Dairy
Plain
Plain yoghurt is unsweetened and unflavoured after fermentation—only milk and cultures (plus optional milk powder). It is the cook’s workhorse for marinades, baking, sauces, raita, and savoury dips, and the baseline for tasting culture and milk quality. Buy plain when a recipe says yoghurt without a flavour. Full-fat plain behaves best under gentle heat. If it tastes bitter or yeasty, the pot is past its best. Sweeten at the table if needed rather than starting from vanilla cups.
Also known as: Nature, Plain dahi
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Characteristics
Preparations
Traits
History
All ancestral yoghurt was plain fermented milk before fruit and sugar marketing.
Early commercial brands sold primarily plain yoghurt as a health dairy.
Plain lost shelf space to fruit flavours but remained essential for cooking.
Plain Greek and natural plain pots reclaimed share among home cooks and high-protein eaters.