Greek yogurt is sour due to bacteria breaking down lactose into lactic acid. This fermentation process involves specifically chosen cultures. Straining removes whey, leaving a thicker, creamier yogurt with more protein. The lactic acid produced gives Greek yogurt its sour taste. The longer the fermentation, the more sour the yogurt. The bacteria type and fermentation length affect acidity. Sweeteners like lemon can be added. Greek yogurt is considered healthier than sour cream since it has more protein, probiotics, and less fat. A different than usual taste indicates spoiled yogurt.
Adding fruit balances tartness. Despite sourness, Greek yogurt retains nutritional value. Sweeteners like honey reduce sourness. For some, tanginess complements other flavors.
Sourness: Cultures vs. Fermentation
Two schools of thought on Greek yogurt’s sourness: Cultures give tanginess that increases over time versus different fermentation giving sweeter flavor.