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OriginGlobally, with roots in ancient fermentation practices.
Primary UseDairy product, often consumed plain or used in cooking and baking.
Buy it or make it
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Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Freezing can change texture, making it more watery upon thawing. Stir well to recombine.
Nutrition
Cooking Tips
Use it as a base for dips, dressings, and marinades.
Substitute for sour cream or mayonnaise in recipes for a healthier twist.
Add a spoonful to smoothies for a protein and calcium boost.
It can be used in baking as a fat replacer, though it may result in a slightly denser texture.
Pairs With
Fruits (berries, mango, peaches)
Granola
Honey
Herbs (dill, mint, chives)
Spices (cumin, paprika, garlic powder)
Common Mistakes
Using it in high-heat cooking for extended periods, as it can curdle.
Expecting the exact same richness as full-fat yogurt; it's lighter in flavor and texture.
Also called
Aliases
- Non-Fat Yogurtsplural
/non-fat-yogurts