Yogurt recipes mango lassi

Homemade yogurt is the best problem to have. Here are some good ways to burn through a lot of it, with a few less obvious ones:

Biggest yogurt-burners:

- Labneh - strain it overnight in a cheesecloth, then roll into balls and cover in olive oil with herbs. Uses quarts at a time and keeps for weeks.

- 2-ingredient flatbreads - roughly equal parts yogurt and self-rising flour, pan-fry. Great for wraps, pizzas, everything.

- Yogurt-marinated chicken or cauliflower - 2 cups yogurt + spices + lemon, marinate a few hours. Incredibly tender.

Savory and a little off-track:

- Çılbır - warm garlicky yogurt topped with poached eggs and sizzling chili butter. Sounds weird, tastes amazing.

- Tarator - Bulgarian cold soup: yogurt, cucumber, dill, walnuts, garlic, olive oil. So refreshing.

- Kadhi - Indian yogurt stew thickened with chickpea flour, tempered with cumin and mustard seeds. Uses 3-4 cups easy.

- Savory yogurt pasta sauce - warm yogurt whisked with parmesan, garlic, lemon zest. Like a tangy light alfredo.

Sweet / drinks:

- Frozen yogurt bark - spread thick, top with honey, berries, pistachios, freeze and break up.

- Lassi two ways - mango lassi, or salty chaas with cumin, salt, and mint. Both disappear fast.

- Yogurt cake or yogurt pancakes - super moist, uses 1-2 cups per batch.

My vote if you have *a lot* a lot: make a big batch of labneh first since it preserves it, then do çılbır for dinner tonight.

Are you leaning sweet or savory? I can narrow it down to a couple recipes.