By Margaret Malsam
Have you tried Greek yogurt yet? If you haven’t, you are missing something great. Greek yogurt’s popularity has been rising since it has gone mainstream. No longer is it just found in specialty or health food stores. Now you can buy many brands of Greek yogurt (including Yoplait) in your supermarket.
What is Greek yogurt? It is a yogurt that has the watery whey removed to create a dense, creamy texture. Greek yogurt has an incredibly rich and creamy taste, about twice the protein of regular yogurt, less lactose, and fewer carbs. So it’s no wonder Greek yogurt is flying off the shelves.
Who’s buying Greek yogurt? Athletes looking to add lean protein to their diets. Dieters looking for a snack to fill them up while they slim down. Chefs who use it to add taste and creaminess to their dishes. Foodies who love the authentic taste of Greece. With its incredible combination of taste, creamy texture and nutrition, Greek yogurt appeals to just about everyone.
Its lower lactose levels means Greek yogurt will digest easier for those with lactose intolerance. That makes it a real winner for me. I have always loved yogurt, both to eat it and to cook with. I often have substituted yogurt for sour cream or mayonnaise in recipes to reduce the fat and calories. Now Greek yogurt is even more special. It’s a super yogurt.
This cultured protein-rich dairy product relies on healthy bacteria and mild fermentation for its rich texture and mild tang. The Biblical patriarch Abraham, so we are told, lived to the advanced age of 175. According to a legend, the secret of his long life was told to Abraham by an angel who said, “Eat yogurt.” Some scholars think that the Biblical phrase “milk and honey” actually referred to yogurt.
Yogurt cooking tips
• Yogurt marinades have tenderizing qualities and add great flavor. Plus, yogurt helps the other flavorings in the marinade permeate the meat. Marinades usually are made with acidic ingredients such as vinegar, wine or citrus juices. Yogurt is only mildly acidic so it won’t toughen foods the way vinegar or wine does .
• Yogurt can be used to thicken sauces much like heavy cream, but add 2 teaspoons of cornstarch or 1 tablespoon of flour to 1 cup of room temperature yogurt before cooking. Whisk as it simmers and thickens, and never let it boil.
• Yogurt tenderizes and lightens baked goods, keeping them moist, particularly in breads using dried fruits. Yogurt breaks down long, stringy protein molecules into smaller pieces. The result is a tender muffin, cake or pancake.
• Do not use aluminum pans when preparing anything with yogurt. The acid in the yogurt will react with the aluminum.
• For a delicious dessert, top fresh fruit with honey-sweetened Greek yogurt spiced with cinnamon or nutmeg.
