Low fat yoghurt

Yes, but stir it in after taking the pan off the heat; boiling can make it split. For a smoother result, mix a spoonful of hot sauce into the yoghurt first, then stir that mixture into the pan.

Keep the sauce at a gentle heat rather than letting it boil, and add the yoghurt gradually while stirring. Yoghurt with a little cornflour whisked in is less likely to split.

Set a sieve over a bowl, line it with a clean muslin cloth or coffee filter, and leave the yoghurt to drain in the fridge for a few hours. The thicker yoghurt works well in tzatziki; squeeze grated cucumber dry before mixing it in.

Use it for raita with chopped cucumber, mint and cumin, or mix it with garlic and cucumber for tzatziki. It also makes a tangy topping for soups, baked potatoes and spicy dishes.

You can, but thawed yoghurt often turns grainy or separates, so it is better for smoothies or cooking than for eating plain. Stir it well after thawing and use it promptly.

Greek yoghurt has more: 9 g per 100 g, compared with 4.1 g in low fat yoghurt.