Greek Yogurt: Is It Better?

By Robyn Priebe
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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?

7 Responses (Add Yours)

  • I started eating Greek yogurt a couple of years ago and then tried “regular” and hated it! That said, I recently discovered that I am lactose intolerant so no yogurt for me at all any more.

  • I am a Chobani girl. Although I get the kids-size, unless I am using the whole one as most of my meal. I tried the Dannon Oikos one, but was told it was not as “clean” as Chobani. What is the verdict?

  • Chef Lisa says:

    I recently discovered Cabot Low Fat Vanilla Bean Yogurt……..oh my. It’s so indulgent tasting, and just magical with fresh strawberries.

  • Jamie Walker says:

    I don’t really eat yogurt but super interesting article and so important to remember all the factors that go into producing our food. If I do eat yogurt, I usually go for Coconut Milk versions. ;)

  • Robyn says:

    @Karen – do you feel poorly when you eat yogurt? Greek yogurt has less lactose and yogurt, both conventional and Greek, usually are easier to digest as the bacteria used to culture the yogurt often produce lactase, thus breaking down lactose for you in advance. Often people with lactose intolerance can still have yogurt and cheese, but there are varying degrees of sensitivity to it, so maybe it doesn’t work for you.
    @ Eating As a Path… – Good question on the different brands. My quick and dirty guess might be that Dannon is less likely to use organic milk compared to a brand like Stoneyfield and the like. Although Chobani does not use organic milk, so perhaps they are referring to Dannon adding additional less desirable ingredients?
    @Lisa – I hear you on the vanilla bean; it IS very nice.
    @ Jamie – I tried the coconut milk yogurt; I wasn’t a huge fan. Although it wasn’t much worse than the soy yogurts I’ve tried (with the exception of Whole Soy, which is pretty good).

  • Carla says:

    Hi Robyn
    Since my visit in Vermont, I’ve been mixing one container of Cabots Vanilla with a container of Cabots Plain with fruit every morning!
    Enjoying my new ME!
    Hoe you are all well,
    Carla

  • Mike says:

    This Greek Yougurt thing looks delicious, shame they dont sell it in my country. But we have something better, it is called Quark, you should look into it.

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