Yoghurt is a great snack but also a highly versatile cooking ingredient and, what's more, it's good for you.
Yoghurt is cultured fermented milk packed with probiotics which encourage the development of micro organisms in the gut. Good digestion is essential for the body to function effectively and in order to have a healthy glow. It is considered that the healthiest cultures are those which include fermented foods as a main part of their daily diet. Whether it is made from cow, goat, sheep or buffalo milk, yoghurt is absolutely delicious.
You should make sure, though, that the yoghurt you are eating does have the good bacteria as not all do. Look for acidophilus and bifidus on the label. Goat, sheep and buffalo milk yoghurt have a higher butter fat content which results in yoghurt with a silky texture, and all have the essential bacteria as opposed to the more commercial, sugar and gelatine laden offerings where the "good stuff" is minimal.
While yoghurt is an ideal snack food in all its different forms and flavours, it is also good to cook with. The plain Indian-style yoghurt which has a thinner consistency, is good to use as a marinade for lamb and fish. It can also be poured into muslin, wrapped and left overnight so the whey drains away and you have a gorgeous thick and creamy fresh cheese.
The thicker Greek-style yoghurt is much creamier and is wonderful as a side dish when mixed with coriander and spices or combined with honey to have on cereal or serve with cake. I have used it in the recipe for a lemon yoghurt loaf where it gives a lovely tangy flavour and soft texture.
Chef's tip
Be careful to check the use-by date when buying yoghurt. The acidity levels continue to develop and the last thing you want is a tub that pops its lid. Buy the freshest possible and get it into the fridge as soon as you can.
