top of page
Search

Types of Yogurts

Updated: Nov 14, 2025

Yogurt comes in a variety of forms, each with unique production methods, textures, and nutritional profiles.


Types of Yogurts

Regular (Traditional) Yogurt


Produced by fermenting milk with standard starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus), regular yogurt is smooth and creamy, available in whole, low-fat, or nonfat versions. Its texture and firmness can vary seasonally based on milk composition, affecting water-holding capacity and viscosity [2, 4].


Flavors you can choose from ⬇️


Greek Yogurt (Strained Yogurt)


Greek yogurt is made by straining regular yogurt to remove whey, resulting in a thicker, creamier product with higher protein and lower sugar content. Modern production may use ultrafiltration or milk solids addition to concentrate the milk before fermentation, minimizing acid whey generation. Greek yogurt is valued for its firmness and is often used in dips or as a sour cream substitute [4, 5].



Skyr (Icelandic Yogurt)


Skyr is an Icelandic-style strained yogurt, similar in texture to Greek yogurt but with a milder, less tangy flavor due to different bacterial cultures. It is high in protein and low in fat.


Flavors you can choose from ⬇️

Flavors

Fat Content

Black Cherry

Low-Fat

Blueberry

Non-Fat

Coconut

Low-Fat

Mango Passionfruit

Low-Fat

Mixed Berries & Acai

Non-Fat

Peach

Non-Fat

Plain (No flavor)

Non-Fat

Raspberry

Non-Fat

Strawberry

Low-Fat

Vanilla

Low-Fat

Vanilla

Non-Fat


Probiotic Yogurt


Probiotic yogurts contain live cultures beyond the standard starters, such as Lactobacillus casei, L. gasseri, or Bifidobacterium. These strains can improve gut health and digestion, and also enhance yogurt’s texture, elasticity, and sensory qualities. Probiotic yogurts often have higher consumer preference scores for creaminess and mouthfeel [1, 2, 5].


Flavors you can choose from ⬇️

Flavors

Fat Content

Mango

Low-Fat

Mango Pineapple

Non-Fat

Mixed Berry

Low-Fat

Peach

Low-Fat

Piña Colada

Low-Fat

Strawberry

Low-Fat

Strawberry Banana

Low-Fat

Vanilla

Low-Fat


Drinkable Yogurt


Drinkable yogurts are thinner and can be consumed as beverages. They are produced by adjusting the fermentation and stirring processes to achieve a pourable consistency. Both dairy and plant-based drinkable yogurts are available, with wide variations in texture and acceptability [3].


Flavors you can choose from ⬇️

Flavors

Fat Content

Cherry Berry

Low-Fat

Cherry Vanilla

Low-Fat

Peaches & Cream

Low-Fat

Strawberries & Cream

Low-Fat

Tropical Punch

Low-Fat


Frozen Yogurt


Frozen yogurt is a dessert made by churning and freezing yogurt, often with added sugars and stabilizers. Not all frozen yogurts retain live cultures after freezing, which may affect their probiotic benefits [2].


Non-Dairy (Plant-Based) Yogurt


Plant-based yogurts are made from soy, coconut, almond, oat, or other plant milks, using similar bacterial cultures as dairy yogurt. They are suitable for vegans and lactose-intolerant individuals. Texture and protein content can differ from dairy yogurts, sometimes requiring gelling agents for consistency. Some plant-based yogurts, especially soy and coconut, can closely match dairy yogurts in sensory acceptability and texture [3].


Set vs. Stirred Yogurt


  • Set Yogurt: Fermented directly in the container, resulting in a firm, custard-like texture.

  • Stirred Yogurt: Fermented in tanks and stirred before packaging, producing a smoother, more viscous product. Seasonal variations in milk can affect the firmness and water-holding capacity of both types [4].


Comparative Table:

Yogurt Type

Key Features & Texture

Nutritional/Functional Notes

Citations

Regular

Smooth, creamy; variable firmness

Available in various fat contents

[2, 4]

Greek

Thick, creamy, strained

High protein, low sugar

[4, 5]

Skyr

Thick, mild, less tangy

High protein, low fat

[2]

Probiotic

Contains extra live cultures

Gut health, improved texture

[1, 2, 5]

Drinkable

Thin, pourable

Dairy and plant-based options

[3]

Frozen

Churned, frozen, dessert-like

May lack live cultures

[2]

Plant-Based

Varies by base (soy, coconut, etc.)

Vegan/lactose-free, texture varies

[3]

Set vs. Stirred

Firm (set) vs. smooth (stirred)

Texture affected by milk seasonality

[4]

Table 1: Comparison of yogurt types.


Yogurt varieties differ in production, texture, and nutritional value. Greek, probiotic, and plant-based yogurts are especially popular for their health and sensory benefits, while set and stirred yogurts offer distinct textural experiences.


References:

  1. Bai, M., Huang, T., Guo, S., Wang, Y., Wang, J., Kwok, L., Dan, T., Zhang, H., & Bilige, M. (2020). Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt. Food bioscience, 37, 100718. https://doi.org/10.1016/j.fbio.2020.100718.

  2. Farag, M., Saleh, H., Ahmady, S., & Elmassry, M. (2021). Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. Food Reviews International, 38, 634 - 650. https://doi.org/10.1080/87559129.2021.1877301.

  3. Gupta, M., Torrico, D., Ong, L., Gras, S., Dunshea, F., & Cottrell, J. (2022). Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis. Foods, 11. https://doi.org/10.3390/foods11030463.

  4. Li, S., Ye, A., & Singh, H. (2020). Effects of seasonal variations on the quality of set yogurt, stirred yogurt, and Greek-style yogurt.. Journal of dairy science. https://doi.org/10.3168/jds.2020-19071.

  5. Yang, S., & Yoon, K. (2022). Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt. Foods, 11. https://doi.org/10.3390/foods11233799.


Comments

bottom of page