In recent years Greek yogurt has become very popular. In Chobani’s New York plant, they produce 1.5 million cases of yogurt each week! In fact, Chobani’s Greek yogurt has become so popular that they are expanding so that they can kick their production up a few notches. Chobani is expanding their current plant, and building a new plant in Twin Falls, Idaho. (Most of Chobani’s flavors are Certified Kosher)
So, let’s examine the difference between regular yogurt and Greek yogurt. Greek yogurt is much thicker than regular yogurt, higher in protein, lower in sugar, it contains more probiotics than regular yogurt (probiotics are dietary supplements containing possibly healthful bacteria or yeasts), it is lower in sodium, has less lactose, and it’s lower in carbohydrates. However, Greek yogurt does contain less calcium than regular yogurt.
Let’s break it down for you:
Greek Yogurt (6 ounces low fat, fruit flavor)
Total fat: 3 g
Cholesterol: 5 mg
Sodium: 100 mg
Sugar: 19 g
Protein: 14 g
Calcium: 15 percent on a 2,000-calorie diet
Regular Yogurt (6 ounces, low fat, fruit flavor)
Total fat: 2 g
Cholesterol : 8 mg
Sodium: 90 mg
Sugar: 32 g
Protein: 7 g
Calcium: 30 percent on a 2,000-calorie diet.
How is Greek Yogurt Made?
You know how sometimes you open regular yogurts and there is some liquid on top? Greek yogurt doesn’t have that. Regular yogurt is strained only twice during the production process, whereas Greek yogurt has the excess liquid (whey) strained out of it three times, leaving a much creamier yogurt in its wake and no liquid on top. It is this extra process that is probably what makes Greek yogurt pricier than its regular counterpart.
Greek yogurt is perfect for making tzatziki or dips – it gives a much creamier texture than regular yogurt.
What do you prefer – the creamy Greek yogurt, or the regular one?