June is Dairy Month and we are taking a closer look at a dairy favorite, yogurt! This tangy diet staple has been around since 6000 B.C., but did you know there’s so much more to yogurt than just a nutritious snack? A good source of vitamins and nutrients like B12 and riboflavin, yogurt is made from milk that has been fermented by live cultures, or organisms, known as Lactobacillus bulgaricus and Streptococcus thermophiles. Today, you can find a variety of yogurt types in the dairy section. What are the differences? Let’s find out.
Always a classic, regular yogurt is typically made from whole milk and has a milk fat content of at least 3.25 percent. Low-fat yogurt is made from – you guessed it – low-fat milk, and must have a milk fat content of less than 2 percent, while non-fat yogurt is usually made from fermented skim milk and has less than half a percent of milk fat. Regular yogurt is a great base for smoothies and is enjoyed with fruit, granola, and a host of other toppings.
Originating in the Mediterranean region, the Greek yogurt variety is made one of two ways: either removing some of the water from milk to make it thicker, or by straining the liquid whey from regular yogurt, which gives it a creamier consistency. Greek yogurt has less sugar and more protein (5.6 percent protein content compared to 2.7 percent in regular yogurt), and because of its thickness, Greek yogurt works well for cooking and as a healthy option for dips.
Similarly to Greek yogurt, Icelandic yogurt is either strained to remove the whey or incubated in its non-fat, live-culture form to yield a product that is extra thick and creamy. With ultra-low sugar content, high protein, and no fat, Icelandic yogurt is a smart choice for snacking.
Most yogurts fall into this category. After the milk has been cultured, the resulting yogurt is often heat-treated to kill the active yogurt cultures – the organisms that ferment the milk. At that point, the yogurt is no longer a “live-culture” product, but the taste is just as delicious.
Contrary to heat-treated yogurts, some yogurts are chilled after fermentation instead. This prepares the yogurt for consumption while still preserving the active cultures – in this case, good bacteria known as probiotics. Probiotics help balance the intestinal environment and have been shown to promote a variety of health benefits, from digestive regularity to boosting immunity.
I scream, you scream, we all scream for… fro-yo? Frozen yogurt has become a refreshing dessert favorite for good reason: it packs the flavors and deliciousness of ice cream, without all the sugar and fat. Trying making your own fro-yo pops by inserting a popsicle stick in a yogurt container and freezing overnight. It’s the perfect summer treat!
You’ll find a plethora of yogurt varieties in the dairy section of your local Homeland. Be sure to visit our Savings Center to load coupons for yogurt and more onto your Homeland One Card before you shop.