Armenian yogurt is a type of thermophilic ferment. This culture contains certain bacteria that grow best at a consistent temperature, which can be achieved using a yogurt maker or similar device. May contain the following beneficial bacteria and yeast: L. acidophilus, S.

The fruit-flavored kinds can be loaded with added sugars, though, to the point that they should be considered a treat. And while the calcium in yogurt is a plus, keep in mind some youngsters are sensitive to dairy, and would be better served with eggs or a high-fiber cereal with dairy-free milk.

Skyr is a thick & creamy Icelandic yogurt that's been a provision of Icelanders for nearly 1,000 years. Skyr is akin to yogurt but has a different texture thanks to the heirloom Icelandic cultures used to make it. It takes nearly four cups of milk to make one cup of Skyr, making it thicker, and creamier than yogurt.

The bottom line. Though skyr and Greek yogurt stack up similarly nutrition-wise and look almost identical, they are not the same thing. Skyr is thicker and less tangy compared to Greek yogurt, and it's made using different cultures than those used for Greek yogurt. In Iceland, skyr is technically considered a cheese.