I eat yogurt almost every single day — mixing it with sliced banana and honey at breakfast, using it to bulk up an afternoon smoothie, or topping a bowl of chili with it at dinner. Chances are, you do too.With the average American eating nearly 14 pounds of the probiotic marvel each year, it’s a wonder that yogurt’s only been part of our culinary zeitgeist since the ’70s, evolving from a fringe health food to a supermarket staple.Today, a head-spinning amount of the fermented milk product is in the dairy aisle, spanning styles, flavors, fat percentages, and milks (dairy and non).To make sense of it all, we tasted 61 plain cow’s milk yogurts, including nonfat, low-fat, and full-fat, and traditional (unstrained), Greek (strained), and Skyr (ultra-strained) styles.Just as a chef’s greatness can be judged by how well they make an omelet, we reasoned that yogurt should be judged by its plainest self. Ultimately, we landed on the 14 best, including standouts from Fage, the thick and creamy Greek mainstay; some well-priced surprises from Aldi and Trader Joe’s; and an option from Wallaby, a plush, certified-organic brand that wowed.Yogurt preferences are highly subjective and context-specific. Some people prefer a mild and milky flavor profile, while others crave mouth-puckering tartness. Some yogurts do best as a base for fruit or granola, while others shine brightest when dolloped on savory dishes. And then there’s texture, ranging from thin and pourable to spoon-sticking thickness.No matter where you land, we’re confident you’ll find a new favorite among our picks.