Andy Montoya
Feta and yogurt cheese are two very different things. Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is soft, crumbly, and has a tangy, salty flavour. Yogurt cheese, on the other hand, is made by straining yogurt to remove the whey, leaving a creamy, cheese-like substance. It is often used as a substitute for cream cheese or ricotta. While feta is a stand-alone cheese, yogurt cheese is made from yogurt and can be made at home.
| Characteristics | Values |
|---|---|
| Feta | Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk |
| Crumbly with a slightly grainy texture | |
| Tangy, salty flavour | |
| Used in salads, pastries, sandwiches, omelettes, etc. | |
| Protected designation of origin in the EU | |
| Yogurt cheese | Made from Bulgarian yogurt with Lactobacillus delbrueckii subspecies bulgaricus |
| Creamy texture | |
| Milder taste | |
| Not mentioned |
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What You'll Learn
- Feta is a Greek brined white cheese, made from sheep and/or goat milk
- Yogurt cheese is made from Lactobacillus delbrueckii subspecies bulgaricus, a bacteria that turns milk into yogurt
- Feta is crumbly, with a tangy, salty flavour and a creamy texture
- Yogurt cheese is smooth and creamy, with a lower fat content than feta
- Feta is aged in brine for at least two months, while yogurt cheese is not
Feta is a Greek brined white cheese, made from sheep and/or goat milk
Feta has been produced in Greece for centuries and is considered an integral component of Greek gastronomy. The cheese is traditionally made with sheep's milk or a blend of sheep and goat milk, with the former always making up at least 70% of the mixture. The use of goat's milk adds to the springiness and crumbliness of the cheese.
The process of making feta involves dry-salting the cheese and then ageing it in brine (a salt and water solution) for several weeks at room temperature. It is then matured for a minimum of two months in a refrigerated, high-humidity environment, either in wooden barrels or metal vessels. The traditional method of ageing feta in wooden barrels is said to impart a unique flavour to the cheese.
Feta is a very versatile cheese and can be used in a variety of dishes. It is commonly used in salads, such as Greek salad, and pastries like spanakopita ("spinach pie") and tyropita ("cheese pie"). It can also be served cooked, grilled, or as part of a sandwich or omelette.
While feta is traditionally a Greek cheese, similar cheeses are now produced in other parts of the world, including Denmark, France, Germany, Italy, the United Kingdom, and the United States. These cheeses are often made with cow's milk and may have different flavours and textures compared to traditional Greek feta.
Yogurt cheese, on the other hand, is a different type of cheese made from strained yogurt. It is created by straining yogurt through a cheesecloth or fine-mesh strainer to remove the whey, resulting in a thick, creamy cheese. Yogurt cheese has a tangy flavour and a spreadable consistency. It can be used as a substitute for cream cheese or sour cream and is often used in dips, spreads, and sauces.
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Yogurt cheese is made from Lactobacillus delbrueckii subspecies bulgaricus, a bacteria that turns milk into yogurt
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy, salty flavour. Feta is used in Greek salads and pastries and is often served with olive oil or olives. It can also be grilled or used in sandwiches, omelettes, and other dishes.
Yogurt cheese, on the other hand, is made from Lactobacillus delbrueckii subspecies bulgaricus, a bacteria that turns milk into yogurt. This subspecies of bacteria is specifically associated with Bulgarian dairy products. While yogurt cheese itself may not be a widely recognised term, the process of making yogurt cheese is a common practice. It involves straining yogurt to remove the whey, resulting in a thicker, creamier product that resembles cheese. This strained yogurt product is sometimes referred to as "yogurt cheese" or "labneh" in the Middle East.
The key difference between feta and yogurt cheese lies in their production processes and the type of bacteria involved. Feta is a traditional cheese made by curdling milk and adding starter cultures, while yogurt cheese is produced by bacterial fermentation of milk, specifically by the Lactobacillus delbrueckii subspecies bulgaricus bacteria.
In terms of texture and taste, feta is known for its crumbly, grainy texture and tangy, salty flavour. Yogurt cheese, depending on the type of milk used and the specific bacterial culture, can vary in texture and taste but often has a creamy, smooth, and tangy character.
It is worth noting that the term "feta" has been used as a generic term for white, crumbly cheeses aged in brine. However, in the European Union, the term "feta" is protected, and only cheeses produced in specific regions of Greece using traditional methods can be labelled as feta.
Additionally, while feta is a type of cheese in itself, yogurt cheese can refer to yogurt that has been strained and thickened to resemble cheese. It is used as a cheese substitute rather than a distinct type of cheese.
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Feta is crumbly, with a tangy, salty flavour and a creamy texture
Feta is a Greek brined white cheese made from sheep's milk or a mixture of sheep's and goat's milk. It is soft, with small or no holes, and no skin. Feta is crumbly with a slightly grainy texture, and is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp.
