Dairy

Style

Yoghurt style groups fermented milks by set method, straining, culture tradition, and kitchen role rather than by animal species alone. Set cup yoghurt, stirred vat yoghurt, Greek strained pots, Icelandic skyr, drinkable bottles, labneh balls, dahi for raita, and frozen dessert bases all start from milk and live cultures but finish with different moisture, protein density, and use. Cooks choose style first when a recipe names Greek yoghurt, labneh, or dahi: strain for body, thin for drinking, leave set for spoonable breakfast, or culture toward a regional tang. Style language also helps when substituting—thick natural yoghurt can stand in for Greek if strained further at home, while drinking yoghurt will not hold a cucumber dip.

Also known as: Yiaourti / Greek strained, Skyr, Dahi, Labneh, Yoğurt, Kiselo mlyako, Yaourt nature / brassé, Australian style yoghurt