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Fage? Is this something I should know? [moved from Home Cooking board]

On another board a couple of chowhounders mentioned a product called "Fage" and seemed to think it was definitely worth eating. Now, I've never heard of the stuff, although I assume from the discussion that its some kind of yogurt or dairy product (someone said 2%, and that you might eat it with honey and fruit....).

So, have I been missing out, or is this just an East Coast product that I'll have to seek out next time I'm there....(Actually, both posters who mentioned it were from the Southeast, more or less.....)...?

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  1. Its a brand of Greek yogurt. I don't live in the U.S., so I'm afraid I can't advise on availability there.

    1. Just from a regional distribution perspective, we have Fage in Chicago. It is a very rich, smooth and thick Greek-style yougurt.

      My husband won't live without it. He bought some this week to use as a starter -- he's going to try to make his own. I'll let you knolw how it comes out.

      1 Reply
      1. re: chicgail

        I've heard yogurt takes longer to set up when Fage is used as the starter, so tell him not to give up too soon. And please do tell how it turns out. That would be a nice project for warm weather.

      2. I'm totally a Fage follower now! Also found out about it on these boards and Publix here in SW Florida now sells it (smart decision and I even congratulated the manager of one store for doing so)...Wild Oats is new here but they sold out of it the first day they were opened a few months ago and now Publix sells it but I noticed the 0% (fat free) Fage Yogurt has also now sold out of the Publix closest to where I'm living. People love it! It's great stuff and very good for you...a little expensive but I'd rather spend money on Fage yogurt than most of the other nasty yogurts sold that have so many additives, you can't even taste the yogurt. Oh, by the way, the package says to pronounce it "Fa-yeh."

        1 Reply
        1. re: Val

          I can't live without it now...was a believer at first spoonful. I will have at with breakfast along with some sliced organic cherry tomatoes, tabbouleh and other sliced fruit nuts or veggies. I will put a dollop on a tostada instead of sour cream. I have mixed it with oatmeal and sliced almonds. I have blended it with splenda and bit of cocoa powder for a light night sweet. It is the only plain yougurt that I actually crave just plain by the spoonful.

        2. Janet, it's yogurt, very good yogurt. I know you're on the West Coast so you should be able to find it at Trader Joe's. It comes in 3 varieties, full fat, low fat and non-fat. Usually I can not eat non-fat yogurt because of the weird aftertaste it leaves. This is without a doubt the best non-fat yogurt I've ever eaten, the aftertaste is almost non-existent. TJ carries 7 oz individual containers in all 3 varieties and larger containers of the full fat and non-fat. It comes in one flavor - plain, and occasionally you can find it with honey. It is not cheap. A 7 oz container is around $1.99

          What it is, really, is drained yogurt, or yogurt "cheese". If your local Trader Joes doesn't carry it you can make a pretty good version of it yourself at home with some cheesecloth, a deep container and good quality yogurt. Well, actually, you can even use generic low-end yogurt and end up with a pretty good product. Line a large bowl with several layers of cheesecloth letting the ends overhang the rim of the container. Dump in your yogurt (you'll need about a quart). Pull the ends of the cheesecloth up and tie them together about an inch or so above the level of the yogurt, leaving a little opening. Insert a dowel - or - the handle of a long wooden spoon through the opening and hang the yogurt bundle over a deep container to collect the liquid that will drip out. Refrigerate. If you let it hang overnight you'll end up with something a lot like cream cheese, and it does, in fact, make a hightly decent sub for cream cheese in cheesecake. If you let it hand for 4-6 hours you'll get something more like the consistency of Fage, a very thick, rich, creamy yogurt.

          4 Replies
          1. re: DiningDiva

            I find the easiest way to drain yogurt is to dump it into a filter-lined coffee funnel and put it over the carafe.

            1. re: maria lorraine

              That *is* a great way to do it. I think it also depends upon your coffee basket and the carafe, but I'm sure going to give it a go and see what happens.

              1. re: DiningDiva

                I like that you take the classic cheesecloth approach, but I find this so easy. It can turn regular yogurt into the thicker Fage-like yogurt, and with more draining, create the thick yogurt cheese that's good for cheesecake or that can be used as a cheese spread or cream cheese substitute on bagels if you're watching calories. It's amazing how much whey drains off!

            2. re: DiningDiva

              BY the time you drain a large container of Dannon or similar yoghurt, you eliminate half the water. You are left with a thicker product, but 4 cups becomes 2 cups. Fage is so much better, and works out to be actually the same or lower in price.

              The Fage yoghurt is absolutely delicious. ( I eat the 2%) It is $1.99 at Garden of Eden, and $1. 59 at Fairway.

            3. I'm a believer, too. I tried it for the first time a couple of weeks ago and now it's an item I pick up every time I'm at the market. It's much richer than regular yogurt -- almost the consistency of sour cream or marscapone. It's yummy with honey drizzled over it. But unless there's a fat-free variety (which I haven't seen yet) it's loaded with fat and calories.

