Strain, Strain and Strain some more.
The options in the yoghurt aisle are increasing every month – fat free, low fat, full cream, soya, Greek… what does it all mean? What is the difference between Greek yoghurt and the other varieties?
Greek yoghurt is concentrated yoghurt that has had the whey strained out. It means we use 2lt -3lt of milk to get 1lt of Gourmet Greek Yoghurt.
How is Gourmet Greek yoghurt made?
The process for making regular and Greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature before bacterial cultures are added. The mixture is then left to ferment until the bacteria grows, produces lactic acid, and gels the milk proteins to produce regular yogurt. To make Greek yogurt strain, strain and strain some more - regular yogurt is strained extensively to remove liquid whey and lactose, leaving behind a thicker-textured yogurt.
What Are The Differences?
Besides texture, here are some other differences between regular and Greek yogurt:
Protein – Greek yogurt has almost double the protein of regular yogurt.
Fat – Unless you’re using the low fat varieties, Greek yogurt has about three times the saturated fat than regular yogurt.
Sodium – Greek yogurt contains about half the sodium of regular yogurt
Carbohydrates – Greek yogurt contains roughly half the carbohydrates of regular yogurt, but remember that adding honey or sweeteners will increase the carbohydrate count.
Because of its thicker texture and tangier flavour, Greek yogurt is often used as a healthier substitute for sour cream, crème fraiche, or mayonnaise.