Hi, my name is Elise and I’m lactose intolerant. If you so desire, you can read all about my GI issues here, but dairy has been out of my life for over a decade, with one (infrequent) exception.
Greek yogurt.
To be honest, it’s not a food I eat very often anymore. I used to have it every so often, but then it just kinda fell off my radar. Anyway, the reason Greek yogurt never officially got the boot from my dairy-free diet was because my stomach never seemed to take issue with it. My food choices are primarily driven by how my gut reacts to them, so if there’s no digestive distress, there’s no reason for me to dismiss it. Kinda like a “no harm, no foul” policy. Why my body hates on milk and cheese but doesn’t mind certain kinds of Greek yogurt is beyond me, but that’s just how I roll. I imagine the live cultures have something to do with it, but I never really looked into it.
Naturally, when this month’s Cooks Illustrated featured a piece on “The Truth About Greek Yogurt” I took notice. What I came to realize (aside from how minimal my knowledge on the subject was) was that there’s much more to making Greek yogurt than milk and cultures.
Here’s what I learned:
- In recent months, the sales of Greek yogurt have jumped 160 percent. Pretty crazy when compared with the (relatively pathetic) 3 percent increase in regular yogurt sales. Trendy treat, much.
- Because of the above statistic, long time yogurt producers (like Dannon and Yoplait) have jumped on the band wagon, launching their own lines of the Greek variety.
- The reason brands differ so much has to do with how the whey is strained (or in some cases, not strained). Cheaters, cheaters, additive eaters.
- Turns out, some companies skip the straining process (that is by definition how Greek yogurt is supposed to be made), and instead thicken the yogurt with milk protein concentrate, pectin, or gelatin. WTF!? This approach cuts corners to gel the more liquid yogurt thereby achieving a thick consistency (like real Greek yogurt should be) without using expensive straining equipment and/or excess amounts of milk. You don’t have to have an MBA to know that finances are the base of this decision.
- Since straining the whey off to make Greek yogurt can require up to four times the amount of milk as traditional yogurt, it’s pretty clear that certain companies are looking for ways to skip this wa$teful practice. Economy 101.
- You can tell which companies are being shady by looking at the ingredients label and nutrition stats. Red flag: fortified brands will have significantly higher levels of carbohydrates and half the protein than ones without additives. For instance, Yoplait’s Greek yogurt label lists milk protein concentrate, pectin, kosher gelatin, locust bean gum, sugar, and (the ever vague) natural flavor. Nasty.
- In addition to the whey issue, the specific cultures used and their ratios also determine the flavor and consistency of a yogurt. Achieving the perfect bacteria cocktail is like an art in and unto itself and some companies have even put a patent on their technique.
To round out the article, the lucky (and thorough) people at Cooks Illustrated conducted a taste test (that’s a panel I would have gladly volunteered for). From a list of top-selling national supermarket brands, they rounded up 10 nonfat varieties to try. The test was blind, and they were ranked on flavor, texture, tanginess, and overall appeal.
You can see a mini summary of the results for the low-fat and full-fat tests here (the magazine shows the full deets for the non-fat taste test results). They don’t blatantly bash the losers, but I’m sure if you read my points above you can guess which was the biggest loser and why. Here’s the skinny on the non-fat varieties:
Highly recommended
Olympus Traditional Greek Nonfat – this is the only yogurt imported from Greece, and it won rave reviews for it’s “smooth” and “seriously creamy” consistency as well as it’s “pleasantly tangy” well balanced flavor.
Recommended
Voskos Greek Yogurt (this is one of my favorites, too)
Brown Cow Greek Yogurt 0% Fat, Plain
Dannon Greek Plain 0% Fat
Oikos Organic Greek Yogurt (finally an organic option!)
