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Greek Gods yogurt: they ought to be ashamed!

I bought some Greek Gods yogurt this weekend, hoping for a less expensive substitute for my Fage Total addiction.

I did read the label -- the moment I saw the word "pectin" I should have put it down and backed away, but no, I actually bought this garbage.

The label claims this is "Greek style" yogurt and that Greek yogurt is "a thick and creamy yogurt, full of body and rich in taste." However, despite the strong implication, this is not Greek style strained yogurt -- it's regular yogurt with (as far as I can tell) extra thickeners. In other words, it's not even as good as a good quality American-style yogurt. If you ever have any doubts, you can compare the nutritional content: since strained yogurt has more liquid taken out, the nutrients are more concentrated. Fage Total 0% has about 15 grams of protein per six ounces; Greek Gods 0% plain has 6 grams of protein per six ounces -- less than half as much. Furthermore, the extra pectin doesn't make it "creamy" -- it makes it grainy and lumpy. Ick! All this could be forgiven if it tasted good, but it doesn't. Double ick!

They really ought to be ashamed of their deceptive packaging. Yeah, I should have (and did) known better, but if I hadn't been eating real Greek yogurt for years now, and if I hadn't had a carton of real Greek yogurt to compare the ingredients and nutrition statement, then I might have actually believed it was real "Greek style" yogurt.

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  1. Don't say you weren't warned

    Not Greek Yogurt

    I thought it was ok for regular yogurt, but to tell you the truth I never bought it again because the price is so much higher and there are brands of organic yogurt in the same store I like more that cost less ... TGG is $1.49 while Brown Cow is $.99.

    Once I got over that it wasn't Greek yogurt I was ok with it even though I'm not interested in buying more.

    Too bad one of your first Nob Hill purchases was this.

    2 Replies
    1. re: rworange

      *sigh* Yup, I shudda checked chowhound! Oh well, at least we brought the topic to the fore again.

      BTW, the GG I bought had pectin, not agar agar. While both are "natural" I agree with the poster who said neither belongs in proper yogurt! I don't know what I was thinking to buy it after I saw the ingredients.

      Fage Total 0% seems expensive, but it's actually not that bad if you consider that if you buy decent yogurt and strain it, the cost per ounce of final product is pretty close to the same. Of course, I buy the larger tubs at TJ's -- the small containers are *really* expensive per ounce!

      1. re: Ruth Lafler

        i wish i had seen this post before i bought some the other day. "greek-style" my a**!

        what a bummer.

    2. If I'm not mistaken, this yogurt is made in the Seattle area.

      1. A Great Greek Yogurt (real, not fake or with "fillers") that can knock the socks off Fage (although I love Fage myself) is Voskos...it is produced locally in Northern California by Sun Valley Dairies. My local Safeway used to carry it but stopped (much to my discontent). However, Whole Foods also carries it, I haven't seen it at the local one in San Mateo, tho.

        8 Replies
        1. re: Cat Chow

          i know this isn't much help, but i've seen voskos at pretty much all the whole foods locations in the greater los angeles area. in fact, i just saw it in santa monica about 20 minutes ago.

          ask your local whole foods to order it for you. with products like that, they're often wiling to stock it temporarily [sort of a trial run] to see if it sells...particularly when other locations already carry it.

          1. re: goodhealthgourmet

            I hope you're right and WF carries it, even in Toronto. Since Fage apparently can't import to Canada, I'm desperate to find an equally tasty and healthy Greek yogurt.

            1. re: goodhealthgourmet

              Voskos is also available at Fresh and Easy Stores (LA and San Diego)

            2. re: Cat Chow

              Has Voskos changed in the past few weeks? I eat the vanilla honey, and this last batch I bought is not as thick as I remember it. It is VERY sweet compared to other greek yogurts. I accidentally spilled some on my desk and just wiped it up. Turns out it left a dry white film behind. Cornstarch is listed as the third ingredient, but I don't remember it being there before. After this last batch, I will not try it again, that is how awful it is. I think I like the Brown Cow Greek yogurt best.

              1. re: sam21479

                i've never had the flavored or sweetened varieties because i prefer to control those elements myself, but the plain is nothing more than skim milk and cultures. you might want to start buying that & just doctor it up to suit your taste.

                i happen to agree with you that Brown Cow is better yogurt, but i like the Voskos containers - since they have actual lids as opposed to that stupid foil, i don't have to transfer the yogurt to another container when i mix everything into it.

              2. re: Cat Chow

                I live in Bulgaria and can testify that if yogurt isn't made in its place of origin, it isn't the real thing. Any "Greek" yogurt not produced in Greece is fake. What makes Greek yogurt "Greek" is the particular bacteria in the air that is unique to Greece. The same is true for both Turkish and Bulgarian yogurt as well. This gives them a flavor that is quite different than yogurt made elsewhere. Yogurt in these countries is made in a variety of styles that are each used for particular purposes. Each region and even village had its own particular version of yogurt, so how a yogurt is made is going to vary widely depending on where the person making it originally came from. It is also going to depend on the type of milk used -- sheep, buffalo, goat, or cow.

                My Bulgarian language teacher had an interesting story that illustrates the point about making yogurt locally. She taught for many years in the Czech republic and would take her yogurt starter with her from Bulgaria. But after using the starter for a few weeks, the flavor of the yogurt would slowly change and eventually would be completely different than Bulgarian yogurt. So even starting with original origin starter is not going to produce the "real" thing.

                1. re: sofianell

                  Note that this thread discusses Greek STYLE yogurt, i.e. thicker than French STYLE yogurt, because it is strained.

                2. re: Cat Chow

                  Sun Valley Dairy produces Safeway private label greek yogurt and Trader Joe's as well.

                3. A terrific really thick Greek style yogurt is the new Stonyfield ORGANIC one called Oikos (odd name, but great product). It is strained and chock full of active cultures. I like it even better than Fage. About the same price.
                  Trader Joe's doesn't compare.

                  Whole Foods has it.

                  14 Replies
                  1. re: goldenwhisknyc

                    Before FAGE became this huge greek yogurt trend, Oikos was the only version on the shelf in my area. Now that the local markets (even Stop & Shop) are carrying Oikos and Fage they sit side by side on the shelf...set away from the "other yogurts" (like Dannon) and appear to be running neck & neck on sales. Usually a 5 cent difference at best. I like both, at present FAGE offers more flavor variety.

                    1. re: HillJ

                      I like the Voskos brand as well. Now available at Whole foods Oakland. And it is a bargain. The "small" containers of plain are 8 oz and only $1.59 @ WFM. So really really cheap, hardly more than the TJ for 16oz and much better. check it out. The 0 and the full fat are yummy. They also have flavored ones in 6oz cups too.

                      1. re: jade408

                        http://skyr.com/ ...then there's Sigg's (Icelandic) yogurt avail at WF and Chobani sitting next to Fage & Osikos at most of the markets. http://www.chobani.com/

                        Greek yogurt is the *new* pomegranate.

                        1. re: HillJ

                          I didn't care for Sigg's at all. I prefer Greek Gods or Oikos.

                        2. re: jade408

                          You can buy the 16 oz cartons of Plain (full fat I think) at the Andronico's in Berkeley for 2.99, although it had been cleaned out in my neighborhood as of yesterday.

