Recommendation for low sugar yogurt

I add jam or apple butter to plain yogurt. Do I get bonus points for making my OWN plain greek yogurt? (I bought an instant pot that has a yogurt making function, so now I make my own for fun)

Why buy pre-mixed yoghurt at all??? Buy plain and add whatever your mood feels like. The night before I put a cup of frozen fruit in a jar and leave it on the counter to thaw. In the morning I add plain greek yoghurt, stevia, and sometimes 1/4 cup homemade granola. Perfection!

annacole94 wrote: »

I add jam or apple butter to plain yogurt. Do I get bonus points for making my OWN plain greek yogurt? (I bought an instant pot that has a yogurt making function, so now I make my own for fun)

Yes, you get bonus points lol I used to make my own yoghurt when my kids were little but haven't done it for years. I remember it being kind of thin. How do you make thicker Greek yoghurt? Do you just use greek as a starter instead of regular? Or do you do something else?

Macy9336 wrote: »

In comparison plain full fat Greek yogurt with no added sugar clocks in at 6g sugar.

You can't say how much sugar it has without giving a size. Twice as much of your unnamed and unsourced size of miscellaneous plain yogurt would have 12 g of sugar.

Anyway, if you are trying to promote the idea that full fat has less sugar, that's false.

Taking Fage plain, one container of the smaller size, it has 8 g of sugar for full fat, 2%, and 7 g for 0% (makes sense, as nothing is added). The 0% is less because it weighs less (probably more water to compensate for less fat, I dunno), so if you adjust so we are comparing 200 g of each, they all have 8 g of sugar.

But what about flavored? All three are again the same: 16 g (I compared strawberry flavor, and from the ingredients some of this is from strawberries and some from some added cane sugar).

The person who said the yogurts aimed at people who are calorie-cutting will have less sugar has a point, though, since some of the more "diet" oriented flavored yogurts use artificial sweetener. One example is Dannon Light and Fit Greek Style, which for about the same size as the flavored Fage has only 7 g (fruit plus the sweetener instead of fruit plus the sugar).

Anyway, obviously if one wants to reduce sugar from yogurt one should go with plain yogurt and not add anything with a lot of sugar. (I personally add fruit and also think worrying about the amount of sugar from plain yogurt and fruit is not worth my time. I like 2% and 0%, so see no reason to get full fat, but if someone prefers full fat just make room for the calories, excellent! Just don't pretend there's some sugar-related advantage.)

Agree it's best to check the nutritional information.

ridiculous59 wrote: »

annacole94 wrote: »

I add jam or apple butter to plain yogurt. Do I get bonus points for making my OWN plain greek yogurt? (I bought an instant pot that has a yogurt making function, so now I make my own for fun)

Yes, you get bonus points lol I used to make my own yoghurt when my kids were little but haven't done it for years. I remember it being kind of thin. How do you make thicker Greek yoghurt? Do you just use greek as a starter instead of regular? Or do you do something else?

Thicker greek style yogurt is simply strained to remove more of the liquid. I've had varying success with the thickness of home-made. I usually use 1% milk, heat to almost boiling, let cool until warm to the touch, add a spoonful of an earlier batch or store bought yogurt per 2 cups of milk and a splash of vanilla. Stir, put in container and set in warm water for about 12ish hours. The longer you let it sit the thicker it will get and the 'tangier' it will be. Then pour off any extra buttermilk and stick it in the fridge. If you want it thicker, let it sit longer and put in cheesecloth and let hang for a while so more liquid drips out.
Some people say that lower fat milk doesn't work, I generally use 1% and have had it be quite thick, although there can be quite a bit of variation. I've also heard you can mix in powdered milk to make it thicker, but I've never tried it myself.
It's a lot cheaper than buying it - costs about the same as milk, plus you can determine the sugar and fat content.

I have found Siggi's Vanilla to be the lowest grams of sugar for a flavored yogurt.

For those wondering, I make my homemade yogurt into Greek by putting it in cheesecloth in a strainer and straining out a bunch of whey. Takes a few hours in the fridge. Then I use the whey in other things (it subs for buttermilk nicely in pancakes or bread). It's fun (for me) and cost effective, but nutritionally it's the same as any other "milk and bacterial culture" yogurt on the shelf. It may have somewhat more active probiotics as it's fresher.

AigreDoux wrote: »

I just eat Fage 2% plain.

Fage 2% with honey is incredible.