Use yogurt in: dips, dressings, tacos, baked potatoes, and soups. It’s a champ in cold applications. Stir it into chili or drizzle it over nachos. Your friends will think you’re a wizard.
Do not use it for high-heat cooking. Yogurt can curdle if boiled. That’s a sad, lumpy scene. For sauces that simmer, stick with sour cream or use full-fat yogurt and stir it in at the very end.
In baking? Yes. Swap yogurt for sour cream in cakes and muffins. It makes them extra moist without the guilt. Your banana bread will never know what hit it.
Quirky Facts to Impress Your Cat
Sour cream literally means “soured cream.” Duh. But yogurt has been around for thousands of years, possibly discovered by accident when milk was stored in animal stomachs. Gross, but fascinating.
In some countries, people eat yogurt with garlic and salt as a sauce. It’s called “raita” in India. It’s the perfect example of yogurt doing double duty as a condiment and a cooling agent for spicy food.
Fun fact: The bacteria in yogurt is called Lactobacillus bulgaricus. Say that five times fast. It sounds like a wizard’s pet. That wizard lives in your fridge now.
