Plain fat-free yogurt is perfect as either a protein-packed snack or healthy, satisfying breakfast.
But not all plain, fat-free yogurt is created equal. It comes in a few different types - regular, Greek, and Skyr - and each one can satisfy specific needs and tastes:
- Regular
This familiar type of yogurt is made by thickening milk with gelatin or milk powder, or evaporating it. Once the milk is thick, it’s pasteurised (to keep it safe for eating) and homogenised (to keep it creamy). Lastly, cultures—living organisms, sometimes called probiotics—are added to change the milk’s natural sugar (lactose) into lactic acid, which thickens the milk even more. - Greek
Made similarly to regular yogurt, the difference is that Greek yogurt is strained to concentrate its solids and remove some of the whey. It takes about three times more milk to make Greek yogurt than regular yogurt. - Skyr
Yogurt and Skyr are both cultured dairy products, but the cultures used to make them are different. The cultures used for Skyr provide a creamy texture, while yogurt cultures provide a sour, tart taste. Skyr is also much thicker and more densely concentrated than other yogurts. It takes nearly 2 pints of milk to make just one cup of Skyr.