Helpful Tools
Yogurt
Yogurt is made by adding bacilli cultures to milk, so that it thickens, preserves, and becomes more digestible.
Many varieties are available, made from various milks including cow, sheep, goat, soya and even buffalo milk. Bio-yogurt is made with specific beneficial cultures to provide a mild flavour and healthy gut bacteria.
A staple of Middle Eastern and Indian cooking, yogurt makes lovely creamy dips, sauces and desserts, as well as being a useful breakfast and snack food. Make fresh cheeses by leaving it to drain overnight.
Some varieties can be used in cooking as a substitute for cream but check the label and the product's flavour before use - it may taste too acidic. Greek-style yogurt or thick, mild creamy bio-yogurt tend to be the most versatile for cooking.
Keep yogurt in the lidded tub in which it was purchased, or another well-sealed plastic container, and store in the fridge. Full-fat yogurts (including sweetened flavoured varieties) can be frozen, provided you defrost slowly and whisk well before using; they tend to separate.
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