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Yogurt has been around for thousands of years, but it wasn’t until in the early 1900s that scientists discovered and isolated the bacteria strains that create yogurt was yogurt commercially produced. The discovery of the bacteria led to commercial production and started the popularity of yogurt. Since then, the popularity of yogurt has been a rollercoaster of ups and downs. In 1942, fruits were started to be added in packages of yogurt to counter the tartness and acidity of the yogurt. It became popular for a few years then settled into obscurity until the 1970s when yogurt was marketed to promote longevity, increased the popularity of the snack until the 1990s when smoothies became the next health-food craze. It wasn’t until 2005 when frozen yogurt became popular did yogurt consumption increase, this popularity burst lasted for 10 years until, in 2014, green juice became the health drink in fashion. Today, yogurt is just another one of the healthy food options out there, but that doesn’t make it less good, as it still contains all of the goodness as it always did.

Yogurt Trivia

  • In 2014, yogurt was made into the official state snack of New York.
  • Even though yogurt can be made with almost any type of milk, the most commonly used milk for yogurt production is cow’s milk.
  • Yogurt’s high levels of lactic acid help promote healthy skin. In fact, yogurt has long been used as a natural moisturizer.
  • It takes one pound of milk to create one pound of yogurt.
  • Much like many fermented dairy products, yogurt was created by accident.
  • While people may think that yogurt is Greek, it is actually Turkish. The word yoğurt comes from the root word “yog” which means “to intensify” “or to condense”

Yogurt Buying Guide

There’s more to yogurt than Greek yogurt and your regular fruity yogurt. We’ll go over the seven most popular types of yogurt so the next time you’re out searching for a tasty treat, try out a new variant.

  • Traditional Yogurt – This is your basic traditional yogurt. This comes in many flavors, and it can come in many types of milk, from skim all the way to whole milk.
  • Greek Yogurt – Greek yogurt contains twice the protein of regular yogurt. The bacteria used in Greek yogurt allow the draining of more whey from the product, leaving a denser, thicker consistency. Aside from being enjoyed as a tasty treat, Greek yogurt can also be added to smoothies to give them a pleasing and creamy consistency.
  • Australian Yogurt – Australian yogurt has a texture right in between traditional yogurt and Greek yogurt. So for those who find the consistency of traditional yogurt to be too runny or Greek yogurt to be too thick, then Australian yogurt might be the sweet spot in the middle.
  • Icelandic Yogurt – This one is on the other end of the spectrum. This is tangier than Greek yogurt and it has a thicker, but smoother consistency than Greek yogurt, almost like a custard-like consistency. This type has a very low fat content is high in both calcium and protein. Think of it as concentrated yogurt.
  • Lactose-Free Yogurt – This is basically like your traditional yogurt but has been treated to break down the lactose before being fermented into yogurt. This way, even those who cannot tolerate milk can enjoy this tasty and healthy treat.
  • Non-dairy Yogurt – Much like lactose-free yogurt, this type of yogurt is safe for consumption by people who are lactose intolerant. Made from milk alternatives like almond milk, soy milk, or coconut milk, this type of yogurt is safe for those who can’t take in milk or those who just want to avoid it.
  • Kefir – While technically a type of yogurt, kefir is a dairy product on its own. Check out our entry here in our Real Food Promptuary if you’re interested in more information about Kefir.

Yogurt Production & Farming in Texas

Texas is home to countless dairy producers which not only includes many small independent farmsteads that make artisan yogurt. Artisan yogurt production in Texas is very common and you can find many producers in most of the farmers’ markets around the state. Aside from farmers’ markets, many local producers also supply their products to specialty stores around the state. Aside from artisan yogurt, Texas is also home to countless frozen yogurt shops that utilize locally-produced yogurt and cultures.

Preservatives, Additives, and Chemicals:

In a really shocking twist, commercially produced yogurt can actually be considered junk food due to the amounts of preservatives, additives, and chemicals that are added to it.

Commercial yogurt is produced from milk that is sourced from cows that are fed GMO grains, pumped full of antibiotics, and are treated inhumanely.

Not only is the source of the milk an issue but the various additives in the yogurt itself. Some commercially produced yogurt, especially those marketed towards children, contain very high amounts of high fructose corn syrup, neosugar, nanoparticles, dimethylpolysiloxanes, synthetic pesticides (from milk or fruit additives), and growth hormones. On top of these chemicals and additives, artificial colorings and artificial flavorings.

Aside from the additives, a lot of things that make yogurt the healthy treat it is are mostly missing from commercially produced yogurt. Probiotics, while added while manufactured, are mostly gone by the time that the yogurt is consumed. Sometimes even “fruit” yogurt doesn’t contain any real fruit but artificial fruit flavorings.

These are just some of the reasons why you should really purchase locally when it comes to yogurt.


Yogurt is usually packed in single-use plastic tubs that are sealed with a foil-lined cover. Artisan yogurt, on the other hand, is packed in reusable plastic containers.

Enjoying Yogurt

Yogurt is best enjoyed cold, on its own or with fresh fruit toppings. Aside from that, it can be added to milkshakes and smoothies to give it a protein boost and to give it a creamy and luxurious texture.

Plain yogurt can also be added to many sauces to thicken it and give it a tart and creamy flavor profile and texture.


After opening, yogurt can last for a few days in the fridge as long as it is in a properly sealed container. But given the size of yogurt packs, it is very unlikely that there will be leftovers.



  • Serving Size: 1 Serving
  • Calories: 138 7%
  • Carbs: 10.6g 4%
  • Sugar: 10.6g
  • Fiber: 0g 0%
  • Protein: 7.9g 16%
  • Fat: 7.4g 11%
  • Saturated Fat: 4.8g 24%

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