What yogurt can you cook with?
What is the difference between cottage cheese and yogurt? What different types are there and with which yogurt can you cook? Dietitian Mary Stottelaar answers.
1. Which yogurt can you cook with?
If you want to heat the yogurt, it is best to use the thick types, such as Greek, Bulgarian or Turkish yogurt. These do not separate when heated. Plain yogurt does. Opt for the full varieties for a creamier taste.
2. There is a huge choice in the supermarket. How do all those species differ?
Essentially, there isn’t much of a difference: it’s all about milk that has been fermented with the help of lactic acid bacteria. However, the fat percentage differs. For example, low-fat or 0% yogurt contains virtually no fat. Semi-skimmed yogurt contains 2% fat and full-fat yogurt about 4%. Bulgarian, Turkish and Greek yogurts often contain 8 or 10% fat. The fatter the yogurt, the creamier it tastes. By the way, real Bulgarian, Turkish or Greek yogurt (that is, prepared in those countries) is hardly available in the Netherlands. Usually the label says ‘Greek style’ or ‘Turkish style’.
3. What is the difference with cottage cheese?
Yogurt is fermented milk, cottage cheese is super fresh cheese. In addition to lactic acid bacteria, rennet is also added to the milk during the quark preparation. This causes milk solids (such as fat and proteins) to clump together. The moisture then separates, leaving a concentrated mass that we call fresh cheese or quark. Cottage cheese contains much more protein and fat than yogurt. Also, the content of calcium and B vitamins is higher.
Sources):
- Plus Magazine