Fage Total 0% Greek Strained Yogurt – another Greek brand (that’s gotten so popular in the US, that they now produce their yogurt here as well)
Recommended with Reservations
Chobani Greek Yogurt Plain Nonfat – some tasters thought this brand missing the mark in the tang department (I disagree, I’m a huge fan)
Not Recommended
Athenos Greek Strained Nonfat Plain – sorry Yiayia, this brand, made by Kraft foods, was found to be ridiculously sour (also worth noting, the ingredients has no mention of live cultures – they should probably stick to hummus)
Yoplait Greek Fat Free Plain Yogurt – while the blind taste testers didn’t know the ingredients they were trying (see above), they still noted this brand’s weird gelatinous texture (apparently General Mills has gotten enough sh!t for the fortified ingredients that they are in the process of reformulating the product)
The Greek Gods Nonfat Plain Greek Yogurt – “unpleasantly sour” and “way too watery” (also worth mentioning is that the protein content in this unstrained brand is also half that in the other samples)
Interestingly enough, when used in cooking, the favorites still stand strong (tested with tzatziki sauce and cheesecake). Baking is a bit more forgiving, but when it comes down to it, the best brands are those that are authentically Greek.
Are you a fan of Greek Yogurt? What’s your favorite brand?
For the most part, I buy what’s on sale. But now that I know the ingredients can vary from brand to brand, I’ll be looking more closely at my time of purchase. I’m all about consumer awareness, so I’m glad Cooks Illustrated published this article!
You know, I have recently posted that I do eat some dairy lately. But yogurt isn’t on the list. Half and half for my coffee and white chocolate for my desserts is what makes the dairy cut in my house 🙂
i just recently began a deep love affair w/ greek yogurt due to its creaminess & lack of bloat/gas/yuck factor. (The fermentation process needed to make the yogurt degrades lactose and so your body – and mine – can digest it easier).
I loooove fage. I recently bought a big ole, big girl container & have been scooping it over everything in sight. PS – add in a smidge of Unsweetened Vanilla Almond Milk to thin & throw in the fridge for an hour = ice cream. So good.
I hadn’t eaten Greek yogurt in awhile, but recently had a cup of my old favorite- Fage. The others just don’t compare!! It’s not a regular thing in my diet, but every once in awhile I crave it and I’m going to start eating it occasionally again. But only the real stuff!!
I love greek yogurt! I really dont eat any other type of yogurt. I’m usually not a brand snob except Fage has the best consistency when you’re looking for a mock sour cream
Another thing that’s important to bear in mind – the environmental implications of all that waste! Mother Jones wrote a quick editorial about it: http://motherjones.com/blue-marble/2010/06/greek-yogurt-better-regular
Love all the info! I am a huge greek yogurt fan, but I actually only use it as a topping on savory dishes in place of sour cream. I buy Fage 2%, its so thick and creamy!
I would really love to try greek yogurt 🙁 My mouth waters every time I see it on a blog ( I used to LOVE yogurt)… oh well!
I used to be obsessed with Greek yogurt but I don’t have it now cos I don’t like the ethics behind it. I LOVE the taste and texture though!
I love greek yogurt and usually buy Chobani. I used to only get the flavored ones, but lately I find them to be a little too sweet! I never thought I’d say that haha!
It’s crazy how much sales are rising! I’m a chobani fan.
Just wanted to let you know it probably wouldn’t be lactose your allergic to if you are intolerant to cheese. If the cheese is older (ie: harder, more aged), there will be almost no lactose. Also, goat cheese and blue cheeses contain about 1% lactose. However, fresh cheeses (such as mozza, cream cheese) typically will have more lactose, but will still have less present in comparison to other milk products. It is overall due to the breakdown by bacteria, converting lactose to lactic acid!
The only reason I wanted to let you know is I can eat small amounts of cheese (harder types, goat, etc) and don’t have a problem. But anything else, like milk, cottage cheese, ice cream… ohh nooo my stomach and GIT starts to die.
Greek yogurt is AMAZING, I can’t remember the last time I had regular yogurt. I love Athenos!
I absolutely adore Greek yogurt, and my favorite is Fage 0%. The texture, taste, and consistency are all spot-on for my preferences. Like you, I’m also sensitive to dairy but I seem to do just fine with Greek yogurt. Thanks for this informative post!
