Yogurt

Keep yogurt refrigerated from purchase. Once opened, use within a few days. Freezing works but may alter texture; thaw in the fridge before use.

Greek yogurt is strained longer and has more protein; use it for creamier results and tangier flavor.

Stir yogurt gently to avoid breaking up the curds unnecessarily.

Check the expiration date, as live cultures diminish over time.

Bring yogurt to room temperature before using in baking or dressings for better incorporation.

Non-dairy yogurts (coconut, almond, oat) work as 1:1 swaps for dairy yogurt in most recipes.

Fruit (berries, stone fruit, citrus)

Honey and nuts

Granola and muesli

Herbs (dill, cilantro, mint) in savory dishes

Spices (cumin, paprika, turmeric)

Cucumbers and tomatoes in salads and sauces

Adding yogurt to very hot dishes directly—it can curdle. Temper it first by stirring in a spoonful of warm liquid.

Assuming all yogurts contain probiotics; some heat-treated varieties have no live cultures.

Using expired yogurt in recipes where tang matters, as the flavor fades.