* If you want to make this with store-bought yogurt, make sure you don’t use strained/Greek yogurt. Look for a plain whole milk yogurt with as few additives and stabilizers as possible. Most Indian and Arabic brands work well, but read the label carefully to make sure it’s plain, unstrained. Yogurt consistency varies from brand to brand (and homemade batch to batch), which is why the amount you use will vary. If you use thick yogurt, you should water it down, and if it’s a thin homemade yogurt, you can get away with using the full amount and no water. Read the recipe for details.