Greek-style yoghurt has long been a snack and dessert favourite, as well as an essential cooking ingredient. But what gives it that special quality?
Yoghurts generally range from soft, smooth and runny, to a grainy spoonful, to a firm, fruit-laden bite. But there is a reason Greek-style yoghurt is often chosen for sweets, and that’s the thick, creamy consistency that is so easy to slowly savour.
So how does Greek-style yoghurt achieve its famous textural superiority? It’s the extra step in the process that strains out the liquid whey and lactose. This leaves behind the rich and full feel for which Greek-style yoghurt is famous. This additional step also means that with much of the lactose removed, there’s less sugar and therefore less carbs. This thick, tart and tasty little ingredient is also naturally low in fat as well as packed with natural probiotic cultures.
Did we mention that it also tastes good? This isn’t your usual health food – instead, it’s what you choose to reach for when hunger strikes. As a pancake topping, smoothie base, mixed with berries and oats, as a cooking ingredient, a substitute for mayonnaise and sour cream or on its own with a drizzle of honey, Greek-style yoghurt is a pantry staple that’ll keep your body going strong and your taste buds smiling.