Buy from the supermarket or health food shop. Check the use-by date. Select one with acidophilis and avoid any with artificial sweeteners, colouring and added flavour.
Store in the fridge in the container for 2-3 weeks.
Tips & Tricks:
To prevent yoghurt from separating when heated, stir it through the dish at the last minute or stabilise it first. To stabilise yoghurt, heat it in a pan with 1 egg white and 1 teaspoon of sea salt. Stir uncovered (in one direction only) for 10 minutes.
Source: Stephanie Alexander: The Cook's Companion.
There are hundreds of uses for yoghurt - as an accompaniment to spicy dishes, in breakfast cereals, to marinate meat, in dips, puddings and cakes. Try to substitute yoghurt for cream where possible.