Her yiğidin bir yoğurt yiyişi vardır

Every brave's a yogurt his-eating exists—Everybody has a way of eating yogurt.

Here is a collection of tubs of American yogurt,—plain yogurt, since the default assumption in the United States seems to be that yogurt is flavored. These tubs seem to be on the large size for American yogurt, though they held less than a kilo. You can buy milk in bottles four times this size, and that's what I used to do when making my own yogurt.

Here are some Turkish yogurt tubs, the largest holding three kilos. (The largest bottle of milk for regular sale is only one kilo or one liter, I think, but a half liter is more usual; I get a returnable glass half-liter bottle of milk three times a week for making kefir.) Only one yogurt label in the photo might be said to describe the product as “plain“; but the meaning of saf is closer to “pure, unadulterated”—a point which is emphasized by the additional adjective katkısız “free of additives”. Really, yogurt in Turkey automatically comes plain (though I have seen sweetened yogurts marketed for children). A yogurt label might describe the product as “fatty” (yağlı) or “full-fatty” (tam yağlı), “light” (light), “natural” (doğal), or kaymaksız. The last literally means “creamless”, but in this case the sense is “skinless”: without the skin on top that kaymaklı yogurt comes with. I don't know how the skin is made, but it is like the skin that forms on boiled milk: it is not the same as the “cream on top” of the American yogurts that are made with unhomogenized milk.