Yoghurt is available in many varieties, best described by their characteristics.

Milk type

In addition to yoghurt made from regular cows’ milk, some yoghurts are made from goats’ milk.

Yoghurt culture

American yoghurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yoghurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.

Fat content

Yoghurt can be purchased with a range of fat content, from cream-on-top style to fat-free.

Flavouring

Varieties include the different flavours of plain yoghurts, and yoghurts sweetened with sugar, honey, maple syrup, or fruit juice; some yoghurt contains fruit preserves.

Texture

Some yoghurts are thick and rich; others, such as Greek yoghurt and others made in the Eastern European style, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yoghurt products are available in many other styles as well.