If you’ve ever stood in front of the yoghurt aisle for longer than you’d care to admit, staring at pots labelled “Greek”, “Greek Style”, “Natural” and “Skyr”, wondering what the hell the actual difference is, you’re not alone.
Despite looking and sounding similar, these yoghurts vary quite a bit in how they’re made, what they taste like and how they stack up nutritionally. So let’s clear it up.
What’s the difference in how they’re made?
- Greek Yoghurt is made by straining regular yoghurt to remove the whey. This gives it a thick, creamy texture and concentrates the nutrients.
- Greek Style Yoghurt is not strained in the traditional way. It’s usually thickened using added cream or stabilisers to mimic the texture of Greek yoghurt, but it’s not quite the same.
- Natural Yoghurt is basically the simplest of the lot. It’s just milk fermented with live cultures, not strained, not thickened, and usually with a more runny texture.
- Skyr is technically a cheese, but is sold as yoghurt. It’s an Icelandic dairy product, made with skimmed milk and live cultures, then strained like Greek yoghurt. The result is thick, but with a milder flavour and higher protein content.
Texture and Taste
- Greek Yoghurt: Thick, creamy, slightly tangy. Often richer due to the full-fat content (if not labelled low fat).
- Greek Style: Similar texture to Greek yoghurt, but sometimes less tangy. May have a slightly more artificial or uniform flavour depending on the brand.
- Natural Yoghurt: Thinner texture, more sour in taste. Often tastes fresher but less indulgent.
- Skyr: Very thick, even denser than Greek yoghurt. Mild, slightly sweet-sour taste. Often described as less creamy.
Nutrition Breakdown (per 100g – general examples)
| Yoghurt Type | Calories | Protein | Fat | Carbohydrates | Calcium | Iodine |
|---|---|---|---|---|---|---|
| Greek (full fat) | ~120 kcal | 8–10g | 5–10g | 3–4g | High (~100–150mg) | Moderate |
| Greek Style | ~100–140 kcal | 4–8g | 5–8g | 4–6g | Varies – often less than Greek | Varies |
| Natural Yoghurt | ~60–80 kcal | 4–5g | 2–4g | 4–6g | Decent (~120mg) | Can be high |
| Skyr | ~60–70 kcal | 10–11g | <1g | 3–4g | High (~150mg) | Low–Moderate |
Note: These values vary depending on brand and fat content. Always check the label if you’re tracking nutrients.
Calories and Macros
- Protein: Skyr usually wins hands down, with more than 10g per 100g. Greek yoghurt is also a great source, especially if strained well. Greek style and natural yoghurt can be lower in protein.
- Fat: Greek yoghurt can be high in fat unless you go for a low-fat version. Skyr is naturally low in fat because it’s made with skimmed milk.
- Carbs: Fairly similar across all types unless flavoured or sweetened. Plain versions tend to have 3–6g of carbohydrates per 100g.
- Calories: Skyr and natural yoghurt are lowest in calories. Greek style and full-fat Greek yoghurt are the most energy-dense, especially if thickened with cream.
What about vitamins and minerals?
- Calcium: Greek yoghurt and Skyr both offer a good calcium hit, which is great for bone health. Natural yoghurt holds its own too. Greek style is a bit unpredictable, especially if it’s more processed.
- Iodine: This depends on how the milk was produced. UK milk is usually fortified with iodine naturally, but levels vary. Natural yoghurt often contains more than imported Greek or Icelandic varieties.
- Vitamin B12: All four options are decent sources of B12, which is important for your nerves and red blood cells.
- Live cultures: All should contain live bacteria unless heat-treated after fermentation. These probiotics can support gut health, although not all strains survive digestion.
So, which one should you pick?
It depends what you’re looking for.
- For high protein, low fat: Go for Skyr.
- For indulgent creaminess and taste: Opt for Greek yoghurt.
- For a budget-friendly, no-nonsense option: Natural yoghurt does the trick.
- For a Greek yoghurt dupe: Greek Style can work, but check the ingredients.
The takeaways
Not all yoghurts are created equal. Greek yoghurt and Skyr give you a solid protein punch. Greek Style can be sneaky with its additives. Natural yoghurt is the stripped-back, old-school option.
If you’re trying to boost your protein, look after your gut or get a hit of calcium without loads of added sugar or fat, reading the label is key. Go for plain versions and add your own fruit or honey if you want flavour without the unnecessary extras.
Image credit: The Times, with thanks
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