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They put WHAT in THIS??!!! [Muller Fruit Up Yogurt]

Ok, so a new yogurt appeared on my grocer's shelf, Muller Fruit Up. Great, something new to try! That is, until I read the ingredients and found....Tilapia....Yes, Tilapia! In yogurt!!

I am an adventurous eater. I like yogurt and I like fish; however, I do not like tilapia (poor sanitation in the fish ponds), and, I really don't want fish in my fruit yogurt.

Have you ever read the ingredients on a product, done a double-take, and thought "WTH"?!!

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  1. TILAPIA? That is totally weird! It has to be some kind of mistake.
    Unless...they used a fish-based gelatin made from Tilapia.

    Still... entirely strange.

    1. Yeah its probably gelatin, or an auto correct of tapioca gone awry. But there is tilapia gelatin so its probably that.

      11 Replies
        1. re: atexasmile

          Not sure if you're doing a performance art piece here, but it's fish gelatin which must be identified on the label for allergy purposes.

          1. re: ferret

            fish, fish gelatin. no damn difference. who would even think to look to see if their yogurt had fish in it? Ridiculous and gross. I am alerting the world. Disgusting.

            1. re: atexasmile

              you do realize that fish gelatin bears no more resemblance to a fish filet than non-fish gelatin bears to horse or cow hooves, right?

              (I'm still puzzled that you have no issue with animal-based gelatin but have a near freak-out over fish gelatin)

              1. re: sunshine842

                Some posters are worried about the tillapia itself, having read claims about unsanitary raising practices. I suspect this kosher gelatin comes from Israeli sources. Not that tillapia ponds in Israel are any better, or worse, than ones in the USA, China or Vietnam.

                Those same posters probably have never made stock from feet - cows, pigs or chickens.

                I can understand vegetarians wanting to stay away from this style of flavored yogurt. For others, it's more of a squeamishness by association, akin to the usual reason for avoiding tongue and tripe.

                1. re: paulj

                  but again -- it's a derivative, not a chunk of actual fish.

                  By the time it's processed enough to produce gelatin I'm pretty skeptical that there'd be really much of anything left that would cause a concern, especially given the comparatively small amount of gelatin added to each cup.

                  Tongue and tripe have their own flavor and texture, but are absolutely recognizable as a product that came from an animal.

                  A small amount of a crystallized powder, not so much.

                  1. re: paulj

                    When you're eating tongue and tripe, you know you're eating tongue and tripe. Tripe has a good amount of collagen, so it likely could be used for gelatin. In any case, few people would want to nibble an animal hoof that's been sitting in poop for the animal's lifetime, but nobody seems to mind eating a marshmallow.

                    1. re: ferret

                      But I was thinking of the people who won't even try meats like this because of the 'yuky' associations. Maybe there are better examples.

                      1. re: paulj

                        The hoof example is the right one. Which begs the question as to why they don't label beef/pork gelatin as to its source?

                        1. re: ferret

                          The "contains" warning is targeted specifically at people with food allergies, not for all and sundry food restrictions like vegetarianism or religious dietary restrictions or personal preferences like "I think beef/pork/XYZ is yucky". For these types of restrictions, there may be other sorts of discretionary labeling elsewhere on the packaging, or people who have those sorts of restrictions are just responsible for interpreting the ingredients list for themselves. The (US) government can't force food packagers to declare every conceivable detail about where their ingredients come from and how they are processed.

                          For the moment the FDA only requires these 8 major food allergens to be identified in the "contains" warning:
                          milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans

                          See here, for example:

                          1. re: DeppityDawg

                            From the fda page:

                            "Will the ingredient list be specific about what type of tree nut, fish, or shellfish is in the product?
                            FALCPA requires the type of tree nut (e.g., almonds, pecans, walnuts); the type of fish (e.g., bass, flounder, cod); and the type of Crustacean shellfish (e.g., crab, lobster, shrimp) to be declared."

        2. I found a blogger who reported that a company spokesperson told her the tilapia is used for texture.

          I do find this choice very odd. Why choose a controversial ingredient which is also a common allergen when there are so many other possible texture agents?

          7 Replies
          1. re: meatn3

            Maybe because Tilapia is one of the cheapest food items available anywhere on earth?
            Hmmmm, with the texture of...fabulous farmed fish!
            Just what I demand in my dairy products!

            1. re: Tripeler

              Agree that availability and price probably drive the choice. Still seems to have more negatives than the cost savings warrants. I could see someone never dreaming they needed to check yogurt for the addition of fish byproducts having a severe allergic reaction. They also have lost potential vegetarian customers too.

              1. re: meatn3

                It just makes no freakin' sense. I shouldn't have to read a yogurt label to make sure there is no freakin' farmed FISH in it for chrissakes.

                1. re: Tripeler

                  +1 I find this just disgusting and nonsensical... straight up crazy...

                  1. re: kubasd

                    + a lot more. This is just bizarre!

            2. re: meatn3

              On their Facebook page, too: "FrütUp contains a slight amount of natural, kosher gelatin from tilapia to help maintain the light and airy texture of the fruit mousse".

              I guess I would also prefer a yogurt with no added gelatin, but if they've decided the recipe needs it, then I applaud them for putting the full information on the package. (Although I can imagine that it wasn't their own free decision, but consumer protection laws.) If you have a specific food sensitivity or restriction, or if you just want to know what's in your food and where it comes from, wouldn't you rather see "tilapia" in the ingredients list, and not just "gelatin" or "E441"?

              1. re: DeppityDawg

                I agree that it's nice that they have it in plain writing, it's the inclusion in the first place I have a problem with.

            3. You should probably all pop over to wikipedia and read what "regular" gelatin is made of.

              Fish might sound better.

              1. Funny as I am reading this post, I am eating the Peach Passion Fruit Yogurt by Frut Up. I checked the ingredients and low and behold it does say tilapia. Well I don't taste a hint of fish, or a textural difference but this yogurt is yummy!!! I will admit I am not much of a yogurt fan but this stuff is good.

                1. I think the worst ingredient I've ever noticed was L-cysteine when I was buying bread. I didn't think much of it, assuming it was probably some kind of added vitamin for fortified breads, like vitamin A palmitate, until it showed up on the news as a dough conditioner made from human hair and duck feathers.

                  And your discovery is now more incentive to make my own yogurt from now on! It must be fun being a chemist in a lab. Where do they come up with this kind of stuff?

                  10 Replies
                  1. re: toasts

                    I emailed the CEO at Muller and received a reply stating that tilapia was the only way they could get the desired texture and make the yogurt kosher. The reply stated they are working on finding an alternative to the tilapia. Uh-huh.

                    1. re: Vidute

                      Must be a specific rabbinical supervisor then because most gelatin is considered parve.

                      1. re: JudiAU


                        According to this, the gelatin has to be made exclusively from beef hide (skin) to be considered parve. No flesh or bones. If it can be used to make parchment (for writing sacred scrolls), then it can be used to make kosher gelatin.

                        1. re: paulj

                          Yep. Which is also widely available so there is no particular reason they need to use a fish product.

                          1. re: JudiAU

                            I imagine that one particular reason is the price. These sources suggest that fish gelatin is cheaper than kosher beef gelatin:



                            1. re: DeppityDawg

                              I think there are only one or two players in the kosher beef gelatin market and it's very expensive (about 3X as much as Knox).

                            2. re: JudiAU

                              I think that in the sport of competitive kashruth, gelatin from fish trumps and ousts gelatin from any part of an animal.

                              1. re: JudiAU

                                Earlier I found a source of this fish gelatin


                                The gelatin is far enough down the ingredients list on this yogurt that the choice has more to do with physical properties rather than cost.

                                While looking for info on uses of fish gelatin in mousse, I stumbled on a mention of 'mouse galatin'.
                                Some children have an allergic reaction to the (bovin) gelatin used to stabilize some vaccines. These researchers looked at whether those children are also sensitive to gelatin from other animals.

                                - "Most of the children who displayed sensitivity to bovine gelatin showed IgE reactivity to other mammalian gelatins."

