Liam loves yogurt
I had not bought any in a while
a yoga friend had been encouraged to incorporate Greek yogurt into her diet...another yoga friend is an expert on Greek and was asked
suggestions were made of Greek brands
Liam and I decided to join in ...so there were 4 of us
an-initial purchase included two Icelandic whose claims seemed to put them on par with the Greek...but an intruder made its way in...a flavored Oikos had to be discounted not only because we are are doing plain but because it contained stevios a plant based sugar sub that I find leaves an aftertaste reminiscent of saccharine
and our impressions on consistency and feel
Chobani creamy fluffy
oikos tangy chunky
fage smooth pudding
Icelandic Provisions buratta cheese
siggi's dense rich
first three Greek
second two Icelandic
these were tried because of their high protein, calcium, nutritional values and no additives
Liam licking and
collage of his choices following
What Is Greek Yogurt?
Greek yogurt is essentially regular yogurt (made from milk that’s been cultured and then fermented) that’s been strained. Through this straining process, whey (the watery part of milk that remains after curds form) is very slowly drained, resulting in a much thicker consistency than regular yogurt. It also means it is higher in protein concentration and lower in sugar than most standard American yogurts. You can find full-fat versions, as well as low-fat and non-fat varieties out there.
I have been to Greece
and
want to go to Iceland
What Is Skyr?
Icelandic skyr (pronounced skeer) might be newer to you, but it’s been an important part of Icelandic food culture for over 1,000 years and has started to crop up in the States in a big way in recent years (popular brands include Siggi's, Sky.is, and Icelandic Provisions). It is an Icelandic-style strained yogurt that’s even thicker and more densely concentrated than Greek yogurt. Icelanders will tell you that true, Icelandic skyr is not actually yogurt at all but instead, it’s categorized as a cheese. Traditionally, skyr involves heating skim milk and then adding old skyr cultures. Curds will form and then the whey is drained for many hours until there’s a thick, sour skyr.
and link
https://www.realsimple.com/food-recipes/cooking-tips-techniques/greek-yogurt-skyr
woof woof
