What to look for
Full-fat yogurt is richer and less likely to feel chalky in sauces; nonfat works for cold uses. Choose plain, unsweetened yogurt for savory cooking.
Store it thoughtfully
Refrigerate tightly covered and use a clean spoon. A little whey separation is normal; stir it in or pour it off for a thicker texture.
How to use it
Temper with a spoonful of warm sauce before stirring into a hot dish, and keep heat gentle. Its acidity tenderizes marinades but does not replace safe cooking.
When you need a substitute
Sour cream is richer and less protein-dense; regular yogurt is thinner. Plant yogurts vary widely and may be sweetened.
A common pitfallAdding cold yogurt directly to a rapidly boiling sauce can make it split or look grainy.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
