Add Culture to Every Meal: Versatile Yogurt-Garlic Sauce


I’ve often shuddered when I hear someone say that we should eat cultured foods at every meal. I actually agree with them, but the way they say it sounds so daunting, at least in my head. It feels like just one more thing to add to my list. In reality, it’s as simple as I let it be and it makes our whole family feel better.

This past week I made a double batch of this yogurt-garlic sauce. It’s crazy simple, can be made with a host of replacements (I’ll try kefir and buttermilk next!), and dressed up four meals in a row with a delicious cultured sauce that I only had to make once.

These meals were back to back (with breakfast in between) and everyone agreed we couldn’t get enough of this sauce, despite it appearing over and over again at our table. Here’s the recipe and how it became the culture to our meals…

  • Meal one: Acted as the dip to raw veggies along with a pot of tomato soup.
  • Meal two: A few tablespoons drizzled over lentil soup that was cooled to just warm, so as to not kill the culture.
  • Meal three: Topped a baked potato along with spicy sausage and broccoli, again cooled a bit.
  • Meal four:  The last of the jar was used as a dressing for a shredded cabbage and carrot salad that went along with a pot of beans.

So, how exactly did I make this versatile sauce?

Yogurt-Garlic Sauce


  • 2 cups full-fat yogurt
  • 3 garlic cloves, minced finely or put through a garlic press
  • 1 teaspoon dried parsley or dill
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste


  1. Combine all ingredients in a small bowl and mix well. Taste and adjust salt and vinegar accordingly. Allow to sit at room temperature, or refrigerated, for at least 30 minutes before serving.

That’s it. A jar of cultured sauce, four meals, and enough flavor that my family’s asking when I can make it again.

How do you add culture to every meal?


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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  1. lanny says

    made this on the dash last night. What a life saver, was having to drive grandkids all over the place. Threw some homegrown rather large potatoes in the oven as I whipped up this sauce in minutes. let it site on the counter while I rounded everyone up and got their sports gear into the vehicle.
    When I got back the potatoes were done, sauce thickened.
    Had a great meal of curried sauerkraut, baked potatoes with warmed garlic/ dill sauce, and pickled beets. Should have taken a pic. The colours were fantastic, flavours divine.
    Luv this site.


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