Greek yogurt has been all the rage lately and many people are fired up about the potential health benefits of a higher protein, lower carb yogurt that has more calcium than conventional yogurt. However, one of the down-sides to Greek yogurt, that I recently heard discussed on Vermont Public Radio, was the fact that compared to conventional yogurt, it requires 2 to 5 times as much milk to produce.
I love the texture of Greek yogurt and as someone who rarely ate cows milk yogurt in the past, the Greek yogurt is something I’m surprised to enjoy. I don’t necessarily enjoy the price difference compared to regular yogurt, but if is requires 2 to 5 times more milk to produce, I now see why it’s so pricey.
So I’d say don’t give up on regular yogurt. It’s also a great source of calcium, protein, and friendly bacteria. It may also give some of our New England cows a little break. Here’s a link to our Tropical Fruit and Spiced Yogurt recipe using conventional yogurt. Of course if you wanted to make it a Greek yogurt recipe, you could do that as well.
What types of yogurt do you buy? Have you converted entirely to Greek yogurt?