Dairy

Cow

Cow’s-milk yoghurt is the global default fermented milk: Holstein, Jersey, and regional dairy herds supply milk that cultures into set cups, stirred pots, Greek strained tubs, drinking bottles, and flavoured breakfast yoghurts. Compared with sheep or buffalo, cow milk usually ferments to a milder tang and a gel that manufacturers can standardise across fat levels from skim to full cream. In the kitchen it is the everyday base for breakfast, baking, marinades, raita when labelled natural, and most supermarket Greek or low-fat lines. Choose cow yoghurt when a recipe does not specify another species; heat gently if cooking, and prefer full-fat plain for sauces that must not split.

Also known as: Kiselo mlyako, Yaourt de vache, Cow yiaourti, Cow dahi, Cow yogurt, Cow yoghurt