Since 2007, Greekyogurt has been unstoppable, growing exponentially in popularity every year. If you have any yogurt in your fridge at the moment there's at least a 50% chance it's a thick Greek-style yogurt. In fact, by the end of 2015,Greek yogurt accounted for half of all yogurt sales in the US.
I'm sick of Greek yogurt. I'm sick of how stiff it is, how it sits on a spoon like jello rather than something silky and smooth like...well, like regular yogurt.
And I'm not the only one who feels this way. In 2015,Greek yogurt sales started to slip for the first time. And now Greek yogurt giant producer Chobani is working to fight loss of interest byintroducing new yogurt-based products to the market.
The experts who analyze these things think that people are just sort of bored with Greek yogurt—after all, it's no longer new. My beef with the stuff is different. I don't like Greek yogurt because when it comes to cooking, it's inferior to old-fashioned, plain, whole milk yogurt. (It's also more expensive.)
I have a container of non-Greek yogurt in my fridge at all times. Often I havetwocontainers, just in case the first one runs out. Because I can't live without regular yogurt. It's my favorite vehicle for a serving ofgranola—coating and lubricating the granola easily rather than holding it up on stiff dry legs like Greek yogurt does. It's also the yogurt I use to makechia pudding, which Greek would be far too thick to do.
Regular yogurt is what I always put in mysmoothies, since it acts as a liquid that helps my greens and frozen fruit blend. (Were I to use Greek yogurt, I'd have to add extra water.) And it's what I use for mysavory yogurt bowls—it's so much more spoonable and swirlable than that Greek stuff.
But the power of plain yogurt goes far beyond smoothies and bowls. It's a magicmarinade for chickenthat doesn't need as much thinning and diluting as Greek yogurt does. And it's an instant savory sauceon its ownorstirred with a bit of salt and lemon juice. (Greek yogurt can be worked in a sauce, too, of course, but you have to thin it considerably, which sadly dilutes the yogurt flavor.) And in the summer I love to use regular yogurt as the base ofcold pureed soups—just as in my smoothies, I appreciate its more-liquid-like quality to help the soup be, well,soupy.
所有这些都是说,如果你的re going to be cooking—or even just eating—yogurt, I think it should be the plain, regular variety. That way you reap all the benefits I speak of above, and if you find yourself in need of a thicker Greek-style yogurt, you can alwaysstrain it. And now that I think about it, straining might be a good skill for you to have—if things don't start looking up for Greek yogurt, it may be the only way to get it.
