TODAY SunFood is celebrating Greek yoghurt!
This yoghurt differs from other yoghurts because of the way its whey has been strained, which results in a thicker consistency than unstrained yoghurt.
Strained yoghurt is unsweetened with a distinctive sour taste. It is made from milk enriched by boiling off some of its water content, and by adding extra butterfat or powdered milk.
In Europe and north America, it is often made as a low-fat or fat-free yoghurt.
While strained yoghurt is generally marketed as Greek yoghurt in north America or Greek-style yoghurt in the United Kingdom, strained yogurt was enjoyed in European and African Mediterranean, the Middle East, in central and south Asia where it is often used in cooking. It resists curdling thanks to its high fat content which is a blessing in countries with higher temperatures.
Such dishes may be cooked or raw, savoury or sweet. Due to the straining process which removes excess whey, even non-fat varieties of strained yoghurt are much thicker, richer, and creamier than unstrained yoghurts.
Since the straining process removes whey or fluid from the milk solids, it requires substantially more yoghurt to produce a cup of strained yoghurt, which is why the cost of Greek yoghurt is higher than regular yoghurt.
Unsweetened Greek yoghurt
Protein: Greek yoghurt has nearly double the protein content of regular yoghurt.
Fat:Greek yoghurt has about three times more saturated fat than regular yoghurt. Non-fat versions don’t.
Salt: Greek yoghurt contains about half the salt of regular yoghurt.
Carbohydrates: Greek yoghurt contains roughly half the carbohydrates of the regular stuff.
