Greek Yogurt, Meet American Politics

Now that the Greek yogurt industry in New York is a huge success, the government has decided to get involved. The reason for this: Greek yogurt needs so much more milk than regular yogurt. Conventional yogurt is basically just fermented milk, leading to an approximately 1-to-1 ratio of milk inputs to yogurt outputs. Throughout the Levant, by contrast, it?s common to strain yogurt in order to produce a thicker product. In Arabic-speaking countries it?s generally known as labneh and served as a kind of dip or sandwich filling, much like hummus. In Greece, strained yogurt?traditionally made from sheep?s milk?is used as the basis for tzatziki or served as dessert. Under Fage?s stewardship, this strained yogurt has come to the mass market where it?s valued for its thick, rich texture. The straining process denudes the yogurt of carbohydrates, meaning that low-fat or no-fat Greek yogurts create an extremely protein-intensive snack with a high ratio of luxurious mouthfeel to calories. This works because you?re throwing out a lot of the fermented product, meaning you need a much higher ratio of milk to yogurt?almost four pounds of input for every pound of output.

Source: http://feeds.slate.com/click.phdo?i=4b7f4b4d9a5aeec1a41d1905d521307d

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