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Getting more yogurt into your dog’s diet is a great way to give them healthy probiotics while boosting protein, calcium, folic acid, and niacin. What’s more, dogs love the tangy taste. Enter yogurt dog treats!
Nonfat, unsweetened yogurt is a low-calorie treat that benefits dogs suffering from a range of conditions, including gastritis, diarrhea, constipation, and yeast infections that irritate the skin, ears, and paws.
We’ve got five great recipes for homemade yogurt dog treats. They range from one-ingredient simplicity to fancy cookies. We threw in a easy yogurt icing recipe too, which you can combine with a baked cookie or drizzle on store-bought treats for a little extra pizzazz (we won’t tell they’re not homemade.)
Let’s do this!
The simplest yogurt treat of all! Use Greek yogurt, or strain regular yogurt with cheesecloth, coffee filter, or paper towel to thicken. You can put the drained-off liquid right onto your dog’s dinner for a special bonus treat.
Pipe out or use a squeeze bottle to create small dollops of thickened yogurt on to foil-covered trays and freeze. Store in a covered container in your freezer to garnish meals, use as training treats, or however your dog will enjoy.
- ½ cup plain Greek yogurt
- ½ cup tapioca flour
- A little peanut butter, maple syrup, or pureed fruit for flavoring
- A few drops of food coloring if you like
- 2 – 3 teaspoons milk
Apply yogurt mixture to dog treats by drizzling, dipping, piping, or with a spatula. You can adjust the spreadability by adjusting the amount of milk you add. A little olive or coconut oil will result in a glossier final appearance.
You can apply this tasty coating to store-bought treats if you’re short on time.
Leave to dry overnight on wax paper or racks on the counter or in the fridge.
H/t: Entirely Pets
Use a fancy silicone paw print tray to mold this frozen treat. Also great for baking cookies, ice cubes, or candy molds.
Blend 32-oz plain yogurt with 3 tbsp peanut butter and a sliced banana until you achieve a pourable consistency. Freeze in ice cube trays or fun molds for about 2 hours before serving.
H/t: Cooking with Janica
- 1 cup quick oats
- ¾ cup cornmeal
- 2 crushed beef stock cubes
- ½ cup warm water
- 1 egg
- ½ cup plain Greek yogurt
- ½ cup shredded cheddar cheese
- 2 cups whole wheat flour
- ½ – 3/4 cup water
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment.
- In a large bowl, combine oats, cornmeal, and crushed stock cubes.
- Add ½ cup warm water and stir to moisten. Let stand 10 minutes.
- Add the beaten egg, yogurt, and shredded cheddar. Stir until well blended.
- Stir in flour. Add only as much water to make a rollable dough.
- Roll out dough on a lightly floured surface to ¼-inch thickness. Using a dog bone cookie cutter or a 2.5-inch diameter glass, cut biscuits. Place on prepared sheets.
- Gather up scraps, roll, and repeat until all dough is used.
- Bake at 350 degrees F for 30-35 minutes. Turn off oven, leaving biscuits in oven to cool completely (this dehydrates them for better storage.)
- Store in a covered container.
- Yield varies by how big a shape is cut. A “medium” bone-shaped biscuit cutter should be about 36 biscuits.
H/t: The Midnight Baker
Featured image: source