# Greek Yogurt: What's the big deal? **URL:** \ **Category:** Cafe Society\ **Created:** [May 5, 2017, 3:55pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920 "2017-05-05T15:55:41Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![RivkahChaya](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rivkahchaya/32/8919_2.png) [@RivkahChaya](https://boards.straightdope.com/u/RivkahChaya)\ **Post date:** [May 7, 2017, 1:36am UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/41 "2017-05-07T01:36:35Z")
I’ve decided the next time I make saag paneer (planning on it this week) I will try using unstrained carrot juice in the yogurt topping. I’m always very generous with the paneer. I make it to my taste, and someone from New Delhi probably wouldn’t recognize it, but it’s a hit at our table, even at the Shabbes table. We’re vegetarians, and even though I grew up in a home with a lot of Ashkenazic cooking, you find all sorts of stuff at my Shabbes table-- even my Pesach table. Be really adventurous with the Greek yogurt. Use it in recipes; eat it topped with fruit, or cereal or both; make zaziki sauce, and if you don’t keep kosher, put them on meat. If you keep kosher or are vegetarian, put it on falafel instead of tahini. Make veggie stuffed cabbages, and top them with yogurt sauce. ---
**Author:** ![tim314](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim314/32/3468_2.png) [@tim314](https://boards.straightdope.com/u/tim314)\ **Post date:** [May 7, 2017, 4:53am UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/42 "2017-05-07T04:53:45Z")
> [@John\_Mace](#): > > BTW, I bought Chobani brand, if that makes a difference. For what it’s worth, of the several brands of Greek yogurt I’ve tried, Chobani is the only one that just tastes like “regular” yogurt to me. Not that I mind – I like regular yogurt fine, too. But most Greek yogurt is thicker and more tart. ---
**Author:** ![Jackmannii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jackmannii/32/311_2.png) [@Jackmannii](https://boards.straightdope.com/u/Jackmannii)\ **Post date:** [May 7, 2017, 1:54pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/43 "2017-05-07T13:54:07Z")
I don’t mind yogurt if there’s enough fruit in it. Greek yogurt is a scam. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [May 7, 2017, 3:23pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/44 "2017-05-07T15:23:49Z")
> [@Jackmannii](#): > > Greek yogurt is a scam. I’d use a lot of words to describe it - as someone who feels there’s more to it than a simple change of consumer preference - but there’s nothing particularly scammy about it. The brands producing a nominal ‘greek’ product and then loading it with sugar, fruit, and fillers a la Dannon etc. could be said to be scamming off the fad, but I don’t think anything about the product itself is a scam. ---
**Author:** ![mhendo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mhendo/32/3159_2.png) [@mhendo](https://boards.straightdope.com/u/mhendo)\ **Post date:** [May 7, 2017, 3:53pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/45 "2017-05-07T15:53:22Z")
> [@John\_Mace](#): > > BTW, I bought Chobani brand, if that makes a difference. > [@Sattua](#): > > Chobani’s Greek yogurt is poor quality, in my experience. Really no different from regular yogurt. Fage will give you a better idea of what people mean when they rave about the texture. For flavor, my favorite is Greek Gods, available in nonfat and full fat versions at my local Wally World. I’m not a brand snob for most things. When i first started eating Greek yogurt, i bought cheaper brands like Chobani and Trader Joe’s. I avoided Fage, because it was an extra two or three dollars per large container, and it seemed to me that the price difference must be more a reflection of brand image than actual quality. But then i tried Fage, and there really is no comparison. The creaminess, the mouth feel, and the richness of flavor are all miles ahead of the lesser brands. The 2% Fage is damn good, and if you’re not too worried about a bit of extra fat, the full-fat stuff is fantastic. I usually eat it with fresh berries and a little bit of maple syrup. Our local Vons has Fage on special at least once a month. It’s normally 8 bucks for the 35oz container, but when on special it’s 6 bucks. It keeps very well, unopened, in the fridge for at least a few weeks, so when it goes on special i usually grab five or six. Sometimes i have to fork out the full price, but the product is so much better than i’m happy to do it. ---
**Author:** ![beowulff](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beowulff/32/542_2.png) [@beowulff](https://boards.straightdope.com/u/beowulff)\ **Post date:** [May 7, 2017, 4:09pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/46 "2017-05-07T16:09:30Z")
Just a datapoint: We buy the non-fat Fage by the caseload at Costco. I eat a low-carb, high-protein diet, so the extra protein really helps. ---
