Yogurt is available in many varieties, best described by their characteristics:
In addition to yogurt made from regular cows’ milk, some yogurts are made from goats’ milk.
American yogurt originally contained only Lactobacillus acidophilus, L. thermophilus, and L. bulgaricus cultures. Yogurts are now available with added bifidobacteria and other beneficial lactic-acid bacteria.
Yogurt can be purchased with a range of fat content, from cream-on-top style to fat-free.
Varieties include the different flavors of plain yogurts, and yogurts sweetened with sugar, honey, maple syrup, or fruit juice; some yogurt contains fruit preserves.
Some yogurts are thick and rich; others, such as Greek yogurt and others made in the Eastern European style, are very smooth; yet another variety is a beverage drink that resembles Kefir, and yogurt products are available in many other styles as well.