In Greece, this strained yogurt is called straggisto, and is often used to make dips (think tzatziki), to spread on flat bread eaten with olives, pickles, olive oil, usually veggies (we usually go with onions, cucumbers, and tomatoes), and often with cheese (doesn't get betta than feta!).
In Greece, yogurt is an addition to every meal: scooped over rice pilaf, dolloped in tomato sauce; served with stewed and fried vegetables, meatballs, and grilled meats. It is used as a sauce, baked over chicken and certain beef dishes until it sets and thickens like béchamel.
Greek yogurt is delicious all on its own, but tasty add-ins can elevate your yogurt to another level. Try fresh fruit, toasted nuts, fresh herbs, drizzled honey and more.
Oxygala (ὀξύγαλα, lit. 'sour milk'), known today as xynogala (ξινόγαλα and ξυνόγαλα), was a dairy product consumed in the cuisines of ancient Greece and Rome. Oxygala was a form of yogurt and was usually eaten with honey. The dish was also known among the ancient Persians.
Chobani is an American food company specializing in strained yogurt. The company was founded in 2005 by Hamdi Ulukaya, a Turkish Kurd businessman. Chobani sells thick, Greek yogurt with a higher protein content than traditional yogurt and is one of the main companies to popularize this style of yogurt in the US.
Whether you mix it with smoothies, add it to a dip, use it for overnight oats, or even just enjoy it by itself, Greek yogurt is a super versatile ingredient that you can incorporate into your daily diet in many different yummy ways.
Consuming one to two cups of lowfat Greek yogurt daily can be a healthy addition to your diet without making it difficult to maintain your weight.
Topped with fresh vegetables.
“For lunch, I often spread a thin layer of plain Greek yogurt (full-fat, please) in a shallow bowl and top it with a mound of assertively-dressed slaw (shredded carrots, fennel, and fresh herbs, say). Stream on some nice olive oil, sprinkle with salt and pepper, and you're done.
Greek yogurt and hard boiled eggs are a great source of protein combined. They are also zero points on Weight Watchers.
Yogurt and fruits can be eaten together and may exert combined health benefits through potential prebiotic and probiotic effects. Furthermore, substituting high-energy, nutrient-deficient snacks with fruit and yogurt could reduce the intake of high-calorie obesogenic foods.
The main foods the Ancient Greeks ate were bread, made from wheat, and porridge, made from barley. They used lots of olive oil to cook and add flavor to dishes. They also ate a range of vegetables, including chickpeas, olives, onions, garlic, and cabbage.
'Yiaourti me meli' (Greek yogurt with honey) is a no-bake little treat suitable for every time of the day, as a delicious breakfast, snack or light dessert or simply as the perfect way to finish off that hearty meal!
While it is safe to eat yogurt after its "Best if Used By/Before" or "Use-By" date, be sure to check that it's still fresh before consuming it. If your container of yogurt has any signs of spoilage, like a rancid smell or curdled texture, it's best to toss it out.
One should not consume fruits and milk with vegetables. Beans are the wrong combination with eggs, milk, fish, fruits, yogurt, and meat. Yogurt is to be avoided with cheese, hot drinks, sour fruits, milk, mangoes, nightshades, beans, eggs, fish.
Low-fat, and fat-free dairy foods like Chobani® yogurt are part of a recommended healthy eating pattern that provides an excellent source of protein, a balance of good fats, and a host of naturally occurring essential vitamins and minerals.
Traditionally, yogurt from Greece can be made with sheep's or cow's milk. Usually, the Greek yogurt people buy at the grocery store is made from cow's milk. The biggest difference between Greek yogurt and other yogurts is that Greek yogurt is strained, removing the whey and creating a creamier, thicker texture.
You need a fruit that is sweet enough and juicy enough to help mask the bitterness of plain Greek yogurt. Juicy fruits to add to your yogurt include orange slices, very ripe blackberries, very ripe strawberries, grapefruit slices, ripe peaches, and purple grapes.
“Yogurt is associated with decreased inflammation, decreased insulin resistance and it may prevent type 2 diabetes,” Dr. Hu says. Nutrition researchers believe yogurt's anti-inflammatory power comes from the probiotics it contains, but that has yet to be confirmed with rigorous trials, he says.
Keep it refrigerated after you bring it home from the store, and do not leave yogurt at room temperature for longer than two hours or one hour if the temperature is 90 degrees F or above. If left unrefrigerated longer, bacteria can start to grow.