Greek Yogurt, Anyone?

……After  we  reach the magic number of 40+, I guess we, especially women go through a struggle to find the right food to give us the necessary calcium and proteins in our diet. JK  and JMS have been warning me to take supplements and I am still very hesitant to add any more chemical into my body.

The choices for protein rich food in semi-veggy or complete veggy cuisines are limited for the most part to nuts and lentils which cause other un flattering  side-effects ….  ummm. For most part as we use skim-milk or low fat milk, so calcium intake is also terribly wanting… Seems like  a losing battle always.

Last Friday on my way to work, I was given a free sample of Chobani  with peach-flavour. All I had for breakfast was just that yogurt: it filled me up until almost 2 hours later I had a coffee with half-slice of toast. I sooooooooo loved it

Same day evening I checked my grocery store and bought 2 different  flavours of the Liberte brand. Not as tasty as Chobani, but it was good with my rice-krispies. I am sold!! Looking forward to try all the different flavours of both Chobani (when it arrives to my local grocery-store) and Liberte.  (Please note:  Liberte also has another type called Mediterranean Yogurt which comes in similar containers and packaging , but that is regular yogurt. Hint: check the protein content. It has only 6%.)

Typical Greek yogurt made in Greece may use either sheep or cow’s milk. Imports to the US tend to stick with cow’s milk variants, since sheep’s milk has a tangier taste and may be disliked by those unfamiliar to it. Most US made versions of Greek yogurt use only cow’s milk.

The principle difference in creating Greek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. You’ll note that some yogurts have an almost runny texture, or have liquid on the top when you open them. Greek yogurts don’t have this liquid because of the straining process.

Greek yogurt is a type of yogurt that is celebrated for its very thick and creamy texture. The process for making it includes extra steps that result in its thickness. It has about the same creamy texture as sour cream, and provides an excellent substitute. It has recently become more increasingly available in the US, because the taste and the lack of bitterness make it a wonderful treat.

Greek Yogurt has about 18 grams of protein per serving, at least double that of regular yogurt and 20% calclium .Its thickness also makes it a good substitute for sour cream or as a marinade. Or just eaten with honey and nuts.


2 thoughts on “Greek Yogurt, Anyone?

  1. Here in US we need to be careful of crappy additives like high fructose corn syrup (HFCS) etc added for extended shelf life, especially with the cheaper brands. It is all upside down – good food costs more while junk is cheap , thanks to our agricultural policy.

    My friend Marnie’s idea for eating “icecream” daily : Yogurt+berries+nuts. Much better than icecream! Works with Greek yogurt too.

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