Yogurt 101: What Makes Greek Yogurt Different?

Greek yogurt and regular yogurt start with the same ingredients: Milk and bacteria cultures. It is the processing that changes everything. Their texture, nutrition, and even how they behave in recipes can be quite different depending on the yogurt you choose.

Key differences

Straining

Greek yogurt is strained two to three times to remove the whey. Regular yogurt is not.

Texture

Regular yogurt is smooth and pourable. Greek yogurt is thick, dense, and spoonable.

Protein Content

Straining concentrates the milk solids, so Greek yogurt contains the highest levels of protein by a significant amount.

Carbs & Sugar

The Sugar and Carbs in yogurt, unless added, comes from the lactose in the milk. Strain this out and you get lower sugar and carbs. Perfect for a Keto or low sugar, low carb regime.

Fat content

If a yogurt and a Greek yogurt are made from the same milks the Greek yogurt will have more fat simply because of the concentration of milk solids.

Taste

Regular yogurt is mild and sweet. Greek yogurt is tangier and more intense.

How they behave in cooking

Greek yogurt handles heat better. It’s therefore ideal for dips, marinades and sauces. We prefer it in our smoothies.

Basically, Greek yogurt is regular yogurt that has been strained to remove the whey. It becomes thicker, higher in protein, lower in sugar and tangier.

The Rest of the Story

But that’s not all there is to it! Indeed the straining process changes things but the animal producing the milk makes a huge difference as well.

The most common types are Cow, Goat, Sheep, and believe it or not, Water Buffalo.

Cow’s milk is what you will find used most in industrial production. If you found it in a grocery store, chances are it was made with cow’s milk. Goat milk yogurt is most common in the Mediterranean, the Middle East, and parts of Europe. Sheep’s milk is the traditional Greek-style and is the original, but is far less common commercially because sheep are the best dairy animals. The Water Buffalo is interesting, and it’s most common in India, Pakistan, and Italy. It is definitely not common here in Canada.

So, which makes the best? Well it depends on what you want from yogurt. Is it the richness, the tang, its digestibility or its authenticity?

Well, if it’s for versatility, go with the cow’s milk yogurt. Is is cheapest, easiest to find and works well in any yogurt recipe. If digestibility is your key requirement, then Goat’s milk will be the go to. Be warned though, it has a strong flavour and you’ll either love it or you won’t. Sheep Milk is the best for richness, and authentic Greek-style. It also has the highest fat and protein. But, if you really want to be decadent and ultra-creaminess is what you want, then find the Buffalo milk and when you do, send me a note to tell me where you found it, so we can try it too.

If you are Looking for a recipe that uses Greek yogurt? Try our [Greek Yogurt Tzatziki recipes.].