If you're a fan of Greek yogurt, you're probably familiar with the brand Fage. And like us, you've probably wondered about the round piece of soggy parchment paper covering the top of every container of Fage yogurt. Why is it there? What does it do? Thanks to the website Food Republic, we finally have an answer.
It's a pretty straightforward answer: the parchment round absorbs any excess whey that rises to the top after the yogurt is packed. Whey — that clear liquid that often separates out from yogurt a day or two after it is opened — is also what is strained away from Greek yogurt to make it thicker than regular yogurt. Even after that, enough remains to be soaked up by that little circle of paper.
So there you have it — a little daily mystery solved!
• Read more: What Is The Paper Thing In My Greek Yogurt? at Food Republic
Related: Blind Taste Testing Greek-Style Yogurt Brands: Which One Wins?
(Image: Anjali Prasertong)
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omg this is my favourite yogurt EVER and they don't sell it in Canada. Every time we're in the States, I gorge myself on this and then count the days until our next trip across the border. LOVE it with a bit of agave syrup stirred in.
I've never come across Greek yoghurt with parchment paper on top.
I've also read that you should stir in the whey, never drain it off, because it's a good source of potassium and calcium.
@Foodforthoughtlinds, you know you can strain regular plain yogurt through cheesecloth (or a really thin tea towel) to make something very close to Fage, right? Try it! It just might get you through to your next trip across the border. :)
Fage is the only yogurt I buy (and eat daily), and I've also never seen a container (either the small, individual or the large sizes) with the parchment paper. Odd.
@DirtyNerd - pretty sure it's only on the plain flavors.
@NYDANA, yep, it's only in the plain tubs. If it has one of those little sidecars of honey or whatever, there's no paper.
I never know if I should leave the paper on after I put it back in the fridge (even the "individual" sized ones last me three or four days). Logically, I guess if I can't make it touch all of the yoghurt, it's probably not doing much for soaking up whey anyway, so I guess I can toss it.
yes only plain fage, im not specifically loyal to greek yogurt brands i buy whatevers on sale, but often forget fage has that round circle of paper and have accidentally dumped it into a recipe or stuck my spoon into it!
@Charlie26 - Who opens a package of yogurt, sees the whey, and thinks it's a good idea to discard it?
killer delicious 'sidecars'..ha./I am going to try making my own 'Greek' yogurt..thanks!!.. @SYGYZY I pour that liquid out..as I though it was ....I don't know....but I didn't like it or want to mix it in with the 'good' yogurt'...I will remix it from now on...
@sygyzy Me, because if I mix it back in the yogurt will be thinner.
@sygyzy, well, I thought nobody did! I now know differently.
(Seriously, stir it in, people. It's good for you!)
@sygyzy, I also drain it because it's mostly sugar. Drain it and cut the carbs. According to Dannon "for every 4 ounces of whey you drain off, you need to subtract: 7g carbs, 30 calories, 1g protein, and 130mg calcium. This is for any brand of yogurt."
Also, I don't like watery yogurt.
@rainthebrain: I don't know how Dannon can make claims for every brand/flavour of yoghurt, but I dispute that.
Whey is a complete protein, full of amino acids. It's also a good source of potassium and vitamin B-2. It's actually been found that some of the proteins in whey can help significantly *lower* blood sugar levels.
Buy good-quality, unflavoured, pot-set yoghurt. Stir in the whey. It's good for you, I promise.
@charlie26 Would you dispute the National Agricultural Library Nutrient Data Laboratory? Because I checked it and the numbers are pretty close to those given by Dannon. http://ndb.nal.usda.gov/ndb/foods/show/100?qlookup=Whey%2C+acid%2C+fluid&fg=&format=&man=&lfacet=&max=25&new=1
By the way, I didn't say whey was "bad", just high in carbs. I'm also sure the protein and fat in the actual yogurt will do more to lower blood sugar levels than the whey.
So because whey is good for you we should all eat it on your say-so? I was under the understanding that as an adult in a free country I got to chose what I put in my body, whether its good or bad. I don't like watery yogurt, and so many of the regular ones get HUGE puddles of whey after being opened, even if they had none upon opening. If I was being cheap and buying regular yogurt the last thing I want is something the consistency of salad dressing. So I dump it. I don't want to "eat" it or consume it. If I wanted whey I'd save the whey I get when making ricotta at home.
That being said I've never had any issue with the plain Fage forming whey. I usually stick my spoon through it and then sigh. They need to put the warning on the lid not the side of the cup.
Probably better to buy unstrained yogurt if you really want the nutritional benefits of whey, no?