“Why I Make My Own Greek Yogurt - It Doubles the Protein” скачать в хорошем качестве

“Why I Make My Own Greek Yogurt - It Doubles the Protein”

I make my own Greek yogurt because it’s simple, more digestible, and concentrates both protein and probiotics — without additives or gums. This method starts with A2/A2 organic grass-fed yogurt and takes almost no effort. When you strain yogurt to make Greek yogurt, you’re not changing the ingredients — you’re changing how the nutrients behave. Removing the whey concentrates protein and probiotics, creating a thicker, more nutrient-dense food that many people find easier to digest. I start with A2/A2 organic grass-fed yogurt, which contains only the A2 beta-casein protein and is often better tolerated than conventional yogurt. No thickeners. No stabilizers. No shortcuts. This isn’t a recipe — it’s a simple process that turns an everyday food into something far more functional. #GreekYogurt #HomemadeGreekYogurt #HighProteinYogurt #ProbioticFoods #A2Milk #GutHealth #RealFood #LowCarbCooking #CleanEating #TheHealthySkillet