                                - "Only one child had strong IgE reactivity to fish gelatins"

                                - "The IgE in most of the children reacted to kangaroo and mouse gelatins, to which they had had little or no exposure as a food or a vaccine stabilizer."

                                1. re: paulj

                                  So fish gelatin may be less allergenic than other types of animal gelatin. Good to know.

                                  Also good to know that scientists are looking for excuses to make people eat mice (not kosher!).

                          2. re: Vidute

                            Yeah, they told me that too...no change a year later.

                        2. Y'all -- regular gelatin is made with cow's hooves, bones, offal, and boiled hide. How, exactly, is that worse than something made from fish?

                          Other than the squick factor that it says "tilapia" other than "gelatin" -- what if the other brands said "cow hide and hooves" on the label?

                          I can't stand yogurt with gelatin, anyway (If I want to eat jello, I will....) -- so it's a non-issue with me from the get-go.

                          17 Replies
                          1. re: sunshine842

                            Once the gelatin is tranformed from the above it looks so neutralized we would not know its source, assuming the tilapia is the same. We also have to ask what is gelatin also found in? All transformed foods are questionable in terms of the preservatives in them, but we do eat them. Take the humble Twinkie as an example! I do not like tilapia, do not like the idea of farmed fish at all.

                              1. re: sunshine842

                                Yes agree. I should have said additives to foods, referring to all contents in foods not just gelatin.

                              2. re: Ruthie789

                                Imagine the sheer horror of Tilapia-stuffed Twinkies.

                                Total Science Fiction!

                                1. re: Tripeler

                                  No one should dare mess with Twinkies!

                              3. re: sunshine842

                                Exactly. Gelatin from farmed tilapia is no different than gelatin from factory farmed cattle. If you don't like gelatin in yogurt, that's fine. Objecting to tilapia gelatin while accepting the presence of beef gelatin elsewhere just doesn't make sense. I do wonder why they labeled it as tilapia when products with beef gelatin just say gelatin. Why not label it as fish gelatin, or kosher gelatin.

                                1. re: mpjmph

                                  I kind of wondered that myself....seems Mueller is painting a bullseye right on their own forehead.

                                  There's that very fine line between "truth in labeling' and "freaking people out"

                                  1. re: mpjmph

                                    They do label it as "kosher gelatin", actually, if this image from their website corresponds to what appears on the product packaging:

                                    The tilapia is mentioned in the "contains" statement, which is there to alert people with allergies and other dietary restrictions. As I said earlier, I suspect that the company may not have a lot of choice about what to list there.

                                    1. re: DeppityDawg

                                      I guess the easy thing to do would be to check other kosher gelatin-based products and see what it says there.

                                      1. re: sunshine842

                                        Here's some organic milk:

                                        And here's a yogurt that contains sardines, anchovy, and tilapia:

                                        Keep in mind that some products may have non-compliant labeling… Even easier, and more direct, is reading the relevant regulation:

                                        "the word `Contains', followed by the name of the food source from which the major food allergen is derived, is printed immediately after or is adjacent to the list of ingredients (in a type size no smaller than the type size used in the list of ingredients)"

                                        "The term `major food allergen' means any of the following: (1) Milk, egg, fish (e.g., bass, flounder, or cod), Crustacean shellfish (e.g., crab, lobster, or shrimp), tree nuts (e.g., almonds, pecans, or walnuts), wheat, peanuts, and soybeans."

                                        "in the case of a tree nut, fish, or Crustacean shellfish, the term `name of the food source from which the major food allergen is derived' means the name of the specific type of nut or species of fish or Crustacean shellfish."

                                        1. re: DeppityDawg

                                          I think I'm bugged more by sardines and anchovies!

                                          I get the clarity for the sake of allergies...

                                          ...but there are people who will be squicked out by discovering that vegetarian gelatin comes from seaweed, too...

                                      2. re: DeppityDawg

                                        the sample I got this morning lists "kosher gelatin" in the ingredients and after the ingredients, on its own line in bold face states "CONTAINS: MILK, WHEAT, TILAPIA."

                                        1. re: atexasmile

                                          because a lot of people prefer the texture of yogurt with gelatin in it.

                                          (I'm not one of them, but whatevs)

                                          1. re: atexasmile

                                            gelatin is used to supply the "mouth feel" of whole fat yogurt.

                                            1. re: Vidute

                                              It also aids stabilization (helps prevent separation).

                                        2. re: sunshine842

                                          I think I bought this brand a few months ago when it was 10 for $10. It wasn't this Fruit Up stuff though. But I was really disappointed when I saw it listed cornstarch as an ingredient, and you could REALLY taste it in there.

                                          It was possibly Muller, or maybe Mueller? Wonder if I have one left in the fridge?

                                        3. you beat me.
                                          i thought i was observant when i found out that dome brands of the jarred jams and preserves on the grocer's shelt contains artificial color and artificial flavor in addition to sugar.

                                          the gelatin thing beats my experience by a lot.
                                          p.s. i returned the jar of preserves and they gave me a full refund

                                          6 Replies
                                          1. re: westsidegal

                                            I returned 4 or 5 containers of yogurt and told the store I wanted a refund because it had fish in it. They were shocked and gave me my full refund.

                                            1. re: atexasmile

                                              Do you ever eat anything that is red? Chances are excellent that it has BUGS in it! How do you feel about bugs vs. fish?
                                              We've been there before.

                                              1. re: Vinnie Vidimangi

                                                and no horror or disgust that non-kosher gelatin is made from cow feet?

                                                Or the federally-accepted percentage of bug parts present in flour and spaghetti?

                                                1. re: sunshine842

                                                  It ain't just bugs grain eating folks are eating. Lots of small animals get cut up in the mechanical harvesting process and they're all mixed in there, too.

                                                  I'm wondering why PETA isn't coming out against grains and grain producers?

                                                  1. re: mcf

                                                    Yes, rodent droppings make up part of the allowable percentage of foreign material allowed in dry staples (beans, flour, pasta, rice, etc)

                                                    1. re: sunshine842

                                                      It's also their body parts and blood, after those grain harvesters chop them right in!

                                          2. Hhmmm... I was also eating a cup of Peach Passion Früt Up, when I stumbled across this. Almost wish I hadn't been so curious as to see if this was European Style Yogurt.
                                            I would prefer Fish Gelatin to cow hooves any day. Not to mention this is one of the best yogurts I've come across. It is quite fantastic actually, fish gel and all.
                                            I've learned not to go digging to much into what is allowed in foods I like. I've only been horrified by what I've found.

                                            1. time for new yogurt! try the brand Noosa. They sell them mostly at Whole Foods and select Targets. The best yogurt ever. i had a sample from their booth at a farmers market in Boulder, Co. There were hoards of people crowding the booth so like a good obeying cattle i followed. Really great stuff. only drawback is that it's not lowfat but not as fatty as full fat greek yogurts.

                                              12 Replies
                                              1. re: trolley

                                                Noosa is good, but it still has milk protein powder. The best/tastiest grocery yogurt I've tried is Maple Hill Creamery. Made from grass-fed milk with no fillers, stabilizers or milk protein powder

                                                1. re: Vidute

                                                  Maple Hill is also very good. yes, no fillers and just yogurt but i love the creaminess of Noosa. at least it's not tilapia!

                                                2. re: trolley

                                                  other drawback to Noosa is that it's double the price of Mueller or even Fage. But it is tasty!

                                                  1. re: coney with everything

                                                    My ONLY drawback with Noosa is the sugar content, it's like candy with milk. The milkfat is actually the good part of this yoghurt. CLA's!!

                                                    1. re: monalisamonkey

                                                      keep in mind ALL yogurts seem high in sugar bc of the lactose. my plain lowfat yogurt has 15 grams of sugar which none is from added sugar bc there is no sugar in there. i think the rule of thumb is to choose something under 30 grams with yogurt.

                                                      1. re: trolley

                                                        Is the protein level about the same as the sugar in your plain?

                                                        1. re: paulj

                                                          10 grams of protein, 15 grams of sugar

                                                        2. re: trolley

                                                          One reason Greek-style yogurts are so popular is that a true strained Greek-style yogurt is much lower in sugar. Lactose, like all sugars, is water soluble and so about half the lactose is removed when the whey is drained out.

