The full-fat version is made with whole milk, while the nonfat or fat-free is made with skim. Nutritionally their fat content makes them very different, and while neither nonfat nor full-fat Greek yogurt is bad for you, there are situations where one might be a better choice.
Greek yogurt is made by straining out the extra whey in regular yogurt, which makes the yogurt thicker, creamier and tangier than regular yogurt. While plain Greek yogurt has less sugar and more protein than regular yogurt, the latter delivers almost twice the bone-strengthening mineral calcium.
Mix together equal parts milk and Greek yogurt to substitute for heavy cream in sauces and savory recipes. Protein-rich Greek yogurt will add richness and texture without as much fat as heavy cream—but heads up: it's not ideal for baking.
Greek Yogurt
This tangy, protein-filled substitute gives your white pasta sauce the dreamy, creamy texture you need. What is this? Because of its thickness, you can replace 1 1/2 cups of heavy cream with a ¾ cup of plain Greek yogurt. you might also need to thin down the sauce with a bit of water.
Use: Regular yogurt substitute
Just like sour cream, Greek yogurt is a 1-to-1 substitute for regular yogurt. Plus, there are a ton of benefits to eating Greek yogurt.
Use Greek Yogurt When You're Low on Your Favorite Dairy Ingredients. If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream.
Mixing cooled melted butter and half and half together is one of the best substitutes for heavy cream. You can also use greek yogurt, silken tofu, and sour cream as alternatives. If you want a heavy cream alternative that is easy to whip, use mascarpone or coconut cream.
Full-fat yogurt will curb your appetite for longer
Another benefit of eating yogurt made with whole milk is that you're more likely to feel full for longer than if you eat low-fat or nonfat yogurt. “A cup of plain Greek yogurt can give you up to 20 grams of protein per that 6-to 7-ounce serving.
The most common types of full fat yogurt to cook with are natural yogurt and Greek yogurt. Many recipes suggest full fat, Greek yogurt because of its flavour and texture. Avoid cooking with a low fat yogurt, as it may prove too watery and won't give you the texture you need.
Greek yogurt is probiotic, meaning it is typically produced with live bacterial cultures. These bacteria can help support the good bacteria that already live in your digestive system. Consuming probiotics like Greek yogurt may improve your digestive system's ability to handle a wide variety of foods.
Low-fat, and fat-free dairy foods like Chobani® yogurt are part of a recommended healthy eating pattern that provides an excellent source of protein, a balance of good fats, and a host of naturally occurring essential vitamins and minerals.
Low-fat (defined as skim milk, yogurt, cottage cheese, ice milk/sherbert) and full-fat (defined as whole milk, cream, ice cream, sundaes, cheese, cream cheese, and milkshakes) dairy in svs/d and % energy.
Plain Fat-Free Yogurt is so versatile that it can be used to tenderize meat, add thickness to sauces (instead of heavy cream), replace some mayonnaise and sour cream in dips, and serve as a base for salad dressings and marinades.
Yes, all yoghurts curdle when boiled.
Plain yogurt can replace milk in both sweet and savory dishes. Use it in equal amounts to the milk that your recipe calls for—but if you're using Greek yogurt, you'll want to thin it out with a bit of water first.
The creamy texture of Greek yogurt makes it a healthy substitute for sour cream when dolloping soups and tacos. It's also used in baking recipes as a substitute for oil or buttermilk, like in Greek yogurt pancakes.
Here's just a brief list: Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.
A pot of creamy Greek yogurt is a versatile ingredient that can be used to make dips, sauces, bakes and desserts.
Yogurt can be used to thicken sauces much like heavy cream. You will need to add some starch to keep it from curdling because yogurt lacks the fat of heavy cream. Whisk in two teaspoons of cornstarch or one tablespoon of flour for one cup of yogurt before adding it to hot liquids.
Yogurt: I recommend using full-fat plain Greek yogurt here to take advantage of its natural creaminess. That makes the curry rich and creamy enough so you can choose to skip adding the heavy whipping cream later.