Strained to Be Thick

• Only yogurt made in Greece can be called "Greek;" everything else is "Greek-style" yogurt. Both versions get strained to produce their thick, creamy texture. By removing more of the liquid part of milk known as whey, Greek and Greek-style yogurts get a thicker texture without the addition of starch, gelatin or pectin as with some brands of plain yogurt. Greek and Greek-style yogurts also are less likely to curdle when heated, making them a better choice for baking recipes that use higher heat or have denser batters. These include cheesecake, muffins and quick breads.

Additives, Acidity Are Drawbacks

• Plain, unflavored yogurt typically has three drawbacks in baking: additives, acidity and excess water. If the plain yogurt has too much water, it can retard gluten development during baking. Gluten is the sticky protein that results when flour and water mix, and it gives baked goods their structure. Some brands have added pectin, gelatin or starch to give them texture. These additives also can affect the chemical processes of baking. Plain yogurt's higher acidity also means that it shouldn't be used in aluminum baking pans that might react to the acid.

Add Water

• Greek yogurt's thickness gives baked goods a finer crumb, meaning that the batter holds together more consistently and produces a smooth, even texture. Sometimes, however, using Greek yogurt in place of plain yogurt requires adding water because the batter becomes too dense. If the batter seems sticky or doesn't stir easily when using Greek yogurt in a recipe, add 1 tablespoon of water. Continue to add water by tablespoons until the batter reaches the consistency you want.

Make Greek-Style Yogurt

• Plain yogurt has one big advantage over Greek yogurt in baking: It can be strained to make Greek-style yogurt. To make Greek-style yogurt from plain yogurt, place a quart of plain yogurt in a colander lined with large coffee filters or cheesecloth. Place the strainer over a bowl and refrigerate overnight. In the morning, the colander will contain a pint of Greek-style yogurt, and the bowl will contain 2 cups of liquid whey.