Set Yogurt (thick and firm) and Stirred Yogurt

 The two types of yogurt you are describing are 

Set Yogurt

 (thick and firm) and 

Stirred Yogurt

 (runny and milky). The "thick" version you often see in Asia is typically a traditional form of 

Set Yogurt

 or 

Dahi

, while the "runny" version common in many Western supermarkets is 

Stirred Yogurt

. 

The Main Differences

Feature	Set Yogurt  (Firm)	Stirred Yogurt  (Milky/Runny)
Texture	Firm, custard-like, and holds its shape.	Smooth, creamy, and pourable.
Process	Cultured directly in the final container (pot-set).	Cultured in a large vat, then stirred to break the curd before packaging.
Common Names	Dahi ,  Curd ,  Lao Beijing ,  Bulgarian yogurt .	"Regular" yogurt,  Swiss-style , or  European-style yogurt .

Why They Are Different

The change in texture is almost entirely due to how the yogurt is handled after it ferments: 

• Set Yogurt
   (Asia/Traditional): The milk and cultures are poured into individual pots and left to ferment undisturbed. Because the "curd" (the mesh of proteins) is never broken, it stays firm like a custard. In parts of Asia, like India or China, this is the traditional way to make yogurt (e.g., 
  Nanak Dahi
   or 
  Lao Beijing
  ).
• Stirred Yogurt
   (Common in West): This is made in large batches. Once it sets, it is stirred or whisked to create a smooth, liquid consistency before being pumped into containers. This makes it easier to mix in fruit or sweeteners, which is a popular preference in many Western markets. 

What about Greek Yogurt?

You might also see 

Greek Yogurt

 in the West, which is very thick but usually has a different texture than firm Asian 

set yogurt

. 

• Greek Yogurt
   is thick because it is strained to remove the watery whey, concentrating the proteins.
• Set Yogurt
   is thick because it is unbroken, keeping all the liquid trapped inside the firm protein structure. 

Regional Specialties

• South Asia (
  Dahi
  /
  Curd
  ): Often made from high-fat buffalo or cow milk, giving it a very rich, firm set.
• China (
  Lao Beijing
  ): A traditional "old-style" yogurt often served in ceramic jars that you drink through a straw, but it starts as a firm set.
• Western Countries: Mostly sell "
  Stirred" yogurt
   or "
  Greek-style
  " (which uses thickeners like cornstarch to mimic the thickness of strained yogurt without the cost)

In Canada, you can find the firm, thick yogurt you are looking for by searching for "Balkan Style" yogurt or "Dahi". While most Western yogurt is "stirred" and runny, these specific types are set in the container to maintain a thick, custard-like texture. 

Where to Buy and What to Look For

You can find these at major Canadian retailers like 

Walmart

, 

Real Canadian Superstore

, 

Loblaws

, and 

Sobeys

. 

• Astro Original Balkan Style
  : This is the most common "set" yogurt in Canada. It is known for its firm texture and is available in 1%, 2.9%, and 6% milk fat varieties.
• Dahi (Indian Style): This is identical to the firm set yogurt found across Asia. Look for brands like Khaas, Nanak, or Suraj in the "International" or "Dairy" aisles.
• Mediterranean or Greek Style (Unstirred): Some high-fat yogurts like 
  Liberté Méditerranée
   (9% M.F.) are extremely thick, though they are often richer and creamier than a standard plain set yogurt. 

Quick Brand Guide by Store

Store	Recommended Brands for "Set" Yogurt
Walmart	Astro Original Balkan ,  Khaas Dahi
Superstore / No Frills	Astro Original Balkan ,  Suraj Dahi ,  Nanak Dahi
Sobeys  / FreshCo	Astro Original Balkan ,  Khaas Dahi

Tips for Finding the Thickest Version

1. Check the "International" Fridge: Even if the main dairy aisle only has runny yogurt, stores like 
   Superstore
    and 
   Walmart
    often have a dedicated South Asian dairy section for Dahi.
2. Look for "6% M.F." or Higher: Higher milk fat (M.F.) percentages usually result in a firmer, thicker set.
3. Avoid "Stirred" on the Label: If a container says "stirred" or "creamy stirred," it will be the milky, runny kind you want to avoid