Yogurt Types

GREEK YOGURT

Greek yogurt is triple-strained to remove the moisture, resulting in a thick, creamy product with the consistency of sour cream (see photos at right and top of page). Greek yogurts can also be sweeter, less tangier than European- and American-style yogurts. See strained yogurt.

HOMOGENIZED

Milk is homogenized to distribute the cream evenly throughout the vat, ensuring that each container of yogurt (or milk) has the same amount of cream. The fat in milk normally separates from the water and rises to the top. Homogenization breaks the fat into smaller pieces by forcing the milk at high pressure through small holes; the fat no longer separates. Prior to homogenization, the cream rose to the surface. You can still find unhomogenized milk produced by artisan dairies; it is called “cream top” milk.

KEFIR

A beverage similar thin yogurt, which originated in the Caucasus mountains. Kefir is made from cow’s or goat’s milk with a combination of bacteria and yeasts; Lactobacillus acidophilus and Saccharomyces kefir are widely used, though the exact combination of bacteria and yeasts varies from nation to nation. In authentic kefir, the lactose is fermented, resulting a sour, carbonated, slightly alcoholic drink. Most commercially-available American kefir is neither carbonated nor alcoholic, but essentially liquid yogurt. It can be drunk, or used in place of milk with cereal. Kefir is also known as búlgaros, kephir, kewra, milkkefir, mudu kekiya, talai and waterkefir.

LACTOBACILLUS BULGARICUS

One of the two special strains of bacteria, along with Streptococcus thermophilus, used to make yogurt. These are the “yogurt cultures” added to milk to curdle it.

LASSI

The word “lassi” means “yogurt drink” in Hindi. Essentially the world’s first smoothie, this fruit-flavored yogurt drink originated in India around 1000 B.C.E. A light, cool and creamy drink, it’s a blend of Indian-style yogurt flavored with the fruits and spices. The probiotic drink is believed to have healing Ayurvedic properties. As with kefir, another yogurt-based beverage, it can be enjoyed by lactose-intolerant* people. Lassi is a simpler recipe than kefir, which is made by adding a colony of bacteria and yeast to milk. Read our review of Dahlicious Lassi, a NIBBLE Top Pick Of The Week.

LIQUID YOGURT or YOGURT SMOOTHIE

Yogurt that has been thinned to make it drinkable and blended with fruit, fruit juice, or other flavorings. See also smoothie. Find delicious smoothie recipes.

LIVE AND ACTIVE CULTURES

“Live and active cultures” refers to the living bacteria Lactobacillus bulgaricus and Streptococcus thermophilus, which convert milk to yogurt. The FDA requires all yogurts to be made with these two cultures. In addition, some yogurts contain Lactobacillus acidophilus, Bifidus and other cultures. In heat-treated yogurt, these cultures are killed during post-fermentation heating. While research is ongoing, live and active cultures are believed to help prevent gastrointestinal infections, boost the body’s immune system, fight certain types of cancer and prevent osteoporosis. They also break down lactose in milk, such that lactose-intolerant individuals can eat yogurt without discomfort.

LIVE AND ACTIVE CULTURES SEAL

Although all yogurts initially contain live and active cultures, some are heated after they are made for the purpose of prolonging shelf life and/or decreasing the yogurt’s natural tartness. The heat destroys the live cultures. (For the same reason, yogurt-covered pretzels and candy, yogurt-based salad dressings and other shelf-stable foods made with yogurt no longer contain active cultures.) Also, some yogurts are initially formulated with a low level of cultures. The National Yogurt Association, an independent trade association of yogurt manufacturers, has established its own criteria for live and active culture yogurts that enables manufactures to use its Live & Active Culture seal on yogurt containers.