Tag: Yogurt consistency

Originating from the Balkan region, Balkan yogurt is known for its distinct texture, which is created by a specific fermentation process. Unlike other varieties, this yogurt is a 'set-style' product, fermented directly in its final container, leading to its characteristic thick and creamy consistency.

By definition, Greek yogurt is strained to remove the majority of its whey, a liquid byproduct of the fermentation process, which naturally results in a significantly thicker and denser texture than regular yogurt. If you are wondering, "is it normal for Greek yogurt to be thick?", the answer is a resounding yes.

The milky, translucent liquid that pools on top of yogurt is called whey, a natural byproduct of the fermentation process. Many people wonder if this means their yogurt has gone bad, and whether it's still okay to eat Greek yogurt that's watery.

According to the International Dysphagia Diet Standardisation Initiative (IDDSI), not all yogurts automatically qualify as a Level 4 pureed food. The correct classification depends heavily on the specific yogurt's texture, smoothness, and the presence of any lumps, which can pose a risk for individuals with swallowing difficulties. This guide explores the critical factors that determine if yogurt is IDDSI Level 4 and how to ensure its safety for consumption.