The Simplest Solution to the Greek Yogurt Problem

Modern Farmer has an interesting piece on Greek Yogurt’s Dark Side detailing the problem of disposing tens of millions of gallons of acid whey and some of the solutions that are being developed to make use of it. The central problem is that making Greek style yogurt produces more byproduct than traditional yogurt. That is because more liquid is strained in order to concentrate the protein content. You need to concentrate the protein content because you are using less fat and you want that lush texture and mouthfeel that traditional low-fat yogurt lacks.

There is a very simple solution to the problem. Stop eating Greek style yogurt. Stop avoiding dairy fat. Eat whole milk yogurt. It is more nutritious, it tastes better and it probably better for weight management and is not associated with heart disease. Problem solved.

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About Marc Brazeau

Free lance cultural attaché. Writing at REALFOOD.ORG.

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