I’ve had a lot of clients lately asking about greek yogurt. So here are a few answers:
How it’s made
Greek yogurt, or strained yogurt is made by straining yogurt with a muslin cloth (sound familiar? think cheese). This process removes the liquid whey from the yogurt resulting in a thicker, denser product.
Because greek yogurt has a higher density than regular yogurt, it packs in more muscle repairing protein per ounce.
It takes about 4x as much milk to produce one container of greek yogurt than regular yogurt. Because of this, it cost more to produce. Also, since it is new to the American market, fewer food manufacturers are producing it, so the cost is a bit higher.
Is it better for me than regular yogurt
Yes and maybe.
Since the process of making greek yogurt removes the whey, it also loses some of the sugar. So, you have a product lower in sugar and higher in protein. This is good.
It is denser, it has more calories. But again, more protein.
The process removes some of the calcium, but not enough to matter.
The Caveat: The American way is to add sugar to everything. I’ve seen greek yogurt with sugar added to sweeten the taste. This is bad.
I also have a suspicion food makers do this to lower the cost of the product.
How to eat it
I like buying the big bulk container of the good ole’ plain. Divide it out into servings in Tupperware containers, add fresh fruit, and enjoy.
I don’t like adding it to a smoothie just because of it’s density, I would rather add regular yogurt to get a smoother smoothie.
Do you eat greek yogurt?
Tell me how you like it in the comments below!