Greek yogurt, also known as concentrated or strained yogurt, is made by
eliminating the whey and other liquids from regular yogurt.
Because the straining process reduces the total volume, Greek yogurt takes
significantly more milk than regular yogurt to make a batch of the same
size.
Traditionally, the yogurt is strained in cloth bags up to three times
until it reaches the desired texture. Modern production methods use
centrifuges to achieve the same effect.
Some companies may use thickening agents or other dry ingredients, in
which case the final product is referred to as fortified or Greek-style
yogurt.
Because most of the liquid is removed, Greek yogurt is much thicker and
tangier than regular yogurt. It’s also generally more expensive since it
requires more milk.
This page was build by Monika Ogorek