Low-Fat Yogurt

Keep sealed in the coldest part of your fridge. Once opened, use within 5–7 days. Freezing works but may separate slightly when thawed; stir well before use.

Check the 'live cultures' label if you want probiotics—some brands heat-treat after fermentation, killing beneficial bacteria.

Stir gently before serving; low-fat yogurt can look separated or watery but is still good.

Use in marinades, dressings, and sauces for tang without heavy cream.

Strain through cheesecloth overnight to make thick Greek-style yogurt at home.

Assuming all low-fat yogurts are the same—many brands add thickeners or extra sugar to compensate for lower fat.

Using it in high-heat cooking where it can curdle; temper with a little starch or fat if heating above 160°F.

Ignoring the expiration date; low-fat yogurt spoils faster than full-fat once opened.