Boas Comidas

Glossário Culinário

Yogurt

Ingrediente

Origem
Milk derivative
Também chamado de
yoghurt

Yogurt is a milk derivative obtained by fermenting milk with lactic cultures, which turn part of the lactose into lactic acid. The result is a creamy product with a mildly tangy, refreshing flavor, widely used in both sweet and savory dishes in Brazilian cooking.

Characteristics

It comes in plain, skimmed, whole, Greek and plant-based versions, plus sweetened and flavored options. Plain yogurt has a neutral flavor and light tang, while the Greek type is strained to a denser, firmer, creamier texture. When buying, choose well-sealed tubs kept refrigerated, and check the texture: it should be smooth, without excess whey or lumps. Once opened, keep it in the fridge and use within a few days, always with a clean spoon to avoid contaminating the rest.

Uses in the kitchen

  • Sauces and spreads: the base of tzatziki sauce, salad dressings, pâtés and marinades, where it tenderizes meats and balances strong seasonings.
  • Cakes and breads: makes batters softer and moister, as in lemon yogurt cake, muffins and homemade breads.
  • Salads: goes into creamy salads, like cucumber salad with yogurt, adding freshness without heaviness.
  • Drinks: blended with fruit in vitaminas, smoothies and mango lassi.
  • Hot cooking: finishes curries, soups and light stroganoffs, always over low heat so it does not curdle.

Substitutions

In sauces and marinades, plain yogurt can be swapped for fresh curd cheese or kefir of similar consistency. In cakes and batters, replace it with milk plus a spoonful of lemon juice or vinegar rested for a few minutes, or with thinned sour cream. Greek yogurt can replace part of the heavy cream and mayonnaise in lighter versions, adjusting salt and tang. For lactose-free or vegan diets, use coconut, soy or oat plant-based yogurts, testing the texture first because each base reacts differently to heat.

Fun facts

The whey that sometimes separates on the surface of the tub is normal and can be stirred back in or drained off for a firmer yogurt. For a thicker Greek-style sauce, simply drain plain yogurt in a sieve lined with a clean cloth in the fridge for a few hours. In heated recipes, stabilize yogurt by first mixing it with a little starch or by always adding it off high heat, stirring constantly.

Recipes with yogurt

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