Fine for most, but severely immunocompromised people should follow clinician guidance on unpasteurized products.
Recipes using Yogurt
Moroccan · 380°F · 22 min
Air Fryer Moroccan Harissa Chicken
Harissa, cumin and honey on chicken thighs. Sticky North African heat with crisp edges.
Indian · 380°F · 12 min
Air Fryer Paneer Tikka
Yogurt-marinated paneer with tikka spices. Charred edges, soft centers, no tandoor.
Indian · 380°F · 22 min
Air Fryer Tandoori Chicken
Yogurt-marinated tandoori chicken with charred edges. Tandoor energy without the clay oven.
Indian · 375°F · 12 min
Air Fryer Onion Bhajis
Crispy chickpea-flour onion fritters. Tea-time crunch with a light oil mist.