Low-fat yogurt
cultured low-fat milk · Dairy
Top 10 pairings
Low-fat yogurt is plain yogurt cultured from reduced-fat milk rather than whole milk — lighter and less rich on the spoon, yet, gram for gram, slightly higher in protein and calcium than the whole-milk version. The same two bacteria sour and set it, so the clean lactic tang is intact; what changes is the fat, trimmed from the cream-rich mouthfeel of whole yogurt to a leaner, brighter, more acidic-tasting curd. It is the everyday middle-ground yogurt: not the dense richness of whole, not the bare leanness of non-fat.
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.