Greek Yogurt Problems

Fage 0% would be my suggestion.

If you are talking plain non-fat Greek yogurt, then I shouldn't think it matters what brand you buy. I would think that they would all have similar stats.

Anyway, I go for the plain non-fat stuff and add my own fruit: fresh berries, or frozen berries heated in the microwave. You can add a natural sweetener of your choosing, or not.

Edited to add: My brand of choice is Stonyfield Organic Oikos 0%. But I think that they have dropped the "Oikos" and just call it Stonyfield Greek yogurt now.

Another vote for Fage 0%. I've been trying different brands of plain nonfat Greek yogurt, and so far it's my favorite. Today I tried Chobani. Waaay too tart, but it does have a smooth, creamy texture. It would be a great sour cream substitute.

Homemade is the BEST, however. I actually prefer using 1% milk rather than skim for that.

I've found it doesn't really matter what kind of greek yoghurt you use, so long as you weigh it out. The stuff that's low fat is OK but doesn't keep you full for as long whereas the stuff that's higher in fat tastes nicer and you don't need significantly less of it. I had 10% fat stuff today just because that's all we have (usually my yoghurt is 2% fat) and there was still plenty for a nice breakfast with muesli.

Fage plain 0% made with skim you can add fruit of natural granola if you feel the taste is too bitter or a couple drops of stevia

Fage 0% would be my suggestion.

Fage is my favorite as well, but I get the 2%. I don't restrict fat and the higher fat content fills me up more.

Another vote for Fage, and Chobani is my second choice.

Just make sure you look at the label. real Greek yogurt will be just: Milk, Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei)

A lot of brands add corn starch, gelatin, or other thickeners and additives to mimic the consistency and call it greek yogurt.

My favorite yogurt is my homemade yogurt, whatever regular or Greek yogurt, they all taste better the I bought from store before, I make my own yogurt around 3-4 years, about 2 batches a week. My breakfast is yogurt with fruits, I use brown sugar or honey to sweeten the yogurt.

(http://www.easy-homemade-yogurt.com) here is good website to learn how to make homemade yogurt. I test to make whole milk, 1%, and 2% milk yogurt, they came out pretty thick, but the whole milk yogurt is the best.

I use this (http://www.easy-homemade-yogurt.com/Strain-Yogurt.html) to strain my yogurt to Greek yogurt or yogurt cheese. Just time consuming. :happy:

I keep meaning to try this... :drinker: seems like I'm buying yogurt several times a week, we go through it so much.

My favorite yogurt is my homemade yogurt, whatever regular or Greek yogurt, they all taste better the I bought from store before, I make my own yogurt around 3-4 years, about 2 batches a week. My breakfast is yogurt with fruits, I use brown sugar or honey to sweeten the yogurt.

(http://www.easy-homemade-yogurt.com) here is good website to learn how to make homemade yogurt. I test to make whole milk, 1%, and 2% milk yogurt, they came out pretty thick, but the whole milk yogurt is the best.

I use this (http://www.easy-homemade-yogurt.com/Strain-Yogurt.html) to strain my yogurt to Greek yogurt or yogurt cheese. Just time consuming. :happy:

I keep meaning to try this... :drinker: seems like I'm buying yogurt several times a week, we go through it so much.

I've done it myself. It's really easy. I used http://www.makeyourownyogurt.com/ as a guide.

The best thing about it is that you have full control over the amount of carbs and fat in it, based on what type of milk you use, how long you let it set, and what you add to it for flavor.

Also, Greek yogurt isn't just strained regular yogurt. They actually use different types/mixtures of the bacteria used (ever notice a texture difference between regular and Greek? That's the culture difference). I learned this the hard way, so make sure you get a starter yogurt that has the bacteria types/mix that you want. Nothing else really matters as the bacteria will eat the sugar, and you don't add enough of the starter to really affect the fat content. Flavor might be the only thing that matters, just don't use one with a heavy added flavor, such as blueberries or whatnot, unless you can separate the flavoring from the yogurt (such as with fruit-on-the-bottom types, where the yogurt at the top is still pretty much plain).

Fage 0% would be my suggestion.

I second this. You could add protein powder for additional protein. You could add berries/ honey/ nuts. Do so much with it. All on its own, it has 23g of protein per serving.

I like Dannon Light and Fit Greek. At my local supermarket, it was the best option, nutrition label-wise. 80 calories and pretty low sugar compared to other brands (can't remember off the top of my head what it is though). Very tasty too!

I like Dannon Light and Fit Greek. At my local supermarket, it was the best option, nutrition label-wise. 80 calories and pretty low sugar compared to other brands (can't remember off the top of my head what it is though). Very tasty too!

This is my favorite as well. And most flavors are only 7g of sugar!

Another vote for this, it is delicious and filling. It also comes in a 4pack for less than $1/cup, they have it at most supermarkets and at Walmart & Target as well. 80 calories,8g carbs,12g protein, 6g sugar (Strawberry flavor, others have 7g sugar)

I like light&fit because the nutrition information is good and it tastes good

Don't get the fat free stuff. I get the plain full fat greek yogurt with a bit of splenda and fresh/frozen fruit.