Pick-a-Yo!

After knowing where your yogurt came from and how it is made, Let us find out the different types of yogurt.

Greek Yogurt

Greek yogurt has a higher protein content than other yogurts because the manufacturer drains the whey liquid from the yogurt, resulting in a thicker texture. Greek yogurt is made from the milk of cows, sheep or goats. Greek yogurt is called Greek because the original thicker yogurts were made in Greece. It is sweeter than American and European yogurts.

Liquid or Yogurt Beverages

Commonly known as smoothies, it is almost the consistency of a milkshake. The liquid yogurt contains the health benefits of fiber and any vitamins the fruit contains. The yogurt contains calcium and beneficial bacterial from the live cultures in the yogurt. They are available in most grocery stores among the other types of yogurts. In addition, they can easily be made at home in a blender or food processor with plain yogurt and the desired fruit.

Regular Yogurt

Yogurt made from regular milk contains the most fat, at least 3.5 percent milk fat by industry standards, according to AboutYogurt.com. There aren't any additional flavorings added, so plain yogurt is what original yogurt actually tastes like.

Custard 

Custard yogurts generally are the ones that come with fruit already mixed in the yogurt cup. They are also known as French- or Swiss-style yogurts. Yogurt in its purest form has a thin and silky texture--except for the Greek kind. Custard yogurts have additives in them that are labeled as natural, but this does not mean they are naturally in the yogurt. Yogurts that have been thickened into a pudding or custard form and have added flavorings and fruit were created in order to better market yogurt to the general public.

Frozen

Frozen yogurt is frequently chosen by dieters as a healthier alternative to ice cream. It is available in soft- and hard-serve types. Freezing does not kill the bacteria cultures but some manufacturers use heat-treated yogurt or non-fermented milk. A frozen yogurt product with active cultures will provide the same health benefits as in traditional yogurt, but the consumer should also check the sugar, fat and calorie content before selecting a product.

Now you know the different types of yogurt, you can now experiment and try them all.

Reference: http://www.livestrong.com/article/354380-kinds-of-yogurt/

                 http://www.ehow.com/about_5077072_types-yogurts.html

Yogurt : Popular for the Young and Old

Yogurt, also spelled yoghurt or yoghourt, is a favorite breakfast, lunch, or snack food found in the dairy aisle of the grocery store. A thick, custard- or pudding-like food, yogurt is made by the natural bacterial fermentation of milk.

The process of making yogurt involves culturing cream or milk with live and active bacterial cultures; this is accomplished by adding bacteria directly to the milk. Commercially made yogurt is usually made with a culture of Lactobacillus acidophilus and Streptococcus thermophilis. Some manufacturers use Lactobacillus bulgaricus rather than L. acidophilus. Yogurt made at home is usually started by adding a dab of commercially made yogurt to boiled milk, and then keeping the mixture at 112° Fahrenheit (45° Celsius).

In Western cultures, yogurt is enjoyed in a variety of ways, most popularly as a cool dish mixed with fruit. Yogurt can be used to make healthy shakes or frozen to eat like ice cream. Yogurt can also be used when cooking, in place of milk, sour cream, and even some cheeses. In Middle Eastern cultures, yogurt is frequently served with meat, meat sauces, and vegetables. It can be mixed with various other sauces or used as a tangy dollop on top of a meal.

When purchasing store-bought yogurt, consumers should always check the label for live cultures. If yogurt has been pasteurized or heated after the cultures have been added, more than likely, the cultures will die. Properly made yogurt will keep well in a refrigerator at 40° Fahrenheit (4° Celsius) for up to ten days. After this amount of time, the cultures often become weak.

Historically, some of the first yogurt most likely consisted of goat’s milk that fermented in the goatskin bags carried by early nomadic people of Turkish origin. Today, yogurt is primarily made with cow’s milk in the United States, but around the world, it is also made with the milk of goats, sheep, buffalo, and even camels.

It is easy and inexpensive to make yogurt at home. Simply boil milk, lower its temperature to 112°F (45°C) and then add a spoonful of store-bought yogurt to a small amount of the milk. Stir it well, and then add the rest of the warm milk. Keep the whole batch in a warm place for several hours so the yogurt can set. When the yogurt is ready, refrigerate immediately. To enjoy, add fresh fruit, jam, granola, honey, or anything else that strikes your fancy.

Source: wiseGEEK