What kind of yogurt do you like?

       Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.

To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and that temperature of 45 °C is maintained for 4 to 12 hours to allow fermentation to occur.

Some types

1. TRADITIONAL UNSTRAINED YOGURT

Yogurt is cultured milk that is thickened through lactic-acid producing cultures being adding to milk. This also creates that familiar sour flavor of yogurt. This kind of yogurt tends to be thinner than yogurts like Greek or Australian because it hasn’t been strained and thus has more liquid content. An unstrained yogurt is a great option for kids because some are turned off from the thicker consistencies. It’s a perfect way to get the calcium to build strong bones and help digestion.

2. GREEK YOGURT

Greek yogurt has become the Beyoncé of yogurt in the past few years, making up 40 percent of the total yogurt market. And we’re not complaining. Compared to unstrained yogurt, Greek yogurt has twice the protein, less sugar, and fewer carbs than regular cow’s milk yogurt. When buying this yogurt, checking the ingredients and protein counts are key because there are no FDA regulations on the ingredients or process of making Greek yogurt. What you should look for is a yogurt that has two main ingredients: milk and live and active cultures. Avoid the brands that add unnecessary proteins and thickeners like whey concentrate and modified corn starch. If you already love this thick pick, then don’t miss these savory ways to eat Greek yogurt!

3. GOAT MILK YOGURT

A recent study found that 93 percent of infants allergic to cow’s milk were able to drink goat milk with no reaction—so this is a great option if you don’t feel so hot after having a cup of the other stuff. It also has a smoother, richer, and creamier texture than cow milk yogurt but a taste that can turn some people away, similar to goat cheese. The fat counts are usually higher with goat’s milk yogurt but you can lower the fat content by skimming the layer of cream off of the top.

4. SHEEP’S MILK YOGURT

Sheep’s milk yogurt is the go-to if you’re looking for a similar taste and texture to cow’s milk yogurt but don’t usually react well to it. This is an excellent source of B vitamins, calcium, and riboflavin. This yogurt is ideal for cooking because it doesn’t break down like other yogurts at high temperatures. The fat content of sheep milk is higher than cow milk, though.

5. SKYR, AKA ICELANDIC YOGURT

Skryr is Greek yogurt’s biggest competition in the yogurt-picking game. ‘Skyr’ is Iceland’s version of cultured dairy, is made with milk and live active cultures, and then strained 4 times. The thickest in consistency, Icelandic yogurt is something you can really sink your teeth into. It’s traditionally made from skim milk but now comes in varieties with 0, 2 or 4 (whole) percent. It’s also filled with more protein per serving than any other yogurt!

6. AUSTRALIAN YOGHURT

Australian yogurt isn’t strained like Greek and Icelandic are, so you get a similar texture to traditional yogurt. But because it is typically made with whole milk, it still has a thicker consistency that’s more creamy. Translation: It’s not quite as thick as Greek yogurt and not as liquidy as traditional yogurt, which leads to it falling somewhere in between. This kind of yogurt is sweetened with honey (unless you go totally plain) and has a sweet, tangy flavor. It also has a ton of protein and great flavor.

7. SOY YOGURT

Soy yogurt starts with a soy milk base made from soybeans and combined with live cultures to thicken it up. It’s dairy free, low in cholesterol and a go-to for yogurt lovers staying away from animal protein. The toughest part about this treat: it’s hard to find an unsweetened version without any added thickeners. The consistency is pretty close to a liquid and lacks in any major flavors. The upside: Soy yogurt has been linked to blocking enzymes that impact carbohydrate digestion which results in a slower rise in blood sugar after a meal.

8. ALMOND YOGURT

Almond milk is a mixture of ground almonds and water with a naturally low-calorie count. By adding live and active cultures, almond yogurt is created. Almond yogurt is a non-dairy yogurt high in fiber and calcium, and low in fat and sodium. This is a delicious option for if you are looking to avoid lactose and dairy. It has a similar texture to traditional yogurt in that it’s thin and loose. Unless you’re making this in your own kitchen, it’s hard to find a brand that doesn’t have thickeners and sweeteners even in their plain flavor option. The protein counts are typically lower with almond-based yogurt since a lot of those nutrients are extracted through the process of creating milk.

9. COCONUT YOGURT

This one could be a hit or miss for your taste buds, regardless of if you love coconut. The white meat of the coconut that’s filled with healthy fats is pressed with water in order to make coconut milk, which then is combined with live cultures to produce coconut yogurt. Coconut milk generally has a thicker texture that’s similar to whole milk or heavy cream—but when it’s made into yogurt, the consistency is thin and similar to traditional yogurt. As tasty and pleasing as coconut milk might be, coconut yogurt usually lacks in protein and is difficult to track down a store-bought version with an ingredient list that doesn’t have added sugars. And without sugar, this yogurt tends to be on the sour side and off-putting to many. If you have the resources, we suggest making your own at home with this recipe from The Kitchen!

10. DRINKABLE YOGURT & KEFIR

Perfect for packing lunches for the kids or when you’re on the go, drinkable yogurts come in almost every variety and flavor. They range from super watery to ultra thick and have flavors that range from tart to sweet. The options are endless! “Kefir has been shown to help with lactose digestion and some research even supports those anti-cancer properties and can fight against tumors, as well as bacteria thanks to its probiotics.”

Recipe

INGREDIENTS

8 cups milk (1/2 gallon) — whole or 2% are best, but skim can also be used

1/2 cup commercial yogurt containing active cultures

EQUIPMENT

3 quart or larger Dutch oven or heavy saucepan with a lid

Spatula

Instant-read or candy thermometer (one that can clip to the side of the pan)

Small measuring cup or small bowl

Whisk

INSTRUCTIONS

1. Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center for Home Food Preservation, this heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.

2. Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice water bath and gently stirring the milk.

3. Thin the yogurt with milk. Scoop out about a cup of warm milk into a bowl. Add the yogurt and whisk until smooth and the yogurt is dissolved in the milk.

4. Whisk the thinned yogurt into the milk. While whisking gently, pour the thinned yogurt into the warm milk. This inoculates the milk with the yogurt culture.

5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker.

6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the to storage containers, cover, and refrigerate. Homemade yogurt will keep for about 2 weeks in the refrigerator.

8. Your next batch of homemade yogurt. Once you start making your own yogurt, you can use some of each batch to culture your next batch. Just save 1/2 cup to use for this purpose. If after a few batches, you notice some odd flavors in your yogurt or that it's not culturing quite as quickly, that means that either some outside bacteria has taken up residence in your yogurt or that this strain is becoming weak. As long as this batch still tastes good to you, it will be safe to eat but go back to using some store-bought commercial yogurt in your next batch.