Is Greek yohurt healthier than regular yoghurt? Does it have less sugar? We find out what all the fuss is about…
What it is: Real Greek yoghurt is made from sheep’s milk that’s been strained in a cloth to remove the whey – which is why it’s so thick and creamy.
In Australia, so-called ‘Greek’ or ‘Greek style’ yoghurt is often made from moo juice (sheep milk yoghurt, like Meredith Blue Label, tends to drop the ‘Greek’ moniker). While Greek yoghurt is having a health-hype moment, it is higher in fat than standard yogg-ut (think 10 per cent versus five), so keep serves small.
Health claim: In theory, the straining means less sugar and carbs and more protein than regular yoghurt.
Evidence: Local brands of sheep’s milk yoghurt contain around 9.4 g of protein, 9.4 g of carbs and 14.2 g of fat per 200 g, while ‘Greek’ yoghurt has around 7.6 g of protein, 12.2 g of carbs and 20 g of fat. Natural has 9 g, 10 g and 12 g.
Bottom line: If you’re going Greek, look for one that’s been strained, not beefed up with thickeners like gelatin or cornstarch. Try Chobani plain fat-free, with 20.4 g of protein per 200 g.