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Why Greek Yogurt Makers Want Whey To Go Away

Sometimes the old ways can’t be mass produced. There is a pay off when a food business goes large market. In this case – keep to the traditional style (and end up with a ton of waste that is hard to get rid of) or use newer methods that use thickeners.

A few months ago, I let you in on a little secret about Greek yogurt. Not all of this extra-thick, protein-rich yogurt is made the old-style way, by straining liquid out of it it. Some companies are creating that rich taste by adding thickeners, such as powdered protein and starch.

Judging by comments that I heard, a lot of people feel rather passionately that the original, strained version is morally superior. But here’s another little secret: That traditional process for making Greek yogurt is also quite wasteful.