Today I would like to talk a bit about the difference between Regular and Greek yogurts. Very often people people start saying that the only difference is that Greek yogurt is much thicker. It is for sure truth, but the main difference is its content, the process of its cooking and nutrition qualities.
Greek and Regular yogurts are similar in its content structure. They both have milk and bacterial cultures. Two basic bacterial cultures are Streptococcus thermophilus and Lactobacillus bulgaricus. They are both relatively low in calories and have a large amount of calcium. However, later comes the difference. The amount of water which is strained from both types during the process of cooking differ significantly. Regular yogurt strained twice and therefore still has some liquid inside while Greek yogurt strained three times which makes this type of yogurt quite thick. It is much more concentrated and has more protein than a regular one. Further, the extra straining procedure makes Greek yogurt less sugary and removes extra lactose which makes this kind of yogurt to be more suitable for lactose intolerant. To be more specific, this cooking procedure prepossesses Greek yogurt to be low in sugar. But it is not always the case, if the yogurt is filled with sweetening agents it may be quite high in sugar. This point should be of high concern for people that like Greek yogurts, the reason is that Regular yogurts are very often consumed without sweeteners since it is still quite liquid for many of us whereas Greek yogurt is often viewed as very creamy.
Another point worth mentioning is to understand the difference between traditional Greek yogurt and more “regular” (found in supermarkets) yogurt. The difference here is that traditional Greek yogurt is strained through a cloth or paper filter very often with the help of muslin. Some types are boiled in open vats and therefore liquid content is very thoroughly removed. Nowadays very often due to technological progress the taste may differ. There are so-called “Greek style yoghurt sachets” which make the process of preparation more modernized and eventually lead to difference in term of taste. Traditional Greek yogurt is very high in fat, often may going as high as 10% fat, but nowadays there are low fat and fat-free versions. One more difference is that original Greek yogurt is made from sheep’s milk since there not many cows in Greece which in turn contributes to alternations in term of taste between more traditionally authentic and more- globally oriented variants.
It also should be mentioned that there is an expectation according to which Greek yogurts tend to be more pricey since it takes 4 cups of raw milk to prepare one cup of Greek yogurt, whereas Regular yogurt requires only 1 cup per 1 yogurt.
Overall, the main difference between Greek and Regular yogurts is its preparation, variations in terms of taste (more creamy – Greek version, more liquid – Regular one), more high protein- concentration in Greek varient and difference in terms of price expectation. The more traditional approach according to which Greek yogurt is viewed as high in fat may be often overlooked since there are low-fat and free-fat varients. Further to this, despite more sugary content of regular yogurt, Greek yogurts are often filled with sweeteners and may easily surpass sugar content of regular ones.