Fage Yoghurt - moved from Home Cooking board
Has anyone noticed a change in the formulation of Fage yoghurt in the last month or so?
It seems more glutenous. And when I use it as a starter for my own yoghurt, the consistency is not the same as before. More homogenized, somehow, and not the better for it.
Just had the 0% today for breakfast...still delicious as always, I noticed no difference. Truly, whenever I put that stuff in my mouth, I just roll my eyes, especially for the 0%...it is so creamy and satisfying. Of course, all of our palates are different...others might notice but not I.
Hmm. I just used some low fat Fage mixed with some non-fat Pavel's to make a batch of Seville orange froyo last weekend and it didn't seem different to me. But then I wasn't really paying attention. Did you test it more than once?
Did you check their website? Maybe there's something there.
Sounds ominous, though.