Rarity (rarity)'s status on Tuesday, 09-Apr-13 20:43:03 UTC
-
@yodelerty There they use sheep’s milk or goat’s milk. Here it is called Greek style because we use cow’s milk. It is different from regular yogurt for two reasons: 1. Greek yogurt is a blend of cream and milk, so it has a much higher percentage of milk fat (butterfat)—any where from 4% to 10%, compared to regular whole milk yogurts that generally don’t exceed 3.5% milk fat. 2. Greek yogurt is also strained. Straining removes more water from the yogurt, making it more dense, firm and creamy.
