COOK’ S BASIC
Non-fat yoghurt
Made from non-fat milk, non-fat yoghurt contains less fat than low-fat yoghurt. It is especially helpful for those seeking to lose weight or maintain weight – more so than low-fat yoghurt – as it reduces fat in the diet. However, non-fat yoghurts are also likely to be less nutritious than low-fat and full-fat yoghurts, as it may contain less calcium and protein. Studies alsocaution against non-fat yoghurts with added fruits, syrups, sugar, starch and sweeteners, as these substances might result in a high calorie content in non-fat yoghurt. Compared to full-fat or low-fat yoghurt, non-fat yoghurt is less flavourful and rich, and its texture is less creamy.
Greek yoghurt
The texture and taste of Greek yoghurt is distinctively different from other yoghurts. As more whey( watery part of milk that remains when milk is curdled) is strained out of Greek yogurt, it is a whole lot thicker and creamier compared to otheryoghurt. By removing the whey, it results in less sugar and carbohydrates, and significantly more protein compared to regular yoghurt. High protein content also helps in promoting fullness. Though some calcium may be through the straining process, Greek yoghurt still packs a punch. It taste a lot tangier and less sweetcompared to other yoghurt, and for those who like their yoghurt to be a bit sweeter, honey can be added. Greek yoghurt also stands up to heat better than many other yoghurts, and hence it is good for cooking. It can also be used as a healthy substitution for sour cream and dips.
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