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Aldi greek style yogurt
- Thread starter flonvic
- Start Date
If there’s not a big difference in carbs then should be ok, depends on how many carbs you usually eat and the portion size you have what’s the actual difference? You could reduce your portion size a little bit to cover the difference in carbs?
IanBish
Well-Known Member
The 10% Greek and the 10% Greek-style are about the same in terms of carbs. However, the 0% Greek-style has about 3 times the carbs as the 10% version.
Thankyou @lovinglife and @IanBish .I will risk it.Can't afford to waste it.
For info, I've just come back from Aldi and for the third week running they have no genuine Greek yoghurt, only the Greek style, but fortunately still had some full fat in that version, though one has to look for it. as they mix it up with the zero fat. Whether this is deliberate or just careless I don't know. There is definitely a problem with accessing genuine Greek yoghurt in my area at the moment - not in Lidl, Aldi or M&S.
I think that is what shes fetched me.It doesn't say low fat/ 0% fat.
Chris24Main
Well-Known Member
Just curious, @flonvic - are you deliberately trying to get lower or fuller fat yoghurt?
No right answer of course, depends what you're aiming for. As it happens, I tend to have a tub of the full fat Greek style Lidl yoghurt going most of the time, along with a smaller tub of their thick double cream.
The "genuineness" question only revolves around the straining technique (at least as I understand it) - the "genuine" Greek yoghurts (and they are pretty sparse) are repeatedly strained, which affects the consistency - but only the consistency. if you are aiming for no additional starches or sugar, then Greek-style (just not strained as often, so will have more of a tendency to separate and have a milky top layer) is just as good.
No right answer of course, depends what you're aiming for. As it happens, I tend to have a tub of the full fat Greek style Lidl yoghurt going most of the time, along with a smaller tub of their thick double cream.
The "genuineness" question only revolves around the straining technique (at least as I understand it) - the "genuine" Greek yoghurts (and they are pretty sparse) are repeatedly strained, which affects the consistency - but only the consistency. if you are aiming for no additional starches or sugar, then Greek-style (just not strained as often, so will have more of a tendency to separate and have a milky top layer) is just as good.
I usually have the 10% fat one but out of stock.
Hello. Since going low carb I only use full fat Greek style yoghurt, from Lidl at present. it has fewer carbs that low fat does as to compensate for the fat there is more sugar. Mad isn't it? I thought it might impact on cholesterol but nothing, if anything, it's down a bit and during my really strict limiting carbs I lost 2 stone. What's not to like!
Well done.
