Greek Yogurt?

Question

I saw Greek Yoghurt at the the supermarket. I am wondering what is the difference between Greek Yoghurt and regular yogurt? can anyon tell me?

Answer 1

If it is imported from Greece it will have a different flavour because of the feed the animals get.

Answer 2

Greek Yogurt is usually made from sheep's milk, although cow's milk is also common.  It has a stronger flavor and is rich in fat and thick in texture. In Greek cuisine,  yogurt is used as a sauce on top of meat, or mixed with herbs and vegies and served as a dip.  

You are lucky you can find Greek yogurt.  We do not have it here, but the closest substitute is to drain regular plain yogurt overnight in a cheese cloth.

If you have ever ordered a Gyros, that wonderful cucumber sause that accompianies it is made from Greek Yogurt.  The sauce is called Tzatziki.  Here is the recipe if you would like to give it a try.  It is also great on any meat or vegatbale sandwich served in a pita.

3 cups Greek Yogurt (or regular plain yogurt, strained as described above)

juice of one lemon (about 3 T)

1 garlic clove, chopped

2 medium cucumbers, seeded and diced(preferrabley seedless English)

about 1 T kosher salt for salting cucumbers

1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)

Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Answer 3

Greek yogurt is great.  It's a bit thicker and creamier than regular yogurt.  For me, it reminds me of Skyr (an Icelandic yogurt that they don't sell in the US---how I miss it!), so that's why I buy it.

Try it, it's wonderful!

Answer 4

greek yogurt is much thicker than your normal dannon or other national brands. it is not processed as much.

Answer 5

Real Greek yoghurt is a strained yoghurt, made from cow's milk and yoghurt culture. The difference is the way it's made – it's strained through a cloth/filter to remove the whey giving a much thicker consistency. It's rich, thick, slighty tangy, velvety in texture and exceptionally delicious.

Greek yoghurt is usually found in its plain state, not sweetened or flavoured. However, flavoured varieties are more common these days.

Ordinary/regular yoghurt are not strained and sometimes contains other highly processed ingredients such as corn-syrup, guar gum/tapioca starch etc.

I recommend the Total Fage Greek Yoghurt – make sure it is the imported from Greece variety. Have it on its own, or drizzle with honey and top with roasted flaked almonds.

Answer 6

Greek yogurt is thicker then the regular variety. Its the same thing really you can make it yourself by straining it in a cheese cloth for a while to let all water run out  (wey).

Its nicer thicker as you can make dips with it like tsatsiki.