Greek Yoghurt

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Replies

  • fitness_faeiry
    fitness_faeiry Posts: 354 Member
    Full fat or 2%. It's the least processed and has the least amount of additives. Have you read how they make skim milk? I had always been a fat free milk/yogurt person until I realized what I was actually consuming.

    How do they make skimmed milk?? Im curious. Never touch the stuff though
  • fitness_faeiry
    fitness_faeiry Posts: 354 Member
    Going over your fat or sugar won't hurt you at ALL unless you have medical issues, same thing with carbs and protein. All that matters is calories for weight loss.

    However for cooking 0% always works best. I made a protein cheesecake once with the 2% and it came out taking like pure crap. I made a cake batter protein cheesecake last night with 0% and it's godly.

    Thanks for the tips!! :)
    Dont suppose you have the recipe for that protein cheesecake....... pretty please?
  • seltzermint555
    seltzermint555 Posts: 10,740 Member
    I always get Fage 0%.

    Just for the fact I think it tastes better and is lower in calories which means MORE volume in food for me.

    It doesn't matter what you get. Whatever YOU like and think tastes the best.

    same here. Although I add fruit, honey, nuts, oats, or whatever...but I am very satisfied with the Fage 0% plain yogurt.

    However, once in awhile I've gotta have the full-fat noosa yogurt (I buy it at Target). Theirs is the BEST, so creamy and delicious and it's almost like a cheesecake...ALL-TIME favorite is the strawberry rhubarb flavor.
  • tracydr
    tracydr Posts: 528 Member
    I like the 0%. In regular yogurt I prefer the full fat version.
    I like to add vanilla and stevia, cocoa and stevia or some lemon extract.
  • missdibs1
    missdibs1 Posts: 1,092 Member
    Going over your fat or sugar won't hurt you at ALL unless you have medical issues, same thing with carbs and protein. All that matters is calories for weight loss.

    However for cooking 0% always works best. I made a protein cheesecake once with the 2% and it came out taking like pure crap. I made a cake batter protein cheesecake last night with 0% and it's godly.


    ASks nicely (then demands) recipe for this now (please and thank you) :drinker:
  • Edmond_Dantes
    Edmond_Dantes Posts: 185 Member
    I usually go for 2%, but full fat tastes the best, of course. It's harder to find full fat or 2% where I live compared to 0%. The stuff (Fage) is amazing though. I eat it almost every day.
  • DivineChoices
    DivineChoices Posts: 193 Member
    Full fat or 2%. It's the least processed and has the least amount of additives. Have you read how they make skim milk? I had always been a fat free milk/yogurt person until I realized what I was actually consuming.

    How do they make skimmed milk?? Im curious. Never touch the stuff though

    http://www.chow.com/food-news/54608/how-do-they-get-the-fat-out-of-nonfat-milk/

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