              1 Reply
              1. re: CindyJ

                There is a 0% and apparently another 1% or something. I prefer the 2%, but the rest of my family likes the full fat.

                psst-- it's mascarpone...

              2. I asked my dad today to pick up some 2% Fage at Trader Joe's. He accidently bought the full fat. Oh my gosh is it good! I'm having it for dessert with some strawberry preserves.

                Part of the reason it's so good is its fat content. The 2% has only 4 g fat and 130 calories, while the full fat yogurt is 20 g fat and 260 calories.

                1. Many posts refer to it as Total yogurt..

                  1. I bought some a couple of days ago and will be using it tonight. I'm making the quick & easy Chicken Tandoori recipe in this month's Gourmet and the recipe calls for Greek-style yogurt. Fage was the only brand in the store that said "Greek" on it. Reading these posts I'm now really looking forward to using it (won't have any left to eat by itself, though - unfortunately).

                    1. Fage Total Greek Yogurt was great when it was first released in the US. Back then it was made with sheep's milk. Then the recipe changed and only the whole milk version was made with sheep and cow's milk mixture. It was taken off the US market for a few months and when it came back it was only made with cow's milk. Its a shame because the sheep milk version was 100 times better. Much tangier and richer.

                      1 Reply
                      1. re: JMF

                        I don't think it's a change in "formula" but a change in distribution. When it first appeared here in NYC (about 1994 that I recall), I first saw the cow's milk. Later, the sheep's milk version showed up too. Haven't looked for that lately, but I thought I'd seen it within the past 6 months or so. I actually prefer the cow's milk (what can I say, half my genes may be Greek, but I'm American LOL) and IIRC the sheep's milk was also more expensive - I think there just isn't much of a market for it here, at least not on a wide scale. What does worry me is that if it stays this popular, I imagine they'll start making it here entirely, and that will probably be a disaster....

                      2. I LOVE Fage. Had it first in Greece and was ecstatic to find it here as I don't like American yogurt. I mix the 0% Fat w/chestnut honey, sometimes w/pistachios, dried cherries or almonds. I also use it in place of sour cream and heavy cream. Adding to mashed potatoes is heavenly, much better IMO than sour cream. I also made some biscuits a few weeks back (using, as I recall, a recipe from Mark Bittman's How to Cook Everything), and they were stupendous . . . best I've ever eaten.

                        1. I had the 2% this weekend for the first time. I'd always gone with the 0. Wow... visions of strawberries, ethereal tzatziki, and curry marinades rushed through my head. For now, though, it's just the yogurt and honey.

                          1. As previous posters have replied, you can find it at Trader Joe's. They have a larger size than the 7 oz. I think it is around 20 oz and sells for approx $4.00 in Milwaukee. A couple of our local specailty stores carry it too but in the smaller size. I love the non-fat with a little of honey, mixed with Kashi Go Lean Krunch and fresh berries.

                            1. And if you become a Fage fan, then you must also try Liberte from Canada. Similarly thick and rich.

                              1. I've noticed that the stores around No. VA are also carrying a Fage Tzatziki as well. Anyone try that?

                                1 Reply
                                1. re: MsDiPesto

                                  I picked some up one day but when I got to the register it was, to my mind, shockingly expensive so I "threw it back." Regular Total yogurt is bad enough at $1.69 for the small container, $2.69 for the tzatziki was IMO silly considering how easy it is to make. And tzatziki like other of its ilk - hummous, babaganoush, tabouleh, etc. - usually suffers and never fares well for being commercially "packaged." If I were in a real hurry and was less worried about "great" taste, I'd give it a try, but so far that hasn't happened.

                                  Tzatziki *made with* the strained fuller-than-full fat Total yogurt is fabulous stuff, but that's a different story AFAIC.

                                2. Because of all of the "Fage talk" here, I hunted some down locally.
                                  Now of course, there isn't a store anywhere less than a 20 minute drive from home that carries the stuff, but I went and plunked down my 2 bucks for a container of the 2% plain.

                                  Oh. My. God. This stuff is awesome. It's worth the drive, worth the gas and worth the 2 bucks. Thick, creamy, tangy and mixed with a bit of honey and granola, it's a perfect breakfast. And the entire container is only 130 calories. Amazing how something so creamy and good is that low. I'm hooked.

                                  I sent an email to Fage customer service to see if they sold it anywhere closer to home, and unfortunately, they don't. But, I'm willing to head out every couple weeks just to pick this stuff up. It's just that good.

                                  Thanks to everyone who recommended it.

                                  2 Replies
                                  1. re: QueenB

                                    As you must know CM has it, but I think that the Market Street on 26 has it as well, and I feel like i've seen it elsewhere. Of course, in my case, I like it cause it gives me an excuse to make a trip to CM.

                                    1. re: kindofabigdeal

                                      Yep, picked it up at the CM. I hear Whole Foods carries it as well, so I have to go check the one out in Arlington. I know none of the local groceries in mid-cities carries it. Though, MS in Colleyville is a bit closer than CM.

                                  2. Yesss ... it is something you should know. :)