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.