Plain yoghurt

In the UK, both usually mean yoghurt with no added flavour or sugar. “Natural yoghurt” is the more familiar label, while “plain” describes the unflavoured style.

Greek yoghurt is strained, so it is thicker and usually higher in protein. Greek-style natural yoghurt has 4.6 g protein per 100 g, compared with 3.6 g in plain yoghurt.

Heat milk to about 85°C, then let it cool to 43–45°C. Whisk in a spoonful of live plain yoghurt, keep the mixture warm for 6–8 hours until set, then chill it in the fridge.

Look for “live cultures” or “live and active cultures” on the tub. Yoghurt is made with cultures, but some products are heat-treated after fermentation, which can kill them.

Stir it into a curry just before serving, or use it for raita with grated cucumber, mint and a pinch of salt. It also makes a tangy marinade for chicken, especially with garlic and spices.

Natural yoghurt is a direct swap in dips, marinades and most recipes. For a thicker result, use Greek yoghurt loosened with a splash of milk or water.

Keep it in the fridge, close the lid and use a clean spoon each time. Follow the use-by date and any after-opening instructions on the pack; don’t leave it out on the worktop.

A small lick of plain, unsweetened yoghurt is generally safe for many dogs, though dairy can upset some dogs’ stomachs. Avoid flavoured products and any yoghurt containing xylitol, which is dangerous to dogs.