1. From zero to hero
Greek yogurt was virtually unheard of in 2009. Four short years later, it was the top-selling product in its category in Canada, jumping from 0 to 24% of total sales. Its smooth texture, short ingredients list and high protein content explain why nutritionists and consumers alike can’t get enough.
2. Worthy of the Gods
What exactly is Greek yogurt? Simple: It’s regular yogurt that has been strained. Thick and ultra-creamy, even in fat-free versions, it requires three times more milk to produce than regular yogurt, hence the steeper price tag. Enjoy it topped with honey and crushed pistachios for a treat worth of the gods… Greek or otherwise!
3. Do it yourself
Making Greek yogurt at home couldn’t be easier. All you need is a container of gelatin-free yogurt, a bowl, a coffee filter or cheesecloth and a little bit of patience, as straining the whey can take up to 12 hours. Click here for a detailed how-to.
4. It's alive
This staple of the Hellenic diet is packed with probiotic bacteria. Besides facilitating digestion, lactobacilli and bifidobacterium help boost the immune system by limiting the proliferation of bad bacteria.
5. Calcium counts
Calcium levels vary from one brand to the next, meeting anywhere from 15 to 50% of your recommended daily requirement. If calcium is a concern in your diet, check labels carefully.
6. Savoury superstar
Think beyond sweet. Plain Greek yogurt is a wonderful basefor homemade tzatziki (just add grated cucumber, chopped garlic and mint) orIndian-inspired raita (fresh cilantro, diced tomatoes, green onions, red peppers and a dollop of Dijon).
7. Man on a mission
If one person can be held accountable for our Greek yogurt obsession, it’s Hamdi Ulukaya, founder and CEO of Chobani. His mission? To bring high-quality, Mediterranean style strained yogurt to the American market. Andconsider it a job well done: today, Chobani is one of the most popular yogurt brands in the United States.
8. Protein powerhouse
Some brands contain as much as 19 grams of protein. per 175-gram (¾ cup) portion. That’s enough protein for one meal.
9. Smooth stand-in
Greek yogurt can also quite handily do double or even triple duty. It’s an excellent recipe substitute: In equal amounts, it easily replaces sour cream an in dips, muffins and scones.
10. Shelf life
The “best before” stamp doesn’t necessarily mean “bad after”—the manufacturer just can’t guarantee optimal taste and texture after that date.Yogurt can last quite a while in the refrigerator because of its natural acidity.
