How does Greek yogurt differ from United States yogurt?

Question

How does Greek yogurt differ from United States yogurt?

Answer 1

When I have been in the US most yogurts had disgusting powdery taste from added modified corn starch.  Greek yogurt is purer yogurt with a richer creamier smoother taste. True Greek yogurt will not be sweetened and flavored. As for calories no more in Greek  than in US plain full cream yogurt.

Answer 2

Greek yogurt is thicker, way more calories, and a lot less sugar.

Answer 3

Traditional Greek yogurt, made from sheep or cow’s milk, is strained to remove much of the whey (liquid), which makes it thicker than regular yogurt. It doesn’t need the pectin or other thickeners found in many yogurts. Some Greek yogurt is imported, but domestic “Greek-style” yogurts are increasingly available.

Greek yogurt has about 50% more protein than regular yogurt: 20 vs. 13 grams per 8 ounces in nonfat versions (all numbers here are averages). And it’s lower in carbohydrates and thus lactose, the milk sugar that some people have trouble digesting. (Most lactose-sensitive people find that yogurts in general are easier to digest than other dairy foods.) Greek yogurt tends to have less calcium than regular yogurt—150 to 200 milligrams vs. 300 to 450 milligrams per 8 ounces—but it is still a good source.

Compared to regular whole yogurt, whole Greek yogurt has significantly more fat (20 vs. 7 grams per 8 ounces) and more calories (280 vs. 140), so be sure to select nonfat (120 calories) or lower-fat versions (130 to 150 calories). Because they are all thick and creamy, you may not notice the difference.

Plain Greek yogurt is classically paired with honey and nuts or used to make tzatziki (a yogurt and cucumber sauce). It’s a good substitute for sour cream on top of a baked potato. And because there’s less whey, it stays fresh longer and is less likely to separate or curdle when heated. You can make something like Greek-style yogurt by straining plain yogurt through a cheesecloth or coffee filter for a couple of hours, stirring occasionally. Further straining will produce even thicker “yogurt cheese.”

Answer 4

the greek one is gravier but than much tastier

Answer 5

Greek yogurt is thicker because it is strained to remove some or most of the water.  Most American yogurt brands do not strain the yogurt and therefore have a much more watery consistency.  

You can strain American yogurt overnight in the refrigerator (or for several hours) using cheese cloth, or lots of paper towels lining a strainer if you need to substitute for it in a recipe.  It won't be as good, but it will do in a pinch.

Answer 6

Greek yogurt is thicker and creamier.

Answer 7

location, location location!

Answer 8

Greek-style yogurt can be made in the U.S. (I get some of mine at Trader Joe's).  It has much less sodium than "regular" yogurt and even the 0% fat variety tastes really creamy.  It's a fine substitute for sour cream on Mexican or Indian food.

Answer 9

Greek yogurt makes you invisible.

and in some cases you can spit fire.