Greek yogurt
Greek Yogurt
Greek yogurt (pronunciation: /ɡriːk ˈjoʊɡərt/), also known as strained yogurt, is a type of yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive, sour taste.
Etymology
The term "Greek yogurt" is derived from the country of its origin, Greece. In Greece, it is traditionally made from sheep's milk. The word "yogurt" comes from the Turkish word "yoğurt", which is related to the verb "yoğurmak" meaning "to knead" or "to thicken".
Production
Greek yogurt is made by straining regular yogurt to remove the whey. This process removes the liquid lactose, leaving behind a product that is thicker and creamier than regular yogurt. The straining process also concentrates the proteins, making Greek yogurt a high-protein food.
Nutritional Value
Greek yogurt is higher in protein than regular yogurt, making it a popular choice among athletes and those looking to increase their protein intake. It is also lower in lactose, making it a suitable option for those with lactose intolerance. However, it is important to note that Greek yogurt can be higher in fat and calories than regular yogurt, depending on the brand and type chosen.
Health Benefits
Due to its high protein content, Greek yogurt can help to promote feelings of fullness, which can aid in weight management. It is also a good source of calcium, vitamin B12, and probiotics, which are beneficial for gut health.
Related Terms
External links
- Medical encyclopedia article on Greek yogurt
- Wikipedia's article - Greek yogurt
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