                          I am not particularly a yogurt fan, but eat it as a base for Kaki Farms boysenberries and wild blackberries from my backyard. Voskos is plenty fine with me, less tangy than regular yogurts. I had been eating Fage, but don't particularly care for its mildness and slightly whipped texture.

                        3. re: HillJ

                          a little late to the punch, but oikos is good? my stop and shop just started carrying it, in a 4 pack, and i'm curious....

                          1. re: kubasd

                            I think Chobani is better than Oikos. Comes in indiv. servings & tubs. Fage is my fav; 0% fat. But more times than not I buy the Chobani for price. Oikos is okay for baking use. But, if you don't like Chobani, I doubt Oikos will do it for you. Trader Joes offers a delicious Greek yogurt. Have you tried it?

                            1. re: HillJ

                              no, since i moved back to CT i have no trader joe's within a reasonable distance, which saddens me greatly, as i had a trader joe's within walking distance not a year and a half ago.... Does whole foods have any kind of equivalent? I live 20 min from a WF.....

                              1. re: kubasd

                                Okay there's Nancy's yogurt, which for traditional yogurt is pretty darn interesting. Then there is Siggi's yogurt, somewhere btwn Greek & traditional yogurt. But you'll pay dearly for the experience. Whole Foods carries all of the brands of Greek yogurt mentioned in this thread. kubasd, experiment!

                                1. re: HillJ

                                  Siggi's is skyr, not yogurt: http://en.wikipedia.org/wiki/Skyr . I'm surprised it's described here as slightly sour. When I was served it in Iceland it was almost bitterly sour, the better for dressing with the sugar and whipping cream that was provided. I like Siggi's, though (and Siggi himself seemed like a nice guy when I met him).

                                  1. re: MacGuffin

                                    To my uneducated, yogurt loving tongue it's yogurt and one of the most expensive brands on my market shelve. A real treat when I'm willing to spend the duckets but rarely in my cart. Thank you for sharing your siggi's experience.

                                      1. re: MacGuffin

                                        frankly the wiki link you proved states its similar to yogurt, so your point was a bit confusing to me. I responded to this OP over a year ago. but my thank you was sincere.

                                  2. re: HillJ

                                    been eatin' Nancy's off and on since 1972. Love it when I can find it.

                        4. It never ceases to amaze me how obsessed Chowhounders are with Greek yoghurt - there's a thread practically every day!

                          Personally I go for Turkish yoghurt every time. There's an amazing brand I buy at a local Syrian store which has a Turkish lady and a crescent and star on it (can't remember the name). I am trying to train myself to like the 3% fat version, but in reality the 10% is much nicer. I don't believe anyone who says that 0% fat yoghurt tastes just as creamy as the real thing. I would like it to be true, but it just isn't.

                          3 Replies
                          1. re: greedygirl

                            Unfortunately Turkish yogurt (for that matter, Turkish anything) is much harder to find on this side of the pond.

                            1. re: BobB

                              That's a shame. I've recently discovered labneh as well, which is to die for. It's a kind of very soft cheese made from yoghurt and just yummy. What about haloumi - is that hard to find too?

                              1. re: greedygirl

                                Well yes, but this is Boston, where we have a very large Armenian community, so you can get their version, but you're not likely to see many Turkish imports.

                          2. wow, I love Greek Gods yogurt. and yes I've had Fage. but I eat the full fat versions - I don't like 0% anything - eat it the way it was intended for crying out loud. Maybe the low fat Greek God's yogurt sucks in comparison to Fage 0%, but you really ought to try the regular before you write the whole brand off. I get the Greek Gods (full fat) honey flavored yogurt - which I personally love and prefer over Fage because the honey is completely pre-mixed, like a cup of honey yogurt cream. I find that trying to get a perfect spooned mix of yogurt and a little honey with each bite of Fage is just not that satisfying, and stirring it in messes up the consistency.
                            I also make my own yogurt, extra thick and creamy, so its not like I don't know from yogurt. The full fat honey yogurt isn't grainy at all, it's rich, creamy and delish - it's my favorite of all on the shelf. Granted there isn't much on the shelf that is full fat besides Fage and Greek Gods, plus a few non-greek style yogurts. 0% fat sucks!!!

                            17 Replies
                            1. re: JuliaSommer

                              If you like the product, fine. But that doesn't change the fact that unlike the "traditional strained" Greek yogurt they claim to be, even with their full-fat version they "cheat" by straining out less water and using a thickener to compensate.

                              Greek Gods -- 4 ounce serving (info per website: http://www.greekgodsyogurt.com/html/y...
                              )11 grams of fat
                              4 grams of protein
                              5 grams of sugar
                              0 grams fiber

                              Total: 20 grams nutritional components

                              Fage, 4 ounce serving (info per website: http://fageusa.com/products.aspx?prev...


                              11.5 grams of fat
                              7.5 grams of protein
                              3.5 grams of sugar
                              0 grams fiber

                              Total: 22.5 grams nutritional components

                              A difference of 2.5 grams doesn't sound like a lot, but it's more than ten percent of the total nutritional components. In other words, Greek Gods has ten percent more non-nutritional components, essentially water, since there's no fiber, and to make up for it being more watery, they add the pectin listed on their label. It also has less protein and more sugar -- again, because the lactose (the sugar in milk products) is mostly dissolved in the water and is removed when the water is strained out, while the protein is mostly in the solids; the more water you leave in, the more sugar, and the lower the ratio of protein to sugar and other ingredients.

                              1. re: Ruth Lafler

                                Why thank you, I do like the original product, which just happens to be sitting in front of me right now. Nowhere on the container does it claim to be traditional strained...it says style right under Greek. That being said, it's now 2011 so maybe their packaging changed. So you don't like it...you act like they've done you an injustice or committed a crime...good grief! I love the vanilla cinnamon orange.

                                1. re: nurseratchit

                                  "Greek-style" means strained, according to their own website: "Traditional Greek Yogurt is a strained yogurt typically made with cow's milk or goat's milk and usually contains between 9%-10% milk fat, whereas typical whole milk varieties of yogurt found in your local grocer generally don't exceed 3.5% milk fat. The higher milk fat and unique manufacturing process makes for a much smoother body, and creamier mouth appeal that you won't find in traditional yogurts. Once you've had Greek Gods Greek Yogurt, you won't go back to the old standard."

                                  I don't know what their "unique manufacturing process" is, but based on the ingredient labels it apparently includes adding cream to get the higher milkfat content they boast about and using artificial thickeners (pectin in the "traditional" and pectin and inulin in the nonfat). The thicker texture and higher milkfat and protein content of traditional Greek yogurt is created when the water is drained out, which also means it's more expensive because you end up with much less yogurt from the milk you started with. Greek Gods is retaining the water (or at least some of it) and using artificial thickeners and added milkfat to get what they claim is the same thing. It's not. As noted above, it has a very different nutritional profile (more sugar, less protein). So whether you like it or not, it's still misleading advertising, which is what I'm objecting to.

