Unless you make it yourself, there are so many choices for yogurt, it can be overwhelming. So what is the best yogurt if you have to buy? The article below is one opinion worth considering.
From The New York Times
The Yogurt Must Be Greek
By ANAHAD O'CONNOR DECEMBER 5, 2014
Greek yogurt, with its beneficial probiotic bacteria, high protein content and rich flavor, is one of the most popular health foods in America, comprising a billion dollar market.
But few people have as much appreciation for Greek yogurt – or expertise in making it – as Maria Loi, an acclaimed chef, author and host of television cooking shows that have aired in her native Greece and on PBS.
For Ms. Loi, Greek yogurt is far more than a snack or breakfast item. It finds its way into nearly all of her recipes. She uses it in place of butter when baking cakes, cookies, brownies, pie crusts and quick breads. Where other chefs might use milk, cream, mayonnaise or sour cream, Ms. Loi’s recipes call for Greek yogurt instead.
Ms. Loi finds that the yogurt keeps these foods moist and flavorful, and as an added bonus it gives them a boost of protein. But don’t mention the commercial varieties of Greek yogurt found in many supermarkets. Many of these are loaded with sugar and stripped of their natural fats, which Ms. Loi considers sacrilege. She only trusts one or two brands, and usually prefers to make her own yogurt using a family recipe, as she has since she was a child.
Born and raised in Nafpaktos, about three hours west of Athens, Ms. Loi has owned gourmet restaurants in Greece and in New York City, where her homemade yogurt is used to make everything from parfaits to cheesecake and even ice cream. She is the author of “Ancient Dining,” the official book of the 2004 Athens Olympic Games.
Recently she published her latest cookbook, “The Greek Diet,” with recipes rich in yogurt, nuts and olive oil. We caught up with Ms. Loi to talk about her new book, her love of Greek cuisine, and why she considers real Greek yogurt one of the pillars of a healthful diet — and even a beauty product.
Read more from The New York Times >>
From The New York Times
The Yogurt Must Be Greek
By ANAHAD O'CONNOR DECEMBER 5, 2014
Greek yogurt, with its beneficial probiotic bacteria, high protein content and rich flavor, is one of the most popular health foods in America, comprising a billion dollar market.
But few people have as much appreciation for Greek yogurt – or expertise in making it – as Maria Loi, an acclaimed chef, author and host of television cooking shows that have aired in her native Greece and on PBS.
For Ms. Loi, Greek yogurt is far more than a snack or breakfast item. It finds its way into nearly all of her recipes. She uses it in place of butter when baking cakes, cookies, brownies, pie crusts and quick breads. Where other chefs might use milk, cream, mayonnaise or sour cream, Ms. Loi’s recipes call for Greek yogurt instead.
Ms. Loi finds that the yogurt keeps these foods moist and flavorful, and as an added bonus it gives them a boost of protein. But don’t mention the commercial varieties of Greek yogurt found in many supermarkets. Many of these are loaded with sugar and stripped of their natural fats, which Ms. Loi considers sacrilege. She only trusts one or two brands, and usually prefers to make her own yogurt using a family recipe, as she has since she was a child.
Born and raised in Nafpaktos, about three hours west of Athens, Ms. Loi has owned gourmet restaurants in Greece and in New York City, where her homemade yogurt is used to make everything from parfaits to cheesecake and even ice cream. She is the author of “Ancient Dining,” the official book of the 2004 Athens Olympic Games.
Recently she published her latest cookbook, “The Greek Diet,” with recipes rich in yogurt, nuts and olive oil. We caught up with Ms. Loi to talk about her new book, her love of Greek cuisine, and why she considers real Greek yogurt one of the pillars of a healthful diet — and even a beauty product.
Read more from The New York Times >>
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