Fage 0% greek yogurt question. Also a question about stevia.

I don't have a Whole Foods by me, but we're **finally** getting a Trader Joe's in two weeks -- with luck, they'll carry Fage Total there. Thanks for letting me know that such a beast exists!

I love fat filled Greek yogurt -it is manna from heaven and until I moved to Raleigh. NC -all I had for a brief shiny moment was Cabot's 10% fat Greek yogurt and it was freaking delicious, the cat's meow- found at the Food Lion in the Eastern part of NC. I would load up on the stuff -, but I as expected since I probably was the only one buying it in this fat phobic society, they stopped carrying it! (I think I cried for several days :) )
Now being in Raleigh-I have greater access to Fage and Trader Joes brand of whole fat greek yogurt.
Please don't get those low fat versions-as I think someone said-you're better off just getting some whole milk regular yogurt-Dannon or something like that which even Wal-Mart carries-and don't worry whole milk or fat products never run out in today's world because you know fat causes you to get fat and causes massive heart failure!!!!!
Peace

The fat free yogurt I buy is exact same as normal organic yogurt, but without the fat. Depending on the milk quality you might be better with fat-free. I usually have a bowl of fat free yogurt with a few scoops of goats greek yogurt and some fruit. Higher protein lower calories and tastes as good.

[QUOTE=Danielle5690;913950]I might have to try making my own.[/QUOTE]
Ah yep...

Hmm... I get the Fage Total at my local grocery store (part of the Kroger chain). Didn't realize that it is not available everywhere. The Greek Gods full-fat yogurt seems to be everywhere.

[QUOTE=butterphly01;913863]Yes, the Fage full-fat version is called FAGE Total Greek Yogurt (google it!). It is so delicious. They carry it at my local Whole Foods, but that's the only place I've found it. People have suggested asking your grocery's customer service to add it to their stock, and if enough people ask, they will. I've never tried this, though. Check out this NPR article on how Dannon, Yoplait, etc. are essentially faking their greek yogurt. They are putting additives in regular yogurt to make it thicker. Ugh. [URL="http://www.npr.org/blogs/thesalt/2012/07/19/156997600/high-tech-shortcut-to-greek-yogurt-leaves-purists-fuming"]High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming : The Salt : NPR[/URL][/QUOTE]

Greek yogurt is yet another food health craze, much like oat bran to lower cholesterol years/decades ago... It's a cash cow for the companies making it, as can be evidenced from fake Greek yogurts & higher prices from the major players like Dannon, Yoplait etc.

Drain your own homemade yogurt once or twice, save the liquid whey for fermenting other foods & you've just made your own greek-style yogurt for about 1/4 the cost.

I've experimented with making my own yogurt. I had the best results with low-fat milk and really awful results with high-fat milk. It's like the cream went bad.

What I would do is go ahead and get the non-fat FAGE and also buy a container of creme fraiche or sour cream and just add it to the yogurt.

[QUOTE=sbhikes;914682]I've experimented with making my own yogurt. I had the best results with low-fat milk and really awful results with high-fat milk. It's like the cream went bad.

What I would do is go ahead and get the non-fat FAGE and also buy a container of creme fraiche or sour cream and just add it to the yogurt.[/QUOTE]

Oh yeah, I've had the full fat go "off" a couple of times. No rhyme or reason why one batch went off then the next didn't. My fat kinda curdled & got all wrinkly on top, but wasn't weird or fizzy tasting, just weird looking. The yogurt itself didn't thicken evenly & was fizzy. I ate it & lived to tell the tale... Next batch was fine, normal. I've used kefir granules too to make my own home brew of fermented dairy. It's healthier with hardier bacteria, but I just like the taste & experience of yogurt. Plus making yogurt is faster.

Btw, I found some Bulgarian lacto-bacili fermented sheep cheese @ my local Korean grocer. I was on a bike ride & its hella hot here today, so I'll go back some day soon & get some. They had all sorts of goat/sheep & cow fermented stuff from Bulgaria, they really know their stuff, the Bulgarians that is....

[QUOTE=JackieKessler;913973]I don't have a Whole Foods by me, but we're **finally** getting a Trader Joe's in two weeks -- with luck, they'll carry Fage Total there. Thanks for letting me know that such a beast exists![/QUOTE]


nope :( but they do have their own line of greek yogurt which includes a plain full-fat version (annoyingly similarly packaged to the nonfat version, so check carefully)

Go to the regular grocery store and look for Cabot of Vermont. They make full-fat greek yogurt too. The full-fat (10%) comes in a blue container. I don't think it's organic, but there it is; we can't have everything.

Stevia strikes me as a false alarm for insulin. The sweet taste triggers insulin, but there's NO blood sugar around, so the insulin disappears; i.e. a spike instead of sustained elevated levels. Is this false alarm spike a bad thing?