The O.G. of yogurt emigrants began arriving on shelves in the U.S. in the late ’90s. It’s essentially regular yogurt that’s been strained. Because Greek yogurt has much less liquid (i.e., whey) than the standard stuff, there’s less sugar, more protein, and a thicker texture. Some companies cut corners by adding dairy protein to create “Greek-style” yogurt, but that protein often makes the yogurt chalky. To be sure you get the good stuff, look for the word strained on the label.
Try: Chobani, Fage, Oikos
You thought Greek was thick? The Icelandic treat known as skyr (pronounced SKEER) is strained even further for a richer, denser spoonful. It’s also made with a different bacterial culture from those in standard yogurt, which makes it less tart.
Try: Icelandic Provisions, Siggi’s, Smári
Down under that lid lies a velvety whole-milk yogurt. It’s not strained but is often slow-cooked and sweetened with honey for a dessertlike decadence.
Try: Noosa, Wallaby
Francophiles in the dairy aisle should look for petite glass jars. The whole-milk yogurt is cultured right in them, rather than in a giant vat. This “pot-set” method, which originated in French farmhouses, takes about eight hours for that small-batch je ne sais quoi.
Try: La Fermière, Oui by Yoplait, Saint Benoît Creamery