The best natural Greek yogurt is thick, creamy, and free from additives. It is made by adding live bacteria to milk and filtering out the liquid whey. It is packed with nutrients and probiotics, and the healthiest option is plain yogurt with a “live culture” label.
The best natural Greek yogurt is one that is thick, creamy, and free from additives and preservatives. Authentic Natural Greek Yogurt does not contain thickeners such as gelatin or cornstarch but is naturally thick due to the liquid whey filtration process. This concentrates and increases the protein in a carton of yogurt but reduces the calcium slightly. The best natural Greek yogurt can be more expensive than other types as it takes about three times as much milk to make.
Greek yogurt is packed with nutrients and friendly bacteria. Plain, plain Greek yogurt is made by adding cultures of live bacteria, Streptococcus thermophilus and Lactobacillus bulgaricus, to milk to ferment it. The liquid whey is then skimmed off the Greek yogurt to thicken the texture. A comparison of a carton of regular yogurt with a carton of plain Greek yogurt shows that there are more calories and significantly more protein in Greek yogurt but less calcium than in regular yogurt.
Yogurts with a long ingredient list are those to which fillers such as thickeners, sweeteners, and artificial flavors and colors have been added. These ingredients reduce the goodness and increase the calorie count, so the best yogurt to buy is the one with the fewest ingredients. In the case of natural Greek yoghurt, these should be cream, yoghurt culture and cow’s or sheep’s milk. There should be a label on the package stating that the yogurt culture is alive and active.
Probiotics or live cultures are present in all natural Greek yogurts. They promote cellular immunity, improve gut health, and raise good cholesterol. While all yogurts are made with cultures of bacteria, not all have the same amount. The “live culture” label on a carton indicates that the yogurt contains a significant amount of culture per gram of product. Some companies add additional probiotics and cultures in an effort to promote yogurt as even more beneficial for immunity and digestive health. Some yogurts are heat treated after fermentation and this will have killed off most of the beneficial bacteria.
A plain yogurt with no added ingredients that hasn’t been heat treated and carries the “live culture” label will always be the healthiest option. Other than that, it’s simply a case of taste. Some people who are used to sugary products may find the taste of natural Greek yogurt a bit sharp or tart but the creaminess and texture are adequate compensation for most.
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