An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Howard Shooter/Getty ImagesYogurt
Yogurt’s characteristic tang and thick consistency are the result of culturing milk with healthy bacteria. High in calcium, it’s easier to digest than milk.
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How to Choose Yogurt
Yogurt is available in whole, low-fat, and skim varieties. Most yogurt is made from cow’s milk, but goat’s-milk yogurt, which tends to be richer tasting and is even easier to digest than cow’s milk, is increasingly common. Straining out water results in surprisingly thick Greek-style yogurt. For the healthiest option, read the ingredients and look for one with the fewest additives and artificial sweeteners (ideally, just two: milk and live active cultures). -
How to Store Yogurt
Refrigerate in the original packaging or in an airtight container. Some liquid may separate out, which is normal; just stir it back in. Consume within the date printed on the container. -
How to Use Yogurt
Yogurt makes a good low-fat substitute for sour cream.
—Melinda PageReal Simple Yogurt Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
