There is a new greek yogurt on the market that just came out recently and I want to hear some opinions on it. It comes with different fruit flavors, but other than the plain one, they should be all avoided because the flavor is made with stuff like sugar, insert fruit(probably not organic), corn starch and such. But the plain one however, on paper, it seems quite good, the only ingredient is cultured milk and the price is excellent. It's possibly the most affordable greek yogurt on the market. And unlike the Trader Joe's one, this is the real stuff. It is $1 for 5.3oz in Safeway, which is half the price of the same amount of Fage. Unfortunately, it only comes as nonfat. Question is, even though is nonfat, is it still worth it? Would eating fat from another source to compensate, ie. butter, balances it out to still gain the full benefit? Or better yet, does an adequate fat intake do the trick?
asked byAndreas1125 (116)
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on January 09, 2011
at 08:08 PM
I would steer clear of fat-free anything. I see that you can buy it for a budget price. How can that be real food? $1 ?? I would go to a small retailer and get something that looks more handmade or what about making it yourself? you will get a whole lot more Greek yogurt for under $1 if you started making it at home, then you can have total control of the thickness and Greekiness of it ;)
Don't give Safeway the money......
(p.s. Greek yogurt is really nice with honey)
on July 08, 2011
at 05:55 AM
I have really enjoyed straining a good product from White Mountain link text
it is the real deal 24 hour whole milk Bulgarian style yogurt, good and sour. Straining it through a coffee filter minimizes the lactose content and gives it that yummy thick texture. At $13 a gallon, that is super economical.
If you don't want to do the non-fat greek, try finding a good whole milk yogurt and straining it. Really easy.
on May 22, 2011
at 05:17 PM
What about making your own COCONUT yogurt? I've used a thick full fat organic canned coconut milk to make my own, it was amazing and had a thick almost sour cream texture, with a sweet light coconut taste. Unfortunately I had to use a small amount of dairy culture to get it started. Once you have a batch, save some so you can use it as a starter and use it over and over for new batches. This again reduces the dairy content. There's such a small amount of dairy to start it, that within 2-3 batches, it should be extremely minimal.
on January 07, 2011
at 12:34 AM
id be curious to know if it is A1 or A2 Casein, im trying hard to stay A2. also my fear with nonfat is the chemicals and process used in the fat removal(not to mention the loss of potentially beneficial and tasty dairy fat)
On paper, the ingredients look good. if it is A2(someone find this for us?) ill gladly go buy and eat some and give you a solid review, love real yogurt, for taste and pre/probiotics.
on July 08, 2011
at 04:17 PM
Cook's Illustrated printed a review earlier this year of the different Greek Yogurts available in most grocery stores. It turns out that some companies do not want to go thru the entire process that it takes to make the yogurt (straining it and so forth), so they shortcut it by adding ingredients which give you the creaminess and mouthfeel such as pectin and gelatin, but are not normally found in a greek yogurt. See a bit of a longer discussion of that article here. http://tinyurl.com/3kam5yk. I think Olympus and Fage ranked higher.
Hope this helps.