3. Natural Greek or quark yoghurts
NATURAL Greek or quark-based yoghurts have a thicker texture and a slightly more bitter taste then traditional, commercial yoghurts. Greek yoghurt is made via separating the whey and other nutrients from traditional yoghurt, whereas quark is the byproduct of a cheese-making process. Nonetheless both produce offer high amounts of casein-rich protein, with available products such as Arla or Fage offering up to 20g in a serving. A very simple, easy and tasty pre-bed snack.
Next: page 5 of 5 – Casein protein drinks
Robert Seaborne BSc (Hons), MS
@RobbySeaborne1
