Ever since I committed to a mostly Paleo diet one of I've been eating goat yogurt regularly and grass fed butter regularly with pretty good results. Recently though, after hearing many people rave about greek yogurt (and seeing what seems to be a better macronutrient ratio on the label) I decided to switch to greek yogurt. This seems to have caused me to get congested among other things, which is unfortunate because I love the taste! Any thoughts on this topic?
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Hmm.. I wonder if it's because they strain Greek yogurt so its a more concentrated product? Protein levels would be higher than the Goat I would think. There are specific proteins, alpha-casein, alpha s1-casein and beta-casein, that are known to cause allergic reactions that are in cow's milk in high quantities yet pretty much non-existent in goat's milk. Also, goat's milk has some anti-inflammatory compounds - oligosaccharides! ooo :) - that may make the g. yogurt easier to digest.
You should run some tests! Don't have any for a week then introduce the Greek for a few days. Stop. Wait a few days then try the Goat.. or vice versa. Would be interesting if you took a break to see how your bod would react. Good luck!
I would also suspect that you do better with goat dairy. Greek yogurt is just regular yogurt strained overnight in cheesecloth to make it thicker...you could do that with store bought goat yogurt, or, better yet, with your own homemade goat milk yogurt!
I'm with Eugenia on this one. Goat yogurt can be a more expensive, harder to find, and sold in smaller quantities, so the work around is make your own. I make my own also and it is not all that hard. You can buy goats milk by the half gallon at most natural food stores. By making your own you also have greater control on the ingredients, you can adjust the fermentation time to get your specific flavor and sourness level, and if desired you can strain it to your desired thickness level. As for strained versus unstrained, my experience with Greek culture (I married one) is that there are as many variations to Greek food as there are islands. My wife's family strains their yogurt and I have seen cookbooks that are over 60 years old describing the straining process. Also, snacking is definitely not the only use of yogurt, so I strain if required by the recipe. I made tzatziki last night with my own yogurt and strained it to get a thicker dipping sauce quality (great with lamb!). Number one, if you do strain, save the whey! There are a lot of uses for that also, like making brine for feta cheese, substituting it for water in any recipe to give a unique flavor, etc. Good luck!
What appeals to me about Greek yogurt is that it is usually high in fat (a good thing), unsweetened, and has a particularly creamy/dense texture that I like. I think the yogurt cultures are the same as in other yogurts.
I don't see how the two are in odds. Traditional Greeks (in the mountains) mostly eat GOAT yogurt (cows are a new fashion there), and they DON'T strain their yogurt. I know, because I'm Greek, and I'm coming from the mountainous the Greek Epirus.
I'm living in the US, and I'm making my own goat yogurt (fermented for 24 hours, bitter).
Try straining your goat yogurt for the creamy dense texture of Greek yogurt. Drink the whey if you can. It's full of probiotics.
I make my own cows milk yogurt from 75% cream 25% milk. It comes out very dense and creamy and lower in carbs cos of all the cream. When I strain it it's almost like cheese. Great to cook with.
It might be too much dairy for your system at one time. Look up how to make your own greek yogurt online, and do it with the goats milk.
go back to the goAT if you feel better on it
I'm lactose intolerant but goat's milk yoghurt seems to be ok for me. It does have tapioca, I think, in it and I wanted to find something that was just yoghurt. Whole Foods sells sheep's milk yoghurt and that is all it is, no additives of any kind. My sister says is tastes like a barnyard...I say more for me. It even has a layer of fat on top.
I have goat yogo every nite with a ton of ginger and cinnamon and feel pretty good from it. Very comforting.
I've been buying traditional (sheep and goat milk mixed together) Greek yogurt from a local Greek grocery store that makes it themselves. Is this type of yogurt better for you than the "Greek Style" yogurts you see in grocery stores?
Well, it depends. When they drain all of the whey out to make it nice and thick it looses a lot of its benefit. But if whey isnt important to you then go greek.
I'd stick with full fat raw goat yogurt. A cup of delight.
I have been using greek yogurt in my protein/fruit smoothies. Just one tblsp however.
Cows milk has lactose which causes many people to have gas, bloating, indigestion, diarrhea ... and so on, as a vast majority of North Americans are lactose intolerant. Goats milk does not have lactose, which is likely why you felt sick on cow dairy, especially after being away from it for a while. I buy goat yogurt at my grocery store and it has a similar consistency to Greek yogurt. The nutritional values are different because the composition of the milk itself is quite different. Here are some goat yogurt companies that I've been able to find http://www.montchevre.com/products-new/goat-milk-yogurt/ http://www.liberte.ca/en/goat-yogurt-products/index.sn Liberty has plain and Greek style, I find the plain is like Normal Greek style, but haven't tried their Greek, mostly because its incredibly high in fat and calories. http://www.redwoodhill.com/yogurt this is soft European style, not thick
To learn more about the benefits of Goat Dairy: Choosy Moms Choose Goat, By Tamara Duker Freuman, MS, RD, CDN Spotlight on the Other White Milk: Here's Looking at You, Kid, By Tamara Duker Freuman, MS, RD, CDN Decoding the Yogurt Aisle, By Tamara Duker Freuman, MS, RD, CDN New Year's Resolution: Get More Culture! By Tamara Duker Freuman, MS, RD, CDN