The Dark Side of Greek Yoghurt

0 thoughts on “The Dark Side of Greek Yoghurt”

  1. Interesting and thought provoking. But I think a key point in the Modern Farmer article is that producers/processors are looking for ways to make a profit from it (the acid whey). CNN did a good follow up to the original article on their eatocracy site.

    1. Good point! Another issue I was thinking about is that Greek yoghurt as I understand it probably uses more milk per 1 cup of yoghurt than a normal one, so there is a resource use question as well. Plus the fact that some manufacturers make “Greek-style” yoghurt that has artificial thickeners added to create the same kind of texture but less waste. Then the question is – would you rather have the ‘wasteful’ pure product or the artificial equivalent? So many thoughts on an innocuous yoghurt!

  2. I have heard of this issue before but I though that, in this case too, somehow turning all this whey into whey protein powder could be a useful solution.
    However after reading the article that you posted a link for I understand that the problem is that Greek yogurt produces acid whey and that’s the problem. But a man interestingly wrote a comment to that same article and said he feeds the whey to his pigs and it helps their digestion!
    So maybe it can be turned into something useful, it’s great how that other man produces electricity for his own far from it 🙂

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