                                2. re: Ruth Lafler

                                  This nutritional analysis contains two factual inaccuracies. First of all, Greek Gods does not replace the protein with water and sugar and no fiber. Pectin is by definition soluble dietary fiber, with all the health benefits that implies. Second, lactose is not lower in Greek yogurt than in milk or "regular" yogurt solely because it is filtered. The fermentation process where the cultures turn milk into yogurt is the main reason for that--the cultures burn off the lactose, and produce yogurt.

                                  Not to mention the common misapprehension, not found in this comment but prevalent among other posters in this thread, that plain-style Greek Gods has added sugar. It doesn't. It's just that cream is added after fermentation, and cream has a lot of lactose (sugar) in it.

                                  This writer also offers her opinion that Greek Gods should be ashamed for labeling their product Greek-style yogurt because they don't use the traditional process. Perhaps. But by that standard, virtually every manufacturer of foods you find in the grocery story should be ashamed. The "bread,""cookies," "tomato sauce," and virtually everything else at the supermarket today is made in vastly different ways, and with different ingredients, than what our great-grandparents would have eaten, often to the detriment of nutrition. I'd consider Greek Gods a relatively minor offender in that respect. It has only four ingredients--mild, cream, pectin, and active cultures. I think Michael Pollan would approve.

                                  To be fair, I also think Greek Gods is really yummy, so this post probably aroused my ire for that reason.

                                  1. re: Richinator

                                    The nutritional analysis was copied off their own website. The fact is that strained yogurt has a different nutritional profile than nonstrained yogurt -- more sugars, less protein. In addition, Greek Gods didn't just put the word "Greek" in the name of their yogurt, they actually put information about Greek yogurt being strained on their label, implying that they use the same processes as true Greek yogurt.

                                    Tastes vary. If you like Greek Gods yogurt, then buy it!

                                    My issue with them is the misleading labeling. These days there are many truly Greek-style yogurts on the market (even mass-market Dannon has one with no added thickeners), so it's easy to pick up Greek Gods and think it's the same, when it isn't.

                                    1. re: Ruth Lafler

                                      Well, I see your point that it's misleading to say your yogurt is strained when it isn't. But how do we even know that Greek Gods isn't, say, 90 percent strained and only 10 percent cream and pectin? That has actually been my working assumption until now, and I don't see any hard evidence otherwise.

                                      A few months ago (before I even knew this website existed, or that Greek yogurt could be this controversial), my wife and I were at the grocery store trying to decide between 32 oz. of plain Stonyfield or 24 oz. of Greek Gods. I've bought Stonyfield for a long time and think they're a great company, but we also prefer the texture of Greek yogurt and were considering taking the Stonyfield home and straining it, as we had done a couple of times before.

                                      Serving sizes aside, 32 oz of Stonyfield plain has 680 calories. About 334 of these are from fat, 196 are from sugar, and 128 from protein. Don't know why the subtotals don't precisely add up, but I'm using the "carbs and protein have 4 calories per gram, fat has 9" rule, so it should in any event be pretty close.

                                      For 24 oz. of Greek Gods, the equivalent calorie numbers are 780 total, of which 600ish are from fat, 120 are from sugar, and 96 are from protein.

                                      Our conclusion was to just buy the Greek Gods yogurt, which was cheaper than Stonyfield anyway, although more expensive per ounce. Even it we strained the Stonyfield to a consistency (and volume) that was closer to Greek Gods, we reasoned, it would still have fewer calories, and a much higher percentage of calories from sugar (one of our main dietary concerns). Since we were already in the market for full-fat Greek yogurt, the milkfat vs. protein percentage was less of an issue for us.

                                      Also, you highlight in your earlier post the concern that a 4 oz. serving of Greek Gods has 2.5 grams fewer "nutritional ingredients," than Fage as proof that it isn't strained, and is therefore nothing like traditional Greek Yogurt. But at 28 grams in an ounce, 2.5 grams is less than 2.5 percent of the total weight, and only about 10 percent of the total "nutritional ingredients." For Greek Gods to be equivalently dense solely by straining, an additional 10 percent or so of the water would have to be strained out. That is a far cry from proving it hasb't already been strained. As someone who has strained yogurt at home, I'd estimate that 10 percent less water is about the difference between straining your Stonyfield or Brown Cow for 4 hours or straining it for 5 hours--not the difference between straining it vs. not straining it and adding a whole lot of cream and pectin. But really, neither of us have been in the Greek Gods factory. Both of us are speculating.

                                      1. re: Richinator

                                        I eat nonfat Fage so these are the numbers I am using:
                                        A single, 8 ounce serving of Fage (genuine) Greek yogurt has 23 grams of protein; that's 2.875 grams of protein an ounce. Greek Gods nonfat Greek "style" yogurt has 6 grams of protein for a 6 ounce serving; 1 gram pf protein per ounce.

                                        The percentage of protein vs. milkfat may not have been a concern for you, but when talking about whether or not the product has been strained, the percentage of protein weight vs. total product weight should be.
                                        Fage: 10.3% of the product's total weight is from protein alone.
                                        GG: 3.5% of the product's total weight is from protein alone.

                                        Since (true) Greek yogurt has almost 3 times the solids than does GG Greek "style", this would seem to mean that your assumption below about it being 90% strained and 10% thickened would be a BIT off. At best, GG would be 35% strained and 65% thickened.

                                        You are correct that this alone does not actually offer "proof" that GG isn't strained at all, but this does:

                                        In the straining process for non-fat products, water is removed and (mostly) protein is left behind.
                                        A single 8oz serving of nonfat milk has roughly 9 grams of protein, or 1.05 grams of protein per ounce. GG has 1 gram of protein per ounce. Even assuming that Greek Gods was forced to round the nutrition levels down and it didn't really lose that fraction of a gram of protein per ounce, it still means that as far as protein goes, as far as straining goes, as far as leaving protein solids behind, GG Greek "style" yogurt is NO different than ordinary milk.

                                        Straining takes time and effort. Blending milk with pectin does not make Greek yogurt. It makes milk jello.
                                        The reason it is cheaper, is because it is cheaply made.

                                        1. re: ennyls

                                          I stand by what I've already said. Ruth Lafler stated that Greek Gods has only 90% of the "nutritional components" of Fage, and you're stating that it only has 35 percent of the protein, thus 35 percent of the "solids." I don't think comparing the protein alone is the right way. Please bear in mind that the numbers I was using were for full fat, because 2 percent tastes awful to me no matter how much I try to like it. While nonfat milk does have 9 grams of protein per 8 oz. serving, the equivalent number for cream is about 6 grams. But, more crucially, while nonfat milk has, obviously, no fat, 8 oz of cream has about 27 grams of milkfat. Like protein, milkfat is a solid. Don't believe me? Try straining the whey yourself out of yogurt that has fat in it, and see if there is any fat in the whey. So, pure cream, if you made yogurt out of it and strained it, would have a fat grams to protein grams ratio of about 9 to 2. Only about 20 percent of the solid weight (and 10 percent of the calories) would be from protein, vs. all of the weight and calories if you used nonfat.

                                          People continue to insist up and down in this forum that Greek Gods is made without straining. How are you so sure? All the information I've seen so far seems to tell me that it's for sure made from a base product that higher milkfat percentage (far from a crime, in my humble opinion), but very little to prove it isn't strained.