**Author:** ![mhendo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mhendo/32/3159_2.png) [@mhendo](https://boards.straightdope.com/u/mhendo)\ **Post date:** [May 7, 2017, 4:11pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/47 "2017-05-07T16:11:30Z")
> [@beowulff](#): > > Just a datapoint: > We buy the non-fat Fage by the caseload at Costco. > I eat a low-carb, high-protein diet, so the extra protein really helps. I really wish that Costco carried more than just the non-fat variety; it’s so much cheaper there. But in my opinion there’s a noticeable difference between the non-fat variety and the other two types. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 7, 2017, 4:47pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/48 "2017-05-07T16:47:53Z")
> [@Qadgop\_the\_Mercotan](#): > > Regarding probiotics, I quote current medical opinion on the topic, as put forth in the medical website [uptodate.com](http://uptodate.com): > > In other words, yeah, they probably help in certain circumstances. But anyone stating that a particular brand or route is superior, especially as regards commercial food products, is not basing their statement on good evidence at this time. > > As for greek yogurt, it’s handy for cooking but I like to mix bran and fruit in my yogurt, and the extra liquid of standard yogurt hence is a plus for me. > > And I like the full fat, unsweetened, unflavored varieties. Including goat and sheep yogurts, when I can get 'em. I can only report that their use apparently cleared up the problems caused by several courses of antibiotics that I had to take prior to surgery. Diarrhea for two months; then not. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 7, 2017, 5:17pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/49 "2017-05-07T17:17:10Z")
> [@BigT](#): > > Yeah, I know about that. But any cheep brands of Greek yogurt that just artificially thicken regular yogurt? You also see this with sour cream and even table/whipping cream. I always buy Daisy brand sour cream because it seems to be the only one that is ubiquitous around here that is made only with cultured cream, and not thickened up with carrageenan or guar gum or whatnot. Look at the labels of cream and sour cream and you’ll see. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [May 7, 2017, 5:52pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/50 "2017-05-07T17:52:31Z")
> [@mhendo](#): > > But then i tried Fage, and there really is no comparison. The creaminess, the mouth feel, and the richness of flavor are all miles ahead of the lesser brands. The 2% Fage is damn good, and if you’re not too worried about a bit of extra fat, the full-fat stuff is fantastic. I usually eat it with fresh berries and a little bit of maple syrup. Speaking of no comparison… There is maple syrup, and then there is maple syrup. I hope you are using the good stuff!! 🙂 ---
**Author:** ![The\_Librarian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/the_librarian/32/402_2.png) [@The\_Librarian](https://boards.straightdope.com/u/The_Librarian)\ **Post date:** [May 7, 2017, 6:08pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/51 "2017-05-07T18:08:31Z")
To each his own… The big deal is the high fat content. If you are eating something with less than 10% fat, it ain’t Greek Yogurt. Sent from my iPhone using Tapatalk ---
**Author:** ![x-ray\_vision](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/x-ray_vision/32/351_2.png) [@x-ray\_vision](https://boards.straightdope.com/u/x-ray_vision)\ **Post date:** [May 7, 2017, 7:48pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/52 "2017-05-07T19:48:55Z")
> [@DSeid](#): > > Casein is slow to digest and thus helps one stay less hungry longer. Regarding casein vs whey and satiety, I’ve read a few studies finding whey to be the winner. Here’s one: > **[Comparative effects of whey and casein proteins on satiety in overweight and...](https://pubmed.ncbi.nlm.nih.gov/24801369/)** > > Collectively, whey protein supplementation appears to have a positive and acute postprandial effect on satiety and fullness compared with casein and carbohydrate supplementation in overweight and obese individuals. ---
**Author:** ![Ambivalid](https://avatars.discourse-cdn.com/v4/letter/a/a5b964/32.png) [@Ambivalid](https://boards.straightdope.com/u/Ambivalid)\ **Post date:** [May 7, 2017, 8:05pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/53 "2017-05-07T20:05:28Z")
> [@scr4](#): > > Greek yogurt is just strained yogurt. Take some regular yogurt, put it in a cheesecloth-lined colander and let excess whey drip out of it, and you get Greek yogurt. > > The main difference is texture. Also better for cooking with, when you don’t want excess moisture. How does the process of straining add protein? ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [May 7, 2017, 8:09pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/54 "2017-05-07T20:09:07Z")
