Pictured Recipe: Homemade Plain Yogurt
|SERVING: 1 cup (nonfat)||GREEK||REGULAR|
|Total fat (g)||0||0|
|Total carb (g)||8||19|
|Calcium (mg) (%DV)||248 (25%)||488 (49%)|
|Potassium (mg) (%DV)||317 (9%)||625 (18%)|
There’s been chatter about the environmental impact of Greek yogurt’s byproduct, whey. When Greek yogurt is strained, the whey from the milk (also called “acid” whey because of its lower pH) is left over. The whey can be sold to farmers to add to livestock feed, and can also be used as fertilizer and even turned into electricity. Because Greek yogurt production has increased so rapidly in recent years, there’s been some concern that farms don’t have the capacity to handle all the extra whey produced. They can use some of the whey productively, but the large quantities produced are too much. More research is currently being done on more efficient and new ways to handle the byproduct.
Yogurt can be a healthy choice regardless of whether you choose Greek or regular. They both have protein, calcium and probiotics (good bacteria that help keep your gut healthy). Choose plain yogurt, though. The flavored varieties add unnecessary sugar; some have 7 teaspoons of added sugar. Instead if you’re craving a little sweetness, add fresh fruit or a teaspoon or two of honey or maple syrup to your yogurt.