Goat milk

This low-lactose yogurt originated in 5,000 B.C., when people first domesticated goats. Globally popular, goat milk yogurt is gaining traction here because it’s slightly sweet, soft, and easier to digest than cow’s milk yogurt. Blend with frozen strawberries, sliced bananas, and agave for a breakfast smoothie.

Try: Coach Farm Goat Milk Yogurt; Redwood Hill Farm Goat Milk Yogurt


With a creamy texture, tart flavor, and impressive health scores (such as 18 grams  protein in 6 ounces), Greek yogurt consumption has exploded in the past five years. Explore its varied uses: Stir into quick-bread batter, swirl a dollop into soup and chili, or stir with lemon, salt, and fresh herbs for a bright crudités dip.

Try: Chobani Non-Fat Plain; Stonyfield Organic Greek


German for “curd,” silky fresh quark—a cousin to cottage cheese—offers mild, clean taste as a better-for-you swap for sour cream, ricotta, or mascarpone. Eat it straight from the container with honey and berries for a high-protein, low-cal treat, or whisk plain quark with fresh herbs, salt, and pepper, and pour over hot  boiled potatoes.

Try: Elli Quark


Made with skim milk, ultrathick skyr yogurt—an Icelandic staple since the ninth century—is technically a cheese that has most of the whey- and lactose-containing water strained out. It’s often sold mixed with flavorful add-ins like fruit or vanilla. Some brands contain a filling 20 grams protein per 6 ounce serving.

Try: Siggi’s Icelandic Style Skyr; Smari Organic Icelandic Yogurt