They stem from the same origin, but they are not identical.
I recall many years ago, when my mother initially began consuming Greek yogurt. I inquired, “What type of yogurt is that?” Her response was, “Greek yogurt!” I then tilted my head and jestingly asked, “So, are you specially ordering yogurt from Greece now?”
It has now become a widely accepted belief that Greek yogurt is more beneficial for one’s health compared to regular yogurt, although the rationale behind this remains somewhat unclear. The name does not provide much insight; it’s simply yogurt originating from Greece. Greece is undoubtedly a wonderful place, but what connection does it have with yogurt? Surprisingly, quite a substantial one.
Both conventional yogurt and Greek yogurt are produced through the fermentation of cow milk, hence serving as excellent probiotic snacks. The differentiating factor lies in the fact that Greek yogurt undergoes straining using a fabric akin to cheesecloth in its preparation, thereby eliminating all the lumpy whey. Whey is the acidic component responsible for the slightly tangy taste in plain yogurt, although it also contains a significant amount of natural minerals. By straining it out, most of these minerals are lost, yet in return, a higher protein concentration is achieved. This is essentially the primary variance between ordinary yogurt and Greek yogurt, apart from their marginally distinct flavor profiles.
Whether you opt for standard or Greek yogurt, both varieties are highly beneficial for your well-being, provided you steer clear of the inferior quality products laden with excessive added sugars. The ultimate determinant of the nutritional value of your yogurt does not lie in its manufacturing process but rather in its source. Superior, top-notch yogurt, be it regular or Greek, is derived from the milk of healthy, pasture-raised cows. Healthier cows yield higher-quality milk, which in turn results in superior yogurt production.
