Over 300 yogurt options exist in a typical American supermarket according to the Wall Street Journal. Regular yogurt sales have declined over the last few years due to the trend for plant-based, higher fat/protein, lower sugar product choices. Yogurt by definition is cream or milk combined with two bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt is a good source of protein, calcium and some may enhance good gut bacteria.
Yogurt is made from cream, whole, low-fat, or skim milk and determines its fat content. Yogurt is acidic and is characteristically tangy and tart because the bacteria turns dairy’s natural sugars into tangy lactic acid. The longer the fermentation process, the tangier the yogurt and less sweet the taste.
Traditional American yogurt is thinner and looser than European options and is definitely sweeter. Unfortunately, many American yogurts are loaded with sugar, artificial sweeteners, colors, and additives. We choose organic made with real ingredients. Greek yogurt is thicker and contains less sugar, more protein, and offers low fat and whole options. Nondairy yogurt is a growing segment of the market, including yogurt made from soy, coconut, flax, almond, cashew, and oat milks and are made in a similar fashion by adding bacteria to the milks. Our favorite is plain coconut yogurt!
Whatever type of yogurt you like, we recommend choosing plain yogurt, adding your own fruits or savory (veggies, herbs etc.) to the yogurt. This reduces consumption of excess sugars, artificial sweeteners, chemicals, and the like. We like to add fresh fruit with a little vanilla, monk fruit or maple syrup or just the fruit itself. We make dips and sauces by adding cucumbers, dill and garlic for tzatziki or chili powder, onions, cilantro and tomatoes for a fiesta dip! The possibilities are endless! Go fresh. Go plain!