Cottage cheese and Greek yogurt are popular dairy sources frequently added to dishes to boost nutrition. Both are high-protein sources, but their nutrition profiles differ subtly. Jump to Key ...

Your metabolism might slow down, hormones might start acting funny, and you may not bounce back from workouts the way you did at 25. But with the right nutrition, especially high-protein foods, your ...

Strained yogurts, like skyr and Greek yogurt, also tend to release less whey during storage (and bettergoods is our favorite brand of store-bought Greek yogurt, for the record). Additionally, yogurt ...

Arla has introduced an initiative focused on using acid whey, a byproduct of Greek yogurt production, as a material for high-protein dairy.

Arguably the darling of the dairy aisle in the U.S., Greek yogurt is a type of strained yogurt, which basically means it’s made by straining the excess liquid (aka whey) from regular yogurt.

At an industrial level, whey is a problem to be solved. For restaurants and for homes, though, it can be a bonus — a secret ingredient of surprising versatility.

When you strain yogurt to separate out whey and lactose, the remaining thick and creamy dish is known as Greek yogurt, or yogurt cheese. This strainer holds up to a half gallon of unstrained yogurt.

Arla Foods Ingredients has launched an innovative processing solution that enables manufacturers of traditional Greek strained yogurts to profit from their acid whey waste stream. Based on Arla ...

Milk turns to yogurt, yogurt turns to labneh. It’s the way of bacteria. As cow or goat or sheep’s milk thickens from fresh to fermented, it gets creamier, tangier and long-lastier.

The difference between regular yogurt and Greek yogurt is that the latter is then strained, separating out the watery whey from the curd.