Recently, I have come to truly appreciate Greek yogurt, or I guess I should say, recently I have come to truly obsess over Greek yogurt. While regular yogurt often hits the spot on a humid afternoon or alongside my morning coffee, there's just no comparing plain, old yogurt to the yummy decadence of Greek yogurt.

Greek yogurt, with its inherent richness, is just made to be topped with a couple of spoonfuls of fresh fruit or honey (since it's typically unsweetened). Swirl a little homemade strawberry or peach jam into a cup of this creamy stuff and you just might find culinary nirvana.

Unlike regular yogurt, which is essentially the bacterial fermentation of milk, Greek yogurt is created by a similar process, but then it is strained through a fine cloth (usually made from muslin) that removes the whey, creating a much thicker product. Greek yogurt often turns up alongside a plate of Greek kebabs (in the form of tzatziki, a savory version of yogurt mixed with cucumbers and herbs) or is used as a dipping sauce or light spread.

While regular yogurt and Greek yogurt share that characteristic tangy sourness, Greek yogurt exhibits a much creamier, denser consistency, more like sour cream or crème fra?che. Regular yogurt, on the other hand, often requires thickeners, such as pectin, to achieve a similar quality since there is no straining involved. As a result, it tends to have liquid pooling at the top of the container. Greek yogurt is velvety smooth, through and through, from the moment you open it.

With all of this deliciousness, there's a small price to pay, and I am not talking dollars (although Greek yogurt on the whole will run you a couple of bucks more than regular yogurt). Fage (pronounced fah-yeh), which imports its sinful yogurts straight from Greece, is easily found at most grocery stores in the area. Like most yogurts, it is generally healthful. However, while its zero percent-fat yogurt contains exactly that, its signature Fage Total contains 20 grams of fat per 7 ounce serving, so buyer beware.

That said, I still have to recommend the Fage Total over the zero percent because its rich, creamy flavor is unlike anything I have ever tasted. Everything in moderation, right? However, if you are watching calories and fat, the Fage lower-fat and fat-free versions are quite satisfying, and are remarkably tastier than regular yogurt, in my opinion.

On a good note, Fage yogurts are high in protein (up to 20 grams per serving), low in carbohydrates, and they contain live active yogurt cultures, making them an all-around healthful option regardless of fat content.

Greek yogurt is versatile in the kitchen as well. Whether you're whipping up a fruit smoothie or incorporating yogurt into a marinade for chicken or lamb, Greek yogurt not only gives your food a tangy bite but adds an inherent richness.

Swirling yogurt into a cold soup, such as a vichyssoise or a Russian borscht, is a great alternative to traditional sour cream. Add a new twist to a basic breakfast of granola by topping it with Greek yogurt and fresh fruit, or top a freshly made waffle with Greek yogurt and then drizzle with honey for a much healthier alternative to the ?ber-sweet maple syrup and butter combo.

For your next gathering, set aside the sour cream and mayo and incorporate Greek yogurt into your next dip. When a recipe calls for 1 cup sour cream, simply use ½ cup sour cream and ½ cup yogurt. A standard curry dip rises to new heights with the addition of Greek yogurt, and cucumber dip, such as today's recipe for tzatziki, will elevate any basic platter of fresh summer vegetables.
Kendra Bailey Morris is a Richmond-based food writer, culinary instructor and author of "White Trash Gatherings: From-Scratch Cooking for Down-Home Entertaining" (Ten Speed Press). Send ideas, tips or culinary questions to info@theaccidentalchef.net or visit www.theaccidentalchef.net.