The creamy, thick yoghurt from Greece is also becoming increasingly popular here. Why this is so and how you can use it in summer, you can read here.
According to the Bavarian Consumer Service, every German consumes an average of around 17 kilos of yoghurt and yoghurt products per year. The Greek variant is becoming increasingly popular. They are available with different levels of fat content, but what all varieties have in common is their very thick and creamy consistency.
Difference: regular yogurt and Greek-style yogurt
First of all, only yoghurt that was actually produced in Greece can also be called Greek yoghurt. More common in the fresh food counters is the variant "Greek-style yoghurt". The production is similar to normal yoghurt: the milk is enriched with lactic acid bacteria and thus becomes yoghurt. In the end, the difference lies in the draining of the mass, separating the whey. Greek yoghurt, or Greek-style yoghurt, is drained for a particularly long time to achieve its special consistency.
What makes yoghurt from Greece so healthy?
The Mediterranean yogurt variant has some health benefits, for example:
- Good for the bones: Yogurt contains a lot of calcium and proteins, which can improve the condition of the bones and also reduce the risk of osteoporosis.
- Good for weight loss: Since it contains a lot of protein and only a few calories in the natural version, Greek-style yogurt keeps you full for a long time compared to normal yogurt. Caution: Pay attention to the different fat levels.
- Good for the gut: Many people benefit from the healthy probiotics in yogurt. These benign bacteria bring the intestines back into balance.
According to the Consumer Service Bavaria, Greek-style yogurt is also an ideal substitute for sour cream or sour cream (if you pay attention to the fat information).
Like in Greece: Preparation of the yoghurt classic
In Greece, yoghurt is often served with nuts, for example walnuts, and honey:
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Fancy a voyage of discovery?
Inthe classic way, Greek yogurt with nuts and honey would be served. In summer, however, seasonal berries, watermelon, a squeeze of lemon juice, and honey or maple syrup are almost even better. © Susan Brooks-Dammann/Imago
- Put about 150 grams of Greek-style yogurt in a bowl, sprinkle nuts on top.
- Then add about a tablespoon of honey of your choice on top.
- This classic can be rounded off with summery berries, such as strawberries (which have a longer shelf life with a screw-top jar), some lemon zest and a squeeze of lemon juice.
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For hot days: frozen yoghurt snack
Its consistency and fat content also make Greek yogurt the ideal ice cream snack or base for frozen yogurt. For example, in this variant:
Ingredients:
- 135 g fruit of choice (frozen or fresh)
- 375 g Greek yogurt/Greek-style yogurt (at least 2 percent fat)
- 1 tbsp each of honey and vanilla (powder or paste)
Preparation: Mix the yoghurt with the honey and vanilla. If necessary, clean the fruit, cut it into small pieces and then carefully fold it in. Line a mold with foil or baking paper and spread the mixture on it. Place in the freezer for at least four hours. Then take it out, let it thaw briefly and remove it from the mold. Break into small pieces and put them back in the freezer in a freezer can - so you always have a small piece ready for the next ice cream hunger.
By the way: Greek yogurt can also be used to make three-ingredient rolls or a yogurt cake without flour and butter. bake.
Savoury: summery feta dip with yoghurt and lemon
But Greek yogurt can do more than just sweet. In the following variant, it goes well with bread, vegetables and meat:
Ingredients:
- 200 g feta, crumbled
- 170 g Greek style yogurt
- 100 g cream cheese
- 1 clove of garlic, peeled (two or three, depending on taste)
- 1 zest of an organic lemon
- 1 tsp dill, fresh or dried
- 1 teaspoon Italian herbs, fresh or dried
- Salt, pepper, red chili flakes
The preparation works best with a food processor: Put everything in the mixing bowl and blend until the dip has become nice and creamy. Add another squeeze of lemon juice to taste. Tip: if the tip is too firm, you can add a little milk – before the lemon juice. If you don't have a food processor, you can simply mix everything by hand.
This article was created with the help of machines and carefully reviewed by editor Anna Heyers before publication.