                                                          1. re: Ruth Lafler

                                                            true, for me i prefer the texture of regular yogurt. i have enjoyed strauss creamery greek style but i find most lowfat greek to be gritty or powdery after feel. i like full fat but then I start questioning why i'm not just eating ice cream for the same amount of fat and calories.

                                                            1. re: Ruth Lafler

                                                              Actually, after the first 24 hours of fermentation, about 80% or more of the lactose has been converted to lactic acid. So the sugar content of the yogurt is lower than the lactose constituent grams on the label.

                                                              Even in the store and in the fridge at home, lactose continues to be converted. When I was lactose intolerant, I could only eat very old, out of date yogurt without symptoms.

                                                      2. re: trolley

                                                        Finally found Noosa yogurt at Wegman's. I like their take on creamy yogurt with fruit; some like raspberry and honey I enjoyed more than the blueberry but I'm going to try a few others.

                                                      3. They use tilapia to make gelatin because it's Kosher, where the traditional means of getting gelatin from is not and gross too!


                                                        Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen extracted from the skin, boiled crushed horn, hoof and bones, connective tissues, organs and some intestines of animals such as domesticated cattle, chicken, pigs, and horses.

                                                        5 Replies
                                                        1. re: mkbr2012

                                                          Kosher gelatin can be made from fish bones, beef, Japanese insinglass, agar agar, carrageenan, and Irish moss. There are options other than fish for kosher-dairy.

                                                          1. re: Vidute

                                                            how could it be kosher if the gelatin is from beef? Can't mix meat and dairy. Fish swings both ways.

                                                            1. re: coney with everything

                                                              actually fish is neither, so works with both.

                                                              1. re: coney with everything

                                                                Meat and dairy products can lose their meat/dairy status through certain types of processing. Kosher beef gelatin is considered neutral, like fish, with (as usual) differences in detail depending on who you ask. The problem is that kosher beef gelatin much harder to make and so less available and more expensive than kosher gelatin from fish. See the following post, for example (quoted from one of the many many explanations on the web):

                                                                1. re: DeppityDawg

                                                                  did not know that about neutral kosher beef gelatin. I learn something new every day!

                                                          2. I just wish I had found this conversation (or at least read the lable closer) before I bought it

                                                            I turned my stomach, I know I couldn't detect any flavor of fish and I had no textural issues... it's just the "thought" of eating tilapia in my yogurt... put me off

                                                            1 Reply
                                                            1. re: cgarner

                                                              don't read the label about carmine food coloring or non-vegetarian gelatin.

                                                            2. I did this tonight. I swear! My girlfrined told me their is tilapia in this. I thought, you're koo-koo. Until I broght it upstairs and looked at it and I was like, "I'll be damned."

                                                              1 Reply
                                                              1. i just discovered this yogurt and love the peach passion fruit. after reading the ingredients though i tossed the rest out of the fridge. the tilapia is a total turn off, even if it is just used in the gelatin. yuck!

                                                                3 Replies
                                                                1. re: firebird3954

                                                                  make sure you read the labels on all the other yogurt you buy and look into how those ingredients are made -- specifically red food coloring and gelatine.

                                                                  You might decide fish gelatin isn't so bad afterall.

                                                                  1. re: sunshine842

                                                                    for me it's not the fish gelatin, it's the tilapia, itself, or, i should say, where and how the tilapia farmed.

                                                                2. I think this is more of a case of accurate and transparent labelling than weird ingredients. If you've eating kosher yoghurt with gelatin as an ingredient, you were most likely already eating something made from fish bones.

                                                                  Think of the difference between saying "gelatin" and "cow bones and and skin" on a label.

                                                                  Read up on fining ingredients for wine if you want to get turned off of eating wine, too. :-)

                                                                  19 Replies
                                                                  1. re: tastesgoodwhatisit

                                                                    Indeed. As a vegetarian Altoids were off limits for me until they introduced the sugar free version, Smalls. The old label on original Altoids used to list rendered beef tallow. Now it lists gelatin. I stick to the Altoids Smalls (SORBITOL, NATURAL FLAVORS, MAGNESIUM STEARATE, SUCRALOSE.)

                                                                    I live in a 'don't ask don't tell' bubble when it comes to some things. Still, I do research when curiosity beckons. Thankfully Wrigley states that "The magnesium stearate we use is not animal derived. It is plant derived." So, yay on that, anyway.

                                                                    1. re: MplsM ary

                                                                      I find it amusing that you'd rather eat sorbitol and sucralose than a minute amount of gelatin. Ah well, to each her own.

                                                                      1. re: Ruth Lafler

                                                                        Well, I also don't want to eat sugar so....

                                                                        1. re: MplsM ary

                                                                          Unless you're a diabetic, a small amount of sucrose (how many Altoids can you consume?) is healthier than two different artificial sweeteners!

                                                                            1. re: MplsM ary

                                                                              I do care! I don't want you consuming artificial chemicals under the faulty assumption that they're healthier than sugar. We in the US tend to demonize foods unnecessarily.

                                                                              1. re: Ruth Lafler

                                                                                It's my understanding that vegetarians avoid white sugar because bone char can be present in it, so I don't think chemicals in Altoids are the issue in this instance.

                                                                                1. re: Hobbert

                                                                                  here's a whole list of companies that don't use bone char in their sugars:


                                                                                  1. re: sunshine842

                                                                                    Oh, undoubtedly many don't but I'm not sure you could discern that from an Altoids container. Maybe they would tell you if you called? Who knows.

                                                                                  2. re: Hobbert

                                                                                    actually, Mary said it was the beef tallow...

                                                                                    1. re: Hobbert

                                                                                      That's usually vegans who are worried about bone char.

                                                                                      And yes, I get that Mary said she was a vegetarian and was avoiding the gelatin. It just seems to me that if you're concerned with the healthiness of the ingredients in your food, I don't see a benefit of choosing two artificial sweeteners over a small amount of sugar. Three regular Altoids have ten calories. The same amount of sugar-free Altoids has five calories. Unless you're chowing down huge numbers of Altoids every day, the amount of sugar and the calorie difference is negligible.

                                                                                      1. re: Ruth Lafler

                                                                                        Different folks have different food priorities. Why should they adopt yours or mine?

                                                                                    2. re: Ruth Lafler

                                                                                      sugar alcohols aren't artificial sweeteners, though processed.

                                                                                      1. re: mcf

                                                                                        Sugar alcohols can have unpleasant side effects if consumed to excess -- check out the reviews of the Haribo suger free gummibears on Amazon (they're hysterically funny).

                                                                                        1. re: Ruth Lafler

                                                                                          Absolutely they can, as can high fiber stuff like the inulin in Jerusalem artichokes, for example. But they're not synthetic chemicals.

                                                                                          Beans cause comical effects, too, though not usually laxative ones.

                                                                                          1. re: Ruth Lafler

                                                                                            (raises hand)

                                                                                            I'd rather eat real sugar, thanks. Lots more pleasant.

                                                                                        2. re: Ruth Lafler

                                                                                          Demonize foods, seriously? Can a food act willfully in a vicious way?

                                                                                          Or can it just be less healthy promoting for some, and downright harmful to others?

                                                                                          1. re: mcf

                                                                                            Yes, demonizing: the widely promoted notion that some nutrients or foods (different ones, depending on your particular dietary hobby horse) are intrinsically "bad" and should be avoided at all costs. Even though I disagree with a lot of the nutritional views you promote, I think you and I can agree that's neither true nor productive.

                                                                                            1. re: Ruth Lafler

                                                                                              I think "demonization" is an unhelpful term to describe a food with particular merits and demerits in terms of health. That may be because I come from a strictly research and clinical point of view when discussing the value of foods, not a religious or philosophical one.

                                                                                              I don't promote any nutritional "views," just vetted information and my own experience and that of others using it for personal health reasons.

                                                                                              I have no stake in what other folks decide to eat, since I'm not selling nor demonizing anything.

                                                                            2. I don't like fish but I have to tell you that I bought this last night and the yogurt is the creamiest yogurt I have ever had and the fruit mousse on top tastes fantastic.

