29 May 2013


Posted in Blog

Greek yoghurt has a higher fat content than natural yoghurt and is much thicker, with a creamier texture.
It usually has between 8-10% fat compared to around 4% fat in the natural yoghurt varieties.
Greek yoghurt is made by straining the milk mixture through muslin or a filter, removing the liquid whey, resulting in creamier, thicker yoghurt.
Some Greek yoghurt has added cream or powdered milk to give it an even thicker consistency.
In Greece, strained yoghurt is traditionally made using sheep or goats’ milk. Yoghurt should be labelled Greek-style yoghurt if cows’ milk is used.
Greek, or Greek-style, yoghurt is one of the best yoghurts to introduce to your baby or give to your toddler. It can be used in both sweet and savoury dishes, added to fruit or cereal, and dips. Try stirring through soups and casseroles.
Greek yoghurt doesn’t curdle when heated so can be mixed directly into your cooked dishes.
Both Greek and natural yoghurt have active cultures; Lactobacillus Acidophilus, Bifido Bacterium, and Lactobacillus Casei. They may be labelled as live ABC cultures or probiotics. These active cultures can improve the tummy’s immune system by fighting off unhealthy gut flora, resulting in stronger body immunity.


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