Strained yoghurt
Milk soured by bacteria until it thickens — tangy, and the cooling counterweight to spice and fat.
What to do with it
Classics built on it
Kinds
- Plain whole-milk
- Around 4% fat; the everyday one.
- Greek / strained
- Whey drained off; thick, around 10% fat.
- Dahi
- South Asia's home-set yoghurt; for raita, marinades and lassi.
Knowing it
- Where to buy
- Full-fat and live, with nothing but milk and cultures on the label.
- Worth knowing
- To cook with it without splitting: use full-fat, let it come to room temperature, and stir in a little flour — or add it off the heat.