Yogurt is made by adding the live active cultures Lactobacillus bulgaricus and Streptocococcus thermopiles to pasteurized milk which causes the milk to ferment. The difference between Greek yogurt and regular yogurt is that the liquid whey (one of the two proteins found in milk) is strained out. This is how Greek yogurt gets its thicker, creamier texture. Yogurt is naturally a good source of calcium, vitamin B12, zinc, and potassium as well. Although plain, regular yogurt packs some good protein at about 9 grams of protein per 6 ounce (3/4 cup) serving, Greek yogurt often has about double that amount (or about 18 grams). However, you do need to look carefully at labels because not all brands that call themselves "Greek yogurt" are created equal and have even less protein than the regular version.
The following recipes show you some different ways that you can add Greek yogurt to your day while not consuming too much added sugar.
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