Plain whole milk yoghurt

Take the pan off the heat first. Whisk a few spoonfuls of the hot sauce into the yoghurt, then stir the loosened yoghurt gently back into the curry; avoid boiling it afterwards.

Yes. It is tangier and usually less thick, so spoon it on cold just before serving; for a hot sauce, stir it in off the heat to reduce the chance of splitting.

Keep it covered in the fridge at 5°C or below, use a clean spoon and follow the pack’s instructions for how long to keep it after opening.

You can, but thawed yoghurt often turns grainy and may separate. Freeze small portions for smoothies or cooking rather than expecting the same smooth texture for eating with fruit.

Have it with fruit or muesli, or spoon it over porridge. For an Indian-style meal, mix it with cucumber and mint for raita to serve alongside curry.

Yes. The NHS says babies can have pasteurised full-fat yoghurt from around six months; choose plain yoghurt without added sugar. Cow’s milk should not be given as a drink before 12 months.

Yes. Milk contains the natural sugar lactose, so plain whole milk yoghurt has 5.6 g of sugars per 100 g even without added sugar.

Yes. Plain Greek yoghurt has 9 g of protein per 100 g, compared with 4 g per 100 g in plain whole milk yoghurt; Greek yoghurt is also thicker.