We often fall into the trap of placing dairy products into defined categories. I think a better approach is to imagine them existing on a spectrum. In some contexts, they’re close together; in other contexts, much further apart. Both yogurt and cheese utilize starter cultures to produce acidity. However, in both, the exact type(s) of cultures can vary. Some cheeses use cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus. Yogurt can also use cultures like Lactobacillus acidophilus and Bifidobacterium. These culture blends contribute to the unique flavor and aroma profiles of yogurt since they produce lactic acid by breaking down lactose.
Let’s consider acidity. The acidity of dairy products can also be thought of as a spectrum. A pH of 7.0 is considered neutral. So at the low end (barely acidic), we have milk with a pH around 6.7. At the high end, yogurt’s pH is around 4.5. Most cheeses fall somewhere in between plain milk and yogurt. These differences in pH can be attributed to the aforementioned cultures, which produce lactic acid by breaking down lactose.
Continuing the switch from categories to spectrums, let’s think about heat treatment of milk. At one end of the spectrum, we have raw milk cheeses, where the milk isn’t heated much above body temperature. At the other end, we have many yogurts, where the milk is heated to very high temperatures. (In the middle, we have cheeses made with thermized and pasteurized milk.) In yogurt, this high heat treatment is performed in order to denature, or unfold, whey proteins, which allows them to hold onto more water, increasing the yogurt’s final moisture content. Yogurt’s moisture content is usually around 75%-87%, depending on whether it’s a concentrated variety like Greek yogurt or a looser style.
How much food from the Dairy Group is needed daily?
Your dairy needs depends on your age, sex, height, weight, and physical activity level. The amount can also depend on whether you are pregnant or breastfeeding.
About 90% of Americans do not get enough dairy. Most people would benefit from getting more fat-free or low-fat dairy. This can come from milk, yogurt, or cheese. It can also come from lactose-free milk and fortified soy milk or yogurt.
Find the right amount of dairy for you by getting your MyPlate Plan. For general guidance based on age, see the table below.
Yogurt Cheese Recipe
Is yogurt a type of cheese?
It’s used for its probiotics and it even helps tenderize meat. If anything, yogurt is more similar to kefir tan to cheese. On the other hand, cheese is high in fat and protein, and very smooth tasting. It’s more similar to heavy cream and cream cheese than to yogurt. So in short no, yogurt is not a type of cheese.
Is yogurt a fatty food?
Yogurt is a nutrient-dense food that is a good source of dairy protein, calcium, magnesium, vitamin B-12, conjugated linoleic acid, and other key fatty acids. In addition, it contains beneficial bacterial cultures, making it a potential source of probiotics. The Greek version of yogurt is higher in fat and even low in carbohydrates. It´s considered also a healthy choice for a diabetic patient or one who needs to control blood sugar.
Is cheese better than yogurt?
Parmesan has 38 grams, Roquefort has 22 grams, feta 14 grams, and mozzarella 28 grams. So if protein is what you’re after, then cheese is a better option than yogurt. However we suggest better protein options such as meat, or meat substitutes like soy, nuts, mushrooms. Is yogurt healthier than cheese ?
Should you eat cheese or yogurt?
The choice between cheese and yogurt in snacking and appetizers can also depend on the desired nutritional profile. Cheese is a good source of protein, calcium, and fat, while yogurt is a good source of protein, calcium, and probiotics.