According to how it is made.
1. Balkan-style Yogurt
During preparation the warm cultured milk mixture is poured into serving containers then incubated without any further stirring. Balkan-style is characteristically thick in texture.
The cultured yogurt is incubated in one large vat, cooled then stirred for a creamy texture, and with fruit or other flavors added. Swiss-style or stirred yogurt in slightly thinner than Balkan-style.
3. Greek-style Yogurt
Greek style is the thickest. To make some of the water in the milk is removed or the whey is strained to make it thicker and creamier. Greek-style yogurt tend to hold up better when heated than regular yogurt making it perfect for cooking.According to fat
1. Low-fat Yogurt
Yogurt that contains 3 g of fat per serving or less.
2. Fat-free Yogurt
Yogurt that contains less than .05g of fat per serving.
3. Light Yogurt
It is 25% lower in fat than the regular and / or it may be 25% lower in energy (calories) than the regular. It can also be a product that is light to taste, be sure to check the label.
According to content
1. Lactose-free Yogurt
Yogurt that has no detectable lactose present.
2. Probiotic Yogurt
Yogurt containing beneficial bacteria in addition to the standard Lactobacillus bulgaricus and Streptococcus thermophillus strains found in all yogurt.
3. Prebiotic Yogurt
Yogurt that contains food ingredients such as inulin (a non-digestible fiber), that enhance the actions of probiotic, beneficial bacteria.
4. Enriched Yogurt
Yogurt that has added nutrients above the amount naturally found in the ingredient components. Some yogurts are enriched with calcium, fiber, omega-3 fatty acids and vitamins among other nutrients.
5. Organic Yogurt
Yogurt made with organic ingredients. The regulations vary between each regulating body which is identified on the label.
Other types
1. Frozen Yogurt
Yogurt that is frozen, sweetened and often added with fruit or flavorings. It does not contain the same live, beneficial bacteria as fresh yogurt because of the freezing process.
2. KefirSimilar to yogurt but in addition to the bacterial cultures, it is fermented with yeast. It has stronger, tangier taste than yogurt.