                                                                              1. Ok I have to make another comment... I suggest that you start reading all your labels from now on because I can think of other foods that also contain Tilapia gellatin. Jiff Omega-3 peanut butter also contains Anchovy and Sardine oil. Pretty much every brand of jello... Jello Brand Jello, Royal Jello, Great Value Jello, Disney jello,...

                                                                                11 Replies
                                                                                1. re: kwarner75

                                                                                  I'm pretty sure Jello and other gel brands contains mammal-sourced gelatin.

                                                                                  1. re: kwarner75

                                                                                    i do read all labels, hence noticing the tilapia. anchovies, sardines, are ok for me, but tilapia isn't. and you won't find anyone using tilapia for its omega 3s as it doesn't have much; however, it is high in omega 6 which current research has found to be harmful. :)

                                                                                    1. re: Vidute

                                                                                      There won't be omegas of any sort in tilapia gelatin.

                                                                                      1. re: DeppityDawg

                                                                                        There are omega 3's and omega 6's in tilapia

                                                                                        1. re: babbling_angel

                                                                                          But how much of each in tilapia _gelatin_, given that gelatin is 99% protein (and water)?

                                                                                          1. re: DeppityDawg

                                                                                            does anybody eat yogurt (or gelatin, for that matter) to get Omega 3's?

                                                                                            I figure that yes, there is a detectable level of Omega-3 and -6.....no, I don't figure it's significant.

                                                                                            1. re: sunshine842

                                                                                              Yes, that is a good way to put it. I haven't found a specific nutritional breakdown for fish gelatin, but the national nutrient database says there is only 0.01% polyunsaturated fatty acids (of all kinds) in dry gelatin.

                                                                                              That said, given the current fad for "functional foods", there are omega-3 fortified yogurts:

                                                                                              And now, apparently, omega-3 fortified gelatin desserts:

                                                                                              "Gelatin companies have been looking for ways to incorporate omega-3 fatty acids for years but due to the technical limitations, have been unable to do so."

                                                                                                  1. re: Vinnie Vidimangi

                                                                                                    Yes, one wonders how people would feel if instead of just "gelatin", the label said "beef hoof and bone extract" or some such.

                                                                                                    Fish is no more objectionable than that IMO, but if atexasmile is allergic, that is a different (pardon me) kettle of fish.

                                                                                                    1. re: coney with everything

                                                                                                      He/she is not allergic. He/she just really doesn't like fish, and really needs everyone to know this.

                                                                                    2. Ok- I am glad that other people were shocked to see that Tilapia was in the yogurt. Being a fish and seafood fan for 35 years, I just developed an allergy to all of it. I had the yogurt today. It was delicious. I never thought to read the ingredients of yogurt being that fish and seafood is typically not in it. Sadly enough I had a minor allergic reaction to this stuff. Couldn't figure out why until I saw the label. I am a little furious after drinking Benedryl all day. I now learned that I have to READ ALL LABELS with caution even when fish/ seafood is not a suspect ingredient. This really stinks.

                                                                                      15 Replies
                                                                                        1. re: Vidute

                                                                                          And as someone allergic to seafood...why would you even THINK to check ingredients to see if FISH is in it??

                                                                                          1. re: atexasmile

                                                                                            You never know what they could be putting in commercial processed foods these days. That is, until you look at the label, where everything is listed explicitly. As a person with food allergies, you are strongly encouraged to read these labels. That's what they're there for.

                                                                                            1. re: DeppityDawg

                                                                                              Probably less going into processed foods these days than there used to be and we're certainly more aware now than we used to be.

                                                                                            2. re: atexasmile

                                                                                              To underscore deputy dawg ,if you have an allergy you have a heightened duty to check your ingredients. If you're allergic to "seafood" is it shellfish or all forms or fish?

                                                                                              1. re: ferret

                                                                                                I am not allergic to either...merely stating that someone who might be allergic, may not think to examine the ingredients of yogurt for aspects of seafood. On my part, it is merely disgust. I have been eating yogurt for many, many years and have never seen FISH as an ingredient until yesterday. Just not the norm, and most certainly not necessary.

                                                                                                1. re: atexasmile

                                                                                                  It's fish GELATIN, if it wasn't in there they would likely be using animal-sourced gelatin like other yogurt companies do. So if it didn't say Tilapia but it contained pig or cow gelatin would that make you happier?

                                                                                                  1. re: ferret

                                                                                                    Why does anyone put gelatin in yogurt??

                                                                                                    1. re: mcf

                                                                                                      I think the gelatin is only in the fruit topping part.

                                                                                                      1. re: Hobbert

                                                                                                        don't know about this one, but there are a lot of yogurts that have gelatin -- I believe it's to make up for the lack of "set" that you get by using whole milk. Lowering the fat content also takes out some of the proteins, so the yogurt ends up very liquid.

                                                                                                        I've also been told that the US yogurt market prefers a more solid texture, so the manufacturers add gelatin to make it set.

                                                                                                        Some people just add powdered milk back in to get the set.

                                                                                                        I can't stand gelatin in yogurt, so I just make it with whole milk and don't sweat the fat content.

                                                                                                  2. re: atexasmile

                                                                                                    unless, of course, you are looking for kosher yogurt...

                                                                                                    and just because the other labels didn't *say* FISH doesn't mean it wasn't there...I'm pretty sure they just have to say gelatin on the label.

                                                                                                    We already talked about caesar salad dressing and Worcestershire sauce and nuoc mam....

                                                                                                    1. re: sunshine842

                                                                                                      I'm pretty sure they have to say "contains [name of fish species]" on the label if one of the ingredients is derived from that species of fish, as per the regulation quoted earlier in this thread. At least if it's for sale in the US.

                                                                                                      If it just says "(kosher) gelatin" in the ingredients and has no additional allergen warning, then it must be non-fish gelatin. Assuming that the label is in compliance with the law.

                                                                                                      It works the same way for Worcestershire sauce and bottled caesar dressing. They list "anchovies" in the ingredients list, but they also have to say "contains: anchovies" one more time. If they contain anchovies, that is.


                                                                                                      1. re: DeppityDawg

                                                                                                        Isn't the labeling by fish species a relatively new requirement?

                                                                                                        1. re: paulj

                                                                                                          Yes, the text I cited was part of the Food Allergen Labeling and Consumer Protection Act of 2004. Hopefully no one is considering eating any yogurt that they bought before then… On the other hand, I may very well have a bottle of Worcestershire sauce older than that (but not purchased in the US).

                                                                                                          The link I provided before is now broken. This one has the same info:

                                                                                                2. re: atexasmile

                                                                                                  It's listed in the ingredients as "kosher gelatin" and at the bottom is the warning in large letters 'contains fish (tilapia)'.

                                                                                            3. I don't know why you would be surprised that tilapia is in yogurt. What would you do if I told you that pig marrow is in most yogurts and jello? That's how they make "gelatin" which is why I don't eat it. If you read the ingredients on the fruitup yogurt you will see that it says "kosher gelatin"--they make it out of tilapia instead of pig marrow that's all. I'm kosher and don't eat pork or shellfish because, according to the Bible, those type foods are not meant to be consumed by humans--they are unclean to our bodies. I would much rather eat kosher gelatin made out of tilapia.

                                                                                              1 Reply
                                                                                              1. re: whyrusurprised

                                                                                                They're all good to me, I would eat any of them rather than cornstarch, which just tastes nasty in yogurt.

                                                                                              2. To all the people posting... Yogurt is fermented milk, then processed with fresh cream.... Not ground up bone marrow...

                                                                                                4 Replies
                                                                                                1. re: DarkReverand

                                                                                                  Er, no. Only Greek yogurt has cream added back in later.

                                                                                                  And if you'll have a second read of the thread, you'll see that nobody has any doubts as to what *yogurt* is. The discussion is about the ingredients used to make the gelatin found in many commercial yogurts.

                                                                                                  1. re: DarkReverand

                                                                                                    Yes, but the minute they add in gelatin they're added animal-derived prooducts.

                                                                                                    1. re: ferret

                                                                                                      And I for one accept _no_ animal-derived products in my yogurt. Blech!

