Types of Yogurt
Yogurt is a “fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgarius and Streptococcus thermophilus) have been added,” as defined by the Merriam-Webster Dictionary. It gets its mild sour flavor from its lactic acid content, according to the Encyclopaedia Britannica. “Yogurt may be made from the milk of cows, sheep, goats, or water buffalo.”
According to the United States Department of Agriculture (USDA) specifications for yogurt, yogurt must have no less than 3.25 percent fat and not less than 8.25 percent milk solids not fat. The USDA guidelines indicate that yogurt must have the following characteristics: “a pleasant, clean acid flavor; a firm, custard-like body with a smooth, homogeneous texture; and a clean, natural color, with a smooth, velvety appearance.”
Further, the unflavored and natural variety must be “a bright white to an off-white color.” The main types of yogurt refer to how they are made (the fat composition of yogurt is discussed under yogurt varieties).
Balkan-style yogurt is also known as set-style yogurt, which is made in small, individual batches. To make it, “the warm cultured milk mixture is poured into containers then incubated without any further stirring,” according to the Dairy Farmers of Canada. Balkan-style yogurt “has a characteristic thick texture and is excellent for enjoying plain or using in recipes.”
Greek-style yogurt is also known as strained yogurt, Mediterranean or Mediterranean-style yogurt. It’s the main ingredient in making thick dips like the tzatziki. Greek yogurt is “a very thick yogurt that is either made from milk that has had some of the water removed or by straining whey from plain yogurt to make it thicker and creamier,” according to the Dairy Farmers of Canada. Because of its texture, “it tends to hold up better when heated than regular yogurt, making it perfect for cooking.”
Meanwhile, European-style yogurt is also known as stirred yogurt or stirred curd yogurt. It’s very creamy and smooth. “The warm cultured milk mixture is incubated in a large vat, cooled and then stirred for a creamy texture, often with fruit or other flavourings added,” according to the Dairy Farmers of Canada. Further, “it is often slightly thinner than Balkan-style or set yogurt and can be eaten as-is, in cold beverages or incorporated into desserts.”
French-style yogurt has a pudding-like texture or hardness. To achieve that, the yogurt may have been naturally thickened, stabilized and preserved. It’s also known as custard-style yogurt. According to one maker of this type of yogurt, the Saint Benoit Creamery, “a French-style yogurt is made with a French culture and process. The same healthy bacteria are present but the ratios of each strain are different providing a milder, creamier yogurt.”
There are two kinds of fruit yogurts — one has the fruits set at the bottom of the packaging (sundae-style yogurt) while the other has the fruit uniformly distributed within the yogurt itself (Swiss-style yogurt).
Cream on Top Yogurt
This special type of yogurt is non-homognized, meaning the milk fat and solids have not been separated from the liquid. It has not undergone the homogenization process which gives milk its smooth, even consistency. Thus, this type of yogurt has the presence of the cream on top.
The Balkans, according to the Encyclopaedia Britannica, refers to [...]Click Here
Similar to Balkan-style yogurt, French-style yogurt is also made [...]Click Here