Dairy
Stirred
Stirred yoghurt is fermented in bulk vats then broken and smoothed before filling, so the texture is creamy and spoonable without a single set block. Most supermarket fruit yoghurts and many plain pots are stirred for uniform body and easy portioning. Use stirred yoghurt where even texture matters—sauces, marinades, baking, and breakfast swirls. It folds into batters more readily than a stiff set cup. Keep cold; once opened, expect a looser body than Greek strained styles.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Industrial dairies bulk-fermented milk and stirred gels for scalable cup filling.
Fruit-on-the-bottom and flavoured stirred yoghurt dominated mass retail.
Stirred plain and low-fat lines became the default European and US everyday yoghurt.
Premium stirred natural pots competed with Greek strained for cooking use.