For almost 10 years Greek yogurt has been making steady headway in popularity and now accounts for almost half of the yogurt sold.
If you are one of the few who hasn’t tried it, you’ll discover Greek yogurt is very thick, unlike the smooth, more fluid texture of regular yogurt.
If you are simply eating a bowl of yogurt, then it is a simple taste and texture preference. But if you are cooking with it, then there’s a real difference. When you need an ingredient that coats and acts as a slightly thicker liquid than water, regular yogurt wins, hands down. Dryer and much less fluid Greek yogurt has none of the qualities that work here. In puddings, smoothies and over granola regular yogurt is far superior in texture. Regular yogurt is more easily measured, mixed and folded.
I use regular yogurt in marinades and sauces and regular yogurt needs no thinning, unlike the Geek variety. Every time I have tried to use Greek yogurt in cooking I have had to water it down, which end up watering down the flavor I want. My favorite yogurt dishes are soups. Again, regular yogurt is superior in all ways. My favorite yogurt based soups are Adboogh Khiar, Leek and yogurt, Cucumber and yogurt, and cold tomato and yogurt. Cooking with yogurt is a taste treat.
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