YOGHURT - how much do you eat?

[SliceofTosst]

I know it's good for you and want to incorporate into my diet.

How much do you eat?
When?
What type?

No, Greek yoghurt is a protected name, greek style is just yoghurt that isnt made in Greece but which is greek style

It may or may not have additives but that isnt why its greek style.

Read the label in all circumstances

OP I used to love full fat greek yoghurt or greek style without additives, I would eat it with honey and nuts and seeds. I would only have the 10% ones

Gives me awful acid nowadays, terrible.

Usually eat Greek yogurt for breakfast as a topping for overnight oats. This week tried the “cheesecake” by pushing Biscoff biscuits into 5% Greek yogurt. It was really good.

I have just started eating kefir yoghurt, not sure if it’s better than Greek but I started eating it due to cut issues and a low immune system, I was hoping it would help. I do love yoghurt but a lot of them have added sugar.

Its only about the straining off that affects the protein levels, you can do that easily at home so the yoghurt per 100g of weight has higher protein but you can keep the liquid if you want to go in other dishes.

I make labneh the same way.

Fage isn't made in Greece, so it's not Greek yogurt. It can only be labelled 'Greek yogurt' if it's produced in Greece. It's been made 'somewhere in the EU' for a few years now, and is now labelled as 'Greek recipe'. So it's now just another Greek style yogurt, at a hugely inflated price.

Its very expensive Fage and I didnt like it that much compared to some others

The sugars that people are frothing about are just the natural sugars found in milk, same as if you have milk during the day in tea and coffee. I usually have about 250ml of milk a day

Oh and if you mix yoghurt with Mint Sauce it tastes like takeaway raita 😂😂

loads of recipe ideas here: https://www.bbcgoodfood.com/recipes/collection/greek-yogurt-recipes

this is the flatbread (I use fage yogurt) https://www.coop.co.uk/recipes/two-ingredient-flatbreads

goes nicely in a pancake https://feelgoodfoodie.net/recipe/greek-yogurt-pancakes/

as a marinade - https://nourishedbynic.com/greek-chicken-marinade-with-greek-yogurt/

also overnight oats with chia, fruit, seeds, frozen berries (not if you dont like fruit) so breakfast is ready to go in the morning. Or in a smoothie!

hope this gets you started :)

Every supermarket sells Greek yogurt as well as Greek Style. FAGE is the main branded one but all supermarkets do their own most of which is nicer.

A pot of pro-biotic yoghurt or kefir a day with a mix of flax seeds and chai seeds thrown in as either breakfast or mid morning snack

Every day. 3 tbsp 2% in my smoothie.

Fage says 'Greek recipe' which i took to mean 'Greek style' but in a different way. It doesn't say "Greek yogurt".as presumably it's not made in Greece? It saus 'made in eu'

I've just spent ages looking at what our sainaburys offers. The majority are Greek style. I found 1 sainsburys own that is made in Greece.

we have full fat Greek yogurt every day.
dh has granola with his but I just have fruit,honey and chai seeds on mine for breakfast.

Before the strokes I ate FAGE (FFblue tub) several times a week. Usually at lunchtime or early afternoon as 'breakfast' after fasting.

since the strokes I need to eat something to take medication & as I low carb (& don't eat eggs) yogurt is about all I can manage.

I now eat Arla Protein yogurt as it's 'single serve' & I can throw the container away. It's higher in carbs than the Fage. But it's the best I can find. FAGE. I have to decant (single serve pots are just too expensive & not available at Tesco (online delivery)) which isn't easy now, it creates more washing up (which also isn't easy now) & the effort puts me off & then I can't take my medication...

so for now 'it is what it is' but my aim is to get back to FAGE.

209g at least daily, sometimes 400g (one for dinner when I can't manage anything else)
before the strokes FAGE if i s I wanted something after dinner or for a snack

i don't like that the Arla has sweetners in it but I do appreciate the convenience ' cost saving currently. Life is a series of compromises, now more than ever, unfortunately..

Yes. I do this!!

What don’t you like about fruit? That must be quite limiting.

These are handy storage containers, glass also with a plastic clip lock lid,
also good for soup etc. can freeze/microwave. Also in larger sizes/different shapes. Ikea

https://www.ikea.com/gb/en/p/ikea-365-food-container-with-lid-glass-s19279653/

No, it's the thick creaminess that I like that comes from straining. I understand that fage is now made to a greek recipe, but it's not the same as "greek style" which aren't strained. It's personal preference & mine is for strained greek recipe yoghurt. I like to make my own. If you strain it a litre of milk makes 500g strained "made in England greek yoghurt"

Breakfast - 5% FAGE, sliced banana, my own bespoke "made for just me" muesli (oats, quinoa pops, flaxseeds, chai seeds, pumpkin seeds,sunflower seeds, dessicated coconut, all the nuts (cashew, peacan hazel, walnut, almond, pistasio), raisins, chopped dried apricots.

also makes a great dip if yoghurt is mixed with lime chutney!

I think I'm going to buy a yogurt strainer and start making my own Greek style again. One of the reasons I stopped was that I was doing it with cheesecloth and a colander which was messy and took up a lot of space, but have found a more compact one on amazon.

Agree. I have the Asda Essentials Greek Style yoghurt, it only has 2 ingredients, milk and bacteria. I like it being runnier.
There's another Asda one a bit more expensive but I can't workout what the difference is.

I strain mine through kitchen roll & a sieve! Scrape the remains off the kitchen roll & throw it away.

I dont eat fruit, in what way would that be limiting?

Actually I do eat prunes, dates, dried apricots

I just used to do mine with cheesecloth hung over a bowl hanging from one of the kitchen door handles. I dont think specific equipment is necessary

Fage can't call their yogurt Greek anymore on the legal technicality that they don't use Greek milk even if their traditional manufacturing method remains the same. As far as I can tell it's still the same thick-strained yogurt that I use as a benchmark for comparing all other mass produced yogurts. I haven't tested all of them, but it's definitely one of the best.

Compare Kri Kri, which actually is 'Greek yogurt'. It's worse than Fage imo. I have had tubs of both in the fridge at the same time. Kri Kri is thinner, like it hasn't been strained as much and leaks a lot of water. It's looser in the mouth and actually tastes more watery too. Surprisingly it's 10% fat as opposed to Fage's 5%. It's quite similar to the Greek-style yogurts which I'm trying to avoid. They tend to be thick in a super-smooth faty way and can't hold their shape as well. Fage and better strained yogurts hold their shape in a way similar to a baked cheesecake as opposed to most Greek-style's set-cream/creme-fraiche like texture.