I have tried so hard to switch from yoplait fat free yogurt to plain yogurt multiple times but just can't get myself to do it. I tried fage and found it too chalky. I recently bought the TJ's brand greek yogurt and found it more appealing, but neither yogurt has as smooth of a texture as yoplait's does. I really prefer not to have artificial ingredients in my yogurt, and would like to enjoy plain yogurt. I have tried putting honey or jam in my yogurt, but I find I am not used to the much more more thick texture of greek yogurt and simply don't enjoy it. I tried dannon plain which has the consistency I am used to but is way too sour/tangy.
For those of you who eat plain, how did you convert? Did it take awhile? Any tips? I acutally prefer american in the sense that there is significantly more calcium. Is French yogurt different than greek yogurt- I know France's is supposed to be amazing.
One thing you might do is switch to fat free yogurt in a couple of steps. Switch to low-fat yogurt first, then to fat free...going from full fat to fat free in one step is a bit jarring. Low-fat yogurt is a lot more satisfying, I think, than fat free, so the first step is pretty easy.
Also, you can just experiment with different brands until you find one you like.
I think Skyr (Icelandic style) is technically a cheese and not a yogurt, but Siggi's is wonderful if you can find it. It might appeal to you. http://skyr.com/
The Fage and other "greek" style strained yogurts have a high calcium content and a different texture because the whey is drained off...
Also, you mention you've tried honey and jam...have you tried agave nectar? You might like that. This time of year I like to mix rhubarb "hairy" sauce into my yogurt for a treat.
I know I'm all over the place here, but I hope at least something in my post is helpful to you. Good luck.
Stirring in a touch of brown sugar is yummy and will thin out Greek yogurt. I found this out by accident one day when TJ's was out of the honey-sweetened one.
Try Stonyfield Farm Organic lowfat plain,found at the regular supermarket. Add brown sugar and fresh peaches or whatever fruit you like. It is really delicious. Then gradually decrease the brown sugar until you enjoy/become accustomed to the taste and can phase it out completely. I love the taste now, no sweetener added at all. Now that the allergy season is upon us I sometimes add a small amount of local honey but otherwise add only fruit.
I usually strain it though a coffee filter in a colander but if you don't care for the thicker yogurt then eat it as it comes. I think this might be what you are after, not too thick and not at all chalky.
I love plain yogurt , and I think one of the things that made me that way is that my mom would usually mix a high-quality ice cream with plain nonfat yogurt. I know you're looking for something healthier (and ice cream won't exactly help with that), but I think that goes along with the other advice here to work on it in steps. Also, a quick stir really should help thin out greek yogurt, with or without something added to it.