What is the healthiest yogurt

kommodevaran wrote: »

No single food is healthy or unhealthy. Eat a varied diet of foods you like.

This

I've never understood the "healthy" and "unhealthy" labels on things. Is there a master list of What Is Healthy written on stone tablets somewhere that I'm unaware of?
I'd rather have a master list of What is Nasty so I'll quit buying new things out of curiosity...
The healthiest one is the one that fits in your calorie goal for the day. For me, most of the time that is Noosa, Fage, or Chobani. I usually do plain greek yogurt, and add honey, seasonal fruit (currently it's nectarines and blackberries!), and maybe cereal or nuts. Makes a great breakfast option!

I really like Fage 2% too -- I get plain and add berries or some other fruit (good with peaches or as a dip for apples). The Fage 0% makes a good sub for sour cream and tastes good with many vegetables.

I don't think it's particularly more or less healthy than many other yogurts.

We don't have fage here. I buy chobani whole milk yogurt, and add a bit of vanilla essence and/or protein powder to make it taste better and cut the tartness.

I go with Oikos by Dannon. 120 calories in a cup 15g of protein and 6g of fiber.

The kind you make yourself. I make all my own Greek yogurt and skyr with my Instant Pot. I have full control over the quality and quantity of ingredients. It takes very little actual effort to make. I think the first time I made yogurt myself I instantly felt ripped off/stupid for having paid so much for it in the store when there was really nothing involved in making it.

I just discovered noosa... It's good. +1 for siggi's, that's good too

I tend to like our store brand's fat free flavored greek yogurt. Greek yogurt is usually better since it has more protein than regular yogurt [most greek yogurts have 21g protein per cup, compared to around 9g per cup of regular yogurt].

CooCooPuff wrote: »

I make my own to save a little cash. Some whey from the old batch, half a gallon of milk, and I'm good to go.

I initially used Fage 2% as a starter.

I make my own as well, but use some of the yogurt from the previous batch as the starter. How much whey do you use and do you freeze it between batches?

I like plain Greek yogurt with a tablespoon of natural strawberry preserves

lulalacroix wrote: »

CooCooPuff wrote: »

I make my own to save a little cash. Some whey from the old batch, half a gallon of milk, and I'm good to go.

I initially used Fage 2% as a starter.

I make my own as well, but use some of the yogurt from the previous batch as the starter. How much whey do you use and do you freeze it between batches?

http://thisoldgal.com/instant-pot-greek-yogurt/ I've been trying to follow this, so I saved 14 grams of whey from my previous yogurt for the starter (2 tablespoons per gallon, I just make 1/2 gallon at a time).

Admittedly, I haven't done the leaving it in the fridge overnight, but I'm fine with the results.

"healthy" is subjective, it depends on your goals. I find full fat Greek yoghurt the most satisfying, with honey or jam, and some muesli or granola if I want it to be more substantial. I will make room in my calorie budget for the Greek stuff because I love it so. If you want to fit it into fewer calories ordinary plain yoghurt with a sweetener will work. I am not a fan of fat free yoghurt as it usually has sugar added and so is not good value in terms of calories.

@lulalacroix I have also never used whey as a yoghurt starter but in general you should only use a small amount of starter. It seems like more should be better, but in fact a higher proportion of starter just means more bugs fighting over a smaller amount of food and it doesn't culture as well. It's similar to sourdough in that respect. I use one or two tablespoons of starter to 2 litres of milk.