Dairy, Fermented Food | Vegetarian

Lemon Yogurt

Bos taurus Allergens: Milk
Lemon Yogurt

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Milk

The Forktionary Angle

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Definition

A fermented dairy product made from milk, cultured with bacteria, and flavored distinctly with lemon, offering a tangy and creamy profile.

Sensory Profile

TasteTangy, Sour, Sweet (from added sugar), Citrusy
TextureSmooth, Creamy, Viscous, Slightly thick
AromaLactic, Zesty, Lemon
AcidityMedium (pH 4.0-4.5)

Technical Metrics

Nutrition Facts

Per 170g (1 container)
Calories95 kcal
Total Fat3 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol10 mg
Protein4 g
Total Carbohydrate14 g
Dietary Fiber0 g
Total Sugars12 g
Calcium140 mg
Iron0 mg
Potassium190 mg

Chef’s Secret

To prevent yogurt from curdling in hot sauces, temper it by slowly whisking some hot liquid into the yogurt before adding it to the main dish.

Substitutions

Best Match

Plain Yogurt

1:1

Basic substitute; add lemon zest/juice and sweetener to match flavor.

Greek Yogurt

1:1

Thicker and higher protein; add lemon/sweetener; may need thinning for some uses.

Sour Cream

1:1

Creamier, less tangy; good for baking or dips; add lemon for acidity.

Dairy-Free Lemon Yogurt

1:1

For dairy restrictions; check specific brand for flavor and texture consistency.

Buying Guide

Prioritize yogurts with "live and active cultures." Review the sugar content, as it can vary widely.

Flavor Pairings

Berries Granola Smoothies Cakes Muffins Salad Dressings