Time was when plain yogurt took up just a small space in the dairy aisle. Now, aside from the many variations on what we might call “regular” yogurt, such as the Stonyfield grass-fed (bottom-left), you can buy yogurt based on styles from all around the world.
Greek: Seemingly the most ubiquitous yogurt in the U.S., this thick strained yogurt is higher in protein and lower in sugar than regular yogurt. Fage (bottom right) and Chobani are popular brands.
Balkan or Bulgarian: Called set-style yogurt, this whole-milk yogurt is never stirred during incubation, so it turns out firmer than most yogurts. Trimona (top right) makes it.
Icelandic: Similar to Greek but traditionally made with nonfat milk, it has a milder flavor than most Greek yogurts and is packed with protein. Siggi’s (middle left) is one popular brand.
Swiss or European: Also known as “stirred yogurt,” it’s thin, light, and sweet and so works especially well in desserts and drinks. Tradersport (above left) produces yogurt in that style.