Over the past few years, Greek yogurt has taken on a leading role on the refrigerated shelves of our supermarkets. What began as a novelty has matured, beyond the iconic advertisement, and has earned its own rightful place as one of the most relevant categories within dairy products.
Curiously, the early phases of Greek yogurt had much more to do with its establishment as a tasty product. However, in recent years, the Greek yogurt paradigm has managed to move beyond that stigma of being merely a delicious item and has come to inhabit the nutritional realm as something advisable to eat.
With more protein, generally, than a conventional yogurt and with fat content that varies widely depending on its formulation, this type of product has found shelter in the recommendations of many nutritionists. Although, as one might expect, not all that glitters is gold. Or at least that is what Dr. Manuel Viso, physician and science communicator, indicated when commenting on the fine print of Greek yogurt on his Instagram account. Something we have discussed before at THE OBJECTIVE.
What Exactly Is Greek Yogurt?
The first thing we should know is that, unlike what happens with conventional yogurt, Greek yogurt is not defined as a specific category in Spanish legislation. It is, in any case, a commercial denomination that traditionally we associate with thicker and creamier yogurts. If we consult Spanish regulations to try to find a concrete definition to back it up, we will not find any category labeled “Greek yogurt.”
That does not prevent the public imagination from generally perceiving Greek yogurt as something denser and more substantial than conventional yogurts. Nor is it a quality mark, as could be a protected designation of origin.
Traditionally, Greek-style yogurt is produced by removing part of the whey after fermentation. In this way, some of the water and other components present in the whey are reduced, and the solids of the product are concentrated. The result is a thicker texture and, typically, a higher concentration of protein per 100 grams.
However, there are other ways to achieve a similar texture. If we talk about certain commercial Greek yogurts, it is common to find cream among their ingredients. Its inclusion helps to increase creaminess and fat content without relying exclusively on an intense whey-removal process. From there, another piece of fine print arises, as explained by Manuel Viso, that is worth bearing in mind.
The Trap of Skim Milk in Greek Yogurt
As we noted, Greek yogurt arrived in our lives as a hedonistic indulgence to move away from classic yogurt, more than as a way of taking care of ourselves through dairy. That pattern has changed quite a bit, and today there are numerous nutritional recommendations that include this type of yogurt.
That is why Manuel Viso cautioned that one must beware of certain Greek yogurts made with skimmed milk. Something that may seem paradoxical given that some commercial formulations subsequently include cream.
Moreover, he recalled “that not all Greek yogurts are the same even though they may look identical on the supermarket shelf.” In this case, he focused on those that list skimmed milk as the main ingredient. At first glance, there is nothing inherently wrong with that or any reason to distrust. “You read: skim milk and you think fewer calories,” he clarified.
Our minds have already done the math for us: if the yogurt is made with skim milk, we tend to think it will be lower in fat and calories. However, you must keep reading the ingredient list. “Then they add cream and, therefore, it has fat,” he explained while showing an example whose fat content reached approximately 10%.
The Role of Whole Milk in Greek Yogurt
The problem, according to the doctor, is that “many people look for the lighter Greek yogurt and choose versions made with skim milk thinking they will always have less fat and fewer calories.” Yet, when compared with another product on the same shelf, he found that this one is made with whole milk and has a fat percentage of about 2%, despite using whole milk.
Therefore, rather than sticking solely to terms like “skimmed” on the ingredient list, it is worth consulting the product’s nutritional information, where the total fat per 100 grams will be shown. In this vein, his advice is that Greek yogurts “made directly with whole milk tend to be a very interesting option” because “they are more satiating, have a naturally creamy texture, and preserve the fat-soluble vitamins of dairy fat.”
