Friday, March 04, 2016
All you ever need to know about Greek yogurt, OPA!
First, is it from Greece? This is not completely clear--it's of a type also found in South Asia, other Mediterranean countries, the Middle East, and now in the US.
Isn't really made the same way as other yogurt? Well, it starts out the same--fermenting milk with healthy live bacteria--but then it's strained to compact it down so it's thicker and creamier. It takes up to four times the milk to make the same amount of Greek yogurt as regular.
Does that make it more nutritious? Yes, it's higher in protein (15-20 grams or twice that of regular).
And like most yogurts, it's rich in probiotics--and although some calcium is strained out, it is still a good course of calcium.
Isn't it more caloric than regular? No--about the same. Check the container to see how many calories are added in terms of sweeteners.
Use it in place of other thickeners such as sour cream, heavy cream, mayo, and cream cheese.
I am off dairy due to roiling innards, but I do remember liking the mouth feel of the Greek stuff. That liquid yogurt--in the funny cylinders--what was that all about?