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Plain Whole Milk Yogurt
Tangy, rich, and rounded, with a thick, custardy body.
Lens analyzedThis is unsweetened yogurt made from whole milk, cultured with live bacteria until it thickens and turns tangy. The full-fat base gives it a rounder, less sharp taste than low-fat versions and a thicker body that holds up in cooking. It works equally well spooned over fruit or stirred into a curry to mellow the spice.
Where it comes from
Yogurt-making is an old technique for turning milk into something that keeps longer and tastes different, developed independently in dairying cultures from the Balkans to South Asia. The plain, unsweetened whole-milk version sold across North American supermarkets stays closest to that original, unflavored style.
Buying it
Check the ingredient list for just milk and live cultures if you want the plainest version, and pick a container that isn't puffed or leaking, which can signal it's past its prime.
Storing it
Keep it refrigerated at all times; it's a fresh dairy product and won't hold up outside the fridge. Use it within a couple weeks of the sell-by date and reseal the tub tightly after each use.
Keeps about 14 days in the fridge.
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