Yogurt is available in many varieties, best described by their characteristics:
In addition to yogurt made from regular cows’ milk, some yogurts are made from goats’ milk.
American yogurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yogurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Some yogurts are thick and rich; others, such as Greek yogurt and others made in the Eastern European style, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as well.
Preparation, Uses, & Tips
Yogurt can be a simple, wholesome snack, eaten with fresh fruit, nuts, or hearty bread. It is a healthy substitute in recipes calling for sour cream, even though cooking destroys its friendly bacteria. Often the best approach to yogurt is to enjoy it as-is, and that can include using it as a substitute for milk with breakfast cereal.
Like other fresh cultured-milk products, yogurt can be kept for up to a week in the refrigerator.