Greek yogurt differs from "normal" yogurt in its typical density, due to a higher nutritional concentration, especially protein, and a lower level of hydration and water-soluble nutrients - such as minerals, certain vitamins and sodium.
This effect is obtained by adding a further filtration process to those normally applied also to yogurt that we are traditionally used to consume in Italy; not surprisingly, in English, Greek yogurt is part of the so-called strained yogurt (filtered yogurt). However, it should be specified that, despite the presence of a "further pouring phase, certain water-soluble nutrients are retained in the mass of caseins and whey proteins thanks to weak chemical bonds and polar attractions; for this reason Greek yogurt does not remain excessively depleted by a" further deprivation of the aqueous component.
It is not for nothing that Greek yogurt is attributed with remarkable nutritional characteristics - even if, despite the commercial "boost" it has received in recent years, it does not differ much from regular yogurt. To fully understand its chemical properties, it is however good to read the nutritional label carefully, comparing it to other products on the market. By doing this, it will appear obvious that the most widely marketed Greek yogurt is lean or low-fat, low in fat but more abundant in protein. , and therefore less chloric. It is an almost "dietetic" product that has very little to do with its whole milk version, in short, exactly what is observed in normal yogurt.
In the diet, Greek yogurt plays the perfect role as a milk substitute, especially for lactose intolerant people. It is excellent as a breakfast food and for secondary snacks. It finds great application as a protein source with high biological value in the post workout.
In cooking, Greek yogurt is used a lot in the formulation of cold recipes, such as frozen, ice cream, mousses and other spoon desserts. Some use it as a substitute for milk cream in the sauces of first courses, together with spices and vegetables (cucumber, parsley, etc.) in sauces for meat (for example, cut of beef) or inside the "appearil of quiche" (cakes salty) - with questionable results.
For further information: Yogurt: What is it? Characteristics, Nutritional Properties and Preparation , is a food that "fits" perfectly into the contemporary Western diet, fulfilling numerous needs such as: modest caloric concentration, good satiating power, excellent protein level and high biological value of proteins (completeness of the amino acid profile), not negligible concentration of minerals and above all calcium, but also of water-soluble vitamins (mainly of group B) and of the fat-soluble vitamin A (retinol).
For more nutritional information, we recommend watching the following video - Greek Yogurt: Nutritional Properties, Preparation and Uses - or continue reading the paragraph.
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