There are a lot of Greek yogurt fan boys and girls out there, us included. There’s only one brand in our hearts and fridges: Fage. It’s the only one worth eating, and because of this fact, some might not question that after peeling back the foil lid and before digging a spoon in (and letting it stand straight up to show off to your inferior yogurt-eating friends) one must remove and discard a soggy circle of paper. What is this mysterious disc? The answer is logical, as you might imagine, but still good to know.
The parchment layer absorbs the whey that separates out as the yogurt continues to settle after being packaged and sealed. Even though most of the water is strained out of Fage before it hits the tub (hence, “strained yogurt”), there’s always a little left.
Were you one of those kids who dumped out the clear watery layer on top of your “fruit at the bottom?” That’s what the paper layer seeks to destroy. And what do you know? No watery layer on top of your wonderful, creamy, tangy, thick, spectacular, inimitable, one-of-a-kind Fage. Just snow-white perfection.
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