Natural form

Plain whole-milk yogurt in a ceramic bowl showing its thick, creamy consistency and characteristic matte surface.

Shows the baseline appearance — color, texture, and consistency — that defines plain yogurt before any use.

Dairy & Eggs

Yogurt

Tangy, creamy culture for breakfast, sauces, and marinades

Cool and tangy, plain yogurt spoons over granola, tenderizes a marinade, and stands in for cream in a lighter sauce. Keep it cold and watch for the use-by date.

Yogurt is milk fermented with live bacterial cultures (mainly Lactobacillus and Streptococcus) that turn its sugars into lactic acid — that acid thickens the milk and gives yogurt its clean tang. The strains, the milk's fat, and any straining decide the character: thin and pourable, or thick and spoon-standing like Greek and skyr where whey has been drained off. In the kitchen yogurt does triple duty: a tangy breakfast and snack, a tenderizing acid for marinades (its lactic acid and calcium gently break down proteins), and a creamy base for raita, tzatziki, dressings and dips. Live cultures mean it contains live bacteria, and the fermentation lowers its lactose, which some lactose-sensitive eaters find easier to tolerate.

Measured in: g
Storage: Refrigerate
Shelf life: 14 days

Allergens

Dairy

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Dairy

Types & varieties

Plain whole-milk yogurt

Creamy and mild — the versatile all-rounder for cooking and breakfast.

Greek yogurt

Strained thick and high-protein; resists curdling and makes rich dips.

Skyr

Icelandic strained style, thick, very high-protein, low-fat, mild tang.

Low-fat / fat-free

Lighter and tarter; can curdle more easily when cooked.

Flavored yogurt

Sweetened and often gelatin-set; for eating, not cooking.

How to choose

For cooking choose plain and unsweetened; look for 'live and active cultures' if you want the probiotic benefit. Whole-milk yogurt is creamiest and most stable in heat; Greek and skyr give body and protein. Avoid gelatin- or starch-thickened tubs for marinades and sauces — they behave differently.

How to store / food safety

Keep at or below 4°C and use a clean spoon to avoid introducing mold. A little clear whey pooling on top is normal — stir it back in. Discard if you see fuzzy mold, off smells, or a puffed lid. Yogurt naturally tartens as it ages, which is fine for cooking even past peak.

How to cook

Yogurt curdles when boiled, especially low-fat versions, so add it off the heat or temper it by stirring in a little hot liquid first. To stabilize yogurt for a hot sauce or curry, whisk in a teaspoon of cornstarch (or a little egg) before heating, and warm gently while stirring in one direction. As a marinade, its acid tenderizes meat — don't go past a day or the surface turns mushy.

Common uses

Breakfast bowls with fruit, granola, and honeyMarinades for chicken, lamb, and paneerRaita, tzatziki, and cooling saucesCreamy salad dressings and dipsTenderizing, moist baked goods and flatbreadsSmoothies and lassiA lighter swap for sour cream or mayoFinishing curries and soups off the heat

Tips & pitfalls

Temper yogurt with a splash of the hot dish before adding it, to keep it from splitting.
Whisk a little cornstarch into yogurt before heating to stabilize a sauce or curry.
Strain plain yogurt in cheesecloth a few hours to make thick labneh.
A yogurt marinade tenderizes chicken and lamb beautifully — cap it around 24 hours.
Use whole-milk Greek where you'd want sour cream; it's more heat-stable.