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Mar 28, 2013 10:20 AM

New (Greek) yogurt dream of

While enjoying my own concoction of coconut-ginger Greek yogurt for lunch, it occurs to me that I'm not aware of any premade ginger yogurt on the market in the Greek style. You?

And if your favorite yogurt company was reading along what flavors would you ask them to create next?

plain with fresh grated ginger
a ginger coconut combo
and a savory one I enjoy often: grated carrot curry

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  1. I love dried cranberries, walnut pieces, vanilla extract and non caloric sweetener in Fage 2% or full fat.

    I never buy pre made flavored yogurt, don't want the sugar and I figure I'm using better stuff at home.

    8 Replies
    1. re: mcf

      Oh I make plenty of my own home fixings up but the convenience and availability of new unusual flavors also appeals to me.

      1. re: HillJ

        It's just not an option in my case, due to high sugar content. Your ginger idea sounds really good, though!

        1. re: mcf

          Oh forgive me, I do understand. I'd like more premades that taste homemade.

          For instance, Chobani's new pear has diced pieces of fresh pear and I'm really enjoying it. Yet, Chobani also makes flavors that are icky, over sweet jam that disappoints.

          1. re: HillJ

            Aside from being overly sweet, they'd spike my blood sugar all to hell. And I rilly, RILLY don't like overly sweet. :-)

            1. re: mcf

              I bake and use sugars far more then I consume ...but every once in a great while I get a yen for a flutternutter on soft white and then I pay for it for a few buzzy hours. LOL...

              1. re: HillJ

                When get a yen, I usually melt some dark chocolate in some heavy cream, stir and slurp. :-)

                1. re: mcf

                  we could get buzzy together! My daughter calls me the other morning and I was too happy for her mood--she said, Mum did you have PB & fluff for breakfast? Hahah!

    2. That sounds really good, HillJ. Maybe I'll try it out! Do you sweeten it at all?

      1 Reply
      1. re: roxlet

        The only sweet I typically add to Greek yogurt is honey or a piece of honeycomb if I have it. But the zip of fresh grated ginger is really satisfying on its own.

      2. Fig and pecan or plum and star anise.

        8 Replies
        1. re: Paprikaboy

          Both sound really good. Star anise isn't used enough!

          1. re: Paprikaboy

            Granted, it's Chioboni, but they do advertise a fig flavored "bite" size that I can't find in any stores where I live. Looking forward to trying it.

            1. re: njmarshall55

              Yes, I've had the new fig...and while it was didn't think it actually tasted like figs.

                1. re: HillJ

                  Finally found the fig "bites" from Chiobani. You're right. NO fig taste whatsoever. The cream component tasted like slightly sweetened vanilla yogurt. And there were what I have to assume were bits of fig rind/skin in it with that typical earthy, mealy taste of the fig skin. NO discernable fig-ness to it at all. Chiobani should be ashamed of themselves.

                  1. re: njmarshall55

                    I agree. And, naturally when you make your own fig and Greek yogurt in a bowl, there's a world of difference and a good deal to live up to.

                    If you're gonna bother (Chobani) do it right!

                    Right now their pear flavor is the only fruit version I'm buying.

                    1. re: HillJ

                      Ok...I'll give pear a try. So far, peach is passable.

                      1. re: njmarshall55

                        Pear has fresh pair bits and the essence we associate with pears perfume. Unlike some of the other fruit included choices, the pear doesn't mess with the nice thick consistency of the Greek yogurt. I don't like what the new banana flavor or apple cinnamon do to the yogurt texture.

            2. One that tastes like actual Greek Yogurt is a good place to start.... LOL!

              13 Replies
              1. re: Gastronomos

                Funny! I hope you noticed I did write Greek styled in the OP

                1. re: HillJ

                  Yes. And there are some good ones out there. Enjoy ! :-)

                  1. re: HillJ

                    This means nothing. Just additional reading for your pleasure:


                    1. re: Gastronomos

                      I wasn't aware of the complaint or Fage's position. I did read this NYT article from another CH thread:


