I would like to make Nigella's Yogurt Pot Cake. The recipe, as written in the Nigellissima book, calls for "plain" yogurt. However, when I watch Nigella make it on the DVD (yes, I have both!) the yogurt appears creamier, along the lines of "Greek Style" yogurt. While I concede that an Italian recipe is unlikely to call for Greek yogurt, I was hoping for clarification, to take into account any variations between countries. I am living in Australia. Thank you very much for your help.
The Yogurt Pot Cake (from Nigellissima) is made with plain (i.e. unflavoured, unsweetened) yogurt. Our preference would be to use a full fat/whole milk yogurt. If you are unsure then check the nutritional information on the packaging. Full fat yogurt should have a fat content of somewhere between 3.3% and 4%. If this is not available then you could use reduced fat yogurt which has a fat content of 2%, but we would tend to avoid using the fat-free/non-fat (0% fat) variety.
Greek yogurt is strained so is thicker and has a slightly higher fat content. Again if this is the only option available then it would be possible to use this yogurt too (or the 2% fat version), but stir it thoroughly first. Also some yogurts have a "set" texture and again these can be used but we would advise stirring it thoroughly first and again avoiding the fat-free versions.