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Greek yogurt is strained to remove excess whey, resulting in a thick, creamy texture with nearly double the protein of regular yogurt. It has a tangy flavor and versatile applications in cooking and eating.
Greek yogurt has more protein and less sugar than regular yogurt due to straining. Regular yogurt has more calcium. Both are healthy - choose based on your nutritional priorities.
Yes, look for 'live and active cultures' on the label. Most Greek yogurts contain beneficial probiotics like Lactobacillus and Streptococcus thermophilus.
Yes, plain Greek yogurt is an excellent sour cream substitute with more protein and less fat. Use 1:1 ratio in most recipes, though texture differs slightly.
Keep refrigerated at 35-40°F. Consume by 'best by' date, typically 2-3 weeks from purchase. Once opened, use within 5-7 days.
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