Greek Yogurt or Plain Yogurt: Which is Better?

Greek Yogurt or Plain Yogurt: Which is Better?

What are the Differences between Greek yogurt and regular yogurt? Let’s say right away, the big difference is in the creaminess, which is much more pronounced in the normal variant, simply because of the larger proportion of water. This larger water content leads to the main differences between the two products.

Both are created by the fermentation of milk, which, thanks to the activity of some bacteria, converts the natural sugar in milk, i.e. lactose, into lactic acid. The ingredients are the same: fresh milk and two bacteria Streptococcus thermophilus And Lactobacillus bulgaricus.

Differences Between Greek Yogurt And Regular Yogurt: How Are They Prepared?

The preparation of Greek yogurt

To get the Greek version, it is necessary to remove the whey and other liquids from regular yogurt after heating it and adding the bacteria to ferment it. It is obvious that much more milk is needed to get the same amount of product. In manual production, pieces of cloth are used to filter the milk. The industrial process uses centrifuges, but the result is the same. Since it contains very little liquid, it is significantly thicker and has a more intense taste.

The preparation of regular yoghurt

The milk is heated and infused with bacteria, then fermented to reach an acidic pH of around 4.5. It is significantly less viscous and less acidic in taste.

What are the nutritional differences?

One hundred grams of natural yoghurt provide about 66 calories. The Greek is definitely higher in calories at 115 calories per 100 grams.

Greek yoghurt is ideal for athletes and those who are lactose intolerant

On the other hand, Greek yogurt has very few carbohydrates, about 2 grams, 9 grams of fat, and almost 10 grams of protein. The regular variant contains 4.5 grams of carbohydrates, 4 grams of fat and 3.8 grams of protein. Greek yogurt contains more calcium, 150 milligrams compared to 125 milligrams in regular yogurt. As for phosphorus, however, in the traditional variant it is 170 milligrams, and in the Greek – 150 milligrams. Sodium is more present in the regular version. Both are excellent sources of B vitamins, iodine and magnesium.

Even the Lactose intolerant You can eat yogurt. Probiotics digest lactose, which is already less present in the Greek version and therefore better suited for people with this problem.

Differences between Greek yogurt and regular yogurt when used in cooking

Of course, pieces of fruit or oatmeal can also be added to make the taste even more nutritious. The intense flavor and greater density make the Greek variant ideal for sauces, the best known being tzatziki. Normal yoghurt, on the other hand, is better suited as a topping.

While both can be enjoyed on their own or mixed with fruit, nuts, or granola, their use in recipes varies.

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