What's the 'Greek' in Greek yogurt?

On 2/27/2011 1:50 PM, Kalmia wrote:

It's more fluid than. say Dannon, yogurt and costs more but I've never
been to Greece so I don't know what yogurt is like there.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
On 27/02/2011 2:13 PM, James Silverton wrote:


Actually, it is the opposite. It is strained to remove excess whey,
making it thicker. At least that is the theory. In practice,the
commercial stuff likely has a thickener added to it.
 
On 27/02/2011 5:13 PM, Kalmia wrote:


I have been eating yogurt for years and often used it to make tzitziki
and and cucumber salads, but my wife was never keen on it.... until
about two years ago when I tried some Balkan style yogurt. Now she has
it every morning. It is the only kind that she eats.
 
In article ,
James Silverton wrote:


Oh, my Alex! That's interesting -- what I find is thicker than the
"regular" stuff.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
George wrote:


How does that differ, then, from making yogurt cheese? That is also set
to drain through a cheesecloth or coffee filter.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2/27/2011 4:13 PM, Kalmia wrote:

Fairly common in the Middle East and the upper Mediterranean area, all
derived from Turkish cuisine dating back to the Ottoman Empire. I call
it yogurt cheese too, use it to make lebne as a dip and to put on
shwarma's, aka gyro's. Made some Saturday as it happened, added smoked
paprika and a sprinkling of chipotle powder to spice it up a bit. You
can also add a little sour cream to thin it out again and give it a
little twang.
 
"Kalmia" wrote in message
news:5ddae7a1-08de-4d34-98ba-56d1d95fba7f@z27g2000prz.googlegroups.com...

Or is this some marketing ploy? Is this something we can nearly
duplicate at home?



Greek Yoghurt is different than 'normal' yoghurt.......I only usually use
Greek Yoghurt, unless the recipes call for the normal range of
Yoghurts.....Greek is much higher in Butterfat content and very smooth,
thick and creamy and has higher Protein contend than
others......Considerably higher in calories than standard yoghurts........

Here is some info for you......

http://tinyurl.com/4quajfc

http://tinyurl.com/4malcwf

BB
 
Kalmia wrote:

Just a marketing ploy if it doesn't actually come from Greece. Just
yoghurt that's been allowed to drain somewhat and thicken. Easy to do at
home. Place yoghurt in a coffee filter basket or fine cheesecloth. Let
drip until it's the right consistency.

The real Greek yoghurt I was eating in London (same brand, Fage) tasted
much better and also came in a sheep's milk version. Super yum! LOL.
 
James Silverton wrote:


Don't know what you ate, but 'Greek' style yoghurt is thicker than
Dannon. The whey is drained off, but not enough to make a curd cheese.
 
On Mon, 28 Feb 2011 13:21:08 -0500, Kate Connally
wrote:


I really like the TJ Greek yogurt too. We can even buy it at Safeway
now. I'm interested in that Balkin yogurt.... wondering if it's
another TJ product I haven't focused on yet. I'd like to do a side by
side tasting with Greek and Balkin.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Clueless AOL newbie Sheldon "Pussy" Katz typed with one hand:


Been looking for that "special" Greek yogurt ever since the story came out,
haven't you?

http://blogs.pitch.com/fatcity/2011/02/the_story_of_the_the_semen_in.php#

"I spit it out on the floor many times cuz I was upset," the victim wrote in
a statement to police. She then asked for the employee's manager, who
listened to her complaint and then informed her that it was "Greek yogurt.
People love it. It has a lot of protein on top of it."

Bob
 
On 1/03/2011 4:21 AM, Kate Connally wrote:
Good Greek yogurt has a certain consistency of thickness and a slightly
sharp taste , this is common across a number of sample in several countries

--
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