You know yogurt is good for your gut, full of calcium and protein, and generally a healthy snack. But are you aware that there are multiple kinds, beyond the traditional offering? Here are some alternative types of to consider.
Lactose-free
If you can’t tolerate the lactose in dairy, you can still eat traditional yogurt made from cow’s milk. Some brands sell a lactose-free version, which means it’s been treated to break down the sugar that’s found in milk.
TIP: If a recipe calls for an ingredient that contains lactose—such as sour cream or buttermilk—you can substitute lactose-free yogurt instead.
Non-dairy
If you’re vegan or just avoiding dairy, there are non-dairy alternatives available. These low-sugar options are made with soy milk, coconut milk or almond milk. If you don’t like one type, try another, as each has its own flavor and slightly different consistency.
Greek
This popular yogurt is strained to remove the whey and liquid. It has a thicker consistency than traditional types and double the protein. Most Greek yogurts also have fewer carbs and less sugar than traditional versions. It’s available in non-fat, 2% fat and full fat.
Kefir
This fermented drink is especially healthy due to its long fermentation process which beefs up the probiotics, as well as the kefir grains that contain gut-boosting bacteria and yeasts. With a slightly tart taste, kefir can be made with a variety of milks, including cow, soy, rice, goat and even sheep.
Icelandic
Also known as Skyr, Icelandic yogurt is popping up in grocery stores with great fanfare. It’s thicker than Greek yogurt with a tangy taste. You’ll get lots of calcium, little fat and plenty of protein.
Australian
Falling somewhere between traditional and Greek in terms of texture, Australian yogurt is unstrained and exceptionally creamy. A longer and slower cooking time give it a velvety texture that just melts in your mouth.
