Types of Yoghurt Around The World

Yoghurt is a beloved dairy product enjoyed in countless ways across the globe. From creamy and thick Greek yogurt to the drinkable kefir of Eastern Europe, each culture has developed its own unique version, reflecting local traditions, ingredients, and tastes. Whether eaten plain, sweetened with fruit, or spiced for savory dishes, yoghurt is not only delicious but also packed with health benefits like probiotics, calcium, and protein.

In this blog, we take a flavorful journey to discover seven distinct types of yoghurt from different parts of the world. You’ll learn what makes each variety special, how they’re traditionally prepared, and the unique roles they play in global cuisines. Whether you’re a foodie, a traveler, or simply a fan of healthy eating, this guide will open your eyes (and appetite) to the diverse and delightful world of yoghurt. Let’s dive into the creamy cultures of global yoghurt traditions.

Greek Yogurt (Greece)

Greek yogurt, known as “straggisto” in Greece, is one of the most popular and widely consumed styles of yogurt around the world. What sets Greek yogurt apart is its thick, creamy texture, which results from a straining process that removes much of the whey—the liquid part of milk. This straining not only gives Greek yogurt its distinctive density but also concentrates its protein content, making it a favorite among athletes, health enthusiasts, and people looking for a filling snack or breakfast. Typically, Greek yogurt contains almost double the protein and half the sugar of regular yogurt.

In Greece, traditional Greek yogurt is made from sheep’s milk, although cow’s milk is commonly used in mass-produced varieties found in international markets. The flavor of Greek yogurt is tangy and rich, making it versatile for both sweet and savory dishes. In Greek cuisine, it’s often served with honey and walnuts or used as a base for the famous tzatziki sauce—a mixture of yogurt, cucumber, garlic, and herbs. Because of its thick texture, Greek yogurt is also used as a substitute for cream, sour cream, or mayonnaise in recipes. Its health benefits and culinary flexibility have contributed to its global popularity.

Skyr (Iceland)

Skyr is a traditional Icelandic dairy product that closely resembles yogurt in appearance and taste, although technically, it’s classified as a cheese due to its unique production method. Skyr has been a staple of Icelandic cuisine for over a thousand years, dating back to the Viking Age. It is made using skimmed milk and is cultured with specific bacterial cultures, then strained multiple times to remove most of the whey, resulting in a thick, creamy consistency similar to Greek yogurt but with a slightly milder flavor.

Icelanders typically consume skyr with sugar and fruit or use it as an ingredient in various dishes, from smoothies to baked goods. It is incredibly high in protein while remaining low in fat, making it a nutrient-dense food choice. Traditionally, skyr was made at home, and each region or household had slight variations in taste and texture. Today, it is produced commercially and available internationally in various flavored or plain varieties.

Despite being low in fat, skyr’s high protein content and rich texture make it satisfying and filling. It’s also rich in calcium, supporting bone health, and probiotics that promote digestive wellness. Skyr has gained traction globally as a healthy alternative to regular yogurt, especially among fitness-conscious consumers.

Matsoni (Caucasus Region)

Matsoni, also spelled “matzoni,” is a fermented milk product that originates from the Caucasus region, particularly Georgia and Armenia. It holds cultural significance and has been a dietary staple in the region for centuries. Matsoni is made by fermenting cow, sheep, or goat milk using a mix of lactic acid bacteria, which thrive at relatively low temperatures compared to those used for typical yogurt fermentation. This results in a unique, mildly sour taste and a soft, custard-like texture.

What makes matsoni special is its fermentation process and probiotic content. It is traditionally prepared at home by inoculating boiled and cooled milk with a small amount of the previous batch, allowing the bacterial cultures to grow and ferment overnight. Matsoni is not strained, so it retains its natural whey content, making it thinner than Greek yogurt but thicker than a standard drinking yogurt.

Matsoni is consumed in a variety of ways, often accompanied by bread, honey, or fruit. It is also believed to contribute to longevity and digestive health, especially in Georgia, where some of the world’s oldest living people reside. Its reputation as a “longevity food” has led to its growing popularity in other parts of the world as a natural probiotic option.

Lassi (India/Pakistan)

Lassi is a traditional yogurt-based drink popular in India and Pakistan, often consumed to cool the body in hot climates. Unlike typical yogurts that are eaten with a spoon, lassi is a beverage made by blending yogurt with water, spices, and sometimes fruits or sugar. There are two main types: sweet lassi and salty (savory) lassi. Sweet lassi may include ingredients like sugar, rose water, and cardamom, while savory versions are often spiced with cumin, salt, and black pepper.

