1 piece (medium) of Full-fat Pan Yogurt (180 g) has 189 calories. That works out to 105 calories per 100 g. It contains 9.9 g of carbs, 7.2 g of protein, 12.6 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 34% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.

What is Full-fat Pan Yogurt?

Full-fat Pan Yogurt is a Turkish-style yogurt set in a shallow, wide pan, traditionally made by culturing rich milk until it becomes thick and spoonable. Its creamy surface may have a kaymak-like richness, while the yogurt beneath stays smooth and gently tangy.

It can be eaten plain at breakfast, served alongside savoury meals, or enjoyed with a drizzle of honey. In Turkey, its dense texture makes it welcome with bread and other simple breakfast staples; elsewhere, it works much like a rich Greek-style yogurt at the table. It is a relatively energy-dense dairy food, with 7 g of fat per 100 g. Pair a modest serving with fruit or fresh vegetables for a lighter snack.

Full-fat Pan Yogurt Nutrition Facts

Selected: 100 g

105

KCAL / 100G

Carbs

5.5g

· 2% DV

Protein

· 8% DV

Fat

· 9% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 22% · Protein 16% · Fat 62%

Full-fat Pan Yogurt Vitamins & Minerals

Vitamins

B12

0.45µg · 19% DV

0.22mg · 17% DV

0.45mg · 9% DV

Biotin

2.5µg · 8% DV

Minerals

Phosphorus

95mg · 14% DV

Calcium

130mg · 13% DV

Iodine

16µg · 11% DV

Zinc

1mg · 9% DV

How Nutritious Is Full-fat Pan Yogurt?

Nutrient density

Medium

55/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

36/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Full-fat Pan Yogurt Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Full-fat Pan Yogurt

To burn the 105 calories in 100 g:

🚶

26min

Walking (5 km/h)

🏃

11min

Running (8 km/h)

🚴

14min

Cycling

🏊

12min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Full-fat Pan Yogurt Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Full-fat Pan Yogurt Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Full-fat Pan Yogurt Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Full-fat Pan Yogurt Fat Profile

SATURATED

4.5g

MONOUNSATURATED

POLYUNSATURATED

0.2g

⚖️

Omega 6:3 ratio 2.7:1

Below the ideal 4:1 — a good omega balance.

Compare Full-fat Pan Yogurt

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Foods Similar to Full-fat Pan Yogurt

🥒

Tzatziki

60 kcal

🧀

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402 kcal

🧀

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370 kcal

🥛

Milk

64 kcal

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61 kcal

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Frequently Asked Questions About Full-fat Pan Yogurt

What makes full-fat pan yogurt different from regular yogurt?

Full-fat pan yogurt is made by thickening milk in a broad, shallow pan before fermentation, so it is denser and creamier than ordinary set yogurt. A rich surface layer may form as the milk heats and then ferments.

Is full-fat pan yogurt the same as Greek yogurt?

No. Full-fat pan yogurt gets much of its thickness from reducing milk in the pan, while Greek yogurt is typically thickened by straining away whey. Their textures can be similar, but the traditional methods differ.

Why does full-fat pan yogurt have a thick layer on top?

The top layer on full-fat pan yogurt forms when milk proteins and fat collect at the surface during heating, then set as the yogurt ferments. Keep the dish level and avoid stirring if you want that creamy layer intact.

Can you use full-fat pan yogurt instead of sour cream?

Yes, full-fat pan yogurt can stand in for sour cream in dips, toppings, and cold sauces. Its tang is similar, but it may be thicker and less sharp; stir it smooth before using it as a topping.

How is full-fat pan yogurt served in Turkish food?

Full-fat pan yogurt is often served plain at the table or alongside savory dishes, bread, and pastries. It also works with breakfast toppings such as honey or fruit; serve it gently so the creamy top is not completely mixed in.

Does full-fat pan yogurt need to be baked in the oven?

No. Full-fat pan yogurt is generally made by heating milk in a pan, cooling it, and then fermenting it with yogurt culture. The yogurt itself is not usually baked; its dense texture comes from the concentrated milk and fermentation.

Why is there liquid on full-fat pan yogurt?

A little clear or pale liquid on full-fat pan yogurt is whey, which can separate during storage and is normal. Stir it back in for a looser texture, or pour off a small amount if you prefer the yogurt thicker.

Can full-fat pan yogurt be frozen?

Yes, full-fat pan yogurt can be frozen, but thawing often makes it watery or slightly grainy. Freeze it in a sealed portion and use it in cooked sauces, soups, or baking after thawing rather than expecting its original texture.

How can you tell if full-fat pan yogurt has gone bad?

Discard full-fat pan yogurt if it develops mold, an unusual pink or green color, or a distinctly unpleasant odor. A small amount of separated whey is not by itself a sign of spoilage; use a clean utensil and keep the container refrigerated.

Can people with lactose intolerance eat full-fat pan yogurt?

Some people with lactose intolerance tolerate yogurt better than milk because fermentation reduces some of its lactose, but tolerance varies. Full-fat pan yogurt is still a dairy food, so a small amount can help you judge your own response.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026