Greek yogurt is known for its thicker, creamier texture compared to regular yogurt. Yogurt comes from milk that has healthy bacteria added to make it ferment. These live probiotic cultures are beneficial bacteria that may help protect the body against harmful bacteria. After live cultures are added, the yogurt is strained through a cheesecloth, allowing the liquid whey part of the milk to drain off. While regular yogurt is strained twice, Greek yogurt is strained an additional time to remove more whey, which allows for it’s thicker, creamier texture.
Greek yogurt packs a nutritional punch.
- Greek yogurt has almost twice the protein compared to regular yogurt. Most varieties contain 15-20 grams of protein per 6 oz. serving.
- Greek yogurt has 50 percent less sodium than regular yogurt.
- Plain Greek yogurt is low in carbohydrates; however, varieties with honey or fruit added contain additional sugars.
- Although Greek yogurt is lower in calcium than regular yogurt, a 6-oz. portion of Greek yogurt still supplies 20 percent of the recommended daily allowance for calcium.
Because of its creamy texture and heat stability, Greek yogurt can be substituted for other fats in baked goods and savory dishes. Swap Greek yogurt for butter, oils, cream cheese, sour cream or mayonnaise to cut calories and pack protein in your favorite dishes. Look for fat-free or low-fat varieties.