Greek yogurt, also known as concentrated or strained yogurt is made by eliminating the whey and other liquids from regular yogurt.
Because the straining process reduces the total volume. Greek yogurt takes significantly more milk than regular yogurt to make a batch of the same size ทางเข้า UFABET
Traditionally, the yogurt is strained in cloth bags up to three times until it reaches the desired texture. Modern production methods use centrifuges to achieve the same effect.
Some companies may use thickening agents or other dry ingredients, in which case the final product is referred to as fortified or Greek-style yogurt.
Because most of the liquid is removed, Greek yogurt is much thicker and tangier than regular yogurt. It’s also generally more expensive since it requires more milk.
Both yogurts are also an excellent source of magnesium, vitamin B12 and iodine.
As you can see, Greek yogurt contains about half the carbs and sugar as regular yogurt while packing almost twice as much protein. It also has less calcium and sodium.
These differences are a result of the yogurt’s straining process.
On the one hand, eliminating the whey from yogurt removes some of its lactose. Reducing its overall carb and sugar content. On the other hand, protein remains intact throughout the straining process. So Greek yogurt’s density provides much more protein.
Keep in mind that the comparison above is based on low fat versions of both products. Those made with whole milk provide much more fat and calories.
For example, the same serving of regular yogurt made with whole milk provides 8 grams of fat. While the same serving of whole milk Greek yogurt packs 12.25 grams — doubling and nearly tripling their fat contents, respectively.