Edit ModuleShow Tags

4 Types of Yogurt You Should Know About

4 Types of Yogurt You Should Know About | Food and Nutrition Magazine | Student Scoop Blog

Carina Chiodo This featured post is by Carina Chiodo. Connect with her on Instagram.

Do you ever feel overwhelmed by choices in the yogurt aisle of the grocery store? There are so many options these days, it can be hard to know where to start. First, it's good to know what yogurt is. Any dairy product fermented by bacterial cultures is considered yogurt. Learning about the differences between the varieties, however, can help you discover your new favorite breakfast, snack or recipe substitution. 


Made by heating milk, cooling it, adding bacterial cultures and letting the mixture ferment until lactic acid is formed. This process is the base for many other yogurts. It contains a lot of liquid, which makes it good for moistening baked products. It also is the mildest form of all the yogurts, which makes it an appealing option for children. 


Made using the same process as plain yogurt, but strained to remove some of the liquid after the milk has curdled. Nutritionally, Greek yogurt has more protein and fewer carbohydrate than regular plain yogurt, and has a denser mouthfeel. The resulting flavor is usually tangier, too.


This thick, creamy, high-protein yogurt from Iceland might be a bit more hidden on the common American grocery store shelf. Skyr has the same slightly sour flavor as Greek yogurt, but has a milder flavor and mouthfeel.


Kefir is a drinkable yogurt sold in bottles, using grains of a yeast starter to begin the fermentation process. Those with the acquired taste for it enjoy its carbonation and its thin consistency. People with lactose intolerance might be interested in giving this one a shot, as it contains a very low amount of lactose. 

Carina Chiodo is earning her Master of Science degree in nutrition and food science from California State University, Chico. Connect with her on Instagram or Pinterest

(Photo: changered/iStock/Thinkstock)

More Articles

Make Research Part of Your Professional Path

Make Research Part of Your Professional Path

The word “research” can sometimes bring fear to the hearts of practitioners, but with a little patience, perseverance and help, you can overcome this hurdle.
Savor: Beans

Savor: Beans

Rich in protein, calcium, phosphorus, folate and iron, popular varieties include black beans, chickpeas, kidney beans, pink beans and pinto beans.
Small Dishes with Big Benefits

Small Dishes with Big Benefits

For me, these ramekins are a gateway to achievable, sophisticated cooking. After trialing four different dishes, I am sold.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

Student Scoop

A guest blog written for students members of the Academy of Nutrition and Dietetics.

About This Blog

Student Scoop is a guest blog written by members of the Academy of Nutrition and Dietetics for students and interns in nutrition and dietetics. Content – including information, recipes and views expressed – is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Student Scoop on topics, companies or trade organizations they currently represent or have represented at any time. 

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.


Edit Module

Get Student Scoop in Your RSS

Use your RSS reader's instructions to add Student Scoop to your list:

Atom Feed Subscribe to Student Scoop »

Get Our Blogs in Your Email

Stone Soup
Student Scoop