Know Your Yogurts?

Selecting and buying yogurt used to be rather easy, as there were just two types; fruit-on-the-bottom and the plain blended type.  Times have changed, have you too?

The dairy and deli sections of the grocery stores are an endless bounty of different brand names, types, fancy labels and even fancy named-flavors.  How are we supposed to know which is best for us?  Which tastes best, which is healthier and which on is the best buy for the money?

The process of making yogurt has changed over the years and today’s fermenting process is brought to us, as consumers, by using good bacteria which aid in digestion.  If you have ever consumed yogurt or are trying to acquire a taste for it, you will know that it is rich in calcium, vitamin B, potassium, magnesium and protein.

How do you select what is best for you and what is the goal you are trying to achieve when making a selection?  Here are some simple tips when checking out that huge aisle with umpteen brands, types and flavors.

Fat – The higher the milk-fat level in yogurt, the more creamy and smooth it will be. But low-fat and nonfat yogurt is delicious too, so if you’re trying to cut fat, try the low fat varieties.

      Regular – Contains not less than 3.25 percent fat;

      Low-fat – Contains not less than 0.5 percent or more than 2 percent fat;

      Nonfat – Contains not more than 0.5 percent fat; and

      Light/Lite – Contains one-third fewer calories or 50 percent less fat than regular yogurt. These yogurts may contain artificial sweeteners, such as aspartame. Read the ingredients label.

All-natural – This means there are no artificial colors, flavors, sweeteners, preservatives, or thickeners used in the product.  Good to know!

Organic - The organic seal indicates that the producers and farmers creating this yogurt have complied with a strict set of regulations. The cows are fed on organic pasture and/or feed and farmers do not use antibiotics of synthetic hormones nor any synthetic pesticides in the production of this product.  

Made with Live and Active Cultures – In the United States, the Food and Drug Administration require all yogurts be made with active cultures.  The milk is pasteurized before culturing to remove any harmful bacteria and it is then cultured with the “good” bacteria which are required in yogurts. 

Pro-biotic – This type of yogurt has a microorganism introduced into the body for its beneficial qualities.

Swiss-style - This creamy yogurt, often with fruit or other flavorings added, is stirred and blended yogurt. It’s typically a bit thinner than traditional yogurt.

Greek Yogurt – This type of yogurt is typically very thick and made from milk which has had some of the water removed or by straining whey from plain yogurt.  This type is used for sauces and dips. It also can have up to double the protein of regular yogurt, and usually it comes at a higher price as well.

Personally, I am not fond of eating yogurt but do incorporate it within some recipes!!!