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Difference Between Greek Yogurt and Regular Yogurt

yogurt-pdGreek Yogurt vs. Regular Yogurt

People love eating yogurt for one basic reason ‘“ it is surprisingly healthy. Eating yogurt gives one a boost of certain vitamins or minerals needed for optimal functioning. But nowadays, there’s somewhat a new curve to this fad. With the introduction of the Greek yogurt, people are now questioning which one is better.

Most people eat yogurt as a form of snack, or a mini breakfast meal. Yogurt, in itself, is a very versatile product that can be eaten instantly from the carton, or even combined with some dishes or salads for dressings. Being rich in probiotics, yogurt is considered to be one of the healthiest, not to mention tastiest, foods around.

Nevertheless, Greek protein has been placed into the limelight, because it is said to contain more protein as opposed to regular yogurt. A cup of Greek yogurt has about two times more protein content than the other. If a cup of regular yogurt gives you around 10 protein grams, the least then that Greek yogurt gives you is 20 protein grams for the same yogurt quantity.

Secondly, Greek yogurt has fewer carbohydrates. Hence, diet enthusiasts, and most especially diabetic laden individuals, would really love this product even more than the conventional yogurt. They say the latter contains about 15 to 17 carbohydrate grams at an average, compared to Greek yogurt’s meager 9 grams. It has even been reported that some Greek yogurts are manufactured with less than 9 grams.

Thirdly, Greek yogurt is creamier and thicker. This improvement in texture usually induces purely positive responses from the consumers when the product reaches their taste buds. This amazing texture is achieved through triple straining. In this process, more whey and water are removed from the yogurt, resulting in a thicker product. Unfortunately, some calcium is inadvertently removed in the process as well. Nevertheless, no artificial thickeners will be added, for it is already very thick to begin with.

Lastly, Greek yogurt is also said to be good for those with high blood pressure and those who have heart ailments, because it has a reduced amount of sodium in it. This type of yogurt cuts the usual sodium content of conventional yogurts by half.

1. Greek yogurt has more protein than regular yogurt.
2. Greek yogurt has fewer carbohydrates than regular yogurt.
3. Greek yogurt is a lot creamier and thicker than regular yogurt.
4. Greek yogurt undergoes a triple straining process, whereas regular yogurt only undergoes double straining.
5. Greek yogurt has less sodium than regular yogurt
6. Generally, Greek yogurt has less calcium than regular yogurt.


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14 Comments

  1. Hi,

    Please explain this to me.

    Accoding to the report, the greek yogurt is prepared by triple straining where the whey is removed enough. Whey is known for its rich source of protein. Then, how does the yogurt still contain high amount of protein ? The report emphasize the straining process as a major difference compare to that of he normal yogurt. But, i could not catch this how it determines the high protein content and less sugar content in greek yogurt.

    thanks

    Kuppuraj

    • You have to note that along with whey, lot of water content is also reduced which increases the overall yoghurt amount thereby increasing the protein content.

    • Well u don’t have to just use the yogurt u buy. Just go to the store and buy goat milk instead of using already made yogurt

  2. The question I asked is: is the sodium in greek yogurt added or natural. There is nothing in this post.

    Why buy yogurt from shop when you can make your own. One can use skim,1%.2% or full milk to make yogurt. Take a spoon test of any yogurt.
    What I mean the natural yogurt when lifted by spoon it will fall all of it on the plate. Not so natural will stick to spoon. If one taste the real home made yogurt he/she will know the difference.

    • yes but greek yogurt is made from goat milk which is a bit more creamer and less thick then regular milk and i am greek and the original process to make yogurt is pretty tough

    • Milk contains some sodium–about 100 mg per 8 oz. Yogurt is made from milk so it will contain natural sodium. There may also be sodium added in the form of sodium citrate which some manufacturers add to regulate the pH (acid content). Yogurt concentrates the sodium slightly so the average 6 oz. package will have more like 120 mg.

  3. Triple strained, ha! I used to make my own Greek Yogurt & 1 straining is all you need. You just have to let it strain till it gets to the consistency you desire. I will say this: using 1%, 2% or skim milk is a waste of money cause you will be pouring $ down the drain. All you’re really doing is removing the liquid (and the acidic taste) and there’s SO much water added to reduce the %. I’ve tried various %s and found that using the same starting amount for each I ended up with less yogurt with the lower the %. Skim milk was ridiculous!

    An alternative is to buy a large container of inexpensive plain yogurt & straining that. You can get a nice Greek yogurt in 4 hours rather than starting completely from scratch: cooking, leaving to set overnight then straining for another 6-8 hours. But be careful, some brands are really thin.

  4. One dont have to strain the yogurt you make. Try it you will love it. Nothing is added to it. But you can add fruit when you eat.
    I can not eat yogurt becus my body type. It is not for every one.

  5. Well I am thoroughly confused now: to my amazement, my cardiologist told me recently to stop eating yoghurt & when I asked why, he mumbled something about protein. It was a rushed appointment so I couldn’t push for more explanation but will do so when I see him next week.

    I’d just done my shopping and noticed later that the Greek yoghurt I’d bought (Jalna brand) has a special label on the lid saying “Proheart, actively lowers cholesterol absorbtion.”

    Has anyone else come across any recommendations against yoghurt for people who’ve had a heart attack? Until I get a better explanation I’m definitely not giving up my yoghurt.

  6. For years I’ve been making my own yogurt.
    To 4 cups of milk I add less then a 1/3 cup of powder skim milk.
    After it stays in the yogurt maker for about 10 hours, it’s put into the refrigerator for at least 4 hours (usually I leave it there overnight).
    When I take it out of the frig, the yogurt is congealed in the center and liquid is all around it. Even though it’s good to use right then, I strain it for a while.
    Sometimes I forget to take it out of the strainer and by the time I remember it, it has turned to cheese.

    Also, ARE YOU SURE that Greek yogurt is made from Goats milk?????????
    I use regular cow’s milk.

    Love to hear what you have to say.
    Tova

  7. Re: difference between Greek and Balkan style yoghurts?
    The description of Greek-style yoghurt sounds generally the same as the Balkan-style yoghurt we have bought for many years. It there a difference? If not, how is it that Greek is replacing Balkan, as appears to be happening?

  8. Everytime I’ve had Greek yogurt it is always nasty, I don’t know why, aka brand, ect. But regular yogurt has always seemed fine, I know theres differences explained, but still.

  9. “A cup of Greek yogurt has about two times more protein content than the other. If a cup of regular yogurt gives you around 10 protein grams, the least then that Greek yogurt gives you is 20 protein grams for the same yogurt quantity. ”

    Those two statements contradict one another. If Greek yogurt has “two times more than 10 grams”, it has “20 more than 10 grams”, which is 30 grams. The first sentence should say “A cup of Greek yogurt has about two times as much protein content as the other.”

    The expression “___ times more than” is at best ambiguous, because most people who use it seem to mean “___ times as much as”, but one can never really be certain because a literal reading of the words indicates the other meaning.

    • The main reason I was looking at this website was to try and find out what the difference was between Balkan yoghurt and Greek yoghurt. Or are they the same, but calling it Greek is now deemed by the marketers to be more liked than Balkan. Maybe or maybe not – does anyone actually know?

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