Greek yogurt… Greek style?

A trend, a fashion, a marketing coup?

A bit of all of that. We can discuss at length and guess the exact origin of the product and the reasons for offering it, but the fact remains that this type of yogurt comes from a Mediterranean and Balkan tradition, from the r Regions in which we have always made rich and thick yogurts.

This market trend most certainly first appeared in North America, more specifically in the United States. Why did it take root in this part of the world and not elsewhere? We could explain it by the popular recognition enjoyed by the “ Greek ” label in America. It is manifested in particular by a craze for the cuisine of Greek restaurants (or so-called Greek), a very friendly type of restaurant where the desserts usually served are made of a rich yogurt embellished with dried fruits and nuts. . But above all, we can say that this type of fresh product, rich in protein and low in fat, corresponds to the precise expectations of consumers in terms of health and balanced diet.

What is a Greek yogurt compared to a regular yogurt?

To reduce the explanation to its simplest expression, let’s say that Greek yogurt is a stirred and strained yogurt, with a thicker texture and a lower moisture content, in short a concentrated yogurt, in particular in proteins, an argument that most manufacturers do not fail to put forward. Traditionally, to make this yogurt, we simply drain the yogurt made from whole milk. This gives a yogurt with a rather firm, rich texture, but the fat content of which can reach 8 to 10%. In most Greek yogurts on the market, the milk undergoes total or partial creaming in order to obtain more reasonable levels of fat in the finished product.

At Damafro, we have chosen to offer you a Greek Yogurt with a fat content of 2%, to ensure a good balance in taste and texture.

DID YOU KNOW? 

Cottage cheese, like our famous Damablanc , is a very close cousin of Greek yogurt, since little more than the “ recipe ” is the same, or more precisely the fi ni is very similar: a rich, smooth texture.

However, we can note that a cottage cheese like Damablanc offers better resistance to cooking, when used to bind a sauce for example, but it also offers better resistance for dips.