greek yogurt

[sinopa27]

Can someone tell me the "hype" about greek yogurt? I was listening to Martha Stewart Radio and some man was talking about whole foods and what foods are TRUE foods. I only caught the ending and he mentioned Greek Yogurt. Of course, I was in the store and saw it and bought it. Ok....so it tastes pretty good and I want to do what is right for my body. Can someone tell me what the entire store about greek yogurt and why I should continue or discontinue it?
Thanks FV family!!

[3tomboys]

I really don't know what the difference is either, but I have used the plain in place of mayonnaise in tuna salad. It worked well.

[sinopa27]

I really don't know what the difference is either, but I have used the plain in place of mayonnaise in tuna salad. It worked well.

I wonder if that would work for chicken salad as well??? You are saying that you have used plain Greek yogurt??? I read it is naturally a fat free food.

[savininfl]

Greek yogurt has no sugars added to it and has alot more protein which makes it overall good for you!

[mama2James]

It'd definitely about the ingredients. Fat free milk is the only thing in the plain kind. I had a honey flavored one yesterday and it was simply milk and honey, period. It has tons of protein per serving and I just feel better knowing exactly what I'm eating.

[Mummy2]

My children and I love the greek yogurt but at $4.00 a pop its out of our price range. The main thing about the yogurt is its dosent have the whea (cant spell) that american yogurt has. I figured out how to make our own at home.

I have a reusable coffee filter the gold kind, I buy the large container of plain no fat yogurt and place the filter over/ nestled in an already empty large yogurt container and strain out the whea from the american yogurt. My final product is as thick as the greek yogurt and it only costs me $2.00 for 4 to 5 servings. My kids gobble it up and I use the whea in baking like milk.
Hope this helps and saves you some $$

[Trishagirl]

It's great for your bones as it has more protein and probiotics and calcium.

[Ceashels]

It is thicker, less dense than regular yogurt so the nutritional content per tablespoon/serving will be higher. I too have "thickened" my reg yogurt by draining off the whey thru a coffee filter and have used it in place of sour cream and cream cheese for making dips.

[Libby]

It is thicker, less dense than regular yogurt so the nutritional content per tablespoon/serving will be higher. I too have "thickened" my reg yogurt by draining off the whey thru a coffee filter and have used it in place of sour cream and cream cheese for making dips.

Great idea - the sour cream thing!

I recall it being richer in texture and tastier but I did see some brands had full fat and zero fat so be sure to read the labels!

[MomToTwoBoys]

I absolutely love Greek yogurt. I find it tastes a lot better and it's definitely healthier. I actually use Greek yogurt in making homemade tzatziki and I eat tzatziki quite a bit. I find it really brings out the herbs and ingredients more than plain yogurt. Plain yogurt just masks the taste of a lot of foods. Greek yogurt doesn't.

Greek yogurt is especially creamy, and, according to George Mondiotis, author of Traditional Greek Cooking (Canada, UK), "probably superior to any other obtainable in Europe." What hope, then, can we have in the relatively yogurt-impoverished United States? Greek varieties made with ewe’s milk contain about 5% milkfat, and cow’s milk yogurts contain 9% (as opposed to whole-milk yogurts in this country which have around 3.5%).
If you substitute plain, American whole-milk yogurt in your recipe, it will fail miserably, and your self-esteem will suffer. Then again, none of the eight Greek cookbooks we checked specify Greek yogurt in recipes that call for yogurt, so we’re guessing most any whole-milk yogurt you find will work.

Here's a way to make your own:


Bring 1 litre (2-1/4 pints) of whole full-fat milk to just under boiling point and then pour the milk into a glass or earthenware dish. Let the milk cool to about 42°C/104°F. Mix 2 to 3 tablespoons of commercial plain yogurt or from a previous home-made yohurt (at room temperature) with a few tablespoons of milk, and pour into the milk carefully without disturbing the skin that may have formed on the surface of the milk. Cover with a cloth, place in a warm, draft-free place for 8 to 12 hours or overnight, and do not disturb it until the yogurt thickens. Drain any excess liquid and store in the fridge for 4 to 5 days. To make a "thick" yoghurt, remove the skin on the surface of the yoghurt just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is obtained.

Can someone tell me the "hype" about greek yogurt? I was listening to Martha Stewart Radio and some man was talking about whole foods and what foods are TRUE foods. I only caught the ending and he mentioned Greek Yogurt. Of course, I was in the store and saw it and bought it. Ok....so it tastes pretty good and I want to do what is right for my body. Can someone tell me what the entire store about greek yogurt and why I should continue or discontinue it?
Thanks FV family!!

[shoiji]

Have only recently started using greek yogurt. I purchase it when it is on sale. Otherwise I will buy stonyfield plain yogurt. The greek yogurt does seem to make a difference in some recipes, especially with cucumber salad.