While the process for making both types of yogurt starts the same, Greek yogurt is made when regular yogurt is strained to remove the liquid whey. This results in a thicker, creamier, tarter yogurt.
Compared to regular yogurt, Greek yogurt on average contains twice the protein, about 14 percent less lactose (a naturally occurring sugar), and approximately 15 percent less calcium, although this can vary depending on the brand.
Here are the specifics per serving*:
- Protein: Greek Yogurt: 15 grams, Regular Yogurt: 6 grams
- Lactose: Greek Yogurt: 7 grams, Regular Yogurt: 8 grams
- Calcium: Greek Yogurt: 170 mg, Regular Yogurt: 206 mg
*A serving of Greek yogurt is 170 grams
Just like traditional yogurt, Greek yogurt contains a powerful nutrient package that includes essential nutrients like calcium and protein – plus, some Greek yogurts contain live and active cultures, which may be good for your health.
It’s called “Greek” yogurt, because it became synonymous with this thicker type of yogurt when the founder of Chobani, Hamdi Ulukaya, decided to label his company’s yogurt as “Greek.” Greeks actually call this type of yogurt “straggisto,” which means strained yogurt.
While yogurt – either variety – can be a delicious part of a nutritious breakfast, there are many ways to enjoy it, including as a savory snack and in other recipes.
While Greek yogurt is great on its own, here are some delicious ways to incorporate it into recipes: