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?
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!
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'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!
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.
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).
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.