                                                                                                      1. re: ferret

                                                                                                        Someone will correct me if I'm wrong, I'm sure, but I'm fairly certain that the milk (and cream, if applicable) are animal-derived products.

                                                                                                        (yes, I get the dairy-meat-pareve thing...but the dairy still comes from an animal)

                                                                                                    2. Maybe we have to start making our own yogurt in order to meet our high standards. Has anyone had any success with this?

                                                                                                      1 Reply
                                                                                                      1. re: Ruthie789

                                                                                                        Yep. Make my own every week. Dead simple, and tastes better.

                                                                                                        (make my own granola, too -- commercial granola, like commercial yogurt, is almost always far too sweet for my taste)

                                                                                                      2. It is actual tilapia, like the fish. Grossed me out. I know it's safe and had no taste effect, but it just grossed me out so bad. Haven't been able to eat any of Mueller's product, even the non-fish variety.

                                                                                                        6 Replies
                                                                                                        1. re: deputygeorgie

                                                                                                          so gelatin cooked out of cows' hooves is better?

                                                                                                          I'm pretty sure you'll find that the tilapia gelatin is a by-product. They're really not whizzing raw filets into the yogurt.

                                                                                                          1. re: sunshine842

                                                                                                            Maybe it's because generally I don't eat things with gelatin added? Don't know.

                                                                                                            1. re: deputygeorgie

                                                                                                              I can't stand yogurt with gelatin in it. I just don't like the texture...and no, I don't eat much Jell-o, either-- texture thing, I guess. But I have no rose-colored spectacles as to the origin or the stuff, either.

                                                                                                              Gelatin made from fish isn't inherently any more (or less) ick than gelatin made from any other sort of animal....or even vegetable gelatin, which is made from seaweed.

                                                                                                              To put it into a different spectrum....that lovely, unctuous, silky mouth feel that we all love in soups and stews and sauces? That comes from collagen....which comes from low and slow cooking that breaks down the connective tissues and cartilage in the meat....and most folks don't find that repulsive in the least, even though it's more or less the same origin as animal-based gelatin.

                                                                                                              Let's talk about custards and things made wtih milk and eggs....you're looking to curdle (with heat or acid) the milk proteins so that they bond into long chains...which creates custard, creamy or solid.

                                                                                                              It all has to come from somewhere...it doesn't just materialize.

                                                                                                              1. re: sunshine842

                                                                                                                We just need to get the word out to the unsuspecting general public that this yogurt has FISH in it. From there they can decide for themselves. I returned mine and will never buy it again...but what about people who would never even consider the thought that FISH might be in their yogurt....simply disgusting choice on their part. Lots of better things they could have used.

                                                                                                                1. re: atexasmile

                                                                                                                  No, it doesn't have fish flesh. It's gelatin produced from the bones and skin of fish.

                                                                                                                  People who have allergies and sensitivities learn very quickly to read the labels and make decisions based upon their particular sensitivities.

                                                                                                            2. re: sunshine842

                                                                                                              You can buy tilapia gelatin here
                                                                                                              "This gelatin powder is made from farm-raised Telapia. It is a Type A gelatin of the highest quality. It is perfect for any recipe that calls for gelatin as well as for clarification. Note that fish gelatin has a lower gelling and melting point than gelatin produced from mammals (e.g. cow or pig skin)"

                                                                                                              This is probably made from the skin and bones left over after processing the fish for fillets. And if makes any difference, Israel is one of the major producers of tilapia, and could well be the source of this gelatin.

                                                                                                          2. Talk about 'straining out a gnat and swallowing a camel'. You buy a highly sweetened yogurt (23g sugar, 7g protein), and then complain that the 'luscious layer of peach passion fruit mousse' contains a bit of fish gelatin. Plain yogurt (and milk) is equal parts protein and lactose (sugar). So in this Muller cup, most that sugar (16g) is in the sweet topping.

                                                                                                            If you don't want tilapia in your yogurt, then get the plain stuff and add your own sweetener.

                                                                                                            Did you know that this is a Pepsico product?

                                                                                                            1. I was surprised as well when I read the ingredients on my yogurt and that's why I googled it and found this blog. At first I was grossed out. Then I thought about what gelatin is really made of and think this is an acceptable alternative. Just think...many of us take fish oil pills everyday and eat plenty of foods with omega 3's in them. If you can't taste it and you're not allergic to it...then what's the big deal?

                                                                                                              1. It's really too bad that people have all these emotional reactions to various food sources.

                                                                                                                If you don't want to eat any animal products at all, then that's your choice. Or if you don't want additives of any kind, from any source, that's your choice, too.

                                                                                                                But the only real difference between eating cow hide or hooves and eating cow muscle (aka a nice steak) is the "squick" factor. If you can't tell and you like the product, what does it matter? Isn't it better to use all of the animals we kill for food, rather than just the socially or culturally acceptable parts?

                                                                                                                9 Replies
                                                                                                                1. re: Ruth Lafler

                                                                                                                  er, no.

                                                                                                                  There's a whole list of flavor/texture/nutrients and other reasons why we eat the muscle fibre far more often than the bones and skin.

                                                                                                                  1. re: sunshine842

                                                                                                                    But we're not talking about nutrients, we're talking about whether something is considered "edible" or not. For that matter, in addition to parts that can be made nutritious or can have nutrition extracted from them, there are lots of animal "by-products" that are nutritious that Americans won't eat simply because they're conditioned to think of them as "icky."

                                                                                                                    1. re: Ruth Lafler

                                                                                                                      You said, "But the only real difference between eating cow hide or hooves and eating cow muscle (aka a nice steak) is the "squick" factor. "

                                                                                                                      hide and bones are not considered "edible" without significant processing of some sort.

                                                                                                                      What other by-products are we turning up our collective nose at?

                                                                                                                      1. re: sunshine842

                                                                                                                        Extracting gelatin from cows foot takes no more processing than braising a brisket. Purifying it so it can be sold as flavorless sheets or powder does take more processing. But then so does clarifying a stock.

                                                                                                                        1. re: sunshine842

                                                                                                                          Lots. Unless it's some fancy gourmet preparation, people turn up their noses at offal; people turn their noses up at cow lips and other non-muscle parts that go into things like hot dogs. How about tendons or pigs' ears? My point -- which you seem to be deliberately ignoring -- has nothing to do with nutrition. It's the fact that there's no reason why some parts of any animal should be more "icky" than others, unless you can actually taste it and it tastes bad to you!

                                                                                                                          1. re: Ruth Lafler

                                                                                                                            Super disgusting and should NOT be in yogurt. There is no need and no point. I am currently organizing a boycott of all Pepsico products until they find an alternative... Have a terrific day!

                                                                                                                            1. re: atexasmile

                                                                                                                              Where did you think gelatin came from?

                                                                                                                              1. re: atexasmile

                                                                                                                                I don't think the fish gelatin is in the yogurt itself. Rather it is in the fancy topping, the fruit mousse.

                                                                                                                                Look at this mousse recipe. It contains gelatin.

                                                                                                                                You don't have to avoid that brand or all yogurts. Just stay away from fancy flavors.

                                                                                                                                1. re: atexasmile

                                                                                                                                  Fish (rather than meat) gelatin is what makes this product (and others) kosher.

                                                                                                                      2. Who cares? Tilapia is food. It's not like they're sticking cat toe nail clippings in there. And this is the best yogurt I've ever had. So creamy and light!

                                                                                                                        3 Replies
                                                                                                                        1. re: Hobbert

                                                                                                                          Tilapia is perfectly fine for me. I am surprised that label the actual fish species as opposed to just saying: fish gelatin or fish oil or fish something. Must be something special about tilapia.

                                                                                                                          1. re: Chemicalkinetics

                                                                                                                            That's true. It makes sense to say fish is present for those with allergies but it is a bit surprising to specifically say tilapia.

                                                                                                                            1. re: Hobbert

                                                                                                                              It's the law (in the US). See the last part of the citation I provided above:

                                                                                                                              They're not allowed to just say "fish", "shellfish" or "tree nuts", they have to identify the species. In this case, the label says "tilapia (fish)", which I'm not sure is absolutely required, but is helpful for people who need to avoid fish but might not recognize "tilapia" as a kind of fish.

