Cocktails with Yoghurt
Yoghurt is a fermented dairy product of milk cultured with bacteria — thick and lightly tart.
Substitutes for Yoghurt
The sourness is what sets it apart from cream, and that is what a substitute is judged on. Thickness varies enormously across the shelf, so go by that rather than by the name on the tub.
Often confused with
Kefir
Fermented with grains, not a yogurt culture: thinner, fizzier and more sour. It pours where yogurt spoons, so it changes the texture as much as the flavor.
Greek yogurt
Strained, so it is thicker and barely pours; loosen it with milk before you shake, or it will not disperse and the drink comes out lumpy.
Storage
It is dairy and it is alive: keep it cold and go by the date. Whey separating on top is normal and stirs back in; a sharp, yeasty smell means it has gone past tart.
