If You Like Yogurt-What Kind?

Ruthanne

Ruthanne

Caregiver
Location
Midwest
I've been eating plain lower fat greek yogurt for some time and I must say this one taste really good to me: Fage Total 2% Milkfat.

I buy the 32 ounce size

INGREDIENTS
Grade A Pasteurized Skimmed Milk and Cream, Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei).
Good To Know
  • All natural
  • Made with only milk and yogurt cultures
  • Milk from cows that have been fed
    non-GMO feed
  • Protein-rich
  • No added sugar *
  • Excellent source of calcium
  • Gluten-free
  • Vegetarian friendly

*Contains naturally occurring milk sugar
NUTRITION FACTS
Serving Size 3/4 Cup (170g)
Servings Per Container about 6

Amount/Serving
DV%*
Calories
120

Total Fat
3.5g
4%

Saturated Fat
2.5g
11%

Trans Fat
0g

Cholesterol
20mg
6%

Sodium
55mg
2%

Total Carbohydrate
5g
2%

Dietary Fiber
0g
0%

Total Sugars
5g
Includes 0g Added Sugars
0%

Protein
17g
34%

Vitamin D
0mcg
0%

Calcium
200mg
15%

Iron
0mg
0%

Potassium
260mg
6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
*Product formulation and packaging may change. Please refer to the product label for the most accurate information.

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So, what kind of yogurt do you like?
 

Last edited:
I prefer greek yogurt to the regular. Higher in protein, and the consistency is more to my liking than regular yogurt. I eat it plain with berries mixed in, or just vanilla. I'm not a huge fan of the other flavors, no matter the brand....well, except the Greek God yogurt mentioned above. @Gary O' can eat a vat of lime yogurt, I can eat a vat of the Greek Gods honey or honey vanilla kind....omg it's like dessert!!!!
 
I use plain Fage (because of the number of active cultures) as a yogurt starter and make it in a crock pot covered with towels and placed in a warm spot. My surprise was learning that "Greek" yogurt is just plain yogurt that is drained more! Since I like that texture better, I let it drain through extra-large coffee filters until it's really thick. Then, you can add anything to it that tickles your fancy!
 
Not a huge fan of plain yogurt, due to it's extreme sourness.

Strange, because I adore sour cream.

I had Liberte' lavender yogurt twice, but they no longer make that flavor. I found it in a specialty store and splurged. Way too expensive, but omg it tasted like heaven!
iu
 
I make mine from one carton siggi's Icelandic 'skyr' as a culture added to grassfed milk using a Euro Cuisine yogurt maker. If I'm away from home and don't have homemade with me, I buy siggi's vanilla. Siggi's has a great culture profile: S. thermophilus, L. delbrueckii subsp. bulgaricus, B. lactis, L. acidophilus, L. delbrueckii subsp. lactis

https://siggis.com/

images
 
AnnieA said:
I make mine from one carton siggi's Icelandic 'skyr' as a culture added to grassfed milk using a Euro Cuisine yogurt maker. If I'm away from home and don't have homemade with me, I buy siggi's vanilla. Siggi's has a great culture profile: S. thermophilus, L. delbrueckii subsp. bulgaricus, B. lactis, L. acidophilus, L. delbrueckii subsp. lactis

https://siggis.com/

images
Click to expand...
Wow, Annie I'm impressed. Do you ever use flavorings?
 
I never tried yogurt til a few years ago, and am kinda hooked on it. Unless I run out- which happens too often- I usually have 2 of the cups for lunch every day.
Started with Yoplait, but found store-brand and local dairy are just as good, and usually cost less.
I like orange cream, strawberry banana, similar flavors.
 
RadishRose said:
Not a huge fan of plain yogurt, due to it's extreme sourness.

Strange, because I adore sour cream.

I had Liberte' lavender yogurt twice, but they no longer make that flavor. I found it in a specialty store and splurged. Way too expensive, but omg it tasted like heaven!
iu
Click to expand...
The plain yogurt I get doesn't have that sour taste and I know what you mean about the others. Never heard of lavender yogurt but does sound very good.
 
Empty said:
I use plain Fage (because of the number of active cultures) as a yogurt starter and make it in a crock pot covered with towels and placed in a warm spot. My surprise was learning that "Greek" yogurt is just plain yogurt that is drained more! Since I like that texture better, I let it drain through extra-large coffee filters until it's really thick. Then, you can add anything to it that tickles your fancy!
Click to expand...
Good ideas there Empty!
 
I grew up on a small cup of plain yogurt on the dinner table every nite.....its an arabic culture thing....Mom mixed it with diced cukes and ground peppermint leaves....don't care for it now but do like the Fage brand to dip veggie or potato chips in....instead of sour creme....never been a fan of fruit or sugars in the yogurt.....I like it sour cuz I'm used to it.....
also give a teaspoon to the doggie once a week to help with healthier digestion....he gets the Siggi brand....its so thick, ugh....
 

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