Yogurt, Ancient Biblical food

So good baked chicken

Today Matt Swaim, Sonrise Morning Show/Sacred Heart Radio, chatted about yogurt and its Biblical roots. Here’s some interesting information along with a yummy recipe for baked chicken with yogurt, garlic, cheese, and more!

Many Bible scholars believe that the curds mentioned in the Bible referred to sour or curdled milk (curds)  –  what we call yogurt today

Those curds, or yogurt, during Bible days were flavored with honey, fruits and nuts.  And I believe yogurt was used as a sort of a condiment or dip, much like we do today. My mom used to tell us the story of how milk became curds/yogurt. A traveler put his goat milk in a leather pouch. During the camel ride to his destination, it was hot and the heat along with the swaying of the camel (and probably natural bacteria present, as well) turned the milk into curds, which we know as yogurt.I love the legend that tells of an angel promising Abraham that he would live a long life if he ate what we know as yogurt, and remember, he was 175 years old when he died.

Does it matter what kind of yogurt you buy?To get the greatest benefits from yogurt, make sure it ingredients contain “live active cultures.” If it doesn’t state it on the label, it may not be real yogurt. The pasteurization process can destroy the active cultures necessary for yogurt to do its job.

Can you freeze yogurt?No, it loses texture and gets very runny.

What about Greek yogurt? 
Greek yogurt is much thicker than regular yogurt and has twice the protein.

Is yogurt cheese really cheese?No. It’s just yogurt that has been strained very well. You can use it as a substitute sometimes for sour cream.


2 pounds chicken, boneless, skinless (I used breasts and thighs)Salt and pepper

1 teaspoon garlic powder

1/3 cup each: mayonnaise and plain Greek yogurt

1/2 cup Romano or Parmesan cheese plus extra for garnish

1 cup chicken broth

Fresh parsley for garnish (optional but gives it a nice color)


Preheat oven to 375.

Spray a baking dish.

Sprinkle both sides of chicken with salt and pepper, then with garlic powder on both sides too.

Mix mayo and yogurt together.

Dollop on chicken, then spread evenly.

Sprinkle with Parmesan.

Pour chicken broth around bottom of chicken, not on top.

Bake about 30-40 minutes, until chicken registers 165.

If it doesn’t brown real nice, just run it under the broiler.Sprinkle with parsley and more cheese.Enjoy! 

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