From thick to thin strained yoghurt for the win

Whether ymer made with concentrate whey in Danish, hangop made with fatty buttermilk in Dutch, straggisto made with honey in Greek, suzme made with spring water in Turkish, or zlabadineh made with olive oil in the Middle East, strained yoghurt has taken our North American health food market by storm. While it takes upwards five ounces of milk to make one once of it after souring, curdled, and fermentation, the less carb and more protein result also loaded with probiotics like lactobacilli acidophilus, bulgaricus, casei, lactococcus lactis, streptococcus thermophiles, with bifidobacterium helps reduce the growth of harmful pathogenic bacteria, increase the protection of a healthy digestive system, and keep the natural balance of organisms or microflora in the intestines and digestive tract maintained onward. What two of three main ingredients one should look for in these are obviously milk, but also those aforementioned bacterial cultures actively living within it, while keeping away from added milk protein like whey concentrates, various animal byproducts like collagen based gelatin or plant based pectin, and thickening agents such as modified corn starch, locust bean, xanthan, cellulose, guar, agar gums, and carrageenan or sulphated indigestible polysaccharide red edible seaweed which causes inflammation.

From thick to thin strained yoghurt for the win, as such texture can have twice the amount in protein for your body, to build muscle you want, burn fat you do not use, and bereave weight from yourself with every loving spoonful.

However, always make sure the more acidic and calcium heavy strained yoghurt is not loaded with sugars and starches if you intend to eat it for its fitness nutritional qualities, or if not any placement of the said ingredient including fruit must remain at the bottom lest it becomes toetje and us another Dikke Jan, Piet, and Klaas. Though a primitive way of preserving milk beyond its life span, yet as unnatural an organic process as it may be, this much thicker, richer, creamier low to no fat dairy with excess whey removed gives us many nutritional options more than what had been on the market previous. All in all, this is truly a great alternative way to gain your daily nutrition intake of dairy as recommended, past the more effective quick acting whey concentrate or slow acting casein proteins which rightly continue to remain the standard.