Every yoghurt starts the same way: milk is warmed and fermented with bacterial cultures, which turn some of the milk sugar into lactic acid and thicken the milk. What happens next decides what kind of yoghurt you get. Strain off some of the liquid whey and it becomes thick and higher in protein, like Greek yoghurt or skyr. Leave it unstrained and you have a looser natural yoghurt. Add fruit, sugar or flavourings and you get the dessert-style pots that fill most of the chiller cabinet.
For everyday use, a plain natural or Greek style yoghurt is the most flexible choice: you can add your own fruit at breakfast, stir it into curries and dips, or use it in baking. Flavoured pots are convenient but often contain a fair amount of added sugar, so they are better as a treat than a daily habit.
The main types of yoghurt
| Type | Texture | What makes it different |
|---|---|---|
| Natural | Smooth, spoonable | Plain yoghurt, no added flavour |
| Greek | Very thick | Strained, made in Greece |
| Greek style | Thick | Thickened or strained, made elsewhere |
| Skyr | Very thick, mild | Strained, usually low fat, high protein |
| Kefir | Drinkable | Bacteria and yeasts, slightly sour |
| Fruit or dessert | Smooth | Added fruit, sugar and flavourings |
Greek or Greek style
In the UK, “Greek yoghurt” is understood to mean strained yoghurt made in Greece. The courts confirmed this in a case brought by Fage against Chobani, which stopped yoghurt made in the USA being sold here as Greek yoghurt. Yoghurt with a similar texture made in Britain or elsewhere is labelled “Greek style”. Neither is better in itself; compare fat, protein and price on the pots. Greek and Greek style yoghurts are often made with whole milk and can be around 10% fat, which is why they taste so rich, while 0% versions are made with skimmed milk.
Skyr and kefir
Skyr is traditionally made from skimmed milk and strained until very thick, so it is usually low in fat and high in protein. Kefir is a fermented milk drink made with kefir grains or a culture that includes yeasts as well as bacteria, giving it a slightly sour, sometimes fizzy taste. Both are now made by UK dairies as well as imported, and both can be found in the yoghurts range and brand pages such as Yeo Valley.
Reading a yoghurt label
- Live or bio. The yoghurt contains living bacterial cultures. Most yoghurts are live, unless they have been heat treated after fermentation to extend shelf life. Do not expect a health benefit from the word alone; the label cannot make claims beyond what is permitted.
- Low fat and 0% fat. Low fat usually means 3% fat or less; fat free means 0.5% or less. Watch for extra sugar or thickeners added to make up for the creamy texture.
- Sugar. Plain yoghurt contains some natural milk sugar (lactose), usually around 4 to 5 g per 100 g. Anything well above that is mostly added sugar from fruit, syrup or sweet toppings.
- Protein. Strained yoghurts such as Greek, Greek style and skyr usually have more protein per 100 g than natural yoghurt, because some of the whey has been removed.
- Milk type. Most yoghurts are cows’ milk, but goats’ and sheep’s milk yoghurts exist too. They are not dairy-free.
Yoghurt for children
Plain, full-fat yoghurt can be given to babies from around 6 months, according to NHS weaning advice, and is a good alternative to sweetened pots. Fromage frais and children’s yoghurts in the range vary widely in sugar, so compare the labels. Choose pasteurised products for young children.
Lactose-free and dairy-free yoghurt
Many people with lactose intolerance find yoghurt easier to digest than milk, but if you need to avoid lactose fully, look for yoghurts labelled lactose-free, such as those in the lactose-free yoghurt category. Be careful: “light” or “free” in a brand name is not the same as lactose-free, so look for the words on the pack. Plant-based yoghurt alternatives made from soya, oat or coconut contain no milk at all; the Alpro range has several. The guide to lactose-free dairy explains the difference.
Storing and using yoghurt
- Keep yoghurt in the fridge at 5°C or below and eat it by the use-by date.
- Once opened, large pots should be eaten within the time printed on the lid, usually a few days.
- A little watery whey on the surface is normal. Stir it back in, or pour it off for a thicker texture.
- To stop yoghurt splitting in hot dishes, use a full-fat yoghurt, stir in a teaspoon of cornflour first, and add it off the heat or over a gentle heat.
- Natural yoghurt can be frozen, but the texture becomes grainier, so frozen yoghurt is best used in smoothies or cooking.
Quick checklist
- Plain natural or Greek style for the most uses.
- Greek means made in Greece; Greek style is made elsewhere.
- Skyr and Greek style for more protein per spoon.
- Compare sugar: plain yoghurt has about 4 to 5 g per 100 g from lactose.
- Full fat for cooking, so it does not split.
- “Live” describes the cultures, not a health promise.
- Look for “lactose-free” on the pack, not just “light”.
Common questions
Is Greek style yoghurt the same as Greek yoghurt?
They are similar in texture, but in the UK only yoghurt made in Greece can be sold as Greek yoghurt. Greek style is made elsewhere, either by straining or by thickening the yoghurt.
Why does natural yoghurt contain sugar?
All dairy yoghurt contains lactose, the natural sugar in milk. Some of it is used up during fermentation, but a plain yoghurt still has a few grams per 100 g. Added sugar comes on top of that in flavoured pots.
Can I eat yoghurt after the date?
Do not eat yoghurt after its use-by date, even if it looks and smells fine. Use-by dates are about safety. Best before dates, found on some long life products, are about quality.
