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On Greek Yogurt

steakman55 May 18, 2008 11:07 AM

I keep seeing mentions of Greek yogurt. How does it differ from "regular" yogurt like Danone or some other brand? thanks

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    dolores RE: steakman55 May 18, 2008 11:34 AM

    Like JIF to a generic peanut butter. Like homemade ice cream to a generic product.

    After reading about it on this board, I bought Trader Joe's 0% fat Greek yogurt (you don't need to buy the super expensive brand one), and ate all 16 ounces. In one sitting.

    I haven't bought it since. It's THAT good.

    3 Replies
    1. re: dolores
      Caitlin McGrath RE: dolores May 18, 2008 07:39 PM

      dolores, curious, have you only tried TJ's Greek-style yogurt, or have you also tried the "super-expensive brand one" and/or others and compared? Just curious about how you came to your preference.

      Personally (more's the pity for my pocketbook), I find TJ's inferior, so I do spring for super-expensive Fage/Total.

      1. re: Caitlin McGrath
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        dolores RE: Caitlin McGrath May 19, 2008 02:47 AM

        Yes, and I found it amazing. But I really found the TJ one just as good.

        In what way did you find the TJ inferior?

        I'll have to do a side by side one of these days.

        1. re: dolores
          Caitlin McGrath RE: dolores May 19, 2008 12:30 PM

          I just really did not like the texture of TJ's version. If you like theirs, more power to you - I wish I did, as it'd save me a boatload of cash!

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      liannenc RE: steakman55 May 18, 2008 11:54 AM

      Most of the whey is drained off, resulting in a much thicker texture. I also find it to have a more mellow flavor. My daughter, who always liked regular yogurt, *adores* Greek yogurt... especially with honey drizzled over it.

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        jlafler RE: steakman55 May 18, 2008 12:16 PM

        It's also lower in carbohydrate per serving than other yogurts, since the whey contains most of the lactose.

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          Erika L RE: steakman55 May 18, 2008 07:17 PM

          It's the texture. After taking a spoonful, what's left in the carton doesn't collapse to "fill" the hole, even overnight. It's very thick and creamy (even the lowfat version), and tangier than mass-produced commercial yogurts. It's amazing eaten straight but I've been told that it also shines as an ingredient--tzatziki comes immediately to mind.

          1. cassoulady RE: steakman55 May 18, 2008 07:48 PM

            Stonyfield makes a 0% greek yogurt, I think they call it Okinos ( sp?). I think it is fantastic and I imagine that it is easy to find in most supermarkets. It is wonderful with fruit.

            2 Replies
            1. re: cassoulady
              Caitlin McGrath RE: cassoulady May 18, 2008 08:20 PM

              It's called Oikos.

              1. re: Caitlin McGrath
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                jeanmarieok RE: Caitlin McGrath May 19, 2008 03:53 AM

                I really like Oikos, and my regular grocery carries it.

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              cimui RE: steakman55 May 18, 2008 07:56 PM

              to be honest, in terms of mouthfeel / taste, i think the only difference is that it's thicker and a little more sour than your average supermarket plain yogurt. (ronnybrook is of similar sourness, for anyone who eats that.) i do not detect much of a difference between fage and high quality scandinavian / indian yogurt, or my homemade yogurt, slightly drained in a cheesecloth (but not enough to become yogurt cheese). it's possible, of course, that i haven't any yogurt discerning tastebuds....

              interesting article on fage, here: http://www.nytimes.com/2008/04/13/mag...

              process-wise, according to the article, the difference is this: "[T]o make Greek yogurt, the mixture is then strained while still warm to remove the whey and concentrate the yogurt mass. As the yogurt strains it becomes thicker and more acidic, and develops its signature lush, crème-fraîche-like texture."

              1. Miss Needle RE: steakman55 May 19, 2008 05:39 AM

                Greek yogurt is thicker and creamier because the whey is drained. The taste is also not as tart as regular yogurt. And from reading reports about how people have problems making yogurt using greek yogurt as a starter, I'm pretty sure it has less cultures than the regular ones.

                3 Replies
                1. re: Miss Needle
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                  cimui RE: Miss Needle May 19, 2008 07:45 AM

                  less tart? that's interesting. maybe my tastebuds really are wildly off or i'm buying old fage.

                  1. re: cimui
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                    jlafler RE: cimui May 19, 2008 08:50 AM

                    Well, tartness is subjective, and as you mention, different varieties of yogurt can vary a lot in their acidity. I usually use Nancy's, and I don't know how that compares to the Indian and Scandinavian yogurts you mention, or your homemade yogurt. Anyway, Greek yogurt does usually taste less acidic to me than Nancy's.

                  2. re: Miss Needle
                    greedygirl RE: Miss Needle May 19, 2008 08:06 AM

                    It's also sometimes made with a combination of milk and cream (or at least the 10% fat version is), so that's partly why it tastes creamier.

                    Turkish yoghurt is also fabulous (better than Greek imho), and can be bought quite cheaply in the UK in big 1 kilo buckets.

                  3. amanda3571 RE: steakman55 May 19, 2008 07:35 AM

                    There's hardly any sugar in the greek yogurt. (Well, at least in Fage 0% which is my yogurt of choice, topped with honey :)

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                      HillJ RE: steakman55 May 19, 2008 01:09 PM

                      My daughter would categorize regular yogurt pudding-like and Greek yogurt as sour-creamish. We do love our greek yogurt around here.

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