                                                                                                                        2. GROSS. Worst thing ever! Returned all that I bought. Need to let people know about this...

                                                                                                                          8 Replies
                                                                                                                          1. re: atexasmile

                                                                                                                            We're all counting on you to get the word out. Thank you for your efforts!

                                                                                                                            1. re: atexasmile

                                                                                                                              Did you taste it? or just return it based on the label?

                                                                                                                              1. re: paulj

                                                                                                                                It tastes very good. It's Kosher- no mixing of meat and dairy.

                                                                                                                                  1. re: atexasmile

                                                                                                                                    Look at the label. It specifically lists Kosher gelatin as an ingredient. At the bottom under possible allergens it lists fish.

                                                                                                                                    1. re: atexasmile

                                                                                                                                      Why do you think that is a "joke"? Not hostile, just curious.

                                                                                                                                  2. re: paulj

                                                                                                                                    Returned it. I do not eat fish...especially NOT in my yogurt

                                                                                                                                    1. re: atexasmile

                                                                                                                                      so why did you buy this yogurt in the first place? What yogurt did you buy instead?

                                                                                                                                1. I will bet it is the bones or some other gelatin making part of the fish. Seafood and seaweed products are used all the time as natural gelatins. ot to mention, their yogurt is freakin awesome!

                                                                                                                                  1. Tell me, is putting the fruit on top rather than the bottom a real contribution to mankind?
                                                                                                                                    I suppose one reason for the the gelatin in the fruit - if that's where it is only, which I doubt is to keep the fruit from bleeding into the yoghurt.
                                                                                                                                    I wouldn't buy anything with an unnatural umlaut (the dots) over the "U" as a bullshit avoidance measure.

                                                                                                                                    I don't want to start on the sweet gelatined crap that passes as yoghurt in the USA and with the exception of some Astro products and the like in Canada. Also tasteless sour cream. All unpalatabe to me.
                                                                                                                                    I get only Maslanka (Huslanka) which is a non sweetened , non gelled yoghurt - sour cream like product, 3.2%, MC Dairy ,or 2.9% Western Dairy but see below, and a good substitute for buttermilk. It tastes rich notwithstanding the low fat.
                                                                                                                                    I am in Toronto, which has a large eastern European
                                                                                                                                    Look for it in Polish or Russian stores.

                                                                                                                                    The Arab and Indian yoghurts are good, but huge fat content. I like Maslanka just fine so no need to go there. except to try.
                                                                                                                                    Liberte used to make a delicious- a dessert - yoghurt, but you paid the price in high fat. But what the hell, its dessert. The company has been sold, what is the product like now?

                                                                                                                                    Sales of companies often turn their good products into crap. Gotta make those bumpkins we bought efficient!
                                                                                                                                    It was a black day when McCains bought Old South orange juice
                                                                                                                                    and then proceeded to give it that Maritime je ne sais quoi with cheaper Brazilian juice; Wendy's , Tim Horton's ( I still remember with dread a muffin I had in a diner in New Jersey, at least it hadn't been frozen); McCormick's Billy Bee honey (now with imported Argentine honey!).
                                                                                                                                    You know what, I 'm going to start a thread.

                                                                                                                                    P.S. I just found out. Liberte bought Western Dairy ( which at one time was Daiter's), then the whole thing was sold to Yoplait (fear and loathing ) which then got sold to General Mills. ( I think that I will go on a diet., or learn to cook , or something.)

                                                                                                                                    I've got a feeling that Western doesn't make Maslanka anymore. I don't see it in Yummy Market north, which stocks every kind of yoghurt known to North American man in order to fill up too much shelf space and MC has gone way up in price. No competition, no price wars.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: Vinnie Vidimangi

                                                                                                                                      This Muller crap is from Quaker and hence, Pepsico...I have contacted all of them.

                                                                                                                                    2. Sunshine, you should have been explicit. Red food colouring is often made from bugs (that live in opuntia cactus). Consequently lots of stuff with red food colouring is not kosher.
                                                                                                                                      How's that for yuck! Double yuck!

                                                                                                                                      In the bug's defence, the chemical alternatives are reputed to be carcinogenic and their use has been reduced.

                                                                                                                                      28 Replies
                                                                                                                                      1. re: Vinnie Vidimangi

                                                                                                                                        I have no idea what you are talking about...Never said a word about red food coloring....FISH. My issue is FISH in yogurt

                                                                                                                                        1. re: atexasmile

                                                                                                                                          How do you feel about BUGS (that look like lice) in food coloured red?
                                                                                                                                          I sincerely would be pleased if you started campaign to require full disclosure. The labels should say expressly," red colouring from bugs".

                                                                                                                                          I suppose that you don't like a cream sauce on fish.

                                                                                                                                            1. re: atexasmile

                                                                                                                                              How about Chinese food? Fish sauce aplenty there.
                                                                                                                                              Caesar salad? Anchovies.

                                                                                                                                              The list goes on and on....

                                                                                                                                                1. re: Vinnie Vidimangi

                                                                                                                                                  Yup. it's been one of those days, and Nuoc Mam and Caesar was all my wrecked-out little brain could manage...

                                                                                                                                              1. re: atexasmile

                                                                                                                                                Guess what? If you eat this yogurt you're still not eating fish. If you eat Jello or marshmallows do you believe you're eating cow/pig? It's so far removed from the original source that it can't in any way be compared to eating fish.

                                                                                                                                                1. re: ferret

                                                                                                                                                  Wouldn't it be fun to run a restaurant?

                                                                                                                                                2. re: atexasmile

                                                                                                                                                  Yoplait yogurt lists Kosher gelatin as an ingredient. Do you eat that brand?

                                                                                                                                                  1. re: Cathy

                                                                                                                                                    There is so much gelatin, of whatever source, and sugar in North American yoghurts that I stopped with it with exceptions.
                                                                                                                                                    Yoplait ranks no better than with the worst. If this were the only yoghurt I knew I wouldn't eat yoghurt at all.

                                                                                                                                                    In Canada I get Astro, but even better I get maslanka (huslanka), which is an Eastern European yoghurt like thing. Tart and clean tasting, no sugar, no gelatin. 3,25%. MC Dairy is good, whole milk fortified with skim powder. A good replacement for sour cream which has become high fat crap. Elite, whole milk only, tarter and thinner in taste. Western Dairy was good, 2.75%, same character as MC Dairy but a bit less body.
                                                                                                                                                    But Yoplait bought Western and the product seems to have disappeared either with Yoplait or it own successor.
                                                                                                                                                    Yoplait also bought Liberte which was a divine 7-8% dessert yoghurt . I understand that Liberte has gone downhill with its sale.
                                                                                                                                                    Yoplait has been sold to some even bigger company.

                                                                                                                                                    What gets me is how they can get away with charging so much for a fraction of a quart or liter of milk.

                                                                                                                                                    The Indian and Arab yoghurts made for their communities are a lot better than the main market yoghurts but high fat. I always feel that I should eat only a very little of it; I like to eat a lot of yoghurt at at one time.

                                                                                                                                                    Recipes for good homemade yoghurt anyone?

                                                                                                                                                    1. re: Vinnie Vidimangi

                                                                                                                                                      Isn't there only one recipe for homemade yogurt - heat the milk (to 180), cool (to 115), add started, and keep warm till ready.

                                                                                                                                                      I heard, on last weeks Splendid Table, that using an 'heirloom starter' works better than commercial yogurt. The mix of bacteria strains is better adapted to reproducing itself time after time in the home environment.

                                                                                                                                                      I wouldn't expect to see added sugar in a plain yogurt. Gelatin might be in plain yogurt, but only because customers expect a stiffer product. In the brand in question, the gelatin is part of the flavor topping, not an addition to the yogurt itself.

                                                                                                                                                      1. re: Vinnie Vidimangi

                                                                                                                                                        First of all, that's an inaccurate and very broad generalization. You can easily find plain yogurt in stores made with nothing other than milk and cultures.

                                                                                                                                                        Fage and Dannon's Oikos are two widely-distributed examples. The gelatin at issue here is in the fruit topping. So simple solution: buy plain yogurt and add whatever fruit you want. Some of the extra-premium yogurts (like Skyr) have fruit with nothing added (other than fruit pectin) but you're paying a lot extra for very little fruit (and less yogurt).

