Yogurt question

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Yogurt question

Postby Larry Greenly » Wed Aug 23, 2006 12:43 am

Would someone explain the difference between yogurt and Greek-style yogurt?
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Re: Yogurt question

Postby Bob Ross » Wed Aug 23, 2006 12:56 am

Here's a recipe: http://www.gourmetsleuth.com/greekyogurt.htm

To my taste, thick, gooey, maybe a bit more acidic. But the fat is just too much for me.
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Re: Yogurt question

Postby Robin Garr » Wed Aug 23, 2006 1:01 am

Larry, based on my experience living in a Greek-American neighborhood in NYC (Astoria, Queens), where we ate a LOT of Greek food, I think there are several answers to this question but not one single canonical form.

Greek yogurt, depending on whose menu you're looking at, may be:

1) Rich, creamy, whole-milk yogurt, no different than any other fresh whole-milk yogurt.

2) The same, allowed to sit in a cheesecloth bag overnight so much of the liquid runs out, leaving a thicker product akin to farmer cheese or <i>fromage blanc</i>. Again, no different from other ethnic yogurts except that you eat it in a Greek restaurant.

3) Either of the above, served as a dessert garnished with almonds and drizzled with honey. That's Greek.

That's my story, anyway, but I'm telling it from Greek dining experience, not from books or Google.
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Re: Yogurt question

Postby Bob Ross » Wed Aug 23, 2006 2:09 am

Fair points, Robin, with one caveat: I made it and it's too rich for me. Regards, Bob
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Re: Yogurt question

Postby Clint Hall » Fri Aug 25, 2006 2:33 am

Could it be that "Greek yogurt" means goats milk yogurt? That's the only kind I've ever seen in Greece. Or maybe I'm out of date as I haven't lived in that region for thrity years.

Goats milk yogurt has a lot stronger flavor than the sort made from cow's milk, which is the kind sold in American markets. In our household we always have in the fridge a pot of goat yogurt (it's not easy to find) to serve with meat and vegetables, and cow yogurt to serve the American way, with fruit.
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