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"We settled on yogurt because it was repeatable, and I didn't have the patience for cheese," said company founder and former dairy farmer Tim Joseph. Maple Hill's first batch of commercial yogurt was produced in 2009 and its longtime best-selling product is unflavored plain yogurt in a single-serving cup. Blue Hill, the sustainability mecca in Pocantico Hills, introduced flavors like beet, carrot, tomato and parsnip in conjunction with Maple Hill Creamery. Yoplait's Dippers line offers options like tortilla chip rounds packaged with chipotle-ranch nonfat Greek yogurt. Chobani produces Meze Dips, made from Greek yogurt in flavors like smoked onion-paprika or roasted red pepper. More and more, the yogurt case looks like a United Nations convention. German quark and Icelandic skyr, both technically cheese, appeal to the sweet-tart and thick-loving crowds, and labneh is an ultra-strained yogurt that straddles the yogurt-cheese line. Australian yogurt's unstrained whole milk base draws customers in with its velvety texture. Vietnamese-style yogurt is packed with protein but incorporates sugar before it is cultured, leading to a naturally caramelized flavor. Inspired by lassi, the traditional Indian yogurt drink, yogurt makers are producing convenient no-spoon-needed drinks to appeal to the on-the-go lifestyle of Americans. While Nielsen data shows that "spoonable" yogurt sales declined 2.2 percent ($6.843 billion in U.S. sales), "yogurt drink" sales increased 12 percent in 2016. Ronnybrook, based in Ancramdale, offers a line of yogurt drinks that have the consistency of a protein shake and contain added protein, live cultures and probiotics.

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