> [@Ambivalid](#): > > How does the process of straining add protein? It increases the net percentage of protein. Also creates a huge amount of acidic waste that is becoming a problem in dairy factory areas… ---
**Author:** ![nearwildheaven](https://avatars.discourse-cdn.com/v4/letter/n/90db22/32.png) [@nearwildheaven](https://boards.straightdope.com/u/nearwildheaven)\ **Post date:** [May 7, 2017, 10:25pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/55 "2017-05-07T22:25:00Z")
> [@Amateur\_Barbarian](#): > > It increases the net percentage of protein. Also creates a huge amount of acidic waste that is becoming a problem in dairy factory areas… Ricotta cheese is made from whey, and I’ve heard that chickens and other poultry love it, and it contains enough calcium to make nice thick shells. ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [May 8, 2017, 1:25am UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/56 "2017-05-08T01:25:04Z")
Apparently the acidic whey produced by the yogurt industry is different from the whey typically used for feed. It’s more acidic and less nutritious. It can be used as fertilizer but more is produced than can be utilized by local farms, and using too much in this manner can have environmental consequences. But there is research being done to find other uses. [http://cen.acs.org/articles/95/i6/Acid-whey-waste-product-untapped.html](http://cen.acs.org/articles/95/i6/Acid-whey-waste-product-untapped.html) ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [May 8, 2017, 6:04am UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/57 "2017-05-08T06:04:16Z")
It’s not just Greek yogurt that can be artificially thickened. Many brands of regular yogurt contain thickeners such as pectin or starch. Here are a few: [Dannon All Natural Lowfat Yogurt](http://www.dannonyogurt.com/yogurt/lowfat-yogurt/plain/) [Brown Cow Cream Top Plain Whole Milk Yogurt](http://www.browncowfarm.com/cream-top/plain/) [Stonyfield 100% Grassfed Plain Yogurt](http://www.stonyfield.com/products/yogurt/100percent-grassfed/plain) Why does it matter? The culturing process thickens yogurt. Some manufacturers add thickeners as a shortcut so they can get their product to market faster. Their yogurt isn’t fully cultured, and doesn’t have as much lactic acid, so it doesn’t have the tangy flavor that, to me, defines yogurt. To tell whether a brand uses thickeners, look at the ingredients for their plain yogurt. The flavored yogurts will usually have thickeners added with the flavoring ingredients, but plain yogurt should be just cultured milk. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [May 8, 2017, 6:27am UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/58 "2017-05-08T06:27:38Z")
> [@The\_Librarian](#): > > To each his own… > > The big deal is the high fat content. If you are eating something with less than 10% fat, it ain’t Greek Yogurt. Agreed! “Low-fat Greek yogurt” is like “low-pasta lassagna.” You can do it, sure, but it misses the point entirely. I am surprised and heartened to hear that Greek yogurt is displacing other yogurts in the US! Hawaii (at least the Big Island) hasn’t gotten the message yet; our Cosco has a completely useless yogurt selection for those of us seeking real Greek yogurt. They simple do not sell it. I can’t recall if _possibly_ they have Chobani low-fat “Greek” yogurt, but as this thread has established, that ain’t the real thing. And they certainly have no full-fat Greek yogurt in a decent brand. Is there hope, do you think? Will I see actual Greek yogurt next time I am there? I can only hope. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [May 8, 2017, 3:11pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/59 "2017-05-08T15:11:01Z")
OK, bought some Fage (fah-yeh) 2% and am eating it right now with some cut up strawberries and bananas. Definitely has a nicer taste and texture, although the texture is a but stiff making it harder to mix up with the fruit. Good call, though. I do like it!! ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [May 8, 2017, 7:30pm UTC](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920/60 "2017-05-08T19:30:23Z")
I’m a big fan of Greek Gods plain 11% which is used as a sour cream substitute in our house as well. Breakfast for me is often a 1/2 cup of berries, 1/2 cup GG plain, a tsp or so of honey or maple syrup and 3 Tbsp of hemp hearts. I’m never going back to low fat yogurt. I give it a good stir in the container and it loosens it up a fair bit. [Previous page](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920.md?page=2) [Next page](https://boards.straightdope.com/t/greek-yogurt-whats-the-big-deal/785920.md?page=4)