When thick, tart Greek yogurt first became widely available in the United States around 2007, Americans were mainly eating thin, sweet yogurts. In 10 years, Greek yogurt ballooned from 1 percent to 50 percent of U.S. yogurt sales. Now, options such as Bulgarian, Australian, and Icelandic yogurts have emerged. Is this just clever marketing by companies capitalizing on Greek yogurt’s popularity, or do these products offer American consumers something different?
To find out, we rounded up five styles of yogurt for a total of eight products: three Icelandic yogurts (or skyrs), two Bulgarian yogurts, one Australian yogurt (or “Aussie” yogurt, the company’s preferred term), our favorite Greek yogurt, and our favorite traditional American-style yogurt. Tasters sampled them all plain, with granola, and in tzatziki.
We were surprised to learn that…
