There are a multitude of varieties of yogurt available in stores: Greek, grass-fed and European style are just a few of the terms that you might see on labels. But what do they mean?
Resident chef Kathy Gunst takes Here & Now‘s Robin Young through a sampling of yogurt types. She also shares a salad and a coconut cake that showcase yogurt’s savory and sweet sides.
7 Yogurts Tasted, And Kathy’s Recommendations
When shopping for yogurt, avoid yogurts with tapioca, starch, additives, added sugar, guar gum, pectin or stabilizers.
Note: There is an asterisk (*) next to Kathy’s recommended yogurts.
- Dannon Low-Fat Plain Natural Yogurt: Low-fat yogurt is made from low-fat milk and is not as rich and creamy as whole-fat yogurt.
- Straus Greek Yogurt*: Greek yogurt doesn’t mean it’s from Greece. It refers to yogurt in which the liquid whey has been strained out, producing a thicker, creamier, higher protein yogurt. I got hooked on Straus Greek Yogurt on the West Coast (unfortunately not available on the East Coast). Straus is a family owned organic dairy based in the gorgeous Tomales Bay area of Northern California. This whole-milk Greek yogurt tastes almost like sour cream — so rich and satisfying and delicious. Other good brands: Cabot Creamery Greek Yogurt, Fage (Fa-yeh) 0 percent Greek strained yogurt, Chobani Greek Yogurt, Siggi’s, Noosa, Wallaby Organic.
- Organic Valley Grassmilk Yogurt*: Organic Valley is a farmer-owned cooperative that has been producing organic milk from small dairies across the U.S. for 30 years. They are the first national brand to produce 100 percent grass-fed yogurt. This is a relatively new U.S. label descriptor: It refers to yogurt made from milk of cows that have been grazing on grass all year, with no grain, corn or soy as part of their diet — good for…