Dairy & Eggs
Greek Yogurt vs Whole Milk in gelato
| Parameter | Greek Yogurt | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 19% | 12.5% | -6.5 |
| Sugars | 4% | 0% | -4 |
| Fat | 5% | 3.5% | -1.5 |
| MSNF | 10% | 9% | -1 |
| Protein | 9% | 3.3% | -5.7 |
| POD (sweetening) | 0.6 | 0.78 | +0.2 |
| PAC (anti-freezing) | 4 | 4.9 | +0.9 |
Per 100 g of product. Δ = Whole Milk minus Greek Yogurt. Verified against independent food-science sources on each ingredient page.
The difference that matters
Greek Yogurt is denser in total solids (19% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
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