                                                                                                                                                        1. re: ferret

                                                                                                                                                          I buy plain yogurt without additives and add homemade marmalade. Yum!

                                                                                                                                                          1. re: ferret

                                                                                                                                                            Flavored yogurt can't be used for savory applications.

                                                                                                                                                            1. re: ferret

                                                                                                                                                              I find plain yoghurt too, Astro, at a relatively reasonable price.
                                                                                                                                                              I know there is yoghurt for over $5 for 750ml (3/4 quart) but I think the price is ridiculous so I don't look at them. The ones I have looked at in the past have contained gelatin.

                                                                                                                                                              Where do you get the right bugs? I have tried taking from the previous container as a starter but it didn't work out.

                                                                                                                                                              What did I do wrong? I am looking for a recipe /method.

                                                                                                                                                              Why is yoghurt so expensive?

                                                                                                                                                              P.S. -from another thread
                                                                                                                                                              Prices for Fage Yogurt
                                                                                                                                                              I was just wondering what prices other people are paying for the 500 g size of Fage unflavored yogurt, at any fat percentage. I currently pay about $7.50, for the 2%, at Bristol Farms in L.A., but since I like to eat it everyday, I was wondering if it's signifcantly cheaper at any other retailers? I am also interested in what it costs in other parts of the country. TIA

                                                                                                                                                              1. re: Vinnie Vidimangi

                                                                                                                                                                I truly cannot wrap my head around why yogurt is so expensive -- it's just milk, and a spoonful of yogurt, and some time. Nothing more!

                                                                                                                                                                You can buy freeze-dried starter on Amazon, King Arthur Flour (they have an extensive catalog of kitchen things you didn't know you needed), or at your local health-/natural-foods store.

                                                                                                                                                                If I don't use a purchased starter, I either use Stonyfield plain unsweetened (organic and has more strains of live cultures than most other easily-obtainable brands) or a couple of spoonsful from the last batch. It hasn't happened to me, but I see posts from people who say their yogurt get too tangy when you've used your own yogurt over and over again -- ymmv.

                                                                                                                                                                There's a whole thread here on Chowhound devoted to making Fage-type yogurts at home. http://chowhound.chow.com/topics/567084

                                                                                                                                                                I have a Eurocuisine electric yogurt maker -- yogurt makers are basically low-temperature hot plates. Mine came with 8 glass jars with plastic tops, and the jars sit on a small round plate -- then there's a clear plastic cover that helps hold the
                                                                                                                                                                heat in during incubation.

                                                                                                                                                                This is a good site: http://www.makeyourownyogurt.com/ - it discusses several ways to make yogurt without a yogurt maker. I've done it on the proof cycle of my oven on a day when I was puttering around the house with great results.

                                                                                                                                                                1. re: sunshine842

                                                                                                                                                                  Making true Greek-style strained yogurts (like Fage) is quite expensive -- you only get about a third of the volume of the milk you started with. So to make a quart of yogurt you need almost a gallon of milk. I tried it, it's not cost-effective.

                                                                                                                                                                  Fage is currently under $5/500 ml at Costco.

                                                                                                                                                                  1. re: Ruth Lafler

                                                                                                                                                                    Routh, Where do you live and how much is whole milk, in the cheapest pack, which I assume is four quarts?

                                                                                                                                                                    1. re: Vinnie Vidimangi

                                                                                                                                                                      I'd guess it's around $4/gallon here in the SF Bay Area -- I don't know how much "the cheapest" is because I never buy as much as a gallon and usually buy organic. But the point isn't whether it's cheaper, it's whether it's enough cheaper to make it worthwhile to take the time to culture it and go through the straining process. At less than a dollar, it isn't (to me). If what I made at home was *better* as well as cheaper, then it would be worth it, but I'm perfectly happy with Fage. YMMV.

                                                                                                                                                                      The main point of my response to sunshine842 who "couldn't wrap her mind around" why yogurt is expensive since it's just milk and cultures is that making Greek yogurt is expensive because the yield for the amount of milk used is small.

                                                                                                                                                                      1. re: Ruth Lafler

                                                                                                                                                                        It sounds like about $1.25 retail of milk turns into $5 of Fage- like yoghurt. I still feel Greeked.

                                                                                                                                                                        I think that most yoghurts are one to one and the creaminess comes from thickeners and gelatin. In Canada the fancy labels are still north of $5 for 500ml. And then I have to start looking for added sugar.

                                                                                                                                                                        Astro brand is priced better, particularly if you find it on sale. But it is still at least three times on sale.

                                                                                                                                                                        Apologies for the typo in your name, Ruth.

                                                                                                                                                                        1. re: Vinnie Vidimangi

                                                                                                                                                                          No, it takes almost a gallon ($4) of milk to make $5 of Fage. True Greek-style yogurt is thick because most of the whey has been drained out, not because there are thickeners and gelatin. If it has anything other than cultures and milk, you're right, it's not worth it.

                                                                                                                                                                        2. re: Ruth Lafler

                                                                                                                                                                          it's more expensive than the requisite amount of milk. And culture. and packaging.

                                                                                                                                                                          1. re: sunshine842

                                                                                                                                                                            So? All foods that require processing are more expensive than their ingredients! Why is Italian pasta so expensive when it's just flour?

                                                                                                                                                                            1. re: Ruth Lafler

                                                                                                                                                                              In part because of the BS factor. Also, price varies with the store.
                                                                                                                                                                              I have pretty good luck with Turkish pasta and it is much cheaper.

                                                                                                                                                                              1. re: Ruth Lafler

                                                                                                                                                                                because it's not just flour....and there's things like taxes and duties and freight and packaging....the flour represents only a fraction of the total cost of importing a product made in Italy.

                                                                                                                                                                                and yes, Italian pasta is priced by hype, just like Greek yogurt.

                                                                                                                                                                    2. re: Vinnie Vidimangi

                                                                                                                                                                      $5.98 for Fage 2%, 1000 g at HEB in Dripping Springs, Texas yesterday. I double checked this, as it is so much cheaper than what you are paying. Also loved Liberte for desert, wondered what happened to it, now I know. Don't want anything but milk and cultures in my yogurt. I eat a lot of it..so have switched to Greek style zero fat for health reasons. When I started eating yogurt 50 years ago, Dannon was good. Not anymore.

                                                                                                                                                                  2. re: Vinnie Vidimangi

                                                                                                                                                                    Yogurt is ridiculously easy -- even if you don't own a yogurt maker.

                                                                                                                                                                    I can't stand gelatin in my yogurt, either -- I like the texture of yogurt just like it is! If I want to eat something firm, I make custard or gelatin.

                                                                                                                                                                    I make my own plain unsweetened yogurt -- I usually start it with a couple of spoonsful of the last batch.

                                                                                                                                                        2. OK, I was just in the middle of eating this when I decided to Google it because I had never heard of this yogurt before. It is delicious. Then mid spoon full I read your comment about the tilapia. I'll be darned. It's the very last ingredient. I didn't believe you until I saw it myself. I bet tilapia or odd animal bits are used in all sorts of things and just not listed. Anyway, it doesn't taste like fish, that's for sure. it tastes delicious! it's my new favorite yogurt. hands down. It definitely tastes like the yogurt and ice cream I ate when I was in Europe and I liked it better.

                                                                                                                                                          1. IDC what anyone says about this yogurt; my kids love it, I love it and its fucking awesome. End of story. Just because they use Talapia for the gelatin doesn't mean that it's not a quality product. Hell at least they were honest about it. Although, initially like everyone else I was shocked that it contained fish, but I wasn't displeased by it. First of all- If you are an adventurous eater; then you most likely have tried this product. Two- If you are an adventurous eater and have tried this product the fact that a bland, and direly boring fish was introduced to the ingredients to save the poor ponies in the Ukraine from dismemberment you should be happy. If you're not an adventurous eater and bought this by accident then... good for you! Eat it anyway. I'm glad that gelatin has been farm raised. Don't be silly people. One taste of the lemon Muller and you will realize the infinite possibilities of farm raised Talapia.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: molizzax

                                                                                                                                                              The conditions at tilapia farms are pretty notoriously disgusting and polluted. But your body, your science experiment. I don't want tilpia on my dinner plate or in my yogurt.

