The Ultimate Guide to Yogurt, from Greek to Goat to Quark
"Yogurt has gone legitimate,” New York Magazine declared in the late fall of 1976. “In less than 50 years it has found its way from the off-off Balkans to Broadway. And there's a spin-off version—soft frozen yogurt—now playing the nabes."
If only the publication knew how right it was. Not only did frozen yogurt thrive, but even more varieties of the sour, fermented stuff have arrived on the scene in the intervening years. Most recently, Greek yogurt has cornered the market, snagging 44 percent of yogurt sales in 2013 compared to a measly 1 percent in 2007.
These days, there are so many different kinds of yogurt on supermarket shelves that one hardly knows how to distinguish one from the next. Never fear—here’s a handy guide to help you decide which yogurt is right for you.