                                          Perhaps traditional Greek yogurt isn't made from cream, but traditional Greek yogurt wasn't made from nonfat cow's milk either, as many posters have pointed out. Why does your yogurt have to be right, and mine has to be wrong?

                                          Finally, I LOVE milk jello. But I call it panna cotta.


                                          1. re: Richinator

                                            @ennyls: And another thing. I think we're using different bases of comparison for what might constitute "percentage strained." Mine is the amount of straining required in order to make the yogurt equivalently dense and creamy. Yours, it appears to me, is the absolute volume of whey removed in the straining process. But "your" definition (I know I'm kind of interpreting what I think you think here), doesn't make as much sense to me. Because Greek Gods starts by using a combination of milk and cream that has more solids in it to begin with than what Fage uses, if Greek Gods were to take anywhere close to the amount of water out that Fage does (regardless of whether it's strained or not, which I more-than-strongly suspect it is), the result would probably be closer to cream cheese than yogurt, whether or not you add pectin.

                                            What I most object to, and what prompted me to chime in in the first place, is the notion that Greek Gods "ought to be ashamed" --and why? Essentially because they add cream to their product. The last time I checked, cream was more expensive than milk, and not most people's definition of a food adulterant.

                                            Shame is what you should feel if you cheat on your spouse or lie to your mother. I think that the appropriate feeling for making a quality product that your consumers feel strongly enough about to write several forum posts defending would actually be pride.

                                            1. re: Richinator

                                              I do not debate whether or not milkfat is a solid - it is.
                                              But if you read my post again, you will note that I was talking about NON-fat Fage, NON-fat Greek Gods, and NON-fat milk.
                                              I said so in the very first sentence of my post.

                                              And because NON-fat milk items LACK those milkfat solids, I believe it is entirely fair to focus on protein alone. I even explained this reasoning later in the post by specifically saying this:

                                              "In the straining process for NON-FAT products, water is removed and (mostly) protein is left behind." [emphasis added]

                                              And THIS is why I am so sure that GG isn't strained. If it were, the non-fat GG yogurt would have MORE protein per ounce than non-fat milk.
                                              The fact is, it doesn't.

                                              I am not saying that you are wrong in your food choice. You should only eat what tastes good to you. Anyone who "disagrees" with you can go jump in a lake.
                                              I AM saying that you are wrong about the process that is used to make GG Greek "style" yogurt.
                                              I am also saying that GG is wrong to try to mislead people by selling them a product that should be strained when it isn't.

                                              Maybe that is the source of "shame" the original poster felt GG should feel. He or she felt that the label was misleading. Having "style" in MUCH smaller print on the package to qualify that it is not genuine Greek yogurt, but Greek "style" yogurt was almost a lie. Most people who have added negative comments in here about GG yogurt all say the same thing: they saw the label and didn't notice the "style" qualifier, they didn't read the ingredients on the back until AFTER they tasted it and found something amiss. They felt mislead and ripped off.

                                      2. re: Richinator

                                        "lactose is not lower in Greek yogurt than in milk or "regular" yogurt solely because it is filtered"

                                        Maybe not solely, but primarily. Lactose is water-soluble, thus straining the liquid out of yogurt DOES remove the sugar - exactly the same as in cheesemaking, where separating the curds and whey means most of the lactose goes away when the whey is removed.

                                        1. re: BobB

                                          Well, that's interesting, and it kind of throws a wrench in my analysis that strained Stonyfield would still have more sugar than Greek Gods. If removing 8 oz of water from 32 oz of Stonyfield removed a proportional amount of sugar, it would end up having way less than 196 calories of sugar (it would go down by some amount greater than 25%, since Stonyfield isn't all sugar-water in the first place), probably less than 24oz, of Greek Gods has. And of course the protein amount is definitely higher with Stonyfield than Greek Gods, assuming that whey doesn't contain much protein. I just told my wife. Thank you for the explanation.

                                          One of the other reasons that we buy full fat Greek Gods is that other full-fat brands are extremely hard to find in Louisville KY where we live. Chobani and Oikos don't appear to make it, and most stores that carry Fage (including Kroger, Target, Costco, and Walmart), only have fat free, or maybe 2%. I'm sure it's at a specialty store or two, and I believe I've seen full-fat Fage at Whole Foods (which is 40 minutes away), but we try to avoid Whole Foods because we have a CSA pick-up two blocks away that has most of the same items we want for less. Buying the "right" food is a lot harder for some folks than others, and I'm hardly trying to cry "poor me" on that count, but this whole thing reminds me of the show Portlandia. It just seems to be making a big deal over a small distinction in the product.

                                          1. re: Richinator

                                            Right -- it's the ratio of sugars to protein that indicates how much it's been strained, since the protein is primarily in the solids (coagulating protein is what makes dairy products solidify) and the water-soluble sugars are primarily in the whey.

                                            Chowhound is all about making small distinctions -- but everyone is free to decide whether those small distinctions are important to them. As I've said several times in the course of this discussion, if you enjoy the product, then by all means continue to buy and enjoy it! The full-fat is probably better than the ones I tried, but full fat Greek yogurt just too high in calories for me to eat on a regular basis.

                                    2. re: JuliaSommer

                                      I agree. Greek Gods yogurt is yummy. Have you tried their fig yogurt? It's incredible.

                                      1. re: JuliaSommer

                                        I too love the greek gods honey yogurt. I just tried it for the first time and WOW I thought it was great. It does have more fat calories than I wanted but it is a delicious treat and I am very glad I tried it. It is very creamy and rich so very good in my opinion!!

                                        1. re: dml545

                                          I purchased the Greek Gods honey yogurt by accident this weekend (wanted plain for chicken) and OMG is it SWEET. It's really just over the top too much for me. I hope my son likes it because otherwise its going to get dumped.

                                        2. re: JuliaSommer

                                          I also liked Greek Gods with honey, till i noticed sugar cane syrup is like the 2nd ingrediant. Was so disappointed , reason I am reading the thread , need to find a new brand and throw away two huge tubs of sugar. I really think this is thier way of saving money now.

                                        3. Today I went to the grocery store to buy my Greek Yogurt - usually Fage - sometimes Oikos - but they were out of them both. I bought a container of Greek Gods which I'd never considered buying before.

                                          I opened it and took a bite - my heart sank. You are right - it's crap and grainy and awful. I was livid that they were allowed to use the Greek Yogurt name. I went online to see what others were saying which is how I found your post.

                                          Lesson learned, and I'll be complaining to HEB for carrying it without a warning ;-)

                                          1. Are we buying the same yogurt here? Greek Gods is the best damn yogurt I've ever tasted, so screw the, what is it?, pectin nonsense. What pectin? How about brain mass? You can post anything you want but your "ick" doesn't click with those of us who eat the yogurt, okay! So, buy your other jazz. I know my own damn taste buds.

                                            14 Replies
                                            1. re: faulpelz

                                              I'm curious if you've ever tried other Greek yogurt such as Fage. With pectin, the yogurt becomes more solid, so it is the difference in textrue between original Yoplait and Dannon yogurt. Greek yogurt without pectin is more like sour cream.

                                              1. re: faulpelz

                                                <Are we buying the same yogurt here?>

                                                I can't tell from over here in my apartment what you're buying, but I've tried Greek Gods, Fage, Oikos & Chobani. Fage is my favorite, Oikos is pretty good, Chobani is ok in a pinch. Greek Gods is wretched, and I wouldn't eat it again if you paid me. So, more for you, I guess!

