What is Greek Yogurt?

Whey and casein are the components of milk. Whey is the watery byproduct left over after milk
curdles, whereas casein is what causes milk to curdle and is used to make cheese and yogurt.
The main difference between Greek and regular yoghurt is the addition of the critical step of
straining. The excess watery whey is taken out from the yoghurt at the very end, resulting in a
thicker, more protein-rich final product.
The extra whey from regular yogurt is strained out to make Greek yoghurt. It makes yogurt
creamier, tangier, and thicker than regular yoghurt. Plain Greek yoghurt contains more protein
and less sugar than regular yoghurt. But regular yogurt delivers twice the bone-strengthening
mineral calcium. It is more expensive than regular yogurt because more milk is used to make
each cup of Greek yogurt than regular yogurt.
Regular yogurt is made by heating milk then add some bacteria and leave it for fermentation up
to when it acid pH reached up to 4.5.When it cools add other ingredients like fruits and flavour.
Most of regular yogurt is drinkable but we can also eat by spoon. Regular yogurt is slightly sour
because of its acidic nature. But it is sweeter than Greek yogurt.
Greek yogurt is also known as strained yogurt .It is made from the removing whey from the
regular yogurt. It needs more milk as compared to regular yogurt because of the straining
process it reduces total volumes.
Traditionally, yogurt is strained in clothes up to two three times until it reaches to desirable
texture. Now days, centrifuge method used to achieve the desired texture. Some dairies and
companies add thickening agent or dry ingredients, in which case the final product is
referred to as fortified or Greek-style yogurt. Greek yogurt is thicker than regular yogurt
and it is more expensive than regular yogurt.