Yogurt has the ability to be the understudy for both sour cream and whipped cream. It’s not that I don’t love both of those, I do, it’s just that yogurt is always in my fridge. It also happens to work for both sweet and savoury applications which is a bonus. It has a creamy texture I long for with the added character of being somewhat acidic. The acidity is what sets it apart, giving it the ability to lift the flavour of whatever it’s used for. It is this acidity which also makes it a star in the marinade game. I have one rule when buying plain yogurt, opt for one that has some fat. Anything in the range of 2%-9%, the higher the percentage, the more luscious and creamy it will be.