                                                P.S. Welcome to Chowhound.

                                                1. re: faulpelz

                                                  psst! you're not supposed to mix the honey in. Its actually recommended not to even stir the yogurt (Fage), it detracts from the consistency, i.e., making it more runny. i use maybe half of the honey for the whole container of yogurt and it is one of my favorite snacks. I hate the chobani, to me it just doesn't taste good, and doesn't have the same consistency of Fage. I haven't tried the oikos, but am intrigued, since i love the other brown cow yogurts (particularly the maple cream top one!!!)

                                                  1. re: kubasd

                                                    kuba, Oikos is a Stonyfield product, not Brown Cow. however, Brown Cow did just come out with organic Greek yogurt..AFAIK it's not even available on the east coast yet (i've been looking!), but i snagged some at the WFM in La Jolla last week when i was in SD, and it's excellent. personally i think it's superior to Chobani, Fage, Greek Gods and Oikos.

                                                    1. re: goodhealthgourmet

                                                      oh, i thought stonyfield made brown cow, my mistake, sorry. But i am very intrigued by your find anyways...... I can only bide my time til it comes here.... hope its soon!

                                                      1. re: goodhealthgourmet

                                                        I've seen Brown Cow yogurt in NYC. Shoprite had it in the organic refrigerated section- but they only had a 4 pack of smaller 100 calorie containers.

                                                        1. re: cheesecake17

                                                          regular Brown Cow is everywhere, but the Greek is new-ish and hasn't made it into all the stores yet. i actually found it at the icky Pathmark down the street, but neither of my local WFM locations has it yet. go figure.

                                                          1. re: goodhealthgourmet

                                                            I saw the Greek Brown Cow last night in Fairway. It was kind of hidden on the top shelf. Didn't buy it though-- all the other brands were on sale except Brown Cow. WFM can be kind of funny with new items.. sometimes they have huge endcaps of a new item... and sometimes they don't get it at all...

                                                            1. re: cheesecake17

                                                              i picked up a couple at Pathmark - they were on sale there, plus i had a coupon so it was a double bonus. Chobani is *always* on sale somewhere lately (even WFM!) so i had been stocking up on it for a while, but i really don't love it. thanks for the heads-up on Fairway - if i'm near one i'll grabs some because i have more coupons :)

                                                              BTW, i'm guessing WFM may eventually carry the Brown Cow since the San Diego stores have it.

                                                              1. re: goodhealthgourmet

                                                                I actually LOVE the Chobani yogurt. The pineapple is my favorite..

                                                                1. re: cheesecake17

                                                                  i only eat plain yogurt, never flavored, so maybe the flavored is better :)

                                                                  1. re: goodhealthgourmet

                                                                    I enjoy the 0% plain Chobani with SaraBeth's orange- apricot marmalade many mornings! http://www.sarabeth.com/Preserves/pro...

                                                                    1. re: goodhealthgourmet

                                                                      possibly, I didn't really love the plain Chobani without something added.

                                                  2. Why is Fage so expensive? I love it but can't understand why its at such a premium to other brands. I've learned to like chobani, but I have to give it up for the Trader Joes brand too- it's good, and cheap.

                                                    8 Replies
                                                    1. re: ShakeIt

                                                      Have you ever strained yogurt? If you make real strained yogurt (that is, without "cheating" by using thickeners or adding powdered milk), by the time you remove the whey to get to the consistency of Fage you lose between a third and half of the original product.

                                                      1. re: Ruth Lafler

                                                        True, but Fage and Chobani are made about 50 miles from each other (as the crow flies) in upstate NY, yet Fage is at least 50% more expensive...sometimes double the cost of Chobani (here in upstate NY). And Chobani comes in 6 oz cups, where Fage comes in 5.3 oz. IMO, it's not enough better to justify spending that much more.

                                                        1. re: al b. darned

                                                          I don't buy the small cups of any brand, only the larger tubs, but in my local markets, Chobani is priced about the same as Fage. The prices of the various competitor brands seem more or less gauged around Fage's price.

                                                      2. re: ShakeIt

                                                        I know this is a while after this post. I know the Costco stores out here in Northern California and Southern Oregon carry the larger containers of the Fage 0% for a lot lower price than you'll find at the regular store.

                                                        1. re: mandyc_284

                                                          My Chicagoland Costco has the 35 oz container for 5.79. Very affordable!

                                                          1. re: Georgia Sommers

                                                            Fage is $5.69 in NJ this week. They also carry the Chobani assorted pack.

                                                        2. re: ShakeIt

                                                          As for price, CostCo sells a giant container of Fage much cheaper than my grocery store (can't recall the price per ounce right now). Give CC a chance.

                                                        3. I am Greek and I just want to clear it up for everyone once and for all: FAGE is the ONLY authentic mass-produced Greek yoghurt that you will find in the US. Forget about Greek Gods (so sad, bc the owners are actually Greek-Americans), Oikos, Chobani, etc. None of these are true Greek yoghurts, and yes most are not STRAINED enough or at all (this is the key to Greek yoghurt), they are thickened with pectin or other ingredients.

                                                          For those that are lucky enough to live near a Greek or Middle Eastern grocery, the Krinos brand of Greek yoghurt is exceptional and is the best Greek yoghurt I've had in the US. It's made from sheep's milk. Krinos is a large distributor/manufacturer of Greek foods in the US. Their yoghurt, called 'Yiourti sakoulas' is DIVINE. It's also cheaper than FAGE.

                                                          When I lived in the UK, I was able to get a goat/sheep FAGE yoghurt that was only slightly more expensive than the cow variety. I so hope that FAGE offer the same here in the US someday soon!

                                                          Re Greek Gods and the rest... Of course if you want to eat those other yoghurts, that's fine... just please know you're not eating true Greek yoghurt. Enjoy!

                                                          9 Replies
                                                          1. re: dmoutsop

                                                            "Greek-style" is different from "Greek" yogurt, as small_h has already noted.

                                                            I frequently make my own yogurt using organic milk and sometimes a commercially available yogurt starter (typically Seven Stars lowfat plain--omg I love that stuff!) or some from the previous batch. Strain it and not only does it taste divine, but I supporting the organic dairy farmers and I'm not contributing as much to unnecessary plastic waste.

                                                            1. re: nofunlatte

                                                              I am not sure what the difference would be between 'Greek' and 'Greek-style'. Semantics. Let's put it this way, if yogurt is being made in the Greek style, it should be strained to achieve its thick consistency, not thickened with added ingredients.

                                                              1. re: dmoutsop

                                                                Your point about straining yogurt to thicken it being Greek style is absolutely correct.

                                                                However, as to Greek vs Greek-style yogurt, it was sofianell who made a strong case upthread (http://chowhound.chow.com/topics/3750...) that the difference is much, much more than just semantics.

                                                            2. re: dmoutsop

                                                              Thank you dmoutsop for pointing this out again. True Greek yogurt isn't even cow's milk-it's sheep's milk. So really the vast majority of the yogurts people are talking about here are just regular yogurt-thickened to resemble the consistency of greek yogurt-but no where near the taste...

