Whole-milk yogurt
cultured whole milk · Dairy
Top 10 pairings
Whole-milk yogurt is plain yogurt cultured from full-fat (whole) milk rather than reduced-fat or skim, giving it a rich, glossy body and a rounder, milder tang than leaner styles. The fat from the unskimmed milk softens the lactic sharpness and coats the palate, so it reads as creamy and gently sour rather than lean and acidic. Nutritionally it sits between non-fat and cream-enriched yogurt: about 61 calories per 100 grams, with roughly 3.25 g of fat and 3.5 g of complete protein.
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.