Yogurt can provide you with calcium for bone health, probiotics for gut health, and protein to keep you strong and lean. It’s become very popular and the varieties available now are staggering. If you’ve been eating the same type every morning for a year, it might be time to switch it up. Here’s a quick look at the different kinds of yogurt you may run across at the grocery store. As always, read the ingredients list and be on the lookout for unnecessary added sugars when making your selection.
The standard yogurt you probably got started on. Traditional yogurt (we used to just call it “yogurt” because that’s all there was) is unstrained and usually very smooth and creamy. It typically doesn’t contain as much protein as the strained varieties such as Greek, however.
Greek yogurt usually contains less sugar and carbs and up to twice the protein of traditional yogurt. It’s strained to remove most of its liquid and whey, which makes for a thicker and more dense yogurt with a tangy taste. Plain varieties can be used in cooking to make your own healthy sauces.
Icelandic yogurt, also called Skyr, is one of Greek’s biggest competitors as it contains the highest amount of protein per serving of any type of yogurt. This is accomplished by being strained 4 times, resulting in a very thick but high-quality product.
Falling between Greek and Traditional yogurts on thickness, the Australian style is unstrained and made with whole milk. Most varieties of Australian are sweetened with honey and higher in fat, so be sure to check calorie counts before making this your daily go-to.
Kefir is a fermented yogurt drink that contains more probiotics than typical yogurts due to the long fermentation process. It can be made with milk from animal or plant sources and has a tart flavor and effervescent bubbliness that is very interesting.
Almond, coconut, or soy yogurts are all options if you’re dairy-free but still want yogurt in your life. Almond and coconut yogurts won’t typically have as much protein as Greek or Icelandic varieties however.
While still a dairy-based yogurt, lactose-free varieties have been treated so that the milk sugar (lactose) is broken down to help those who are lactose-intolerant avoid discomfort. The nutritional value and texture of lactose-free yogurt is very similar to traditional yogurt.
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