The staple of many morning meals, Greek yogurt is “strained” yogurt, or common yogurt with the liquid, or whey, eliminated, per bon appétit. Straining yogurt is a typical apply in Greece and plenty of Center Japanese nations, and the recognition of this course of has grown exponentially within the U.S. over the previous few years. ABC News studies that Greek yogurt managed simply 1% of the yogurt market in 2007, rising to seize over 40% simply six years later. If you’re searching for an alternative choice to high-fat dairy choices like complete milk or heavy cream, tangy, concentrated, and creamy Greek yogurt needs to be your go-to.
Undeniably Dairy shares that yogurt’s pure acidity offers a dish a barely extra zinging taste when used as a substitute of milk. The high-fat content material of full Greek yogurt makes it a very good swap one-to-one for heavy cream, good to make use of to thicken sauces and add richness, physique, and tang to your meal. It needs to be added on the very finish of a recipe, in any other case, the warmth will make the milk solids separate and curdle (by way of the Chicago Tribune). As Greek yogurt will be dense, whisking some water into the yogurt offers it a extra milk-like consistency (nearer to plain yogurt), which is best for baking, per Epicurious. Greek yogurt can be a high-protein swap for mayonnaise, butter, or bitter cream.
