Barbara Carlson's reasons for buying Greek yogurt also explain why it has grabbed other consumers' attention and cash.

Carlson, assistant professor at Cedar Crest College's Allen Center for Nutrition, says, "I like its taste (less sweet) and its consistency (thicker and richer than conventional yogurt). It's a healthy snack."

Comparing 6-ounce cups of Greek and regular yogurt, Carlson reports, "Greek yogurt provides more than double the amount of protein (10-14 grams vs. 5 grams) and contains less added sugar (about a teaspoon, or the equivalent of 16 calories)." Greek yogurt, like standard yogurt, provides calcium. Label-reading is necessary to determine which manufacturers have added Vitamin D to their yogurt brands, she says.

No matter which brand of Greek yogurt you prefer, she advises buying non- or low-fat varieties.

Greek yogurt is created by removing more liquid (whey) from milk or regular yogurt. She says, "It takes three times as much milk to make Greek yogurt, which explains its higher price $5 vs. $2 for a quart.

"Greek yogurt isn't new; it's just new to us. It's a very old style of yogurt used in Mediterranean countries and other parts of the world for hundreds of years," she says.

Although she uses ready-made Greek yogurt for snacks and quick lunches, Carlson also buys regular yogurt for her shortcut-method of making Greek yogurt at home.

"By straining yogurt myself, I can cut Greek yogurt's cost by a third," she reports. The nutrition instructor substitutes it for cream, sour cream or whipped cream cheese when cooking and also makes creamy salad dressings, dips and spreads with it. She advises, "If you're afraid you won't like it, start by mixing in a little or try using it, half and half, with higher-fat products."

Her method: Line a three-quart strainer with coffee filters, adding an extra layer or two to the bottom. Add a quart of regular yogurt to the strainer that's placed over a bowl (to catch the liquid). Cover the top of the yogurt with a dampened paper towel to keep it from drying out. After 12 hours in the fridge, it should be the consistency of "whipped cream cheese." Want it thicker? Strain it longer.

Diane Stoneback

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Cedar Crest nutrition expert evaluates advantages of Greek yogurt