What's the difference between Greek yogurt and regular yogurt?
There are actually a fair amount of differences between Greek yogurt and regular yogurt. Greek yogurt has more protein, carbohydrates, creamier and thicker than regular yogurt. Additionally, regular yogurt only undergoes double straining and Greek yogurt undergoes a triple straining process.It also contains less sodium than regular yogurt.
Finally, regular yogurt has more calcium than Greek yogurt. Greek yogurt a healthier food than others and is in the spotlight, because of its higher protein and lower sodium content. These reasons make this type of yogurt ok for people with high blood pressure and those who have heart ailments to eat.
Here is a list of which are the best yogurts to eat by their name from CBS news: cbsnews.com/stories/2010/02/25/earlyshow... The list ranks yogurts from the lowest to highest sugar content. The number one yogurt on the list is Fage Total 0% Plain Greek Yogurt: 90 calories, 7 grams sugar.
There are a few key differences between regular yogurt and Greek yogurt that lead to the significant difference in taste and texture to the yogurts. The main difference between the two is that there are a few extra steps in the process that take out some of the extra liquid and make it a bit thicker than normal yogurt. Unlike normal yogurt, Greek yogurt is allowed to sit muslin bags allowing the whey to filter out of the yogurt.
This makes the yogurt thicker and creamier than normal yogurt. Additionally, Greek yogurt is often made with a mixture of cream and milk (instead of just being made with milk) which allows it to have a nicer texture. However, that means that Greek yogurt can often be much higher in fat content than regular yogurt.
FAQ: I've been hearing a lot about Greek yogurt, and my supermarket's dairy section suddenly seems full of the stuff. What's the difference between Greek yogurt and regular yogurt, anyway? Answer: Unlike regular yogurt, Greek yogurt is strained.
Straining removes liquid whey, along with some of the salts and sugars dissolved in it. The result is a yogurt that is denser, thicker, creamier, and higher in protein than conventional American-style yogurt. While full-fat Greek yogurt is especially rich, straining yogurt made from low-fat or non-fat milk still yields a thick, creamy product.
Greek-style yogurt has been very successfully marketed in the U.S. in recent years by companies touting its low-fat, probiotic-rich, high-protein nutritional profile along with its indulgent texture. Popular Greek yogurt brands in the U.S. include Fage, Chobani, and Stonyfield Farm's Oikos line.
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