The popularity of Greek yogurt has surged in recent years, and with good reason. This creamy dairy staple offers a boost of protein that promotes muscle mass and provides a sense of fullness, helping you to curb overeating and cravings. It’s also rich in calcium, water-soluble B vitamins, and the amino acid leucine. And it contains probiotics, those healthy bacteria that work to balance your digestive system.그릭요거트그래놀라
But despite the many benefits of this versatile food, not all Greek yogurts are created equal. The distinction comes down to how the yogurt is made. While both regular and Greek yogurt are fermented dairy products, the straining process used to make Greek yogurt creates a thicker, denser product. It’s also generally more expensive than regular yogurt because it requires more milk.
Whether or not you choose plain or flavored Greek yogurt, the best Greek yogurt is going to be lower in sugar and calories than other options on the market. The low-fat varieties, which can be found in many grocery stores, typically contain no more than 1 gram of fat per serving, making them suitable for weight loss diets and those concerned about their cholesterol levels. They’re also a great option for those who have lactose intolerance, since they typically have lower levels of the dairy milk protein lactose.
While nonfat yogurt isn’t as creamy as some of the flavored varieties, it’s still very versatile and easy to incorporate into a variety of meals and snacks. It can be eaten plain with a drizzle of honey for a quick breakfast on the go, or added to soups, sauces, and dips to add a rich texture. It can even replace sour cream in recipes to save about 78 calories and 7 grams of saturated fat in a 1/4 cup serving.
The strained version of Greek yogurt, which you can find in most supermarkets, tends to be more flavorful and less watery than regular yogurt. But it can still be used in the same ways as nonfat Greek yogurt: eat it with granola and fruit for a satisfying breakfast or snack, or use it in place of sour cream to add a creamy touch to pasta, savory salads, or grilled vegetables.
In addition to providing a creamy base for sauces and marinades, the whey left behind by straining Greek yogurt can be used as a substitute for whole milk in recipes. It’s especially useful when making smoothies, which can be made either sweet or savory depending on the ingredients you include.
In order to compete with the fast, high-volume production of Greek yogurt on a large scale, some manufacturers take shortcuts. They may use a technique called “instantaneous straining” to produce their product, which involves placing regular yogurt in a machine that spins it at high speeds to extract the liquid whey. While this method is a lot faster than the traditional approach, it can also leave the final product with an unpleasant pasty texture and weaker flavor.베어그릭스