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Fage Yogurt -- How soften the honey without ruining the yogurt?

So my latest addiction is the Fage yogurt with the little side honey compartment. The doctor says its good for me and I'm allowed to eat it on my new diet. Problem is, the honey is always TOO COld to retrieve from its compartment, let alone mix with the yogurt. I tried microwaving it for a quick second, but then the yogurt gets too warm. Does anyone have any tricks to this? Just thought I'd give it a try!

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  1. Cut the compartments apart and just microwave the honey compartment. If you insist on keeping them together, you can fill a bowl with hot water and dip just the honey side in until it's warm.

    1. How cold is your fridge? I only ask because I enjoyed my Fage with honey today and had no problem drizzling the honey over berries. Now that I think of it, I may have left the yogurt on the counter for ten minutes or so...

      1. A: Purchase plain Fage.
        B: Purchase honey you like and keep it at room temperature because it does not need to be refrigerated.
        C: Combine as needed.
        D: Enjoy!

        4 Replies
        1. re: jillp

          this is also SO much cheaper, and you have the option of getting the big tubs of 0%, 2% etc.

          1. re: dinaofdoom

            And even better, try the Trader Joe's version of greek style yogurt which tastes exactly like Fage, but is much cheaper.

            1. re: mollyomormon

              : -( i don't have any TJs here in austin, and miss them, but i totally would if i could!

          2. re: jillp

            Absolutely the way to go. Then you can try different additions besides honey - I like various types of jams added, to Fage, especially apricot.

          3. You could try plain fage and use honey powder instead of liquid honey.

            1. Patience, patience, patience. Open the container , tilt up the honey compartment and lean it against a cup or something so it stays standing up. Wait a few minutes. The honey will flow into the yogurt as God intended and will mix just fine with a few brisk stirs. And you don't want it 100% incorporated anyway--you want streaks of sweet honey contrasting with the tart yogurt. Oh my....

              1. I've never mixed the two. Just dip the tip of my spoon into the smaller side for some honey (or peaches), then into the yogurt.

                7 Replies
                1. re: Deenso

                  hmmmm.... so many womderful suggestions!I though I was the only who had thought about this conundrum and how crazy it gets me first thing in the morning. I will try all and report back on which works best for me!

                  You guys are awesome!
                  (A note on buying the honey separate -- I tried that, but for some weird reason, I really LOVE the honey that acompanies the Fage -- call me crazy but no matter what fancy honey I buy, I just love that particular honey!!!)

                  1. re: PJPasta

                    That particular honey for some reason (terrior?) goes particularly well with Fage yogurt. If you want to come close you have to go to a Middle Eastern/Eastern European market and buy honey from that part of the world (Zergut brand wildflower honey -- which I think is from Bulgaria -- is pretty close).

                    1. re: Ruth Lafler

                      hmmm... I am definitely going to give that a try. I will be in a Russian neighborhood in the Bronx later in the week and will certainly pick some up. So you rec Zegrut brand?

                      1. re: PJPasta

                        Yup -- Zergut is a widely available brand of Eastern European/Middle Eastern products (I just checked it's actually their "multi-flower" not "wildflower").


                        Here's a thread on honey & Fage from a couple of years ago: http://chowhound.chow.com/topics/307599

                        1. re: Ruth Lafler

                          I bought a bottle of Zergut -- will let you know tomorrow during my taste test!

                      2. re: Ruth Lafler

                        The honey they use (I believe) is Greek Thyme Honey. Two brands are Orino and Attiki. VERY thick, much less water content, and that particular deep flavor that you get in those little cups. Pics below...

                        1. re: LindaWhit

                          I also bought Linda's suggested brand -- will let you know how it goes!!!!

                  2. I agree with those who have said to buy your own honey, but what you really should do is buy some locally produced honey. In addition to supporting a local, honey made by local bees helps strengthen your resistance to allergies, an added bonus. There are usually several local varieties so you could try a few "flavors" til you find one you enjoy.

                    1. Try this: warm your spoon over an open flame on the stove. After a about 20 seconds, submerge the spoon into the honey. It will sizzle, then cool off and all the honey will be melted and at perfect room temperature.

                      I just don't like fussing with a separate jar of honey - -don't ask me why, maybe I'm just lazy and I hate sticky messy honey jars. Otherwise, the idea of purchasing separate honey would've been ideal.