Yogurt Aisle Decoder: Greek vs. Regular vs. Skyr

You’re standing in the dairy aisle with five minutes to shop and a cart already full—granola for your kid, spinach for tonight, coffee you forgot last time. The yogurt case hums like a server room: regular, Greek, skyr; vanilla, honey, “Icelandic-style,” protein numbers shouting from every lid. You grab one, flip it over, hesitate. Will this cup actually keep you full—or just taste good for three bites? Here’s the simple truth behind all those choices: Every yogurt begins the same way: pasteurized milk plus live bacterial cultures. During fermentation, those cultures nibble at lactose and