Published July 1, 2007. From Cook's Illustrated.
The fat makes all the difference.
For some recipes such as tzatziki, we prefer a less acidic, full fat yogurt, (which can have three times as much fat as low-fat yogurt). Of the four national brands of whole-milk yogurt that we tasted, we found two of them too sour. Tasters preferred the two whole-milk yogurts with the most fat; one of which had a slightly richer flavor profile that made it the overall winner.
