Since the early 1990s, Americans have been loving Greek yogurt, a dense-and-creamy version that has the liquid whey strained out, making it a low-lactose, high-protein option. But other nations have their own yogurt styles that are starting to hit U.S. shelves, such as
drinkable versions—as you’ll find throughout Asia (see “Drinkable Goodness” for more)—and thicker varieties from parts of Europe, such as:
Also called skyr (pronounced “skeer”), Icelandic yogurt is made similarly to Greek yogurt (with the whey strained out), but it requires 4 cups of milk to make 1 cup of yogurt, versus a 3-to-1 ratio for Greek. The result is a yogurt that’s even thicker and higher in protein—and usually less tart. In addition to being high in protein and low in sugar, this uber-creamy yogurt contains Certified Icelandic Heirloom Skyr Cultures.
Thick, creamy and rich in protein−each all-natural cup has more protein than sugar−this brand is made simply, with an average of 6 ingredients.
OUI by Yoplait
Unlike Greek yogurt, French-style yogurt isn’t strained at all. Instead, cultures are placed in small, individual glass jars to develop over about eight hours. The extra-thick product is then flavored and sold in those same glass jars. Creamy and delicious, Oui by Yoplait uses non-GMO simple ingredients, including whole milk and natural colorings such as turmeric. The glass pot is downright classy, and Yoplait suggests reusing it for growing succulents or storing paper clips and the like. Bonus: Oui also makes a new dairy-free variety, from a coconut base.