4 ms·
It's a little sad how hard it is to find yoghurt in the US that has more than trace fat content. Almost everything in the grocery store is fat-free, or 2% fat.
by megaman22 9y ago
It's a little sad how hard it is to find yoghurt in the US that has more than trace fat content. Almost everything in the grocery store is fat-free, or 2% fat. In my area, the only acceptable Greek yoghurt is the unflavored Cabot, at something like 10% fat - they don't have to add flavorings and extra sugar to make up for the lack of fat content.
- henrikschroder 9y agoIt's super sad. It's the fat that makes it yoghurt, but since Americans in general don't have yoghurt culture (pun intended), they don't know the difference between real yoghurt and milk with gelatin. I have pretty much resigned and I'm buying Yoplait 2%. It's ok. But the real crazy thing is that if you buy Yoplait fruit yoghurt in France, it tastes so much better than their American version. Same company, but they have also resigned to creating something that fits the American palate and are selling that instead of the real deal. :-(
- FabHK 9y agoAnd the sad thing is that many people still think that the "fat free" stuff with heaps of sugar is somehow healthier....
- xor1 9y agoCheck out Trader Joe's European Style Yogurt. It's my favorite yogurt ever.
- Panino 9y agoI was in the same boat so I started buying quarts of cream. Put yogurt into a bowl, add some cream and mix with a spoon, add berries or a dash of cinnamon or whatever for color and you're set!
- jwally 9y agoHave you ever thought about making your own? It's surprisingly easy. I have ulcerative colitis and a friend recommended diy yogurt. It's not a silver bullet but it helps. Im making some now with whole milk, and starter cultures I got from yogurmet,and an anova sous vide circulator. Get milk to 180 Drop to 115 Add culture Keep at 115 for 24 hrs Put in fridge First time I tried it I think I finished a half gallon in 2 days.