Dairy
Full Fat
Full-fat yoghurt is made from whole or standardised full-cream milk so milkfat sits at the higher retail band (often around 3–4% or more depending on country rules). The gel tastes rounder, acidity is cushioned, and warm sauces are less prone to harsh splitting than skim products. Prefer full-fat plain for cooking, dips, and baking when flavour and stability matter. Breakfast full-fat pots satisfy with less added sugar. Still keep cold and use live-culture products within date; fat does not replace food safety.
Also known as: Whole milk yogurt
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Characteristics
Preparations
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History
Early commercial yoghurts were typically full-fat before diet skim lines existed.
Full-fat lost share to low-fat diet products in many Western markets.
Chefs and traditional cooks revived full-fat yoghurt for superior texture in sauces.
Premium full-fat natural and Greek pots regained retail prominence.