?If you wonder why some yogurt is referred to as “Greek” and others not you are not alone. The controversy brews as opinions differ on exactly what makes a yogurt Greek or non-Greek. Specifically there are folks who do not feel that Yoplait should be touting their yogurt as “Greek” or even “Greek-Style” at all given the ingredients on the label and processing methods.
First let us examine what basic yogurt is and is not. Yogurt is a dairy product produced from the bacterial fermentation of milk. Both traditional and Greek yogurts have the same basic genesis in that they include the fermentation of milk with live cultures. Traditional yogurt will then quite often add fruit or flavoring.
Initially however, Greek Yogurt is implemented by straining which then has the effect of removing the liquid whey. With the whey eliminated the yogurt changes texture and becomes much thicker, creamier and more like soft cheese than traditional yogurt which maintains the liquid whey. In making traditional yogurt the rule is if one cup of milk is used it will yield one cup of yogurt. However, in making Greek Yogurt it may take up to four cups of milk to create one cup of yogurt. Thus, the reason true Greek Yogurt may have a slightly higher price tag.
Of course the difference in taste and texture is, in the opinion of most people, well worth the extra cost. The density of Greek yogurt also translates to higher protein as well. True Greek yogurt has only two basic ingredients, milk and live cultures. However, when one examines the list of ingredients on the Yoplait “Greek” yogurt it is obvious there are a considerable number of ingredients, in fact as many as ten. The way in which Yoplait processes is at the root of the controversy. Greek or not? You be the judge.
