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PENNYPACKER3 SparkPoints: (16,915)
Fitness Minutes: (20,173)
Posts: 1,138
7/8/12 4:03 P

Greek yogurt seems to have more protein.

ALGEBRAGIRL Posts: 1,925
7/8/12 1:35 P

Does 'strained' mean 'drained'? Or does it mean, as it usually does, pushed through a strainer? If it's drained, as in placed in cheesecloth on a strainer and left to drain, then that accounts for the density. That dense quality makes it recognizable as 'Greek style yogurt' in the American market. Making it low-fat or non-fat is just catering to the dieting folks who want to watch calories.

BUBBLEJ1 Posts: 2,981
7/7/12 7:10 P

All the Greek Yogurt I buy states clearly on the label 'Greek Style Yogurt'. So, no, it isn't Greek Yogurt, but it has been made to be a similar taste and texture.

DOWNEASTB Posts: 472
7/7/12 6:24 P

Yes, it was my understanding that true Greek yogurt has a higher fat content than regular yogurt. I think it's pretty disgusting how Chobani et. al. markets their Greek yogurt in the US as 0% fat. Whenever I see the words "no fat" I immediately think "high in sugar and chemicals". It's anything but natural or whole. Home made is the way to go.

ANARIE Posts: 13,144
7/7/12 6:09 P

There might be more than one definition of "Greek yogurt." Fage, which is a Greek company and was the first company to import Greek yogurt to the US on a large scale, has always made the strained kind even when they were just a local Greek company.

Labneh is much thicker and firmer than the Greek-style yogurt we get here.

Whatever the situation, the Greek style yogurt you get in the US has a different nutritional profile from regular yogurt. It's concentrated, so a cup of it will have more protein than a cup of regular yogurt, and 30 to 50% more calories as well . It has less calcium, though, because some of the calcium gets drained off with the water. I can't find any information about B vitamins, potassium, etc, but I suspect some of those are lost as well.

So it's a trade-off. You get more protein but less of some other nutrients, and more calories. Neither Greek nor regular is "better;" it just depends on what you need and want out of your yogurt.

To answer a question from another thread, the reason Greek style costs more than regular is that it takes 4 gallons of milk for a gallon of Greek yogurt, versus about 1 1/4 gallons of milk to 1 gallon of regular. I've found that yogurt purchased with a coupon is usually cheaper than it costs to make at home, especially when you take into account that you *can* mess up the homemade kind occasionally.

7/7/12 3:08 P

I'm no expert, but the American version of "Greek Yogurt" does contain more protein. Other than that I don't know.

KMF2012 SparkPoints: (0)
Fitness Minutes: (17,714)
Posts: 434
7/7/12 1:19 P

So, in other words, "Greek Yogurt" is basically a marketing terminology in America? Are there any nutritional benefits to eating Greek Yogurt as marketed in USA?

4/10/12 7:25 P


I make greek yogurt at home using nonfat milk......started from a Chobani culture.

Even the nonfat I make has a greek quality that other yogurt don't have.

I find it way easier to make greek yogurt than other types.

LUCKYNUMBER25 Posts: 343
4/10/12 3:31 P

Thanks, I've been wondering about this. Different 'greek yogurt' I've tried have tasted veeery different.

AKINVA Posts: 58
4/10/12 2:50 P

There are several greek yogurt brands (ie Fage) that are not simply strained yogurt, and also do not contain additives. I think they taste pretty close to authentic greek yogurt.

There are some, however, that are pretty disgusting. Yoplait makes one of the worst Greek yogurts I have ever tried.

MANDIETERRIER1 Posts: 16,946
4/10/12 2:15 P

That is interesting to know

NOYAN291 SparkPoints: (0)
Fitness Minutes: (6,500)
Posts: 217
4/10/12 1:31 P

Hi all,

Because of the marketing methods used in North America I believe there is a misunderstanding around what actually Greek Yogurt is. Greek yogurt is not "strained regular yogurt".
In Greece, yogurt is made from full fat milk, not from Homo (3.5% or less). They use full fat milk from cow to make yogurt. If it is strained, it becomes strained Greek Yogurt.
Greek yogurt tends to have higher percentages of fat (close to 9%). Also, no additives or gelatin is used.
Most of the marketed yogurts in the US are unfortunately not Greek Yogurt.
The strained version of this Mediterranean Yogurt is also called "Labneh". It is a little thicker than usual strained yogurt, so it can be consumed as cheese.

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