Whole-Milk Yogurt

Keep tightly sealed in its original container or an airtight one. Once opened, consume within the recommended fridge days. Freezing can alter its texture, making it more watery upon thawing.

Use as a base for smoothies, dips, and salad dressings.

Substitute for sour cream or mayonnaise in recipes for a tangy flavor and creamier texture.

Drain whole-milk yogurt through cheesecloth to create a thick, spreadable Greek-style yogurt for parfaits or as a spread.

Honey

Berries

Granola

Fruits

Herbs (dill, mint, chives)

Garlic

Cucumbers

Heating yogurt too quickly or to a high temperature, which can cause it to curdle.

Adding acidic ingredients (like lemon juice) directly to hot yogurt, which can also lead to curdling. It's often better to temper the yogurt first or add acid off the heat.

Assuming all yogurts are interchangeable; the fat content significantly affects richness and stability in cooking.