Yoghourt was the preferred English spelling from outside North America before 2000, later replaced by Yoghurt. Yogurt is preferred in American and Canadian English.
Matsoni, matzoon, matsoon, matsoun, matzoun, madzoon, madzoun macun, matson are types of yogurt of Caucasian cuisine.
Labneh is a strained yogurt, popular in Middle Eastern countries.
Lassi is a traditional cold yogurt beverage from India and Pakistan.
Chaas or Mahi is a buttermilk-based drink containing raw milk, cream or yogurt.
Kefir (Russian, possible of North caucasian origin or from Turkish word meaning "feeling good"), Clabber, Dickmilch (thick milk), and Scandinavian Filbunke. are forms of naturally fermented milk.
Filmjölk (also known as fil) is a Nordic dairy product made from soured milk.
Amasi is an African yogurt with a mild, almost cheesy flavor. Its main cultures are Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris
Dadiah/Dadih, from Indonesia, is made by letting unpasteurized buffalo milk fermented at room temperature in a bamboo tube capped by a banana leaf.
Mishti dahi is an East Indian dessert made by fermenting prepared milk and sugar into thick yogurt.
Tzatziki is a yogurt sauce made with strained yogurt and grated cucumber, olive oil, salt, and mashed garlic. Mast Va Khiar (Persian yogurt and cucumbers) is a tasty dip originating from Iran.
Shrikhand is a Middle Eastern yogurt dessert using nuts, raisins, and spices like cardamom and nutmeg.