Full-Fat Greek Yogurt

Published May 1, 2011. From Cook's Illustrated.

While many Greek yogurt brands now also produce low-fat (2%) and nonfat versions, the full-fat style wowed our tasters with its extremely rich taste and creamy texture.

Overview:

The first imported Greek yogurts sold in this country were made with whole milk, giving them up to 23 grams of fat per cup, compared with 7 to 9 grams in ordinary American-style yogurt. Why so high? Greek yogurt is strained of its liquid whey, so it can take up to four times the amount of milk to create the same amount of unstrained yogurt. As a result, Greek yogurt is much higher in protein—and also fat in the case of full-fat yogurt. While many Greek yogurt brands now also produce low-fat (2%) and nonfat versions, the full-fat style wowed our tasters with its extremely rich taste and creamy texture. We sampled four brands of unflavored, plain full-fat Greek yogurt in two blind tastings, straight from the container and mixed with cucumbers, garlic, and herbs in our recipe for tzatziki sauce. While all brands were recommended, our favorite was the only one imported from Greece—and it also won top honors in our nonfat Greek yogurt tasting. (Note: For comparison, fat and protein levels are shown for a 6-ounce serving.)

The first imported Greek yogurts sold in this country were made with whole milk, giving them up to 23 grams of fat per cup, compared with 7 to 9 grams in ordinary American-style yogurt. Why so high? Greek yogurt is strained of its liquid whey, so it can take up to four times the amount of milk to create the same amount of unstrained yogurt. As a result, Greek yogurt is much higher in protein—and also fat in the case of full-fat yogurt. While many Greek yogurt brands now also produce low-fat (2%) and nonfat versions, the full-fat style wowed our tasters with its extremely rich taste and creamy texture. We sampled four brands of unflavored, plain full-fat Greek yogurt in two blind tastings, straight from the container and mixed with cucumbers, garlic, and herbs in our recipe for tzatziki sauce. While all brands were recommended, our favorite was the only one imported from Greece—and it also won top honors in our nonfat Greek yogurt tasting. (Note: For comparison, fat and protein levels are shown for a 6-ounce serving.)

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