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With options such as Greek yogurt, drinkable yogurt, and plant-based alternatives, businesses can choose the type of yogurt that best suits their menu offerings and customer preferences.

Greek yogurt is made by straining excess liquid and whey from yogurt, resulting in a thick and creamy texture. With the whey removed, Greek yogurt ends up with a lower lactose content than regular yogurt, making it easier to digest for those with lactose sensitivities. Greek yogurt typically contains double the protein of regular yogurt, earning it a popular spot in the diet of athletes and fitness enthusiasts.

With options such as Greek yogurt, drinkable yogurt, and plant-based alternatives, businesses can choose the type of yogurt that best suits their menu offerings and customer preferences.

Plain yogurt, also known as unstrained cow’s milk yogurt or dairy yogurt, is made by fermenting milk with live bacterial cultures, resulting in a creamy and tangy food product. One of the defining features of plain yogurt is the use of specific strains of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, in the fermentation process. These bacteria help break down the lactose in milk. They also give traditional yogurt a rich probiotic content which promotes gut health. Regular yogurt can be enjoyed plain or flavored with fruits, honey, or toppings like granola, chocolate, nuts, and shredded coconut.