What is Greek Yogurt?
How to make Greek Yogurt?
Homemade Greek Yogurt
Greek yogurt separates liquid whey in the making, explains dietitians. This produces a thicker texture, less sugar and carbohydrates, and more protein.
Greek and regular yogurts are made from the same ingredients – milk and bacterial culture. Both use the same bacterial culture (Streptococcus Thermophilus and Lactobacillus Bulgaricus).
Greek yogurt happens to be more “concentrated” it contains more protein when compared to regular yogurt. This protein is always left behind in the straining process of solid yogurt. The whey contains helpful sodium, calcium, and carbohydrates. Much volume gets lost during extra straining, and it typically takes four cups of raw milk to get a cup of Greek yogurt, whereas it takes one cup of raw milk to receive a cup of regular yogurt.
Greek yogurt serves as a satisfying treat post your challenging workout. It will not tide you until the next meal, but its protein can repair the damage done by exercising. Not only is Greek yogurt low in fat, but here are the other benefits:
Vitamin B12, essential for energy and brain function, is found in Greek yogurt. Greek yogurt comes with probiotics. These probiotics are microorganisms like bacteria and yeast. They usually live in the intestines, and microorganisms in the intestines help health.
As we age, we need protein to keep the skin healthy and fight illness. Greek yogurt boosts the protein level avoiding heavy food like meats.
Buy a Greek yogurt starter
Our organic Greek yogurt starter yields a light, thick yogurt with a lot of foam. It’s the kind of thing you’d expect to find as “Greek-style” yogurt in the store. The wonderful thing about our culture is that it can be made at home without using sugar, additives, or preservatives. This yogurt is thermophilic. To work with the culture, a yogurt maker is required.
At the Kefirshop.eu you can buy a traditional Greek yogurt starter. Each pack contains a loose powder combination of the two strains needed to make the ultimate Greek yogurt — lactobacillus bulgaricus and streptococcus thermophilus — in exact proportions.
The Greek yogurt starter produces Greek yogurt that tastes like Bulgarian yogurt but is milder, less sour, creamier, and thicker. Greek yogurt is comparable to Bulgarian yogurt, but it is less tangy and thicker, and that is precisely what this starter will make for you. Because this is an heirloom yogurt starter containing live active bacteria, you can reuse yogurt from your previous set to culture your new batch for as long as you like.
Lactic acid cultures derived from natural sources in ecologically conserved areas of Bulgaria are used in the starter. It is entirely natural and organic, with no preservatives, additives, artificial colors, or tastes. It includes no GMOs and is free of soy and gluten.
GREEK ORGANIC YOGHURT STARTER
Traditional Greek yogurt is created from goat’s milk that has been strained to remove any whey, resulting in a thick cultured milk product. Traditional Greek yogurt is not a cultural inheritance. It cannot be recultured indefinitely. Many “Greek-style” items in supermarkets are produced with cow’s milk and a thickening ingredient. Our organic Greek yogurt starting is an heirloom “Greek-style” yogurt starter that may be recultured multiple times. Lactobacillus bulgaricus and Streptococcus thermophilus are present in our culture.