In its cultural context, lassi plays a role not just as a drink but also as a part of hospitality and festive meals. It’s served in clay cups known as “kulhads” in many rural areas, enhancing its traditional feel. The probiotic properties of the yogurt in lassi help aid digestion and soothe the stomach, especially after spicy meals.

In Punjab, “makkhan lassi” or “malai lassi” is particularly rich, topped with a layer of fresh cream or butter. Lassi is often associated with religious and cultural practices, including Hindu festivals and Sikh traditions. In recent years, variations such as mango lassi have become popular globally, served in Indian restaurants worldwide as a sweet, creamy treat.

Kefir (Eastern Europe/Central Asia)

Kefir is a fermented dairy drink that originated in the Caucasus Mountains and has been a dietary staple in Eastern Europe and Central Asia for centuries. Unlike yogurt, which is typically cultured with a few specific bacteria, kefir is fermented using kefir grains—a unique symbiotic culture of bacteria and yeast (SCOBY). These grains look like tiny cauliflower florets and contain dozens of strains of beneficial microbes.

The result is a slightly effervescent, tangy drink with a thin, pourable consistency. Because it is fermented longer than yogurt and contains yeast as well as bacteria, kefir often has a more complex flavor and higher probiotic content. It is considered one of the most potent probiotic foods, contributing to gut health, immune function, and even mood regulation due to the gut-brain connection.

Traditionally, kefir was made in goatskin bags hung near doorways, so passersby would shake them to mix the contents. Today, kefir is widely available in both dairy and non-dairy versions, including coconut and almond milk-based varieties. It’s commonly consumed on its own, used in smoothies, or even poured over cereal. Kefir’s high nutritional value and digestive benefits have earned it recognition as a superfood.

Labneh (Middle East)

Labneh, also spelled labna or labaneh, is a strained yogurt cheese widely consumed in the Middle East, especially in countries like Lebanon, Syria, Jordan, and Israel. It is made by straining full-fat yogurt to remove most of the whey, resulting in a thick, creamy consistency that resembles cream cheese. Labneh has a tangy flavor and is typically spread on bread, used as a dip, or served with olive oil and herbs like za’atar.

What makes labneh distinct from other types of yogurt is its high fat content and its versatility. It can be rolled into balls and preserved in olive oil, creating a longer shelf-life. In Middle Eastern cuisine, labneh is often enjoyed at breakfast or as part of a mezze platter with olives, cucumbers, tomatoes, and pita bread. It’s also used as a base for sauces and dressings.

Labneh is rich in protein, calcium, and probiotics, contributing to both its health benefits and culinary value. Its thick texture and bold flavor make it an excellent substitute for cream cheese or sour cream in recipes. With the growing global interest in Mediterranean diets, labneh is becoming more widely available in grocery stores around the world.

Set Yogurt (China/Japan)

Set yogurt, commonly consumed in East Asian countries like China and Japan, is quite different in texture and appearance from stirred or strained yogurts. In set yogurt, the milk and bacterial cultures are poured directly into the final container and left to ferment undisturbed, resulting in a smooth, custard-like consistency that holds its shape when spooned. This method contrasts with stirred yogurts, which are incubated in large batches and then mixed before packaging.

In Japan, set yogurt is often enjoyed plain or with a bit of fruit syrup or honey. The flavor is typically mild, with a gentle tanginess, making it appealing to those who find stronger yogurt flavors too sharp. In China, sweetened varieties are common, sometimes incorporating traditional flavors like red bean, lychee, or jasmine. The packaging is also distinctive—single-serve containers with foil tops are the norm.

Set yogurt is appreciated for its clean taste and smooth mouthfeel. It’s seen as a healthy snack or breakfast option, particularly among health-conscious consumers. Because it is less processed and contains active cultures, it provides digestive benefits similar to other yogurts. As global demand for lighter, less sour yogurt increases, set yogurt continues to gain popularity beyond Asia.

In Last

Yoghurt is more than just a snack—it’s a reflection of cultural identity, culinary history, and nutritional wisdom. From the tangy richness of Greek yogurt to the probiotic punch of kefir and the mild smoothness of Japanese set yogurt, each type tells a story of its origin. Exploring these yoghurts not only adds variety to your diet but also connects you to traditions from around the world. Whether you prefer it thick, drinkable, savory, or sweet, there’s a yoghurt style for everyone. Try a new type today and experience how something so simple can be so universally special.

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