It's Greek to me. At least, that's what it seems like when you look at the rows of yogurt lined up in the dairy aisle these days. Foodmakers like Kraft, Dannon, and General Mills have joined the ranks of companies offering Greek yogurt along with mainstays like Fage and Chobani. Compared to regular yogurt, Greek yogurt has a tangier flavor, thicker texture, and, typically, lower sugar, more protein, and higher amounts of probiotics, or "good bacteria." But not all Greek yogurts are created equal. Check nutrition labels for saturated fat, sugar, and calorie info, as well as milk origin. Many are made with cow's milk. For a taste of the real stuff, visit Black Olive Agora (803 S. Caroline St., 410-276-7142) to sample its sheep's milk yogurt served with fresh fruit, a drizzle of honey, and walnuts ($4.50). "It's more traditional," says Pauline Spiliadis, co-owner of the Greek market and nearby restaurant The Black Olive. She should know.
There’s nothing to beware of as demand for yogurt grows.
Issue date: May, 2011