Greek yoghurt

Greek yoghurt is traditionally strained to remove whey, making it thick; Greek-style yoghurt may be thickened with ingredients such as milk powder or starch instead. Check the ingredients if you want to know how a particular pot is made.

Yes. Use it as a topping for baked potatoes, tacos or soups, or stir it into a sauce after taking the pan off the heat so it is less likely to split.

It can split if boiled. Take the pan off the heat, let it cool briefly, then stir in the yoghurt; for a hot sauce, temper it first by whisking a little hot liquid into the yoghurt.

Stir grated cucumber, crushed garlic, lemon juice and chopped dill or mint into Greek yoghurt for a tzatziki-style dip. Squeeze excess water from the cucumber first to keep it thick.

Keep it covered in the fridge and use a clean spoon each time. Follow the use-by guidance on the pack, and discard it if it develops mould, an unusual smell or a changed texture.

You can freeze it, but it may become grainy or separate when thawed. Freeze it in small portions for cooking or smoothies, then thaw it in the fridge and whisk it well.

Yes. Thin it with water or milk until pourable; use about three parts Greek yoghurt to one part liquid. It works well in pancakes and quick breads, though the batter may be thicker than usual.