Although the process of fermenting milk with live, active cultures originated in the Middle East around 10,000 B.C., these twists on traditional cow’s-milk yogurt may be new to you.
GOAT’S MILK
Tangy (like goat cheese) with tiny protein and fat particles that make it even smoother than cow’s-milk varieties. Pros: Less casein protein means fewer allergic reactions. Cons: Still may trigger allergies. Try: Redwood Hill Farm Apricot Mango yogurt
GREEK
Whey is strained off this creamy cow’s-milk yogurt, giving it an ultrathick consistency and a rich flavor similar to sour cream. Pros: Ideal substitute for butter or mayonnaise. Cons: May be high in fat and calories; not suitable for people with lactose intolerance or allergies. Try: Fage Total 2% Greek yogurt
RUSSIAN
Although it’s made with cow’s milk, Russian yogurt doesn’t contain emulsifiers or enzymes to thicken it, so it has a more delicate texture and taste. Pros: Often fine for people with mild lactose sensitivity. Cons: Liquid occasionally separates; limited flavors. Try: Pavel’s Original Russian Yogurt in Low-Fat Vanilla
SOY
Soy milk is substituted for dairy, lending a nutty taste. Pros: Lactose and casein free; vegan; may benefit heart health. Cons: Can be runny; strong flavor isn’t for everyone. Try: So Delicious Cinnamon Bun Dairy Free Yogurt
