Yogurt comes from the Turkish word “Yogurmak” which in literal terms means to thicken/curdle. Yogurt is a fermented milk product that provides digestive lactose on consumption. It has defined viable bacterial strains (usually Streptococcus thermophilus and Lactobacillus bulgaricus). These bacteria help to improve the digestive system and processes. Yogurt is very delicious and eating it regularly can boost several aspects of one’s health. Both Greek and regular yogurt are packed with high-quality nutrients and offer multiple health benefits. Greek yogurt in India was popularized by the famous brand Epigamia. So what sets them apart? Read the article to understand the difference between Greek and regular Yogurt.
The difference in preparation:
Regular and Greek yogurt are both fermented dairy products. Fermentation is carried out by natural sugar in milk converted into lactic acid by bacterial cultures. Both regular and Greek yogurt is made with the same main ingredients — fresh milk, plus Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. Yet, their taste and nutrients differ due to how they’re made.
Regular Yogurt: Regular yogurt is made by:
1. Heating milk
2. Addition of bacteria
3. Leaving it to ferment until it reaches an acidic pH of about 4.5.
After it cools, other ingredients like nuts, flavors, and fruits may be added. The final product has a smooth consistency with varying thicknesses. Due to its acidic nature, plain yogurt can taste a little sour. Still, it’s generally sweeter than Greek yogurt.
Greek Yogurt: It is also called strained yogurt or concentrated yogurt.
It is significantly thicker than normal yogurt and requires more milk to make the same quantity of Greek yogurt than regular yogurt. Traditionally, the yogurt is strained in cloths or cloth bags at least three times until the desired texture is reached. Modern production methods use centrifuges to achieve the same effect.
