Greek Yogurt - Not Just For GREEKS!!

Greek yogurt - it's all the rage! OPA! Many people are doing a lot of research on the difference between Greek yogurt and the yogurt we have been used to and eating for many years. Many thought that - well, yogurt was yogurt.  Of course, if it's Greek food, it's better - right?

Why choose the Greek yogurt? The Greek Yogurt is somewhat different than the regular yogurt because it is strained. This “straining” process for yogurt started on the Crete Islands. Greek yogurt is thicker, creamier and has a completely different texture than other yogurts. There are no stabilizers used or added and no gelatin additions. So, Greek yogurt is more pure, if you will - than the processed yogurt products we're used to here in the States.

And here's the best benefit - Greek yogurt is full of protein (double the protein than the normal yogurt!) and is packed with probiotics. Greek yogurt is very low fat and healthy because it has B6, B12 and calcium.

Greek Yogurt is usually made from sheep milk and not from cow milk because the Greeks believe it gives the yogurt a better taste. In Greek cuisine, cow milk is used occasionally but not as often as sheep’s milk.

Greek yogurt is used in Tzatziki dip (which we're famous for, and use in our award-winning Greek salad and MORE... AND - where we get our name!) and can be served with fruits, nuts and honey. Raisins top off yogurt as a sweet treat and often used as a dessert! The Greek yogurt is a lovely Greek addition to your meals.

Greek Yogurt: Better than Regular Yogurt?

Move over, regular yogurt. Going Greek is in! This exotic option has elbowed its way onto refrigerator shelves everywhere. Most give a big thumbs up to its taste—tangier and less sweet, as well as creamier—but is it healthier than its conventional counterpart?

Both Greek and regular yogurt, in their plain, nonfat or low-fat forms, can be part of a healthful diet. They're low in calories and packed with calcium and live bacterial cultures. But our Mediterranean friend—which is strained extensively to remove much of the liquid whey, lactose, and sugar, giving it its thick consistency—does have an undeniable edge. In roughly the same amount of calories, it can pack up to double the protein, while cutting sugar content by half. 

For someone who wants the creamier texture, a little bit of a protein edge, and a sugar decrease, going Greek is definitely not all hype. And it's really got a following: In the past five years, Greek yogurt sales nationwide have skyrocketed.

Here's a closer look at how the two stack up nutrition-wise.

Protein. Greek yogurt is high in protein, which helps promote fullness. A typical 6-ounce serving contains 15 to 20 grams, the amount in 2 to 3 ounces of lean meat. That makes it particularly appealing to vegetarians, who sometimes struggle to get enough of the nutrient. An identical serving of regular yogurt, on the other hand, provides just 9 grams.

Carbohydrates. Going Greek is a smart choice for low-carb dieters. It contains roughly half the carbs as the regular kind—5 to 8 grams per serving compared with 13 to 17. Plus, the straining process removes some of the milk sugar, and lactose. 

Fat. Be wary of Greek yogurt's fat content. In just 7 ounces, Fage's full-fat Greek yogurt packs 16 grams of saturated fat—or 80 percent of your total daily allowance if you're on a 2,000-calorie diet. Dannon's regular full-fat yogurt has 5 grams of saturated fat in an 8-ounce serving. If you're going Greek, stick to low-fat and fat-free versions.

Sodium. A serving of Greek yogurt averages 50 milligrams of sodium—about half the amount in most brands of the regular kind. 

Calcium. Regular yogurt provides 30 percent of the federal government's recommended daily amount. Greek yogurt loses some of its calcium through the straining process, but still packs a wallop. A 6-ounce cup typically supplies about 20 percent of the daily recommendation. 

Most experts agree that Greek yogurt has a nutritional edge. The key is sticking to plain, nonfat, or low-fat varieties.

When you do opt for Greek yogurt, take advantage of its versatility. Mix it with seasonings like garlic, dill, and parsley to create a unique dip for carrots, celery sticks, or cucumber slices. Toss in some berries or high-fiber granola. You can also substitute Greek yogurt for sour cream on tacos, for example, or for the eggs and oil in baked goods. It's an acceptable replacement for fatty ingredients like cream cheese, mayonnaise, and butter.