                      1. re: HillJ

                        Dannon was the first commercially successful yogurt maker in the USA, originally made by a turkish immigrant. Fage first started importing it’s yogurt from Greece a few years back with the label TOTAL in LARGE letters and in tiny letters on the side “fage” as the name of the company that produced it. Just like TOTAL breakfast cereal is made by General Mills. Some national brand seeing some stiff competition from the rising sales of true yogurt that isn’t watery and/or thickened by gelatin or starch and offered in a flavor (plain) other than vanilla or “fruit on the bottom” to hide their inferior product, complained about the laws or something including US FDA inspections in overseas imports and fage Total was removed from the shelves until that could be resolved. Trader Joes quickly made their own, as did many others. Shortly afterward Fage opened a yogurt factory in upstate New York using US cow milk and employed a turkish immigrant as head yogurt maker. The label was changed and FAGE appeared in bold letters and the “total” was minimized. He was let go at some point and opened his own factory in upstate New York labeling it “CHOBANI”, a turkish work for “shepherd”. That and the fact that it is imported from the US to the UK is the reason for the law suit in the link I posted above. But that’s just politics in the EU.
                        My parents made their own yogurt at home when I was a kid. It, like all these other brands is a “dessert” yogurt, not as good in savory applications. So we used Breakstones sour cream to make tzatziki. I buy Fage Total, and Chobani and the house made yogurt at Titan in Astoria queens. The more tangy yogurt that used to be defined as Greek was a regional variety that has lost most or all of it’s meaning.
                        Now there are too many brands doctoring up skim milk and passing it off as “Greek yogurt” on the shelves in the US. Dannon came out with “OIKOS”, and there are a few others that aren’t bad. It is also found on the labels of dry foods that makes me wonder what difference does it make if it’s Greek yogurt or not, but it seems a good marketing scheme given the popularity of Greek yogurt these days.

                        Now, if we could only find good Greek restaurants in North America…. THAT would be a step in the right direction… :-)


                        1. re: Gastronomos

                          You've been following along! Color me impressed, G.

                          I did stop in Chobani's Greek yogurt store in NYC when it first opened. I was gobsmacked that they would bother doing such an expensive thing (even for a short term marketing ploy). I'm no spring chick. I gobbled my first Dannon plain yogurt with a sliced banana the summer of 1968. I remember this so clearly because I did not realize there was strawberry fruit in the bottom of the plastic cup. My Mom, bless her heart, bought into the tv commercials of immigrants living to 100 because their diets were rich in Dannon yogurt. She passed early in my adult life and she ate yogurt nearly every morning. Back then, yogurt was touted as a hair rinse, moisturizer, sunblock, lol...quite something!

                          The Greek yogurt I've had in Athens, in upstate NY and in my frig for about five years now. Chobani and Fage should take full credit for bringing Greek styled to the masses. The yogurt section of the dairy case has tripled in the last two years. It's not surprising that competition is now a part of the discussion.

                          I'll be curious to see where this growing love for all things Greek yogurt will lead. I hope some of the feedback on this thread will inspire new flavors and new uses. I know I'm learning quite a bit!

                          1. re: HillJ

                            The sour cherry flavor that either fage or chobani was/is selling isn't my favorite, mainly because I used to buy the sour cherry spoon sweets (visino) at the Greek grocery and pour some on top of my yogurt. The good stuff with the actual sour cherries in it, not just the syrup variety.

                            Now that I mention it, I'll have to drive over to the Greek market and get me some visino to pour over the kids yogurt tonite... :-)

                              1. re: Gastronomos

                                Hah! That's exactly what I do with sour cherry spoon sweet I make every year. Well, that and toss them into oatmeal.

                                1. re: Gastronomos

                                  I do this and sometimes add some chopped almonds, either plain roasted or chili.

                                2. re: HillJ

                                  Oh, yeah! Those commercials sometimes showed some "Russian" (what was then the extended USSR in Central Asia) dancers on them doing incredible feats at an advanced age because they ate yogurt every day. And it was all video editing anyways... LOL!

                                  1. re: Gastronomos

                                    Exactly! My Mom bought that "editing" hook, line and sinker!

                      2. I'd like something with the tastes of dan dan noodles, preferably with textured bits in there. In the summer, I like to grill baby zucchini and peppers, chop them up and mix with yogurt.

                        I really need to dig my yogurt maker out.