What Kind of Milk is in Yogurt? A Comprehensive Guide to Varieties

January 10, 2026 •

4 min read

Over 50% of the world's yogurt is made from cow's milk, but a variety of other milks are also used to create different flavors and textures. The choice of milk is the single most important factor determining the final product's characteristics, impacting everything from tanginess to thickness.

Quick Summary

Learn about the diverse milks used for yogurt, including cow, goat, and sheep, plus popular plant-based options. Understand how the milk's fat and protein content impact the final product.

Key Points

Cow's milk: The most common base, with whole, low-fat, and skim options affecting richness and texture.
Goat's milk: Often produces a thinner, more tart yogurt but is easier to digest for some due to its A2 protein content.
Sheep's milk: Yields a naturally creamier, thicker, and sweeter yogurt with higher protein and calcium than cow's milk.
Plant-based milks: Alternatives like soy, coconut, and almond require specific vegan cultures and often thickeners for proper setting.
Processing matters: Avoid ultra-pasteurized milk for homemade yogurt as it inhibits the culture's ability to set properly.
Fat content is key: The fat level of the milk directly impacts the final yogurt's thickness and creaminess, with whole milk being the richest.

Yogurt is a time-honored fermented food, with its origins stretching back thousands of years. While the fundamental process—adding live bacterial cultures to milk—remains the same, the type of milk used profoundly affects the end result. By selecting different milks, producers and home cooks can control the yogurt's texture, taste, and nutritional makeup.

Cow's Milk: The Standard for Modern Yogurt

Cow's milk is the most common foundation for yogurt production worldwide. The final product's richness and texture are highly dependent on the milk's fat content. Most dairy aisles offer several options, each yielding a distinct result:

Whole Milk: Produces the creamiest, richest, and thickest yogurt due to its higher fat content (around 3.25%).
Low-Fat (2%) and Reduced-Fat (1%) Milk: Yield a less creamy, yet still satisfying yogurt. The reduced fat content results in a softer set.
Skim (Nonfat) Milk: Creates the thinnest and least creamy yogurt, though dry milk powder can be added to increase solids and thicken it.

Processing also plays a crucial role. Most store-bought milk is homogenized to prevent the cream from separating. For homemade yogurt, it's critical to avoid ultra-pasteurized (UHT) milk, which is heated to such high temperatures that it denatures the proteins and prevents the milk from setting correctly. Standard pasteurized milk is the ideal choice for culturing.

A World of Animal Milks: Goat, Sheep, and Buffalo

For those seeking unique flavors or easier digestion, alternative animal milks offer a world of variety.

Goat's Milk Yogurt

Goat milk is naturally homogenized, and its smaller fat globules and different protein composition can make it more digestible for some people sensitive to cow's milk. However, this also means the yogurt has a softer curd and is typically thinner, with a pronounced tangy flavor.

Sheep's Milk Yogurt

Known for its exceptionally high solids and protein content, sheep's milk produces a yogurt that is naturally thicker, creamier, and has a subtly sweet flavor. It is an excellent choice for rich, decadent yogurts and is a common base for Greek-style strained yogurt.

Water Buffalo Milk Yogurt

Favored in parts of Asia and Europe, water buffalo milk is renowned for its high fat content, which creates an exceptionally rich and dense yogurt. This milk is used to make dahi, a traditional Indian yogurt, and is praised for its luxurious texture.

Exploring Plant-Based Yogurts

For a growing number of people, dairy-free options are essential. Creating plant-based yogurts involves a slightly different process, often requiring specialized vegan starter cultures and thickeners to achieve a desirable consistency.

Soy Milk Yogurt

Soy milk is a traditional and effective plant-based base. With the right culture and, often, a thickener, it can create a product with a texture similar to traditional dairy yogurt.

Coconut Milk Yogurt

Using full-fat coconut milk results in a rich, creamy, and naturally sweet yogurt with a tropical flavor. It typically requires added thickeners like tapioca starch or pectin to achieve a firm set.

Almond and Oat Milk Yogurts

These milks can also be fermented into yogurt but are naturally thinner. Thickeners like agar-agar or starch are necessary to achieve a spoonable consistency.

Enhancing Yogurt Texture: Tips and Tricks

Beyond the base milk, several techniques can modify your yogurt's final texture:

Add Milk Powder: Whisking dry milk powder into your liquid milk before culturing is an easy way to increase the solids content, resulting in a firmer, thicker yogurt.
Straining (for Greek Yogurt): For a much thicker, protein-rich yogurt, simply strain the finished product through cheesecloth or a fine-mesh sieve to remove some of the whey.
Use Thickeners: Plant-based and some animal milk yogurts can be firmed up with thickeners such as gelatin, pectin, or agar-agar.

Choosing the Right Milk for Your Yogurt

When making yogurt, your choice of milk dictates the final product's characteristics. Consider your desired texture, flavor, and dietary needs. Whether you prefer a classic, creamy cow's milk yogurt or a tangy, plant-based alternative, understanding the properties of each milk type is the first step to a perfect batch.

Conclusion: The Many Faces of Yogurt

In summary, there is no single answer to the question, "What kind of milk is in yogurt?" The product you find on the shelf or make at home could be based on milk from a cow, goat, or sheep, or a plant-based alternative like coconut or soy. The choice influences everything from the creaminess and texture to the tanginess and digestibility. From thick, indulgent buffalo milk yogurt to light, drinkable goat milk yogurt, the variations are as rich and diverse as the milks themselves. Ultimately, exploring these different milk types and their resulting yogurts is a delicious journey into the world of fermentation.

Dairy Science and Technology Website (University of Guelph)


Milk Type	Texture	Flavor Profile	Key Considerations
Cow's Milk (Whole)	Thick, creamy	Mild, slightly tangy	Standard for most store-bought yogurts
Goat's Milk	Softer, thinner	Tangier, sometimes slightly grassy	Naturally more digestible for some; may need thickening
Sheep's Milk	Very thick, creamy	Mildly sweet	Naturally higher in protein and calcium
Water Buffalo Milk	Exceptionally rich, dense	Creamy, luxurious	High fat content yields a very thick yogurt
Coconut Milk	Rich, tropical, creamy	Sweet, pronounced coconut flavor	Requires vegan culture and often thickeners
Soy Milk	Custard-like	Nutty, beany flavor; can be strong	Requires vegan culture and often thickeners

Frequently Asked Questions

For homemade yogurt, standard pasteurized whole cow's milk is an excellent, reliable choice for a creamy, balanced result. For richer yogurt, use sheep or buffalo milk; for a thinner, tarter version, try goat's milk.

No, it is not recommended to use ultra-pasteurized (UHT) milk for yogurt. The high heat denatures the proteins too much, which prevents the live cultures from setting the milk correctly.

Goat milk yogurt is often thinner because it has smaller fat globules and a different protein structure compared to cow's milk. While more digestible for some, this composition results in a softer curd.

To thicken homemade yogurt, you can add dry milk powder to your liquid milk, or strain the finished product through cheesecloth to create a thicker Greek-style yogurt. Using a higher fat milk also naturally increases thickness.

Not necessarily. While a good option for those avoiding dairy, the healthiness depends on the nutritional content and any added sugars. Dairy yogurt contains a unique blend of vitamins and minerals not found in plant-based milks.

For individuals with lactose intolerance, lactose-free dairy milk or plant-based milks like soy, almond, and coconut are suitable options. Some people also find goat or sheep milk easier to digest due to their different protein structure and lower lactose content.

Greek yogurt can be made from various milks, including cow's or sheep's milk. Its characteristic thickness comes from straining out the whey, not from a specific type of milk.