Greek yogurt
strained cultured milk · Dairy
Top 10 pairings
Greek yogurt is regular yogurt with most of its watery whey strained away, leaving a thick, dense, spoon-coating curd that is far richer per bite than the milk it began as. The straining concentrates the protein and casein while draining off liquid, lactose and some of the sugars, so plain Greek yogurt carries markedly more protein and less carbohydrate than ordinary yogurt of the same fat level. It tastes cleanly tart and creamy, with a luxurious, almost cream-cheese density, and is eaten plain, sweetened, or used as a high-protein stand-in for sour cream and cream.
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
These cues are Yogurt's, and hold across its varieties; where this one differs, its own page says so.