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May 5, 2007 12:33 AM

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...