The staple of many morning meals, Greek yogurt is “strained” yogurt, or plain yogurt with the liquid, or whey, removed, for good appetite. Straining yogurt is a common practice in Greece and many Middle Eastern countries, and the popularity of this process has grown exponentially in the United States in recent years. ABC News reports that Greek yogurt controlled just 1% of the yogurt market in 2007, rising to more than 40% six years later. If you’re looking for an alternative to high-fat dairy products like whole milk or heavy cream, tangy, condensed, and creamy Greek yogurt should be your go-to.
Undeniably, Dairy shares that the natural acidity of yogurt gives a dish a slightly tangier flavor when used in place of milk. The high fat content of full fat Greek yogurt makes it a good individual swap for heavy cream, perfect for thickening sauces and adding richness, body and flavor to your meal. It must be added at the very end of a recipe or the heat will cause the milk solids to separate and curdle (via the Chicago Tribune). Since Greek yogurt can be dense, adding water to yogurt gives it a more milk-like consistency (closer to plain yogurt), which is better for cooking, according to Epicurious. Greek yogurt is also a protein-rich substitute for mayonnaise, butter, or sour cream.