The Truth behind Greek Yogurt

Greek yogurt is creamy, smooth, and has a slightly tangy taste. You can eat it plain, or with fruit. You can use it as a sub­sti­tute in recipes that call for sour cream, milk, but­ter, and even may­on­naise. Greek yogurt also has many ben­e­fits if you are look­ing to eat health­ier too. So what is the catch? Where does Greek yogurt come from? What are its ben­e­fits? Here are some facts.

  • Greek yogurt is reg­u­lar yogurt that is strained. The yogurt loses whey, lac­tose, some sugar, salt, and a lit­tle pro­tein when strained.
  • It has more pro­tein in it than reg­u­lar yogurt. Accord­ing to, it can have any­where from 13–20 grams of pro­tein per cup.
  • It is low in car­bo­hy­drates and salt com­pared to reg­u­lar yogurt.
  • Greek yogurt is great for those who can’t have a lot of lac­tose in their diet, because it usu­ally doesn’t have as much lac­tose as other yogurts, due to the strain­ing process.
  • It still gives you good pro­bi­otics that help your diges­tion and immune system.

When you choose Greek yogurt, make sure you are look­ing at the nutri­tion facts. Greek yogurt can have more fat than reg­u­lar yogurt. Some of the yogurts can have more sugar too, espe­cially if it is fla­vored. Make sure you are checking.

If you want to make sure you know what is going into the yogurt, you can make your own! This recipe comes from It can take time (total is about 22 hours), but it makes a big quan­tity at a cheaper price.

  • Home­made Greek Yogurt Recipe

  • Author: Kar­rie
  • Serves: 16


  • 1 gal­lon of milk – you can use any kind – 1%, 2% or whole milk
  • ¼ cup of plain yogurt – Greek Gods plain yogurt brand is my favorite
  • Honey – (optional)
  • Fresh Fruit – (optional)


  1. First thing to do is to take gal­lon of milk and pour it into a large pot.
  2. Make sure and reserve ¼ cup of milk.
  3. Bring the pot to a boil, and then turn off the heat.
  4. Let it cool until the tem­per­a­ture reaches 100 degrees.
  5. Then remove the film on the top.
  6. While that is cool­ing, mix together ¼ cup of plain yogurt and the reserved ¼ cup milk.
  7. Then once it reaches 100 degrees, mix in the yogurt/milk mixture.
  8. After you mix it up gen­tly and thor­oughly, cover the pot with a lid.
  9. Then wrap in a towel. And leave in your oven with the oven light on only for overnight or 16 hours.
  10. Then after the time is up you mag­i­cally have yogurt!!!
  11. You can stop right here and you have reg­u­lar yogurt, or you can strain it fur­ther if you want Greek yogurt.
  12. Using a cheese­cloth or flour sack towel start drain­ing it inside a colander.
  13. Every few hours either squeeze the towel or use a spoon to stir it to help it to drain faster.
  14. And after about 6 hours you have nice thick Greek yogurt!
  15. If you desire you could add honey and or fresh fruit.

In the end, Greek yogurt has some good ben­e­fits, and can be a good addi­tion for healthy eat­ing. Try your own, or try the store bought brands!