Greek yogurt is healthy. It is high in protein and an excellent source of many important nutrients. You can find out what they are and what you should consider when shopping here. There are also a few ideas on how to use this delicious source of protein. So let yourself be surprised, because the possibilities are manifold.
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What exactly is Greek yogurt?
Greek yogurt is becoming increasingly popular. It’s no wonder, because it’s tasty, versatile and very creamy. The reason for this lies in the manufacturing process. With Greek yoghurt, more milk is used on the one hand and the whey is drained longer on the other. This makes it firmer and creamier than its conventionally produced relatives.
Greek yogurt is so healthy
What nutrients are in Greek yogurt?
The manufacturing process is also the reason why this special yoghurt contains more protein, but also a relatively high fat content. Actual nutritional information will vary by manufacturer and variety, but is average contain 100 g of the slightly sour-tasting yoghurt:
5 grams of protein
3 grams of carbohydrates
10 % Fett
3.5 grams of sugar
almost no dietary fiber and
about 120 Kcal.
In addition, there are important vitamin and minerals. These include:
B vitamin, vitamin C and D as well as vitamin K and
Sodium, potassium, calcium, magnesium and phosphorus.
All in all, Greek yogurt is one of the healthy foods. But only if you choose the right one.
What varieties are there and what does “Greek-style” yoghurt mean?
You can find Greek yogurt in any supermarket. It is offered in high and low fat, but also fat-free. In addition, various manufacturers offer the yoghurt with and without fruit flavor.
The term “Greek yogurt” has recently been protected. Only yoghurt that was actually made in Greece can be called that. In contrast to “Greek-style” yoghurt, about 4 liters of milk are required for 1 kg of yoghurt. Although the other yoghurt does not have to be worse, you usually only need about 1 l of milk for 1 kg of the white dish. This difference is also responsible for the fact that Greek yogurt contains more protein as well as more fat. If you want to benefit from it, then you should reach for the original Greek yoghurt.
How to eat Greek yogurt
Traditionally, Greek yogurt is eaten with honey and nuts. But there are many more savory and sweet preparation ideas. You can find a few of them right here:
HEARTY PREPARATION IDEAS
Roasted broccoli with lettuce and mint yogurt dressing
Fresh, roasted broccoli, crunchy lettuce, salty feta and a mint yoghurt dressing
Go to the recipe here.
Greek yogurt with arugula pesto
Hearty yoghurt can be prepared so easily. Simply 1 to 2 tsp this Stir rocket pestos into 150 g yoghurt and enjoy with some bread.
Greek yogurt as tzatziki
Tzatziki is a classic in Greek cuisine. You can get it everywhere and the preparation is always a little different. It comes with lemon, some dill or parsley. I like it simple and exactly as described in the recipe.
To press
1 medium cucumber,
1 Clove of garlic,
200 g greek yogurt,
2 tablespoons olive oil,
Salt
freshly ground black pepper
optional: some lemon juice
Peel the cucumber, remove the seeds, grate finely into a clean kitchen towel and squeeze out as much liquid as possible.
Finely chop the garlic clove.
Mix the grated cucumber, chopped garlic clove and 2 tablespoons olive oil with 200 g Greek yoghurt (10% fat).
Season to taste with salt, freshly ground black pepper and a little lemon juice.
Preparation:5
Cook:5
Category:Dip
Method:Cook
Cuisine:Greek
SWEET PREPARATION IDEA
Yoghurt with berries and carrot granola
A wonderfully quick and healthy breakfast. just give this homemade granola and some berries over your yogurt.
Easy, quick and very healthy.
Winter smoothie with cucumber and pear
This smoothie is quick to make and very healthy. It is perfect for breakfast, but also as a small meal in between.
here let’s go to the recipe.
Lemon cream with yoghurt
This lemon cream is so simple but tasty. The preparation is very easy and everyone likes this fluffy, light, creamy treat.
To press
3 untreated lemons (it is important that the peel is untreated because you use it)
80–100 grams of sugar
15 g food starch
3 egg yolk
200 ml Sahn
2 tsp liquid vanilla extract
250 grams of Greek yogurt
Wash, dry and finely grate the zest of the lemons. Squeeze the juice from all the lemons and place in a small saucepan with the sugar, cornflour and egg yolk. Allow to thicken over low heat while stirring constantly. Not cook. Take it off the stove and let it cool down a bit.
Whip the vanilla extract with the cream until stiff and fold into the lemon mixture. Then gently stir in the Greek yogurt.
To serve, divide the lemon cream into glasses and chill in the fridge for 30 minutes. Serve immediately.
