Types of Yogurt (CADENA)

Balkan-style or Set-style Yogurt

The warm cultured milk mixture is poured into containers then incubated without any further stirring. Balkan-style or set-style yogurt has a characteristic thick texture and is excellent for enjoying plain or using in recipes.

Swiss-style or Stirred Yogurt

The warm cultured milk mixture is incubated in a large vat, cooled and then stirred for a creamy texture, often with fruit or other flavourings added. Swiss-style or stirred yogurt is often slightly thinner than Balkan-style or set yogurt and can be eaten as-is, in cold beverages or incorporated into desserts.

Greek-style Yogurt

A very thick yogurt that is either made from milk that has had some of the water removed or by straining whey from plain yogurt to make it thicker and creamier. Greek-style yogurt tends to hold up better when heated than regular yogurt, making it perfect for cooking. It is also referred to as Mediterranean or Mediterranean-style yogurt and is often used for dips such as Tzatziki. A Balkan-style yogurt that has 6% M.F. or more makes an excellent substitute for Greek-style yogurt.

-CADENA, Maria Monica A. (from www.dairygoodness.ca)