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.
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.
Real Simple Yogurt Recipes:
- Gingerbread Pancakes With Pears and Yogurt
- Frozen Yogurt Sundae With Bananas and Chocolate Sauce
- Egg in a Hole With Berries and Yogurt
- Yogurt Parfait With Crumbled Gingersnaps and Honey
- Yogurt, Dill, and Walnut Dip
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