                                                              1. re: sderouin

                                                                well, dmoutsop was touting Fage, which is made from cow's milk. "true" Greek yogurt can be made from either one - sheep's milk isn't what determines the consistency. it's thicker because it's strained.

                                                                1. re: goodhealthgourmet

                                                                  I wasn't referring to only the consistency-yes, it's thicker because it's strained, which makes it greek STYLE. Real greek yogurt is made from sheeps milk or goat's milk, never cow's milk. So regardless of the consistency, if it's cow's milk yogurt, it's only greek style, not true greek yogurt....

                                                                  Sorry for the lack of clarity in my post. This is something my Greek husband's family and I get very passionate about-and I'm a little too agressive at times trying to clarify what greek yogurt is!!

                                                                  1. re: sderouin

                                                                    "I'm a little too agressive at times trying to clarify what greek yogurt is!!"
                                                                    i didn't think you were being aggressive at all! i just wanted clarification on your point - you specifically said that the yogurt here is "thickened" to resemble the consistency of true Greek yogurt - i think of "thickened" products as ones that contain *added* thickening agents, whereas "strained" just means some of the liquid has been removed.

                                                                    i know yogurt in Greece was traditionally made with sheep's milk, but it seems like cow's milk is becoming more common even over there - blame it on Fage - they're the reason "Greek-style" yogurt is so popular in this country now, and theirs is a cow's milk product.

                                                                    1. re: goodhealthgourmet

                                                                      If you want to get really technical, there were no cows in Greece, say, 100 years ago, so yes in that sense, historically 'true' Greek yogurt would be made from either goat or sheep milk, or a combination of both.

                                                                      However, in Greece today the number of cow milk yogurts outnumber the number of goat and/or sheep milk yogurts available. If you are in Greece and eating yogurt, chances are you are having cow milk yogurt. There are still loads of goat and sheep milk yogurts available, though, and they are all absolutely delicious.

                                                                      So I would not say that 'true' Greek yogurt must be goat and/or sheep. That would mean that most of Greece is eating 'fake' Greek yogurt. Now, if we were talking about feta, that's another story... :)

                                                              2. re: dmoutsop

                                                                I adore Krinos. My local store carries it. I could eat an entire giant tub in one sitting. it is like mother's milk!

                                                              3. I just got turned onto Voskos after sampling them at the Solvang Century bike ride over the wknd. After seeing Pectin in the Greek Gods yogurt plus learning they're not even strained, I quickly changed my shopping habits. I can't believe I ate that stuff My other favorite was Fage but the taste has been off lately. Peeps @ the booth showed me the crazy (good) protein level in Voskos. Went home and immediately compared the protein b/n these two and Voskos has more per ounce!!!! Now I'm on a mad hunt for Voskos. I'm told they're at ralphs and whole Foods in the valley.

                                                                1 Reply
                                                                1. re: BlueNinja

                                                                  Voskos is also at Sprouts Market. I tried it the first time this week because it was on sale for $.99. Delicious! My 2-year-old loved it so much he ate three containers. :) I was eating the Greek Gods but , with the exception of the Strawberry Honey, to me, the taste of most of the flavors is not nearly as good as Voskos.

                                                                2. I really like the Greek God yogurt and i dislike the Fage and the Chobani when I buy those two brands they just sit in the fridge.They are too thick and dense. We have greek family and friends and being lactose intolerant their yogurts are too fatty and milky for me but the Greek God was great and I had no reaction from it. I also like the swiss lofat Emmi yogurt. I thought the Lofat Greek Gods cinnamon orange was very tangy .Perhaps I just prefer a slightly more refined taste in my yogurt the chobani and Fage remind me of solid whipped buttermilk.

                                                                  3 Replies
                                                                  1. re: vanilex

                                                                    Greek yogurt is supposed to be thick and rich and intense.
                                                                    I bought Greek Gods for the first time a few days ago and I will never do it again. The texture was ... peculiar. I also found it to be bland and entirely lacking in any true yogurt flavor. It tasted like low-quality non-fat milk with a thickening agent. Also, no matter how often I mixed it up, it was always separating into its lumpy/watery state. How can yogurt be lumpy and watery at the same time?
                                                                    I guess one person's "refined" is another person's "processed", or "fake", or "bad" .
                                                                    Never again.

                                                                    1. re: ennyls

                                                                      I don't have the benefit of comparison with authentic Greek yogurt, and I just started trying different brands out. I think our tastes can also be greatly influenced by our expectations. And sometimes we just like what we like for no logical reason at all! The only Greek Gods yogurt I've tried is the Cinnamon Vanilla Orange flavor which is thick, tangy, and creamy and I am currently addicted to it. If I hold the container upside down, no liquid or yogurt comes out. Perhaps once I try authentic Greek yogurt my tastebuds will be too spoiled for it, but right now I'm loving it.

                                                                      1. re: nurseratchit

                                                                        As I have not tasted the flavored versions of the yogurt, I cannot speak about that, nor did I try to. I did not have a pleasant experience with the plain nonfat version. Adding thickeners to yogurt is not the traditional way to make Greek yogurt. Removing excess liquid is what makes the yogurt so intense - less water means more milk solids more milk flavor. Leaving the water in, and adding flavorless pectin to thicken it artificially actually takes flavor away from the yogurt itself. They do it because it is cheaper, not better.

                                                                        Maybe the orange and the vanilla and the cinnamon and the high fructose corn syrup and the whatever else is added to the mix actually compensates for what I see as a major deficiency. It tastes good to you, and that's Ok. I do not attack your choice. I attack the package that claims it is "authentic" when it is not. I will not buy what I feel is a cheap, watered-down version of yogurt when I know what it should taste like when the word authentic doesn't need air quotes.

                                                                  2. Just my $.02
                                                                    Greek yogurt is all the BUZZ these days (much like Agave). Everyone is jumping on the bandwagon. Most are crap, filled with sugar and thickeners.
                                                                    I love Fage, and use it for cooking and just plain eating. Of course, the farmer's market is the best!

                                                                    1. I'm probably the only one here that thinks Greek Gods yoghurt is great! It's rich, creamy and just tastes so good. I do not like Brown Cow at all.

                                                                      6 Replies
                                                                      1. re: mahadeva

                                                                        My beagle get plain, non fat yogurt every morning for breakfast, he likes whatever is on sale!

                                                                        1. re: mahadeva

                                                                          No, you've got people who agree with you. I'm one! I've tried all the yogurts everyone's mentioned, and I've strained my own DAnnon (which makes something resembling the German quark, which is another great food item that you can't get --- but let's not confuse the issue).
                                                                          To me Brown Cow is nowhere. Greek Gods full fat honey, yumm.
                                                                          And I don't apologize either ! De gustibus non est disputandem. Which means all the way back in Roman times they were already arguing about these matters ----

                                                                          1. re: BerkshireTsarina

                                                                            One of the best posts I've read in a long time. I don't agree with you about the yogurt issue, but very funny. How can you not like Brown Cow full fat, cream on the top yogurt though. I woud agree with you about any of the other BCY ... but cream on top?

                                                                            1. re: BerkshireTsarina

                                                                              As I said elsewhere in this thread, have no problem with people liking what they like -- I even said in my original post that I would have "forgiven everything" if I liked it (which I personally did not).

