Try telling the Grand Vizier that though... How's your average troll supposed to make an honest living when the powers that be get all graspy over controling the culture?
I thought that Greek yoghurt was thicker than regular because it had cream added to it. I didn’t know until I read this post that strained yoghurt, according to the AI, had reduced amounts of nutritional components. I’ve liked organic ‘Greek-style yoghurt’ for its creamier taste and for its thickness, as well as for its higher protein content (when I was keen to eat more protein and fewer carbohydrates, especially fewer starchy carbohydrates). Now that I’m less interested in eating steaks with no starchy carbs (to lose weight and gain more of a waistline) I’m not bothered about eating products with higher protein content and less natural sugar. As for the creaminess factor, and the stability of Greek/strained yoghurt in cooking, I’m still happy to use cream (and sometimes Greek yoghurt with a fat content of at least 10% so it doesn’t curdle). But for nutritional completeness I’d now get ordinary full-fat yoghurt. I tried Skyr and didn’t like it - it was thick and ‘creamy’ but didn’t actually taste of cream to me.
Another Whole Mountain Bulgarian yogurt fan here. I’ve been eating it for breakfast with fruit for decades. Lately, I’ve been adding a little protein powder. I’m 68 and my bone density scans have been great (knock on wood.) I’ve wondered if all that plain Bulgarian yogurt has been a factor.
As requested: My wife has requested we buy strained yogurt for the protein. I am mildly lactose intolerant, and I find that I'm able to tolerate strained yogurt better, and I prefer the texture. I much prefer the taste and satiety of full-fat vs non-fat.
I switch back and forth between the two types almost each morning. Originally for the protein calcium balance, but now i can add other reasons. In some stores it's hard to find "clean" original yogurt.
I make my own yogurt in an instapot every week, straining it and adding fresh berries for taste. For vitamins I add protein powder. It’s delicious, very easy to make, and although I haven’t done a cost analysis, I bet it’s less money than buying it off the self. Oh, and my grandkids love it!
I submitted for greek yoghurt too. I've been on keto since 2017, greek yoghurt is a staple in my diet. I didn't know about the extra benefits on top of "more fat" - thanks for that!
I submitted a response for strained yoghurt. I mostly eat Yeo Valley Organic Greek Style natural yoghurt (UK reader). I don't think I ever really consciously made a choice to switch to Greek style yoghurt, I was probably mildly manipulated by marketing I guess. Just yesterday I switched back to their "normal" natural yoghurt again. I had it on my breakfast, yummy!
I've been eating Costco's plain, non-fat, organic Greek yogurt for years, for its protein content, live cultures, and absence of saturated fats. Taste was never an issue. It never occurred to me that I was giving up something of value in the whey. Thank you for illuminating that in your article, or should I be thanking Claude?
Try telling the Grand Vizier that though... How's your average troll supposed to make an honest living when the powers that be get all graspy over controling the culture?
I thought that Greek yoghurt was thicker than regular because it had cream added to it. I didn’t know until I read this post that strained yoghurt, according to the AI, had reduced amounts of nutritional components. I’ve liked organic ‘Greek-style yoghurt’ for its creamier taste and for its thickness, as well as for its higher protein content (when I was keen to eat more protein and fewer carbohydrates, especially fewer starchy carbohydrates). Now that I’m less interested in eating steaks with no starchy carbs (to lose weight and gain more of a waistline) I’m not bothered about eating products with higher protein content and less natural sugar. As for the creaminess factor, and the stability of Greek/strained yoghurt in cooking, I’m still happy to use cream (and sometimes Greek yoghurt with a fat content of at least 10% so it doesn’t curdle). But for nutritional completeness I’d now get ordinary full-fat yoghurt. I tried Skyr and didn’t like it - it was thick and ‘creamy’ but didn’t actually taste of cream to me.
I eat Siggis because it's delicious!
*correction White Mountain. It has such a great tart taste— hard to go back to “regular” yogurts.
Another Whole Mountain Bulgarian yogurt fan here. I’ve been eating it for breakfast with fruit for decades. Lately, I’ve been adding a little protein powder. I’m 68 and my bone density scans have been great (knock on wood.) I’ve wondered if all that plain Bulgarian yogurt has been a factor.
I am one of the few who dislikes Greek yoghurt. And it is getting more and more difficult to just find plain, unadulterated yoghurt.
As requested: My wife has requested we buy strained yogurt for the protein. I am mildly lactose intolerant, and I find that I'm able to tolerate strained yogurt better, and I prefer the texture. I much prefer the taste and satiety of full-fat vs non-fat.
I switch back and forth between the two types almost each morning. Originally for the protein calcium balance, but now i can add other reasons. In some stores it's hard to find "clean" original yogurt.
I make my own yogurt in an instapot every week, straining it and adding fresh berries for taste. For vitamins I add protein powder. It’s delicious, very easy to make, and although I haven’t done a cost analysis, I bet it’s less money than buying it off the self. Oh, and my grandkids love it!
You left off “lactose intolerance” from your reasons for choosing strained over standard yogurts.
I did. Is this a reason you chose strained?
Mm
I submitted for greek yoghurt too. I've been on keto since 2017, greek yoghurt is a staple in my diet. I didn't know about the extra benefits on top of "more fat" - thanks for that!
I submitted a response for strained yoghurt. I mostly eat Yeo Valley Organic Greek Style natural yoghurt (UK reader). I don't think I ever really consciously made a choice to switch to Greek style yoghurt, I was probably mildly manipulated by marketing I guess. Just yesterday I switched back to their "normal" natural yoghurt again. I had it on my breakfast, yummy!
I've been eating Costco's plain, non-fat, organic Greek yogurt for years, for its protein content, live cultures, and absence of saturated fats. Taste was never an issue. It never occurred to me that I was giving up something of value in the whey. Thank you for illuminating that in your article, or should I be thanking Claude?
I eat White Mountain Bulgarian yogurt made in my hometown Austin Tx. 8 G protein, and no added sugars. I love it.
And 8g total fat
I didn't even know "straining" was a thing--I've never noticed lumps in regular, Greek or Icelandic yogurt.
The straining here removes some of the liquid element (whey) and retain the milk solids.