I don't like Greek yogurt.

[Amateur_Barbarian]

@Labrador_Deceiver

I have no idea how they make it.

Yogurt is on my research list. I haven’t gotten to it yet. But I expect to find the same kind of interesting nutritional/processing sleight of hand here as in nearly all other shelf foods… and I still suspect there is a hidden factor in the popularity rise of the greek stuff.

[bump]

@nearwildheaven

I LOVE Greek yogurt and rarely eat the “regular” type any more. My favorite is Greek Gods Pomegranate, which is hard to find in my area so I special-ordered it. Greek Gods is also a truly vegetarian yogurt, because it does not contain gelatin. Some of them do.

Their Honey and Strawberries version is about as sweet as anyone could reasonably want - it’s really awesome stuff as yogurt goes.

[DSeid]

@elfkin477

I really like Greek yogurt, but it doesn’t like me.

TMI

Eating it isn’t worth not pooping for the next three days.

Huh. I am very lactose intolerant and yet eat Greek yogurt without any trouble whatsoever - very little lactose in it, less than most other yogurts. That’s sort of its point from the nutrition perspective - the straining removes much of the sugar leaving a higher percent of what remains as protein. (Albeit the whey protein gets strained off too.)

Yes it is less sweet, more tangy, and thicker. Gogurt filled with added sugars and coloring it aint.

[tim-n-va]

@Merneith

Greek yogurt is yogurt that’s had the liquid strained out of it. You can make it yourself with non-Greek yoghurt. Empty a tub of yogurt into cheesecloth and then suspend the cheesecloth over the a stock pot if you want to catch the liquid (or just over the sink if you don’t). Hence why it’s thicker and more concentrated in its flavor than “regular” yogurt. Hence also why it’s better in recipes than un-strained, runny, yoghurt.

Strained yogurt - Wikipedia
The spelling of yogurt/yoghurt is because it’s a Turkish word, and transliterating it into English has changed over time.

Yogurt - Wikipedia
I have never met a yoghurt product of any sort that wouldn’t eat by the barrel full.

If you can only find Greek but don’t like it, add a splash of milk and stir and you’ll have regular yogurt (at least in consistency).

[DSeid]

About commercial scale processing and the waste whey.

The straining process used to make Greek yogurt products creates a natural byproduct called acid whey, which contains lactose, lactic acid from the fermentation and a small amount of dairy proteins and milk salts like calcium. … Chobani, a leading producer, uses three pounds of milk to make one pound of yogurt. The company returns the majority of the acid whey to farmers, who use it as part of a fertilizer or as a protein supplement in their animal feed. A small percentage is also sent to community digesters, where the whey is used to produce energy.

Dannon, which produces Oikos, Activia Greek yogurt, and Dannon Light & Fit Greek, has a similar production ratio, and the process to make one cup of yogurt leaves two cups of acid whey. Michael Neuwirth, senior director of public relations for Dannon, told CNN: “There is nothing environmentally hazardous about it when it is re-used or disposed of properly. Most of our whey is used for animal feed for local farms, about one-third is used for land application as fertilizer, and the majority of the rest is treated in a biodigester.”

Scott Gilmore, director of global communications for Müller Quaker Dairy, claims that the company’s yogurt making process doesn’t produce whey waste because it adds in milk protein from strained milk to maintain consistency.

I like the last solution myself. I find it odd that so many of us buy whey to add to post work out protein smoothies and then yougurt that has it removed. I like the decreased sugar but they can throw the whey protein back in and all the better as far as I am concerned.

The “harms of whey waste” so far seem to be on the scale of implications that maybe the farmers are not feeding it to their pigs but actually dumping it illegally without any evidence that such occurs.

[Labrador_Deceiver]

@DSeid

About commercial scale processing and the waste whey.
I like the last solution myself. I find it odd that so many of us buy whey to add to post work out protein smoothies and then yougurt that has it removed. I like the decreased sugar but they can throw the whey protein back in and all the better as far as I am concerned.

The “harms of whey waste” so far seem to be on the scale of implications that maybe the farmers are not feeding it to their pigs but actually dumping it illegally without any evidence that such occurs.

I think that’s pretty consistent with the conclusions drawn in the aforementioned thread. Also, it possibly smells bad, maybe.