                                                                              The problem I have is marketing this product as "Greek-style" yogurt when it isn't. I feel like I was induced to buy their product under false pretenses.

                                                                              1. re: BerkshireTsarina

                                                                                Quark's pretty easy to find in Manhattan but I don't know how authentically German it is. At least one of the vendors at the Union Square Green Market carries it and I'm pretty sure I've seen it at Fairway as well (different brand, though).

                                                                                1. re: MacGuffin

                                                                                  Ah, MacGuffin, be grateful every day that you live near the Union Square Green Market, where almost everything is usually pretty easy to find. Here in the Berkshires in Western MA, the growing season is maybe 4 months long total, and otherwise it's pretty much butternut squash and apples. Well, we do have fabulous apple cider doughnuts, which I'd never heard of before we moved up here. But man does not live by apple cider doughnuts alone. (Much as it's tempting to try.)
                                                                                  "Ethnic" and food do not play together nicely here either. If I want Chinese food that's edible, I pretty much have to make it. (Not that mine is that great, but it beats what passes for Chinese food up here.)
                                                                                  So I thank the Greek gods for their yogurt, which (as I said) tastes yummy. Evcharisto! (even if they're not 100 o/o Greek) ((My German friends who came to visit thought the strained Dannon non-fat tasted a whole lot like their yogurt, so by me that makes it authentically German. I'm easy!))
                                                                                  And orange, I haven't tried the full fat, cream on top, whole Monty BCY. Maybe I will.

                                                                            2. I guess I will be the one decenter. I like Greek Gods. I have not eaten a ton of Greek yogurt - like I did not grow up in Greece and have not tasted all Greek yogurts available to know definitively what constitutes authentic, above the rest Greek yogi, but I use it, eat it and love it. It is pretty darn thick (certainly more than regular yogurt) and is very rich tasting. I do not feel gypped for having to eat pectin. it is merely a stabilizer and - fyi - it helps to reduce blood cholesterol! If I want it to be extra thick - as in almost cheese, I let it sit in a cheesecloth sack for the day.

                                                                              I love Ruth Lafler posts. I am amazed that this yogurt inspires such excitement. Oh well, my dog undercoat scraper sent me into a hyperbolic fit. I guess we all have out passions.

                                                                              2 Replies
                                                                                1. re: Sal Vanilla

                                                                                  I like it too...just because I do, not because I think it's authentic or whatever!

                                                                                2. my mother bought some today, not knowing the subtle, misleading difference between "greek style" and true greek yogurt. you are right, they ought to be ASHAMED!

                                                                                  1 Reply
                                                                                  1. re: annietheking

                                                                                    What's so shameful is that it isn't even "Greek-style" -- which even their own site says means "strained" yogurt!

                                                                                  2. One thing this thread has confirmed is that people have different tastes in yogurt. Personally, I love GG.

                                                                                    4 Replies
                                                                                    1. re: GotBaddog

                                                                                      True enough, but there is also the truth-in-advertising component - Greek (or Greek-style) yogurt is thickened by straining it to enhance its consistency and richness. As has been pointed out, this is expensive (since you basically discard a significant portion by volume of the product in its production) and somewhat time-consuming. GG is thickened by using additives like pectin, a cheaper and faster process. Some people are justifiably annoyed by the fact that it calls itself "Greek-style" when it's not, regardless of how it tastes.

                                                                                      1. re: BobB

                                                                                        True Greek yogurt also has a different nutritional profile: more protein, fewer carbs per ounce (this is because the natural milk sugar (aka lactose) is dissolved in the water, and thus is mostly removed when the water is drained out, while the proteins are in the solids). That's why Yoplait is now advertising their version of Greek-style yogurt as having 2x the protein.

                                                                                        1. re: Ruth Lafler

                                                                                          I'm eating a Yoplet one right now, it's really sour.

                                                                                      2. re: GotBaddog

                                                                                        I currently have a minor (maybe not so minor?) addiction to GG Fig flavor yogurt. Man that is one tasty flavor of yogurt.

                                                                                      3. Just saw Activia fat free Greek yogurt in my store--anybody try this yet? They also had a new French-style one, but I'm not even sure what French yogurt is about (creamier? wears a beret?) so will have to give 'em both a trial.

                                                                                        2 Replies
                                                                                        1. re: pine time

                                                                                          French yogurt is usually the exact opposite of Greek yogurt: it's runnier.

                                                                                        2. Sorry, but I love "Greek Yogurt" especially the Honey Strawberry. It is certainly better than the American style yogurt in my opinion. I find it very creamy, NOT at all grainy or lumpy... Hope people will try it for themselves and enjoy it as much as I do.. Glad you can afford real Greek yogurt from Greece... This stuff not only compares but is very affordable less than $4 for 24 oz.

                                                                                          2 Replies
                                                                                          1. re: Maxineh2

                                                                                            Are you talking about Greek yogurt in general, or the brand Greek Gods ... which is what the OP was about.

                                                                                            1. re: rworange

                                                                                              Yes I am sorry I did not clarify that, I love Greek Gods Honey Yogurt and find it far superior to any other brands..

                                                                                          2. Are you really surprised that American greek yogurt isn't the real thing? Look at what America calls "dark chocolate," real dark chocolate should not have dairy in it. While we're on that subject, American chocolate is basically flavored wax.

                                                                                            The texture was actually one of the things I really liked about this brand of yogurt; most greek yogurts feel like swishing flavored sour cream in my mouth.

                                                                                            1. I am wondering what the difference is between Bulgarian, Greek, etc. yogurts...as I'm very partial to Bulgarian yogurts but can give or take the Greek yogurts--and I've tried Fage, Chobani, Greek Gods, and Oikos. Although my vote goes to Oikos, I'd rather just skip it. Hmmm.

                                                                                              1. Costco has Fage. The Berkeley Bowl has nearly unbelievably tangy Bulgarian yogurt in glass jars in the refrigerator area.

                                                                                                1 Reply
                                                                                                1. re: rccola

                                                                                                  What's amazing is that the price of Fage has actually gone down at both Costco and TJ's.

                                                                                                2. Totally agree - this is not Greek yogurt at all - not even remotely Greek Style

                                                                                                  1. The one im holding has 12g Protein per 8 ounces. Not bad Im wondering if maybe u bought that at a discount store. Once i bought some Paul Mitchell hair products from Big Lo** and it was distributed and produced in New Mexico!!! No bueno!!! I LOVE THE GREEK GODS YOGURT! It makes my tummy very happy!

                                                                                                    1. my wife used to call me "Greek god"

                                                                                                      now she calls me a "goddam Greek"


                                                                                                      2 Replies
                                                                                                      1. Only Fage is made in Greece and is real Greek yogurt , nothing else added.

                                                                                                        2 Replies
                                                                                                        1. re: Vacation

                                                                                                          According to Fage's Linked in page, originally all Fage yogurt in the US was imported from Greece, but now it is made here. http://www.linkedin.com/company/fage-....

                                                                                                          1. re: PinchOfSalt

                                                                                                            While this is a dead link...

                                                                                                            In the United States it has located its headquarters in Johnstown, NY, where they built a multi-million dollar plant.