                                                                                                                                                              But that's not the only reason I wouldn't eat the product or foist it on an innocent child. It gets most of its calories from sugar and has lots of junk one doesn't find in a wholesome yogurt.

                                                                                                                                                              1. re: molizzax

                                                                                                                                                                The infinite possibilities of farm-raised tilapia (china supplies 70% of the world)...let's see.......fish living in filthy, overcrowded tanks... fed feces from pigs, geese, chicken...fed USA-unapproved, carcinogenic antibotics such as malachite green, nitrofurans, fluoroquinolones, and gentian violet ...sources of salmonella...low levels omega 3 and high level omega 6....

                                                                                                                                                                I think I'll pass.



                                                                                                                                                                1. re: Vidute

                                                                                                                                                                  And let's not forget honey pots.

                                                                                                                                                              2. Don't forget isinglass in heineken.

                                                                                                                                                                And I'm not sure that cow gelatin is much cleaner. Unless you get the organic, free range happy cow brand. But odds are yogurt with cow gelatin just uses the cheapest stuff

                                                                                                                                                                And I don't eat yogurt with gelatin, either.

                                                                                                                                                                1. ok - so does McDonald's yogurt. And if you eat gelatin it would have been horse hooves- its used as a thickening agent.

                                                                                                                                                                  1 Reply
                                                                                                                                                                  1. re: nonebyfish

                                                                                                                                                                    or cow hooves. Or cow bones. or hog bones.....

                                                                                                                                                                  2. "ingredients" in yoghurt should not even be a topic of discussion milk+live cultures that's it add fruit or honey or maple syrup - even some jam

                                                                                                                                                                    Muller Fruit Up Strawberry
                                                                                                                                                                    CONTAINS: MILK, TILAPIA (FISH).

                                                                                                                                                                    IMO - this product is not even yoghurt - it is yogurt flavored emulsion YUK non food

                                                                                                                                                                    8 Replies
                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                      Or just add nuts and a few berries instead of straight sugar.

                                                                                                                                                                      1. re: mcf

                                                                                                                                                                        that would be more responsible but sometimes I need my "fix" I guess and I am pretty sure the teaspoon of whatever I put in leaves me better off than with the commercial flavored stuff - even the naturally flavored yoghurts that come from the same dairy we source from are way too sweet for me - the amish use a heavy hand with sugar.

                                                                                                                                                                        1. re: JTPhilly

                                                                                                                                                                          I'm sure you're right; commercial yogurts are made to taste like candy.

                                                                                                                                                                      2. re: JTPhilly

                                                                                                                                                                        CULTURED PASTEURIZED ORGANIC NONFAT MILK, ORGANIC STRAWBERRIES, ORGANIC SUGAR, PECTIN, ORGANIC CAROB BEAN GUM, ORGANIC BEET JUICE CONCENTRATE (FOR COLOR), NATURAL FLAVOR, VITAMIN D3.
                                                                                                                                                                        Stonyfield organic strawberry

                                                                                                                                                                        sugar to protein ratio is basically the same

                                                                                                                                                                          1. re: paulj

                                                                                                                                                                            I make my own: whole milk, live and active cultures.

                                                                                                                                                                            That's all.

                                                                                                                                                                          2. re: JTPhilly

                                                                                                                                                                            CULTURED PASTEURIZED GRADE A REDUCED FAT MILK,
                                                                                                                                                                            STRAWBERRIES, (jam - strawberries and sugar)
                                                                                                                                                                            LEMON JUICE FROM CONCENTRATE,
                                                                                                                                                                            DEXTROSE - simple sugar (glucose)
                                                                                                                                                                            MILK PROTEIN CONCENTRATE,
                                                                                                                                                                            MODIFIED FOOD STARCH - thickener, probably works at room temperature
                                                                                                                                                                            KOSHER GELATIN - gives body to the mousse (fish is a kosher source)
                                                                                                                                                                            WHEY PROTEIN CONCENTRATE - from milk
                                                                                                                                                                            SODIUM CITRATE - a sour salt (emulsifier?)
                                                                                                                                                                            NATURAL FLAVOR,
                                                                                                                                                                            GLYCERYL-LACTO ESTERS OF FATTY ACIDS,
                                                                                                                                                                            CARMINE (FOR COLOR) - dead bugs
                                                                                                                                                                            CITRIC ACID - sour flavor
                                                                                                                                                                            NITROGEN - foaming gas

                                                                                                                                                                            1. re: paulj

                                                                                                                                                                              My guess is that the sodium citrate and citric acid are to keep the strawberries from changing color. Nitrogen is almost 80 percent of every breath you take, btw.

                                                                                                                                                                          3. http://www.marketplace.org/topics/bus...
                                                                                                                                                                            Yogurt: Not just for breakfast anymore

                                                                                                                                                                            Chobani is trying to market Greek yogurt for lunch, including savory uses.

                                                                                                                                                                            Chobani SoHo Cafe
                                                                                                                                                                            Mango and avocado yogurt?

                                                                                                                                                                            1. Best stay away from regular Yoplait as well.

                                                                                                                                                                              Many commercial yogurts contain gelatin.

                                                                                                                                                                              3 Replies
                                                                                                                                                                              1. re: MplsM ary

                                                                                                                                                                                Theres nothing wrong with gelatin.

                                                                                                                                                                                1. re: kpaxonite

                                                                                                                                                                                  I understand that for most, that is true. For vegetarians however, gelatin is a deal breaker.

                                                                                                                                                                                  1. re: MplsM ary

                                                                                                                                                                                    and looping back to the initial discussion, regular gelatin is a deal breaker for those who keep strict kosher

                                                                                                                                                                              2. This is kind of insane, first yogurt I've ever eaten and actually thought "WOW, THIS IS DELICIOUS!" I've been raving about how good this stuff is for a while. As someone who even the thought of eating fish makes me want to puke (or seafood in general) this is kind of shocking. However, it doesn't taste fishy, or resemble fish at all. Still delicious, still repping the non-boring/crappy yogurt taste. 5/5. Takes a lot to get seafood in me.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                  1. re: Bloodshots

                                                                                                                                                                                    You should try tilapia fillet. Doesn't taste or look like fish at all. Something like formed tofu.
                                                                                                                                                                                    Maybe you like tofu?

                                                                                                                                                                                    1. re: Vinnie Vidimangi

                                                                                                                                                                                      But the kosher gelatin using this yogurt topping is probably made from tilapia bones and skin, not the fillets. Come to think of it, those are the best parts for beef gelatin as well.

                                                                                                                                                                                      1. re: paulj

                                                                                                                                                                                        That's what Thai people think about fish in general. The flesh is a bit of a bore. Like chicken breast.

                                                                                                                                                                                  2. It is definitely the gelatin. The yogurt is certified kosher so they use gelatin that is derived from tilapia (most likely the bones- regular gelatin in jell-o or pudding comes from sheep's bones) it is not harmful, it does not leave a fishy flavor. It is actually probably a better alternative to lab-made gelatins. It is natural.

                                                                                                                                                                                    1. Their website states that the reason for the tilapia is to create gelatin that meets Kosher standards, and still have nice texture. The reason it says tilapia on the bottle is fkr allergens information. However, it might be concerning that they used tilapis in particular, there being over 10,000 different types if consumable fish able to be reffered to as tilapia. And also, the farming techniques used today for tilapia may be a bit questionable. However, it is good to know that Müller is able fo be honest about the ingredients in their products.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: Erised_Mirror

                                                                                                                                                                                        Here's a link to a pretty academic paper about how they make gelatin from tilapia:

                                                                                                                                                                                        In short, they boil the living hell out of it -- there's really nothing left of the aquaculture process that anyone could possibly be concerned with.

                                                                                                                                                                                        (the sulfuric acid and sodium hydroxide used in the manufacturing process could be an issue for some folks...citric acid is lemon juice, and sodium chloride is ordinary table salt....)