Yogurt, is a food produced by bacterial fermentation of milk. The bacteria that used to make yogurt are known as “yogurt cultures”. These unique bacteria are known as Lactobacillus bulgaricus and Streptococcus thermophilus.
Yogurt products come in a wide variety of flavors, forms and textures. In general, there are three main styles of yogurt that vary slightly in how they are made:
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 flavorings 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.
A very thick yogurt that had some of the water removed or by straining whey from plain yogurt to make it thicker and creamier. It is also referred to as Mediterranean or Mediterranean-style yogurt and is often used for dips. A Balkan-style yogurt often makes an excellent substitute for Greek-style yogurt.
Among the 3 types of yogurt, I personally prefer the thicker forms of yogurt. Between Greek-style and Balkan-style, I would recommend the latter. Though both types have thick consistency, the Greek-style actually achieves the thick form through straining the yogurt. Well, by straining it some of the most beneficial ingredients were removed.
Through years of making many different forms of yogurt, I finally discovered probably the best tasting yogurt I ever made. This yogurt is a form of Balkan-style and more often regarded as Bulgarian Yogurt.