                                                                                                        2. I've read a few dozen of these posts and I'm surprised that no one has even commented on the main reason that authentic greek yogurt is superior to most other yogurts, namely, the bioavailoability of the probiotics for your intestinal tract. Mt life has revolved around holistic health for the last 43 years...even before most people ever heard the term "holistic". I don't claim to be the world's top authority on yogurt, but I know more than the average person. More importantly, for the sake of this discussion, I am closely connected to the person who is arguably the world's foremost authority on probiotics. He believes that virtually all commercial yogurts, both Greek and non Greek are pretty much worthless when it comes to providing beneficial bacteria via probiotics to your intestinal tract. However, he does believe that Chobani and Fage are ligit for this purpose. I'm not saying that these are the only two that are but I know that if there are others, they are few and far between. I trust his opinion enough to only use these two myself...FWIW

                                                                                                          1. While Fage is very likely more healthy than the Greek Gods, Fage has thickeners as well. Fage has corn starch and xantham gum. Most of the "Greek" yogurts are not strained, even some of the high protein ones - Greek yogurt, in America, is describing the texture of the yogurt, not the process. If you want to know whether it is actually made in an authentic greek style, research it before you buy it. Fage is strained, but from what I've read it still isn't quite "authentic greek yogurt", and what you buy is likely not made in Greece anymore. So should they be ashamed?

                                                                                                            I personally think greek gods has the best texture of any of them I've tried - though greek gods is probably not as good of a choice health-wise, relative to other greek style yogurts, for most people's diets,

                                                                                                            3 Replies
                                                                                                            1. re: Obajan

                                                                                                              I think you need new glasses - I'm looking at a container of Fage right now (35.3 oz, non-fat) and the ingredient list is as follows:

                                                                                                              Grade A pasteurized skim milk, live active yogurt cultures.

                                                                                                              Nothing else. And no graininess or lumpiness whatsoever, in fact it's kind of ridiculously creamy for a non-fat product.

                                                                                                              1. re: Obajan

                                                                                                                "Greek yogurt" is not about the place, it is about the process. Greek yogurt is strained.
                                                                                                                Fage has only 2 ingredients and it strained - pretty heavily, actually.
                                                                                                                Greek Gods has three ingredients Two of which are not found in yogurt, one is a flavoring and the other a thickener - the third ingredient is milk though, so I guess that makes it yogurt. Nothing makes it Greek.
                                                                                                                Even though I think it has a better quality, I will agree that Fage is too expensive. I only buy it on sale.
                                                                                                                However, when I buy Fage for under $5 i feel like it's a bargain. I bought Greek Gods once and only once, paid under $2 for it, and felt like I was ripped off.

                                                                                                                1. re: ennyls

                                                                                                                  $5 for the pint or quart? Around here the pint generally sells for $3.50 - $4, and the quart for $7 - $8 (less of course when on sale).

                                                                                                              2. This stuff is delicious. We call it refrigerator ice-cream.

                                                                                                                1. Sorry not everybody taste buds are same thank goodness, I love love Greek Gods Honey Yogurt, taste like a dessert already to eat, and the plain makes great Blue Cheese dressing. As far as your Fage, that is gross, bought and thru it out, I'd rather go without, its like eating sour cream that went bad.

                                                                                                                  1. Well, Ruth, I've tried 'em all, and GREEK GODS is my all-time, five-star, favorite. In fact, I eat a lot of yogurt and GREEK GODS honey yogurt is Lucullan. Each to her own, I suppose. I am stunned that you think it's "grainy and lumpy." I find it smooth, silky, and to die for. Bring it on. The taste is indescribably delicious -- the first time I bought it, I ate the entire 24oz. right then and there (grudgingly sharing a tiny bit with the husband, who loves it too).

                                                                                                                    3 Replies
                                                                                                                    1. re: mythmorph

                                                                                                                      I don't think anyone here has argued that you (or anyone) shouldn't like Greek Gods. The main point is that because of the way it's made, GG is not Greek-style yogurt, it's a different type of yogurt made with thickeners and other additives. It's the false advertising aspect, using the term Greek in the name, that has people annoyed.

                                                                                                                      1. re: BobB

                                                                                                                        Right. The same way that there have been hundreds of posts on this forum complaining that Wonder Bread with corn syrup and gums is called "bread," that Twinkies are called snack "cakes," that message Minute Maid blueberry pomegranate juice contains less than 2 percent of either juice (not to mention all the corn syrup "juice" out there), that Pringles are mashed and reconstituted potatoes, and not "chips" of potato, and not least, that Danon and Yoplait are also called yogurt, despite all the stuff that surely gets added to those. I suppose I get the umbrage here to "deceptive" packaging, albeit that it seems selective. Why should it be puzzling to those who are so annoyed by the word "Greek" here that others would be bothered to be told that one of their favorite foods is in some way false? The clarifications in this forum that this is "only" about a misleading name on a package and not at all about criticizing what someone puts in their mouth imply an honest misunderstanding about why the suggestion a certain brand might be shamefully inauthentic could be offensive to some. But really? I just find that hard to believe, especially after over six years (!) of posts on this subject. People usually don't get so defensive over honest misunderstandings.

                                                                                                                        1. re: rastenberg

                                                                                                                          Perhaps it's that yogurt, because of its health benefits (when it's properly full of probiotics) holds a special place in many people's food pantheons.

                                                                                                                          Or simply that this is a Web forum, where overheated discussion is (and always has been - are you old and techie enough to remember chat rooms?) the norm.

                                                                                                                    2. I'm not sure if this has been mentioned, but making Greek style yogurt is so easy that I've made it a weekly staple. I make shift bowl (gallon) of plain homemade yogurt and about half of it gets strained on coffee filters (never have cheesecloth lying around). Just make sure you use fatty milk! If you're trying to save some money I calculated it out and a portion of my yogurt the same size as store bought cost $0.16 compared with $1.00 at the store. Not counting the add-ins you make like, such as raw honey, or a favorite of ours, canned fruit.

                                                                                                                      1 Reply
                                                                                                                      1. re: iheartcooking

                                                                                                                        Interesting! Could you give us a detailed recipe please? I need to try this.

                                                                                                                      2. Oh, Ruth....you're not kidding. I was looking for plain Voskos at WF, but all they had was flavored. This woman was standing beside me while I tried to figure out an alternative and mentioned "Greek Gods is SO good. It's the closest thing to real Greek yogurt...and I've BEEN to Greece!" I found some Fage (never tried it before), so I bought the two to try. Wow. I made my yogurt breakfast mixture (blueberries, wheat germ, banana, yogurt) with the GG and took a bite. The taste was so horribly tart and the texture so weird that I actually didn't want to swallow it. What a waste of blueberries...I threw it out. I made a new batch with the Fage (0%) and wow, what a difference. You can see it in the container how thick it is, with that little paper on top. Yum. I have since tried their 2% and that's now my fav. So much for the lady at the store...maybe she thought she was in Greece but was really just in downtown Phoenix? lol

                                                                                                                        1. greek gods something like 270 cals per serving (80oz) and stop and shop something like 160 cals (8oz) - unreal

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                                                                                                                          1. re: jtbajtba

                                                                                                                            80 ounces is a huge serving of yogurt! :-)