I also make a killer salad dressing out of yogurt, balsamic vinegar and crushed garlic.
I eat the vanilla, “Oikos Triple Zero”. I like it a lot.
A lot of places, it seems the drinkable, “Yoghurt Beverages” have caught on. It still seems to be more International, than American. But the Indians popularized Lhassi here and, it is fairly common and yoghurt recognizable as a “smoothie” addition. That might be the yoghurt marketing bandwagon, now, in America.
Maybe the only real thing that has changed about yoghurt, then and now in America, is the water content and viscosity or thickness.
An article of some interest to this thread below. Found while try to check on my intuition that there has been an increase in added sugar over the years (spoiler: nope, a decrease).
Thank you @DSeid
Great article on marketing yogurt.
The Salted, Plain, (Watery)Yoghurt Lhassi with Ice has yet to catch on in the hotter Climes of America, like it has in India. But after reading, that article, almost surely, someone will try a sweet and salty yoghurt beverage. Like my favorite sweet n salty Nature Valley granola bars.
The funny thing is that there’s all this focus on “greek yogurt has more protein”, but really, it just has less water. You can achieve exactly the same nutrition by eating a little more plain yogurt.
(Although maybe if you buy the sweetened, flavored stuff, that’s less true? Maybe the ratio of sugar to protein is different? We mostly buy unflavored, unsweetened yogurt.)
Actually it does have a higher protein to carb ratio.
They drain/strain off the whey portion which contains water, most of the lactose (the natural sugar of yogurt), and most of the whey protein. What’s left is a higher portion of casein protein and variably fat.
It’s why those of us who are lactose intolerant usually can eat it just fine.
Kefir on the hand is low lactose because it is fermented differently, different culture and longer incubation, more completely fermenting the lactose, producing more lactic acid, which gives it its greater tang.
ETA - quick check on the nutrition data base. Plain whole fat Greek has nearly four times more grams of protein per gram of sugar as plain whole fat regular yogurt has.
Of course the flavored ones throw all the sugar back!
Quite willfully, i could also cook down it to ricotta, in other process. That, in synccretisicm is higher protein per soluble unit.
So I’ve no idea if anyone else will think this interesting but while doing that quick compare of whole fat plain Greek and regular yogurt I considered adding skyr to the compare contrast. But skyr is only low fat or skim. Which got me wondering why so?
And found this!
Skyr: an Origin Story — Positively Probiotic.
So soured milk skimmed to use that cream for cultured butter, the key product.
Then the leftover skimmed milk cultured, treated with rennet, and strained.
The strained whey used probably as a different drink of its own!
No waste.
Cool.
Oh, huh, i thought most of the lactose was eaten by the yogurt buggies. TIL.
And per Wikipedia, skyr not only has yogurt bacteria and rennet, but also yeast.
What does this mean in English?
It means I can make protein filled curd in best configuration.
Are you meaning using the yogurt whey as a base for ricotta? (Usually it is based on “sweet whey” from making other cheeses.) Making your curds from whey?
Like this curds and whey, miss muffet.
I have often acted and asked in the probierung of The Gebrueder Grimm.?
I make my own yoghurt too, but use a cup of the last batch as the culture. Then I fill up the container with lactose-free milk. After “cooking” in there for 7 hours, I line a colander with an old tea towel, put it over a glass bowl, tip the yoghurt in. Sit a plate on top and fold the ends of the tea towel over that. Strain it overnight. (Drain off the whey once or twice so the yoghurt isn’t sitting in it.) This is not only cheaper, but avoids the powdered milk flavour and smell of the yoghurt mix. But hey, if they don’t bother you, the more power to you. We’re both getting our probiotics!
This way I get thick, Greek style lactose-free yoghurt. Mine has much less of that sourness than yoghurt used to have originally. In its favour also: my wife, who has multiple food intolerances (including to dairy) gets much less of a reaction to what I make than to commercial yoghurts.This applies even to a good brand like Jalna.