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Low-fat Greek yogurt is a healthier version of traditional Greek yogurt, made by removing most of the fat from the milk before fermentation. It is gluten-free and free from artificial preservatives, and can be combined with a variety of foods. Traditional Greek yogurt is made from sheep’s milk, but cow’s milk can also be used. Low-fat Greek yogurt is good on its own or as part of a low-fat diet, and can be mixed with honey, sugar, or fruit to make a tasty snack. It can also be combined with other foods to make sauces, smoothies, and dips.
Low-fat Greek yogurt is a healthier version of traditional Greek yogurt. Also called low-fat Greek yogurt, this low-fat version strips most of the fat from the milk before the yogurt is made. When made the traditional way, it’s also known to be free from gluten and artificial preservatives. It is one of many low-fat meal choices available to consumers around the world and can be combined with a wide variety of products, from meats to salads.
Yogurt is a type of thickened milk. It has more moisture than cheese, but less than creams. Milk can be taken from cows and goats, but traditional Greek yogurt is made from sheep’s milk. That said, cow’s milk could also be used. Yogurts come in many varieties, from traditional semi-solid yoghurts to bio-yoghurts that are good for the digestive system and sweet yoghurts mixed with fruit sauces or chocolate chips.
The process of making low-fat Greek yogurt involves a number of steps. First, the fat is skimmed from sheep’s or cow’s milk using both a clarifier and a separator. Once this is done, the fat content of the yoghurt needs to be evaluated to ensure it meets the manufacturers requirements. Low-fat Greek yogurt tends to be about 99 percent fat-free.
Evaporation is employed to reduce the ratio of liquid to solid. The harmful microorganisms are then removed during pasteurization and then the milk-yoghurt is left to ferment. Traditional low-fat Greek yogurt does not use artificial thickeners such as gelatin, wheat products or artificial preservatives.
Traditional Greek yogurt is stored in goat cheese or clay pots in rural Greece. These are used to transport the yoghurt from the place of production to local shops or consumers. Modern low-fat Greek yogurt and those sold in other countries tend to come in plastic tubs.
Low-fat Greek yogurt is good on its own or as part of a low-fat diet. Like other low-fat products, their nutritional value and lack of fat are nullified when combined with products high in fat. However, it can be mixed with honey, sugar, or fruit like strawberries or raspberries to make a tasty snack.
There are many uses for low-fat Greek yogurt in combination with other foods. For example, some Greek and many Hungarian dishes use Greek yogurt as a complement to red meats such as pork, beef and lamb. They can also be combined with fruit to make smoothies, poured over a salmon salad, stirred to make sauces or strained and used to make Tzatziki.
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