Soy is the most commonly used ingredient in dairy-free yogurt due to its high protein content and neutral flavor.

Greek yogurt is a type of yogurt made from cow's milk, not a plant-based alternative.

Dairy-free yogurt is a suitable alternative for individuals with lactose intolerance as it does not contain lactose, a sugar found in cow's milk.

Vanilla, strawberry, and chocolate are common flavorings used in dairy-free yogurt to enhance its taste.

The texture of dairy-free yogurt can vary depending on the type of plant-based milk used, as different milks have different consistencies.

Dairy-free yogurt may be higher in sugar, less widely available, and have a higher price point compared to regular yogurt.

Dairy-free yogurt should be stored refrigerated, typically between 35°F and 45°F (2°C and 7°C).

Dairy-free yogurt can be used as a substitute for regular yogurt in most recipes, but it may slightly alter the taste or texture of the dish due to its different flavor and consistency.

Soy milk, coconut milk, and almond milk are all commonly used plant-based milks in the production of dairy-free yogurt.

The shelf life of dairy-free yogurt can vary depending on the brand, type of plant-based milk used, and the presence of preservatives.

Dairy-free yogurt is generally considered a healthy alternative to regular yogurt, and it is not associated with an increased risk of osteoporosis.

Signs of spoilage in dairy-free yogurt include an off smell or taste, a change in color or texture, and the presence of mold or yeast growth.

The recommended serving size for dairy-free yogurt can vary depending on the individual's dietary needs, preferences, and the specific product's nutritional information.

Soy, coconut, and almonds are all potential allergens that can be found in dairy-free yogurt, depending on the type of plant-based milk used.

Dairy-free yogurt is generally lower in protein compared to regular yogurt, as plant-based milks typically have lower protein content than cow's milk.