Yogurt
cultured milk · Dairy
4 varietiesTop 10 pairings
Milk soured and thickened by live bacteria into a tangy, spoonable dairy food, made since herding began. The same cultures give yogurt its clean sharpness and creamy body.
Picking a good onedrag
Thick set, clean lactic tangMouldy, yeasty, bitter
Well-souredEveryday bestSour by design: use it in raita. Pregnant, over 65, a young child or low immunity? Avoid raw-milk yogurt.
Surface and wheyMore whey; it stirs back in
Smell on openingSour: the culture, not a fault