Jogurttissa

Jogurttissa is a Finnish culinary term describing the method of preparing ingredients by marinating, coating, or cooking in yogurt. The word combines jogurtti, meaning yogurt, with the essive suffix -ssa, which denotes a state or method, effectively translating to “in yogurt” or “with yogurt.”

In practical use, jogurttissa refers to recipes where meat, poultry, fish, or vegetables are treated in a yogurt-based marinade or cooked in yogurt. The marinade is typically seasoned with herbs, garlic, lemon, and spices. Yogurt serves as a tenderizer and a moisture-retaining medium, often producing a milder, tangy flavor and helping to keep proteins juicy during cooking.

Common applications include marinating chicken or lamb in a yogurt mixture before grilling or baking, and coating vegetables or seafood with yogurt before roasting or pan-searing. Thick or strained yogurts, such as Greek-style yogurt or similar dairy products, are frequently chosen to create a creamier coating.

Nutritional and culinary notes: yogurt-based marinades introduce protein and calcium while contributing moisture. The lactic acid in yogurt can help tenderize meat, but marination times vary by recipe and cut of meat. Recipes labeled jogurttissa emphasize the use of yogurt as a cooking medium or tenderizing agent rather than a separate finished dish.

See also: yogurt, marinades, yogurt sauce, Finnish cooking terminology.