Dairy
Fat Level
Fat level is how yoghurt is labelled and cooked by milkfat—full-fat and whole-milk pots, low-fat and non-fat set or stirred yoghurts, cream-line farmhouse pots, and luxury high-fat dessert yoghurts. Fat carries flavour, softens acidity, and changes how the gel behaves under heat: richer yoghurts split less readily in warm sauces and feel silkier on the spoon; skim products taste sharper and need careful handling when cooked. Recipes that call for Greek yoghurt, raita, or baking often assume a fat band. Low-fat yoghurt can replace full-fat for calorie control if texture is restored with straining or a little starch, while cream-line and high-fat yoghurts shine plain with honey, fruit, or as a finishing swirl on soups and curries.
Also known as: Whole / lowfat / nonfat yogurt, Full-fat / reduced-fat yoghurt, Whole milk / low fat yoghurt, Full-fat strained yiaourti
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.52 g
- Saturated Fat 6.44 g
- Trans Fat 0.19 g
- Monounsaturated Fat 2.78 g
- Polyunsaturated Fat 0.3 g
- Cholesterol 36.3 mg
- Sodium 78.8 mg
- Salt 0.21 g
- Total Carbohydrate 5 g
- Dietary Fibre 0 g
- Total Sugars 2.5 g
- Complex / starch 0 g
- Protein 4 g
- Water 78 g
- Energy 122 kcal
- Water 78 g
- Carbohydrates 5 g
- Sugars 2.5 g
- Protein 4 g
- Fat 9.52 g
- Saturated Fat 6.44 g
- Monounsaturated Fat 2.78 g
- Polyunsaturated Fat 0.3 g
- Omega-3 0.05 g
- Trans Fat 0.19 g
- Vitamins 29.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 364 mg
- Major Minerals 363 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 36.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.6 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Industrial dairies standardised milkfat classes for fermented milks as retail labelling matured.
Diet culture pushed low-fat and non-fat yoghurt into mass-market chilled aisles.
Full-fat natural yoghurt regained ground as cooks rejected watery low-fat substitutes in sauces.
Greek and luxury high-protein pots reframed fat and solids as quality cues rather than guilt markers.
Cream-on-top and high-fat dessert yoghurts returned as artisan and premium lines alongside everyday skim.