Yogurt or yoghurt or yoghourt (from turchis: yourt) is a fermented milk product (soy milk, nut milks such as almond

milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its te ture and its characteristic tang.

Types of Yogurt
Balkan-style or Set-style Yogurt
The warm cultured milk mixture is poured into containers then incubated without any further stirring. Balkan-style or set-style yogurt has a characteristic thick texture and is excellent for enjoying plain or using in recipes.

Swiss-style or Stirred Yogurt

The warm cultured milk mixture is incubated in a large vat, cooled and then stirred for a creamy texture, often with fruit or other flavourings added. Swiss-style or stirred yogurt is often slightly thinner than Balkan-style or set yogurt and can be eaten as-is, in cold beverages or incorporated into desserts.

Greek-style Yogurt
very thick yogurt that is either made from milk that has had some of the water removed or by straining whey from plain yogurt to make it thicker and creamier. !reek-style yogurt tends to hold up better when heated than regular yogurt, making it perfect for cooking. "t is also referred to as #editerranean or #editerranean-style yogurt and is often used for dips such as T$at$iki. Balkanstyle yogurt that has %& #.'. or more makes an excellent substitute for !reek-style yogurt.

!reek "ogurt

!reek yogurt is a type of yogurt that is celebrated for its very thick and creamy te ture. The process for making it includes e tra steps that result in its thickness. #t has about the same creamy te ture as sour cream, and provides an e cellent substitute. #t has recently become more increasingly available in the $%, because the taste and the lack of bitterness make it a wonderful treat. Typical !reek yogurt made in !reece may use either sheep or cow&s milk. #mports to the $% tend to stick with cow&s milk variants, since sheep&s milk has a tangier taste and may be disliked by those unfamiliar to it. 'ost $% made versions of !reek yogurt use only cow&s milk. The principle difference in creating !reek yogurt is that after the milk is heated and cultured, it is allowed to sit in muslin or cheesecloth bags, so that the whey filters out of the yogurt. "ou&ll note that some yogurts have an almost runny te ture, or have li(uid on the top when you open them. !reek yogurts don&t have this li(uid because of the straining process. The results tend to be superior when whole milk, or a combination of whole milk and cream are used to produce !reek yogurt. )ompanies like Fage, which produces its yogurt in !reece and e ports to the $%, use milk and cream. The result is some of the most wonderfully creamy yogurt on the market, though you aren&t eating low fat food. * container, + ounces (appro imately ,-- g) of Fage Total )lassic has a

whopping ,.- calories, and about /-0 of the recommended daily allowance for fat. 1evertheless, this yogurt can prove (uite addictive (as this wise!223 writer can attest), especially the Fage45 varieties that come with small compartments of honey or fruit which can be spooned over the yogurt. Fage does make skim milk, ,0 and 60 versions, but they are not as creamy in taste. !reek yogurt is an essential ingredient in the yogurt dips so loved by the !reeks and gaining popularity elsewhere. The traditional T7at7iki dip which combines yogurt with spices,cucumber, and garlic is that much better when you use !reek varieties rather than more standard $% yogurts. "ou can even find some premade T7at7iki dips on the market, made in the traditional way, though it&s also (uite easy to make your own. 8o e pect to pay more for !reek yogurts, even if they&re made in the $%. The straining of whey means that more milk is needed to produce the same volume of yogurts that include whey. 9ne good place to look for this style of yogurt : that may also save you a little money if you become a fan : is Trader ;oe&s, which makes its own brand and also imports less e pensively other brands. #n a grocery or natural foods store, you can e pect to pay anywhere from <=.6->/.-- $% 8ollars ($%8) for an individual>si7ed container of yogurts imported from !reece, but though this lu ury is a little pricey, it&s still less e pensive than some of the ?rand name ice creams, and many claim, even more tasty.

9rigin
Called yiaourti in its native country, Greek Yogurt has been produced in Greece for hundreds of years. Traditionally, Greek Yogurt may be made from either ewe s milk or cow s milk, though cow s milk is most commonly found in brands sold in the !nited "tates. #ts thick and creamy te$ture, created by straining or boiling away e$cess li%uid, defines it from other types of yogurt. The lower water and higher fat content of this yogurt variety make it less likely to curdle when heated. #t is typically higher in protein, lower in lactose, and lower in carbohydrates than other types of yogurt. These uni%ue traits make Greek Yogurt uni%uely beneficial. &ot only is it useful as a cooking ingredient and substitute for other less healthful foods, it is delicious and offers a more appealing te$ture. 's George (ondiotis, author of Traditional Greek Cooking, describes Greek Yogurt is probably superior to any other obtainable in )urope. *e believe Greek Yogurt is interesting enough to write about+ and hope you will find it a happy addition to your life, too,

Benefits of Greek Yogurt

@rotein
!reek yogurt can have twice as much protein as regular yogurt. The e tra protein will help you feel full and leave you feeling satisfied. )ommercial !reek yogurts at supermarkets have almost double the protein content of standard yogurt brands. 9ne cup of plain, low>fat conventional yogurt usually contains 6 to =- grams of protein, where !reek yogurt averages about =/ to ,- grams of protein.

%odium
%alt is a big red flag, and many consumers are looking for lower in salt items. *ccording to the $%8*, !reek yogurt has less sodium by up to 6- percent. @lus, it still has a full>bodied taste without the high sodium content.

Aow in )arbohydrates
#f you are watching your carbohydrate intake or have a sensitivity to carbohydrates like diabetes, then !reek yogurt is your ticket. Begular yogurts have =6 to =+ grams of carbohydrates per cup, where !reek yogurt averages around C grams.

2asy to 8igest
?ecause !reek yogurt contains less carbohydrates than regular yogurt, it has less lactose, the sugar in dairy products that can sometimes upset people&s stomachs. This is especially helpful for people who have lactose intolerance.

Dersatility
!reek yogurt can be used for many dishes including savory and sweet. 8ue to its thick te ture and rich taste, many people use it as a substitute for milk, sour cream and even use it for baking.

Te ture
!reek yogurt has a smooth, rich and thick consistency. @art of what makes !reek yogurt different than regular yogurt is that it is strained to remove the whey. Ehen whey is removed, so is water, which creates a thicker, more substantial yogurt product. This is why !reek yogurt is so popular because of the satisfaction after eating something creamy and smooth.

@robiotics
!reek yogurt and other fermented foods, such as buttermilk and sauerkraut, contain probiotics, live microorganisms. These bacteria microbes may help improve digestive function and the immune system, and may also help reduce side effects of antibiotic treatments, e plains the )alifornia 8airy Besearch Foundation.