Greek yogurt gets a try out

Posted April 15, 2010

In an extremely unscientific taste test, here’s how 24 Daily News employees rated four Greek yogurt brands against each other and one regular yogurt brand. All were the non-fat, plain variety.

Overall, participants preferred the texture of Fage, and a majority favored Fage or Oikos brands. But most also said they would not spend more for Greek yogurt than they would for regular.

Here’s how to make your own yogurt

Want to make your own Greek yogurt? Tom Vasiliades, owner of South Street Souvlaki, describes the process.

Boil whole milk. Vasiliades prepares a gallon at a time for himself and eight gallons a night for the restaurant. When milk rises, remove from heat.

Let it cool to lukewarm. Vasiliades said you should be able to hold your pinkie finger in the milk for 10 seconds – that means it’s lukewarm.

Remove a cup of the cooled milk. Mix this with yogurt culture or yesterday’s yogurt (2-3 commercial spoonfuls per 2 gallons of milk).

In a large bowl, slowly combine this mixture with the remaining lukewarm milk. Put the mixture in a low oven (no higher than 110 degrees) for 6-8 hours.

Serve as is, or, if you want a thicker, creamier texture, strain through cheesecloth for two days in the refrigerator. (Line a colander with cheesecloth and strain into a bowl to catch the liquid.)

Here’s a main dish featuring lamb from Vasiliades.

LAMB WITH YOGURT

3 pounds boneless lamb cut

in bite-size pieces

3/4 cup white wine

1 pound yogurt

4 ounces butter

1/2 cup fresh dill

5 mint leaves

5 cloves garlic

Salt and pepper to taste

Place lamb in a baking dish, and top with butter cut in pieces. Add a cup of water and white wine, plus the herbs and garlic. Cover and bake at 400 degrees for 1 1/2 hours. Remove meat from pan and mix the yogurt with the pan juices. Return meat to the pan, cover and bake until golden brown. Serve with potatoes or rice.

PEAR AND WHIPPED GORGONZOLA YOGURT AND PORT GLAZED GRAPE CROSTINI

1 loaf French bread, cut into

12 slices

1/2 cup port

1/2 cup Gorgonzola cheese

1/2 cup plain Greek yogurt

1 cup heavy cream

1/2 cup grape juice

1/2 cup red grapes, halved

1 large pear, chopped

1 tablespoon sugar

1/2 cup fresh basil

Preheat oven to 350 degrees. Slice French bread and lay on a sheet pan. Toast until golden brown. In a small saucepan, bring port to a simmer. Add grapes, grape juice, diced pear and sugar to port. Stir and let simmer until reduced by half. Set port mixture aside.

Whisk heavy cream until soft peaks begin to form. Fold crumbled Gorgonzola and Greek yogurt into whipped cream until just combined.

Spread the yogurt-and-cheese mixture over each piece of bread. Spoon the grape and pear reduction onto each crostini. Garnish with chopped basil.

Source: Chobani.

BULGUR WITH ALMONDS, APRICOTS AND GREEK YOGURT

2 cups bulgur

1 teaspoon salt

4 cups water or vegetable broth

1 1/2 tablespoons unsalted butter

1 cup Greek yogurt

1/4 cup fresh dill, finely chopped

1/2 cup almonds, slivered

1/4 cup apricots, finely chopped

Boil water and bulgur. Reduce to a simmer. Add salt and butter. Cover and simmer 45-50 minutes until tender. Stir occasionally.

In a sauté pan, toast almonds over medium heat until golden.

Once bulgur is cooked, add the toasted almonds, dill, apricots, and yogurt. Stir to combine. Serve warm as a side dish or cold as a salad.

Source: Chobani.

Greek yogurt rides a wave of popularity

By CHRISTINE FISHER

fisherc@phillynews.com 215-854-5444

POSTED: April 15, 2010

GREEK YOGURT – once considered “hippie food” – is experiencing a boom in popularity.

“Greek is chic right now,” said Yoplait marketing manager Peggy Stang.

“We showed over 450 percent growth last year alone,” reported Nicki Briggs, a representative of Chobani, a major Greek yogurt producer in the U.S.

Greek yogurt differs from other yogurt in that excess liquid is strained out of it. The process gives Greek yogurt its thick, creamy texture and concentrated health benefits. It’s a staple in Mediterranean diets.

Chobani and competitor Stonyfield began producing Greek yogurt just three years ago. In 2008, major Greek yogurt producer Fage (pronounced Fa-yeh) built its first U.S. plant. Last month yogurt behemoth Yoplait launched a line of Greek yogurt.

Stonyfield representative Sarah Badger credits Greek yogurt’s success with consumers to its health benefits, tart taste, thickness and versatility in cooking.

Authentic Greek yogurt contains twice the protein of regular yogurt because when the excess milk is strained out, solid whey protein remains.

“If you’re looking for a good source of protein, Greek yogurt wins out over regular yogurt,” said Dr. Christopher Bernabei of Philadelphia’s Balance Health Center & Yoga Spa.

Greek yogurt also wins out over regular yogurt when it comes to probiotics. These are live bacteria cultures that improve digestion and boost immunity. All yogurts contain at least two strains of probiotics, but Greek yogurts can contain five or six strains, each with different properties.

“The art of making Greek yogurt is adding the probiotic cultures,” said Chobani’s Briggs.

Some probiotics can help convert lactose into lactic acid, making the product easier to digest for those with lactose intolerance. Less lactose correlates with less sugar.

In Greece, where yogurt is called yiaourti, its health benefits are legendary.

“It’s old folklore that [in Greece] they use it for sunburns,” said Stephen Nothangel, of Philadelphia’s Estia Restaurant.

Tom Vasiliades, owner of South Street Souvlaki, said that in Greece yiaourti is “as popular as Coke.” It is also considerably healthier.

At his restaurant, Vasiliades makes eight gallons of Greek yogurt every night.

“I don’t buy it because I make the best,” he said.

South Street Souvlaki and Estia Restaurant serve Greek yogurt in traditional Tzatziki dipping sauce, on its own or mixed with fruit, as a complement to savory dishes.

“When it comes down to it, a product succeeds or does not succeed based on taste,” Briggs said. “It’s not every day you find something you want to eat that is actually good for you.”