As I am crunching on my veggies salad with greek yogurt as a dressing, I came up with a question: what's the difference between yogurt and sour cream? Most specifically plain greek yogurt, as it seems to have more sour taste than regular yogurt.
I wonder if the the process of making these two is any different. Also, why greek yogurt has such higher protein/carbs ratio?
For sour creme it seems that the regular and low-fat varieties have 1:1 ration (protein:carbs), and then non-fat is more like 1:2. Is there some kind of starch added to keep the creaminess?
How come greek yogurt has about the same consistency and prot:carb ratio regardless of fat percentage?
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