Plain Yogurt
Plain yogurt is the original cultured yogurt — milk fermented with Lactobacillus and other beneficial bacteria until it thickens and develops a tangy flavor. It is the most versatile yogurt, equally at home in sweet parfaits and savory sauces.
Plain yogurt is tangy, smooth, and refreshing, with a clean lactic acidity and a soft, custardy set. The flavor is bright and tart — the natural result of the cultures converting lactose to lactic acid.\n\nWhole-milk plain yogurt is richer and creamier; low-fat and nonfat versions are lighter and more tart. The texture should be smooth and spoonable, not gummy or stiff.
Available year-round. Read the label — the best yogurt contains only milk and live cultures. Avoid products thickened with gums, pectin, or gelatin, and those with added sugar. Look for 'live and active cultures.'\n\nWhole-milk plain yogurt offers the best flavor and versatility for both sweet and savory uses.
Breakfast
With fruit, granola, and honey — a nourishing, probiotic-rich start to the day.
Sauces
The base for tzatziki, raita, and creamy dressings — lighter and tangier than mayonnaise.
Marinades
Tenderizes meat while adding tang — the foundation of tandoori and Middle Eastern dishes.
Baking
Adds moisture and a tender crumb to cakes and muffins; its acidity reacts with baking soda.
Keep yogurt refrigerated and use within 1–2 weeks of opening. The cultures remain active, so yogurt keeps longer than fresh milk. A little leftover yogurt can culture a fresh batch at home.