The Yogurt Brands We Just Can't Get Enough Of

If you love yogurt, you're going to want to check out these brands, from Greek to Icelandic-styles and everything in between.
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Peden + Munk

Yogurt is amazing. It's a perfect blank canvas for breakfast (we love a good mix-in), makes a convenient mid-afternoon snack, and fleshes out our favorite savory dinners. It's pretty safe to assume that, at any given moment, the majority of BA staffers have at least one tub in their fridges. But not all yogurt is created equal: We're a fiercely loyal bunch, and have some pretty strong brand loyalties. Below, our favorite widely-available varieties. They're all different, but share one important trait: They just totally nail that whole "creamy-silky-smooth" texture thing. And with nationwide presence, it's comforting to know that no matter where we travel, we'll always be able to get our dairy fix.


Wallaby
Wallaby

This Australian-inspired yogurt scores big for its simplicity and pitch-perfect texture. Produced in California, it was inspired by a vacation trip down under, and is made in small batches that are heated slowly for maximum creaminess. And yes, it shows—it's thick enough to coat a spoon, without being gummy.

"Wallaby organic low-fat Greek-style is my new fave. Silky, creamy texture and not chalky like some other reduced-fat Greek styles, and it contains no stabilizers or thickeners—just non-fat milk, cream, and live cultures." —Carla Music, food director

"Wallaby low-fat Greek. I kept looking for the full-fat version then finally gave up and settled for the low fat—and have never looked back. It's ultra-creamy with zero chalkiness." —Chris Morocco, senior food editor


Siggi's
Siggi's

Skyr, an Icelandic-style strained yogurt that's traditionally made with skim milk, but is even thicker than Greek yogurt, has been snowballing into the national spotlight as of late. While there are more than a few excellent brands of skyr available, Siggi's was the one of the first to arrive at the party. The brand prides itself on being made with, according to its slogan, simple ingredients and not a lot of sugar, making even its flavored varieties a healthy option.

"There is a special space in my heart reserved for Siggi's. Several years ago, I realized I was consuming a lot of sugar in my morning yogurt and sought to make a change. Siggi's answered my prayers for a delicious, tart, creamy, thick, satisfying yogurt with relatively low added sugar. There's so much to love—the yogurt is low-fat and packed with protein, whole fruit, and probiotics. The packaging is totally recyclable and their cows are grass-fed and never treated with growth hormones. If I have a Siggi's for breakfast in the morning, it's going to be a good day. Do I sound like an advertisement for Siggi's? Unofficially, I consider myself an unpaid spokesperson, although I would happily accept free yogurt for life as a form of compensation." —Claire Saffitz, associate food editor

"Last year I went through a Siggi’s phase, largely because the branding on the label is so perfectly simple, pristine, and pleasing. You just want to look at it all day. I’m not so keen on the flavors, but the plain is an ideal blank canvas. Tack onto that the fact that it’s so viscous and concrete-like that, if you were to turn a container over, I’m not convinced anything would drip out." —Elyssa Goldberg, associate web editor


Noosa
Noosa

Full-fat fanatics on staff can't get enough of this Australian-style yogurt. (You know it's authentically Australian, because the brand is technically spelled Noosa "yoghurt.") Named after the Aussie region its recipe hails from, Noosa is made with whole milk and sweetened with honey and fruit purées. It's produced in Colorado with milk from family-owned dairy farms. Best of all, it's impossibly, incredibly velvety-textured.

"I often can’t stomach the thickness of Greek yogurt first in the morning, but regular yogurt will leave me running on empty well before lunch. Which is why discovering Noosa’s Australian-style yogurt was a revelation: It’s super creamy, not too sweet, and luscious without that overwhelming and filmy mouthfeel a lot of thicker yogurts can have." —Christina Chaey, assistant web editor


Fage
Fage

One of the first players on the scene before our country went ballistic for Greek yogurt, Fage has been churning out thick, Greek-style yogurt for years. Started in Greece in the 1920s, and now based in Johnstown, NY, Fage produces skim, 2%, and full-fat yogurts. It's stick-to-the-spoon thickness is the ideal consistency for dolloping over grain salads and stirring into porridge.

"It’s so thick that even the 2% feels like full-fat. No contest, it’s literally the only yogurt I will buy." —Alison Roman, senior food editor

"I love Fage. It’s the king of Greek yogurts and the real deal. I use the full-fat version to make vats of tzatziki at the beginning of each week, top it with berries and such at breakfast, and once I even wrote a 30-page paper about its rise to prominence/dominance in the US. It’s indulgent without being too much-so and it’s healthy without feeling like bird food." —Elyssa Goldberg, associate web editor


Smári
Smári

There's room for more than one Icelandic skyr in our hearts! We love Smári for its cheeky branding, freakishly high protein content, and all-natural ingredients (the vanilla flavor is flecked with actual vanilla bean).

"I swore I hated flavored yogurts, and preferred to stir in my own olive oil, maple syrup, or honey. But Smári's coconut, which is packed with actual flaked coconut (!) totally has my heart." —Rochelle Bilow, associate web editor

Go forth and cook with your favorite yogurt in these recipes: