The 2nd century AD Greek physician Galen wrote that it was thick and usually eaten with honey – just as Greek yogurt is today. Oxygala – oxi meaning “sour” and gala “milk” – an early type of yogurt derived from sour milk. But without refrigeration milk turns sour, so the Greeks developed something called “oxygala.” In ancient Greece, goat and sheep’s milk was a regular source of protein and calcium in a diet that, for many, featured little meat.
The combination of the intestinal juices from the bag and the heat from the desert caused the milk to ferment, producing a thick, creamy substance that resembled yogurt. Likely discovered by chance, one origin story points to Mesopotamian herders storing milk in goatskin bags. Prehistorians believe early versions of yogurt or a yogurt-like product was first developed in the Neolithic Near East, some 7,000 years ago. Paired with seasonal fruits, nuts and a drizzle of Greek mountain honey, it can be the perfect way to start the day or enjoyed as a healthy snack. Some research suggests probiotics found in fermented milk can also help reduce blood pressure.īottom line, eating a moderate amount of Greek yogurt as part of a balanced diet can be a great way to boost overall health and well-being. This is likely due to the connections between the gut and brain, and the gut’s ability to produce neurotransmitters like serotonin and dopamine – hormones that modulate cognition and mood. Remarkably, studies have shown that probiotic yogurt can also encourage good mental health, too, reducing stress, depression and anxiety. Yogurt is also associated with probiotics, good bacteria that can restore healthy bacterial balance within the gut. Greek yogurt also contains iodine which helps support thyroid health and metabolic rate (the speed at which chemical reactions take place in the body) and also helps keep cells healthy. Research has also shown that a high-protein diet can increase muscle mass in people doing weight (resistance) training. It is also an excellent source of protein, which can boost metabolism and reduce appetite. Rich in calcium, eating Greek yogurt can improve bone health and reduce the risk of osteoporosis, a degenerative bone disease. As such, it is often used in recipes as a healthier substitute to mayonnaise, sour cream or crème fraîche. Packed with calcium and protein, the straining process also removes some of the lactose, making it lower in sugar than regular yogurt.Īs Greek yogurt has grown in popularity far beyond the borders of Greece, large-scale dairy manufacturers have switched to using cow’s milk to keep up with demand, but the time-honored formula of straining and fermentation remains the same.Īll yogurt is made by fermenting milk with live cultures of beneficial bacteria known as “yogurt cultures,” but the reduced sugar content of traditional Greek yogurt makes it a healthier option. This process gives it a much thicker, creamier consistency compared to natural, unstrained yogurt, and a much richer, tangier taste. Traditional Greek yogurt is made of pure sheep’s milk strained in a muslin cloth bag to remove the whey (the liquid byproduct).
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