Feta has a distinct tangy, salty flavour and can range from soft to semi-hard. It is sold in blocks or chunks in brine, in packs or tubs. The Greeks were the first to make feta, but these days variations of feta are made all over the world. Traditional Greek feta is made with at least 70% sheep's milk, with goat's milk making up the other 30%.
Feta is a versatile cheese that can be used in all sorts of dishes, for every meal of the day. It is a natural source of several important nutrients that can benefit one's health. Feta is lower in fat and calories compared to many other cheeses and contains protein, calcium, and probiotics. It is also a good source of B vitamins, calcium and phosphorus.
Feta is also a fermented food that may contain probiotics, which can promote healthy gut function. It is a healthy choice for those who are lactose intolerant, as it is naturally lower in lactose due to the cheesemaking and aging process.
Yogurt cheese, on the other hand, is made with Lactobacillus delbrueckii subspecies bulgaricus, a bacteria that turns milk into yogurt or cheese. Yogurt cheese, or "Greek yogurt", is originally from Bulgaria, and is known for its creamy, distinct flavour.
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Yogurt cheese is smooth and creamy, with a lower fat content than feta
Yogurt cheese, on the other hand, is made by straining yogurt to remove the whey, resulting in a smooth and creamy texture. This process also reduces the lactose content in the cheese, making it a good option for those who are lactose intolerant. While feta is known for its tangy and salty taste, yogurt cheese has a milder, slightly sweet flavour.
In terms of fat content, feta is considered a low-fat cheese, but yogurt cheese typically has an even lower fat percentage. For example, Bulgarian yogurt cheese has been reported to have only 12% fat. This makes yogurt cheese a good option for those seeking a low-fat alternative to traditional cheeses.
In addition to its smooth texture and low-fat content, yogurt cheese is also a good source of protein and calcium. It can be used in various dishes, similar to feta, including salads, pastas, and snacks. However, it is important to note that yogurt cheese may not have the same strong flavour profile as feta, so it may not be a suitable substitute in recipes where a tangy or salty taste is desired.
Overall, yogurt cheese and feta cheese differ in terms of texture, flavour, and fat content. Yogurt cheese is smooth and creamy, with a milder taste and lower fat percentage compared to the crumbly, tangy, and salty feta cheese.
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Feta is aged in brine for at least two months, while yogurt cheese is not
Feta is a Greek cheese that has existed for thousands of years. It is a white, soft, crumbly cheese with a tangy, salty flavour. It is made from sheep's milk or a mixture of sheep's and goat's milk, although goat's milk should not exceed 30% of the mixture. Feta is a brined cheese, which means it is aged in a solution of 7% salt in water, also known as brine. This process takes several weeks at room temperature and a further minimum of two months in a refrigerated, high-humidity environment.
Yogurt cheese, on the other hand, is not aged in brine. Yogurt cheese is made by straining yogurt to remove the whey, which is the liquid part of milk. This process can be done at home or purchased pre-made. Yogurt cheese has a similar texture to cream cheese and can be used as a substitute for it. It is often used in Middle Eastern and Mediterranean dishes.
The main difference between feta and yogurt cheese lies in their ageing processes. Feta is aged in brine for at least two months, while yogurt cheese is not aged in brine at all. This ageing process gives feta its distinctive tangy, salty flavour and firm yet crumbly texture.
In terms of nutritional content, feta is a good source of B vitamins, calcium, and phosphorus. It is also lower in fat and calories compared to other cheeses like cheddar or parmesan. However, feta has a high sodium content due to the brine solution it is aged in. Yogurt cheese, on the other hand, is a good source of protein and calcium, and it is also lower in fat and calories.
In summary, feta and yogurt cheese differ primarily in their ageing processes and resulting flavours and textures. Feta is aged in brine for at least two months, giving it a tangy, salty taste and crumbly texture, while yogurt cheese is not aged in brine and has a creamy texture similar to cream cheese.
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Frequently asked questions
Feta is a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has a tangy, salty flavour.
Yogurt cheese is made by straining yogurt to remove its whey, resulting in a product similar to cream cheese. It is often used as a substitute for those who are lactose intolerant or looking for a healthier option.
The main difference between feta and yogurt cheese is the production process and the resulting texture and taste. Feta is a brined cheese, while yogurt cheese is made by straining yogurt. Feta has a crumbly texture and a salty, tangy taste, while yogurt cheese has a creamy texture and a milder taste.
No, it is not recommended to substitute feta cheese with yogurt cheese, as they have different textures and flavours. Feta is crumbly and salty, while yogurt cheese is creamy and mild. Substituting one for the other may significantly alter the taste and appearance of the dish.
