Greek Yogurt

If you are a yogurt eater, you’ve noticed the increasing number of Greek yogurt products on the shelves. Both Greek- and American-style yogurts are made by fermenting milk with live bacteria cultures, the only difference is that Greek yogurt is strained to remove the liquid whey, hence its thicker consistency.

Greek yogurt is an excellent source of calcium and protein, and its bacteria cultures aid digestion.  My recommended brands of Greek yogurt don’t tend to include all the additives, flavorings, sugars, and unnecessary ingredients (ex. pectin) that many American yogurts contain.

Gradually, grocery stores and mass retailers are carrying quality Greek yogurt brands.  The only one that I consistently find widely available is Dannon’s Greek yogurt which is not a good example of the product.

The ones I do like, purchase, and eat regularly are Chobani, Voskos, Oikos, and Fage.  I would rate these brands as “top tier” based on their texture (extremely smooth), flavor, and consistent quality.

The “second tier” products would be Greek Gods and Brown Cow.  These brands are not “inferior” but tend to not be as rich and creamy as the top tiered brands.

Needless to say, I often purchase a variety of brands based on which are on sale or available in bulk at Sam’s.  Package size varies from six to eight ounces per container.

Be aware of the sugar quantities in any brand of flavored Greek yogurt—it can be excessive if you or your patient is trying to cut sugars in different places.  I prefer plain Greek yogurt so I can add berries and granola, which is plenty sweet for my tastes.  Plain Greek yogurt is also good for use in recipes.