The buzz on Greek yogurt has had everyone from nutritionists to business people getting aboard this healthful food. But what is it about Greek yogurt that sets it apart from its regular counterpart? Well, let me explain. Greek yogurt or “yiaourti” has been made in Greece for thousands of years. Traditionally it is made with full fat sheep’s milk or a combination of sheep, goat and or cow’s milk. It’s thicker and creamier than regular yogurt as it undergoes a straining process. The yogurt is strained using cheesecloth which removes much of the liquid whey, sugar and lactose. Greek yogurt is lower in sodium and carbohydrates and higher in protein and probiotics. For example 6 ounces of Greek yogurt contains 18gr. of protein which is equivalent to 2-3 ounces of chicken breast. As where regular yogurt only has 9gr. of protein. The higher concentration of probiotics also makes this style of yogurt appealing to many. Probiotics or ‘friendly bacteria’ are live microorganisms that are found in fermented foods and have shown to promote gastrointestinal health. They may also affect immune function and protect against allergies and disease including some forms of cancer.
Well folks, it looks like this one gets the hype for good reason. However not all things are created equal. Watch for impostors and check labels for added sugars, flavours and thickeners. Better yet, try my recipe! It’s sure to impress! Homemade Greek Yogurt