Yoghurt is available in many varieties, best described by their characteristics:

• Milk type

In addition to yoghurt made from regular cows’ milk, some yoghurts are made from goats’ milk.

• Yoghurt culture

American yoghurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yoghurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.

• Fat content

Yoghurt can be purchased with a range of fat content, from cream-on-top style to fat-free.

• Flavouring

Varieties include the different flavours of plain yoghurts, and yoghurts sweetened with sugar, honey, maple syrup, or fruit juice; some yoghurt contains fruit preserves.

• Texture

Some yoghurts are thick and rich; others, such as Greek yoghurt and others made in the Eastern European style, are very smooth; yet another variety is a drink drink that resembles Kefir, and yoghurt products are available in many other styles as well.