Greek Yogurt – No Whey!

November 23rd, 2009 | george | 2 Comments »

georgeThumbyogurtThe yogurt category offers an enormous array of products and brands from which to choose. Yogurt made from cow’s milk, sheep milk, goat milk, and non-dairy sources such as soy are all available in retail dairy. You can eat yogurt from a cup, drink it out of a bottle, squeeze it from a tube, or spoon it up frozen. The flavor variety is seemingly endless.

One of the hottest trends in the yogurt category is the emergence of Greek yogurt.  Greek yogurt is characterized by its incredibly rich, thick, creamy texture, and a more traditional distinct tangy flavor profile.

When Greek yogurts are made, the by-product of whey is strained from the final product. Whey is the liquid remaining after the milk has been curdled and strained. Whey may be fine for Miss Muffet, but is a no-no in the making of Greek yogurt! The milk is heated and cultured and then it sits in muslin or cheesecloth bags, so that the whey filters out of the yogurt. The resulting product is a luscious thick, creamy yogurt.

I am personally fond of Fage® Plain Greek yogurt, which we distribute at Albert’s Organics, and which by the way, is one of our most popular selling fresh items. While available in full-fat or low-fat varieties, even the non-fat version offers a creamy full-flavored eating experience. I oftentimes add some organic blueberries or raspberries for a wonderfully healthy dessert after dinner.

Typically Greek yogurts, even if they’re made in the US, tend to cost more. The straining of whey means that more milk is needed to produce the same volume of yogurt, which adds to the production cost. Fage® actually produces its yogurt in Greece and then exports it to the U.S. They have found huge success in the American marketplace . . . and, in no small part to my personal consumption of the product!