Catherine Saxelby's Foodwatch | Q. What is the difference between Greek yoghurt and natural yoghurt?

Q. What is the difference between Greek yoghurt and natural yoghurt?

 

A. Greek yoghurt is higher in fat than standard plain or natural yogurt and is considerably thicker. It generally has around 8 to 10 per cent fat compared to 4 per cent for normal plain yoghurt.

I like to use it as a replacement for cream or sour cream (35 per cent fat) in recipes where you'd normally finish off with cream such as pumpkin soup or beef stroganoff. It also works well as a lower-fat accompaniment to desserts like apple crumble or summer berry fruits - it's not low-fat but healthier and lighter than the usual whipped cream or double-fat ice cream.

It is made by straining through muslin or a cloth or paper or some sort of filter, which removes the liquid whey and leaves the final yoghurt thicker and more ‘creamy' without extra fat. You get a consistency similar to sour cream or mascarpone, while retaining yoghurt's distinctive sour taste.

Some brands of Greek yoghurt add extra cream or powdered milk (milk solids) or start off by boiling off some of the water content in the milk, all of which reduces the water content and increases that thick richer mouthfeel.

In Greece, strained yoghurt, like yoghurt in general, is traditionally made from sheep's milk. Here in Australia, we use cow's milk instead, which is why you'll see it called "Greek-style" yoghurt.

Greek yogurt is a great addition to a healthy kitchen for thickening and finishing off dishes. It doesn't separate or curdle when you cook it so doesn't need to be thickened with cornflour first.

As Kitchen Savvy explains, if you have ever had tzatziki made from regular yoghurt, you probably found it thin and watery. On the other hand, tzatziki made with Greek Yogurt is thicker and smoother. And a real treat, as I can verify from my many tzatziki appetizers on the Greek Islands!

You can buy low-fat Greek-style yoghurt which has less than 3 per cent fat (like all foods labelled as ‘low-fat') yet a thicker texture. The best of both worlds! I like to use Black Swan low-fat Greek yoghurt with my muesli and fruit at breakfasts and to thicken a curry or stroganoff. You wouldn't notice you're eating low-fat at all!

Tweet

Want expert advice from nutritionist Catherine Saxelby delivered direct?

Are you looking for ideas on how to eat well when you've little time to cook? Taste tests and reviews? The Foodwatch eNewsletter has the news, recipes, tricks and the tips to keep you informed, eating healthily and staying slim without dieting - and it's FREE!! Take a look at past issues here.

 

Set as favorite

Bookmark

Email This

Comments (5)

...

Catherine, that's so helpful, thanks! I had wondered. So the part about calling it 'Greek-style yoghurt' in Australia, is it that we use cow's milk? Otherwise it could be called 'Greek yoghurt'?

Gina Lofaro , August 18, 2010 | url

• 
• +1
• 
• 

...

Thanks for the feedback Gina. Yes you've hit the nail on the head. Because we use cow's milk in Australia, we can't call it authentic Greek yoghurt so it ends up with the slightly-funny title of 'Greek-style' yoghurt to get around that. It's a bit like champagne - you can't call sparkling wine 'champagne' these days but you can describe it as 'methode champagnoise' or 'champagne-style'. Same with the yoghurt.

Catherine Saxelby , August 19, 2010

• 
• +0
• 
• 

...

Thanks for the information on Greek-style yoghurt. I do the same thing ...I use Black Swan no-fat yoghurt on my fruit and cereal and also use it in cooking. Great taste and texture. I find your nutrition advice very helpful and always look forward to reading your newsletter.

Mary Pontello , August 22, 2010

• 
• +0
• 
• 

...

Glad you too like the Black Swan. I use it to finish off a couple of curry recipes and it's always nice. Agree with you on its good taste and texture - hard to believe it's low-fat. Thanks for the feedback on the advice and newsletter. Glad to know I'm on the right track! Catherine

Catherine Saxelby , August 22, 2010

• 
• +1
• 
• 

...

Thanks, really intresting information about Greek Yoghurt. You can check more Greek Yoghurt facts here.

Marcus , May 12, 2012 | url

• 
• +0
• 
• 

Write comment

Name

Email (We never share your email)

Website

Comment

smaller | bigger

Subscribe via email (Registered users only)

I have read and agree to the Blog Code of Conduct.

Add Comment