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Best Yogurt on Earth?

I have a good new year's Chowhound topic: what is the best yogurt on earth?

I'll suggest Liberte's (Quebec) Mediterranee Coconut, more a desert than "subsistance" yogurt it has a great coconut flavour and some cream (17 grams fat per 6 ozs./170grams). This is a great daily dessert, I regularly mix it with fruit, cereal, or have it just on its own.

Hounds, what are your favorites?

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  1. I have to agree that Liberte's blackberry yogurt is my favorite. I love the fact there are actually blackberries on the bottom. However, I equally love Chobani's strawberry yogurt and good old trader joe's vanilla yogurt.

    1. I just tried some Liberte this week, and it's very good. Mostly, I'm grateful that there are so many great choices widely available these days.

      1. Almost all of Liberté's yogurts are amazing—the coconut and lemon are great. I think my favourite out the bunch would be the dulce de leche.

          1. re: Sam Fujisaka

            Hey Sam, I had a "yogurt maker" about 30 years ago that I never really used... as I recall I was to mix milk (only whole?) with a bit of yogurt starter and let the culture develope with a little heat provided by the "yogurt maker."

            Much more recently I've made creme fraiche mixing sour cream and cream and putting it on the radiator in my kitchen. Could I take the same approach for yogurt?

            Thanks!

            1. re: steinpilz

              Absolutely yes. Let me give you more details tomorrow if you indicate you want them.

            2. re: Sam Fujisaka

              Completely agree with this, Sam. Homemade kicks the tail end of any commercial yogurt I've bought.

              1. re: LauraGrace

                I agree. And it just so easy to make - provided you have a thermometer and bit of left-over yoghurt. The only thing easier is ricotta.

                  1. re: HillJ

                    I can get most things in this city (Toronto) but rennet escapes me.

                  2. re: Paulustrious

                    I don't have a thermometer - but just keep the stuff at warmer than body temp.

                    1. re: Sam Fujisaka

                      I have a meat thermometer that works great for the scalding and cooling step. I don't trust myself to do the "wrist" check.

                      1. re: LauraGrace

                        Sam:
                        It's not the fermenting temperature that is important, but the initial 'scalding' when I bring it up to 180F / 80C to alter the milk protein structures.

                        In terms of keeping warm for the next 24-48 hours the jars just sit happily away on my UPS.

                        Laura: I use a meat thermometer as well. I find I have to be careful not to let it sit on the bottom as it registers a higher temperature than most of the milk.

                        1. re: Paulustrious

                          I never do any scalding and still don't know why people insist on doing so. I use two liters of UHT whole milk, tad of brown sugar, starter, 380 grams of whole powdered milk, and water to make a total of 3.5 liters. Just heat in the MW and keep warm all day. Perfect. Always. Thick and good!

                          1. re: Sam Fujisaka

                            Ah, but the magic word there is UHT: UHT milk is heated to temperatures over 275 degrees. You could argue that it's pre-scalded.

                            All I know is that if I'm making my yogurt recipe (half gallon of 1% milk, starter, one cup of whole milk powder) with milk that's simply pasteurized as opposed to ultra-pasteurized -- that is, heated to a lower temperature for a longer time than UHT milk -- then the resulting yogurt is considerably looser and less creamy if I don't scald the milk. If I'm using UHT milk, I can skip the scalding step, but if I'm not, the yogurt is considerably less good if I don't scald the milk.

                            1. re: BarmyFotheringayPhipps

                              Fungy, funny I was just thinking the same thing. You're right. Someone on another thread was looking for UHT milk; and apparently it is not very common in the US. All of our milk - and there are many brands - is UHT. So people in the US probably have to scald their milk to make yogurt. To me that would be a big bother.

              2. Can't say it's the best, since I haven't tried them all, but Neal's Yard has a Greek style yogurt that is strained (to remove excess water) that is excellent. My recent favourite mix is with mint, honey and dried figs.

                2 Replies
                1. re: limster

                  Would that be the same Neal's Yard that markets small batch English cheeses like Mrs. Appleby's Cheshire?

                  1. re: chocolatetartguy

                    Yes - I get mine at the Borough Market branch.