What is Greek Yogurt?
For centuries, fermented milks have provided essential nutrients and health benefits in human diets.
Milk fermentation is as simple as adding live ferments to milk, leading to dozens of popular recipes around the world. How different are they? Get the science facts about Greek yogurt, lassi, skyr, laban, ayran, kefir… and many more.
Fermented milks around the World : Greek Yogurt
Greek yogurt is a higher protein yogurt (≥5.6%) with a smooth creamy mouthfeel. It is fermented by Lactobacillus bulgaricus and Streptococcus thermophilus: bacteria feed on the lactose, releases lactic acid which coagulates milk proteins and produces typical aromatic compounds.
The lactoserum (or whey) is strained out after fermentation, which differenciates it from regular yogurt and provides its consistent, velvety texture.
A greek origin and a worlwide success
? Yiaourti ? is the recipe originated in Greece. Many call it also the Mediterranean-style yogurt. It is traditionally eaten as a soft savory cheese + olives, olive oil, fresh vegetables, herbs, bread… (ex. tzatziki).
Today, it is very trendy worldwide and “Greek yogurt” may have several names, around the World :
Straggisto (Greece)
Labneh (Middle-East)
Ymer or Ylette (both from Denmark)
Those products are using the same process with eventually different bacteria.
Nutrition and health benefits of Greek Yogurt
Hunger-squasher
Twice the satiating protein and half the sugars found in flavored yogurt
Thicker, more filling texture
Just 100 calories for a container of plain, non-fat Greek yogurt
Nutrient-packed
Concentrated dairy product, thus a higher nutrient-dense food
Including vitamin B12, only found in animal products
Muscle friendly
Satisfying food after workout
Dairy protein help regenerate muscle and repair fiber damage after workout
Health-carrier
One of the front-line foods in the Mediterranean diet
本文僅供自我總結(jié)學(xué)習(xí)記錄撮弧，并無任何商業(yè)目的梁只。版權(quán)歸原作者或公司所有墓陈，本專欄不對所涉版權(quán)其問題負(fù)法律責(zé)任案淋，若原作者或公司認(rèn)為本公專欄侵權(quán)掉盅，請聯(lián)系本專欄刪除，謝謝盗尸！
