- Category
- Dairy and eggs
- State
- Fresh
- Usual unit
- tablespoon
What it is
Yogurt is a dairy product made when bacterial cultures ferment milk. In conventional yogurt, characteristic cultures include Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Fermentation converts some of the milk sugar lactose into lactic acid, contributing to yogurt’s tangy flavor and set texture. Products vary: some are plain, while others contain fruit, sugar or additional ingredients. Milk type and processing also affect the finished product. Strained yogurt, often sold as Greek-style yogurt, is thicker because some of the whey is removed. As a result, the word “yogurt” does not describe one fixed texture or ingredient list. Check the product label to see what you are buying and how it may suit your recipe.
When to use it
Choose yogurt when you want a fresh, gently tart element in a sweet or savory dish. Plain yogurt works well in dressings, sauces and dips, and can be served with fruit or as dessert. A thicker style is useful when you want a fuller-bodied dip or a topping that holds its shape. Yogurt can also be mixed into baked goods. Keep in mind that sweetened and fruit-flavored products already bring their own flavor, so use them when that sweetness fits the dish. Yogurt’s thickness and ingredients vary by style and product, so select one that suits the intended texture and flavor rather than assuming all types will behave the same way.
How to use it
Stir or whisk yogurt gently until smooth before adding it to a sauce, dressing or dip. For a savory option, combine plain yogurt with cucumber, garlic and fresh herbs, then serve it alongside vegetables or other dishes. For breakfast or dessert, pair it with fruit or other sweet ingredients. Plain yogurt gives you more control over added flavors, while sweetened or fruit-flavored yogurt contributes sweetness from the start. If you want a thicker consistency, choose strained yogurt or drain away some whey. Yogurt can also be mixed into baking batters; follow the recipe’s proportions and remember that a thicker or thinner product may affect the finished texture.
Flavour and texture
Yogurt generally tastes creamy, fresh and tangy, although the degree of tartness varies. Its texture may be softly set, stirred and creamy, or pourable. Strained yogurt is thicker because some whey has been removed. Fruit, sweeteners and other additions change both the taste and the way the yogurt feels in the mouth.
How to choose it
Choose a style to match your recipe: plain yogurt is a flexible base for sweet or savory uses, while strained yogurt is thicker. Check the ingredient list if you want to know whether fruit, sugar, thickeners or other additions are included. When buying refrigerated yogurt, choose a package that is intact and cold. Read the package for storage instructions and date information.
Storage
Keep yogurt refrigerated and follow the storage directions and date on its package. Return it to the refrigerator after serving and avoid leaving it at room temperature unnecessarily. Once opened, keep the container covered and use clean utensils to serve it. Specific recommendations can vary by product, so follow its label rather than relying on a general storage period.
Substitutions
For a thicker result, use strained or Greek-style yogurt in place of regular yogurt. For a dairy-free option, look for a fermented plant-based alternative; its ingredients, flavor and texture may differ, so check the label and adjust the recipe as needed. A substitute will not necessarily reproduce every quality of the original yogurt.
Common mistakes
Do not assume every yogurt is interchangeable: products differ in thickness, tartness and added ingredients. A sweetened variety can change the result of a savory dish. Do not overlook the package’s storage directions, or assume that a plant-based alternative has the same ingredients or culinary behavior as dairy yogurt.
Safety and allergens
Dairy yogurt contains milk, an allergen that should be identified in product information. Check the label if you have an allergy or intolerance, and follow the package’s storage and safe-use directions.
Culinary uses
- Base for sauces, dressings and dips
- Breakfast or dessert ingredient
- Moistening ingredient in baking
Recommended techniques
- Stir or whisk until smooth before using
- Strain to make a thicker yogurt
- Blend with herbs or other flavorings
Pairs well with
- Fruit and sweet flavorings
- Cucumber, garlic and fresh herbs
- Savory dishes and vegetables
Frequently asked questions
What is the difference between regular and strained yogurt?
Strained yogurt is thicker because some of its whey has been removed. Unstrained plain yogurt is usually less dense.
Can I use yogurt in a savory sauce?
Yes. Plain yogurt can be combined with ingredients such as cucumber, garlic and herbs to make a sauce or dip.
How should I store yogurt?
Keep it refrigerated and follow the storage instructions and date on the package, including after opening.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 2.94 g
- Saturates
- 1.76 g
- Carbohydrate
- 15.9 g
- Sugars
- 15.9 g
- Fibre
- 0 g
- Protein
- 2.94 g
- Salt
- 0.1 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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- Client Challenge doi.org/10.2307/jj.27939689.16
- Yogurt Griego - CocinoPedia.com cocinopedia.com/enciclopedia-gastronomica/yogurt-griego/
- ¿Qué es el yogur? Preguntas frecuentes - Yogurt in Nutrition www.yogurtinnutrition.com/es/que-es-el-yogur-preguntas-frecuentes/
- Food Selection & Storage | Home & Garden Information Center hgic.clemson.edu/factsheet/food-selection-storage/
- Food Storage for Safety and Quality - El Paso County Extension elpaso.extension.colostate.edu/wp-content/uploads/sites/44/2020/03/Food-Storage-and-Quality.…
- Home Food Storage | UNL Food | Nebraska food.unl.edu/free-resource/food-storage/
- Preguntas y respuestas sobre el yogur - FOM ortegaygasset.edu/preguntas-y-respuestas-sobre-el-yogur/
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
- El mundo de la cocina con yogur: recetas originales y beneficios para la salud | Leche Larsa leitelarsa.es/blog/el-mundo-de-la-cocina-con-yogur-recetas-originales-y-beneficios-para-la-s…
- Yogurt • The Nutrition Source nutritionsource.hsph.harvard.edu/food-features/yogurt/
- Preserving Dairy at Home: Yogurt, Milk Kefir & Butter (Online) | UC Master Food Preserver ucanr.edu/program/uc-master-food-preserver/event/preserving-dairy-home-yogurt-milk-kefir-but…
- Making Yogurt at Home | Cooperative Extension Service www.uaf.edu/ces/publications/database/food/making-yogurt.php
- Food allergen labelling and information requirements technical guidance - GOV.UK www.gov.uk/government/publications/food-allergen-labelling-and-information-requirements-tech…
