Greek Yogurt a Boon for New York State – NYTimes.com

Greek Yogurt a Boon for New York State - NYTimes.com

Sales of Greek yogurt are booming, benefiting from a perception that the food is healthier than regular yogurt and other snacks.

Chobani takes in some three million pounds of milk a day, from which it makes a million pounds of yogurt.

“It’s an indulgent texture, but it’s also guilt-free,” said David J. Browne, a senior analyst for Mintel International Group, a consumer research firm.

Greek yogurt has certainly been healthy for the economy in New York. Two of the leading brands, Chobani and Fage, have their main production plants in upstate New York and are expanding their operations.

via Greek Yogurt a Boon for New York State – NYTimes.com.

Greek-style yogurt is yogurt that’s been strained so that much of the water and whey (the juicy, not quite water part) is removed.   It’s thus richer in protein and has a nice sour-creamy texture.  It also uses much more milk — three pounds of milk make one pound of Greek yogurt — so it costs more.

Assorted hopefully handy tips:

  1. The ingredients should ideally be only milk, cultures and whatever the label says the flavoring is if it’s flavored.
  2. There should not be fillers, stabilizers, gums, or sugar
  3. The plain variety is pretty tastyas a spread and condiment
  4. As we’ve said before, if you happen to see a great sale on non-Greek yogurt, especially plain or vanilla, you can strain that through cheesecloth or something similar, and make your own.
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