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How to Buy the Best Yogurt

Navigate the Dairy Case with Confidence


10/10/2013 2:37:58 PM

KHAMMOND78's SparkPage
I had a cup of Yoplait with granola for breakfast. It's regular ol' red and white carton Yoplait (apple crisp flavor!) and it fits within the guidelines given in this article, which makes me feel better about not buying light. :)
9/29/2013 11:53:08 PM

SPARKFRAN514's SparkPage
I ate yogurt and enjoyed it until i found out how much salt it contains I will still eat it but be more careful how often.
9/29/2013 7:15:15 PM

Even though this is an older article it popped up in my email so thought I'd comment. I love real Greek yogurt but the junk in the stores is nothing like it (at least 99% aren't). It's so easy to make your own in the old days we put it in a cheap styrofoam icechest (in jars of course) and it kept it warm enough. The crockpot method is great also. I just use organic plain (no fillers) as a starter. If you get one with pectin gelatin etc it won't work as well. Once it's ready just drain it and it's very close to traditional Greek. Drain it more and you have yogurt cheese. Also I use lowfat - not only is it firmer and more flavorful, there are some studies indicating that dairy fat (in moderation) has benefits. (Of course if you are dairy adverse this doesn't apply to you - I know there will be comments about avoiding dairy). I make enough for my dogs and me and it costs about 10% of prepared yogurt. For nonGreek, it's almost 1:1, ie 1 quart of millk makes about 1 quart of yogurt. Check the price for 32 oz yogurt versus 32 oz milk and you'll be shocked. If you compare to individual serving pricing, switching to homemade saves a ton of money. If you want flavored use real fruit (not preserves), a little honey if you need it sweet. I find homemade is not as tart so no need for additions - you'll need to experiment with temp and times to finetune the flavor strength and texture.
9/29/2013 9:48:04 AM

I make my own yogurt using Yogourmet freeze dried yogurt starter and 2% milk. The calories are 135 per cup if I add no flavoring. Less expensive as well.
7/11/2013 1:03:05 AM

ALFDOG86's SparkPage
My favorite is Fage - it was my favorite brand when I lived in Greece, and I was thrilled when I found it in the US! The texture is amazing, and the only ingredients are yogurt cultures and milk from farms that don't use rBST. I mix it with pumpkin puree, cinnamon, vanilla extract, nutmeg, oats, walnuts, and a pinch of sweetener for a fabulous breakfast!
7/10/2013 5:40:34 PM

SIORANTH's SparkPage
I would have loved to see skyr (Icelandic) included in this article. My favorite (all natural) brand is Siggi's and only 100 calories a carton (nonfat flavors), high in protein, and even thicker than Greek yogurts.
7/10/2013 10:54:28 AM

This was very informative, thank you! Loved the tip about making yogurt cheese, going to try that today.
7/10/2013 12:36:33 AM

I love the nonfat Greek yogurt from Costco. It is the best tasting in my opinion and costs less than the big brands.
6/18/2013 8:17:43 PM

GUIN66's SparkPage
For those who aren't lovers of yoghurt, eating unpasteurised fermented vegetables like sauerkraut, provide vastly greater levels of probiotics than yoghurt, kefir etc. The fermented foods need to be unpasteurised because that process kills the very bacteria you are wanting to consume by having these foods. Many countries have cultured foods, especially vegetables, so look around for different foods from various countries and find some you like.
6/6/2013 2:57:15 AM

just checked my favorite yogurt, and happy to say it passes the test! coburn farms low-fat vanilla. i get it at save-a-lot, and i swear every time i eat it i double-check to make sure more sugar and calories havent magically appeared. it is SO GOOD.
1/15/2013 5:46:22 PM

LJWILSO1's SparkPage
I love all the comments from people saying to make your own yogurt. My husband and I have discussed it, and I may have to give it a try soon.

But, I have made my own "Greek" yogurt, or yogurt cheese as I learned it. One of the previous commenters (ASCENDER) describes how to do this with homemade yogurt (cheese cloth and a strainer or colander), but this can easily be accomplished with store bought plain yogurt as well. I personally make it with low-fat as I like the flavor better, but it does work with non-fat and, of course, whole milk yogurt. Much cheaper and you control how creamy it is and what you add to it.
12/29/2012 7:28:26 AM

This is an interesting article, but perhaps it is time for the authors to revise. Perhaps including additional products that have become more popular during the past 2 years would be helpful - the Greek Yogurt industry has exploded, and there are so many brands out there.

Also, it would be interesting for the author to address non-dairy alternatives, such as soy and coconut milk based yogurts.
9/22/2012 12:12:13 PM

CINDYBEL's SparkPage
I didn't know Greek yogurt is better for those of us who are lactose intolerant. I've been eating Greek yogurt for a couple of years now for the protein content and because it's available fat-free.
9/21/2012 9:18:44 AM

WOWGIRL51's SparkPage
You can also use a vaccuum flask to make yoghurt.

I also don't subscribe to the low fat=healthy diet myth. I followed advice from my doctor to eat a low fat diet for most of my adult life and it did not work. I just continued to gain more and more weight and was hungry all the time. Now I am looking at alternative ways of eating to allow me to feel sated. I have found that more fat and protein so far has left me not wanting to eat anywhere near as much, but if I sub with more carbs I get cravings and want to eat all the time.
9/18/2012 3:07:34 PM

Make your own yogurt. That way you know exactly what is in it. It is super easy. Warm 1 quart of your milk of choice to baby bottle temperature, mix in 1/4 cup plain store bought yogurt with active cultures and let sit at ~100F-115F for 6-12 hours. I keep it in my turned-off oven with the light on. Refrigerate when it is as tangy as you'd like.

If you like Greek style yogurt, line a colander with paper towels and pour in the yogurt. Let drain until it reaches the consistency you'd like.

If you like fruit flavored yogurts, add a spoonful of preserves to a serving of yogurt.

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