I am a die-hard Oikos fan. I love that it’s organic! I’ve tried some other varieties too, but always go back to the Oikos.
Yogurt is kind of hit or miss for my GI tract. Some days, I can handle it fine – some days, it is all wrong. But, when I’m brave (or stupid) enough to indulge, it’s always with Fage- that’s by far my favorite. I think it’s the texture.
three cheers for oikos! i love oikos plain and vanilla. i also like chobani plain and vanilla, but wish it were organic. poo on the other brands, those two are my faves.
I love greek yogurt, and I eat way too much (around 2 cups a day). I know a lot of people advocate cutting dairy out if it upsets your stomach, but if it doesn’t, is it okay to eat a lot of it? I’m a little confused about the argument that is pro-cutting it out.
i agree! i am a huge fan of chobani 🙂
xoxo
lo
Wow, this is really informative!!! You are amazing. Chobani and Fage are my favorite brands. I am eating some Fage right this second, actually. I love how popular it is getting because it’s finally at Costco!
I love Greek Yogurt but omg it has gotten pretty pricey! My favorite is Fage 0% 🙂
I’m glad you’re at least able to enjoy it without any tummy troubles 😀
I LOVE GREEK YOGHURT!! and yes, I have a dairy intolerance but greek yoghurt doesn’t seem to do anything to me! I agree that the yoplait option (the only one I can find here in New Zealand) is way gross. waaaaay gross.
FAGE!! Yumski!
I’m so so glad you posted this because I was always irked out by the huge variety in the consistency of the greek yogurts and now I understand why! Fage has always been my personal favorite. Plain with some honey! I’ve just never been a fan of the price. Have you ever tried Icelandic Skyr yogurt? I find it similar to Greek and quite delicious!
I heart Fage! just found it at costco this weekend…woo-hoo!
thanks for greek yogurt 101, I have never had it, but my mom loves it!! I know a lot of other bloggers love it too. Not sure if I will try it, but i will refer back to your post if i do.
I love Greek yogurt too! So much that I have written two pretty comprehensive reviews (check out “broccoli hut Greek yogurt guidebook” if you’re interested). My favorite brands are Fage and CHO, and I absolutely hated Yoplait. Who puts gelatin in Greek yogurt to make it thick?! So cheating…and not very appetizing.
thanks for the info love! i agree, so gross.
Thanks Victoria. I actually knew that, but since I don’t like hard aged cheeses I have no interest. I never ever ever liked stinky cheese. 😛
Wow, this is so great to know. I, too have issues with other dairy products and some yogurt because I’m lactose intolerant, too. I might just try Greek yogurt, maybe it could work well for me, too. 🙂
leave it us Americans to cut corners with things. i am a dedicated fage, chobani + stonyfield greek devotee. i don’t do anything but those!
Hey Elise!
Thanks so much for posting this article. There are certainly a lot of choices out there now, so it can be a bit overwhelming for consumers! Good thing your readers have you. 🙂
In regard to your tolerance for Greek yogurt vs. regular, it may be helpful to know that those with sensitivities to lactose in general are more tolerant of Greek because of the process with which its made. During the straining process, the majority of the lactose is actually removed (hooray!), so you’re left with a dairy product that is much easier to digest. Hope that helps!
Emily, Communications Manager, Chobani
i have got to say that olympus is my FAVORRRRRRRRITEEEEEE and then fage! but lately my stomach hates every part about greek yogurt! boo and hiss because i lurv it
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I tried the yoplait stuff a while ago (free coupon, so I figured it was worth a shot). That crap tasted like gelatin. Gross.
The Dannon is remarkably not bad-it’s just milk, like yogurt should be.
Olympus is my top ranking too! then Fage
the other ones I wouldnt buy. But to tell the truth I haven’t been getting any because I watched video about staying away from dairy and that calcium isn’t even all that important- VItamin D is though. Anyway – since it’s expensive and I inevitably eat it all when I do buy it – I’ve been refraining, — I know you all totally wanted to read that story! :p
Hey there! Just found your blog. This is really interesting! And totally makes me mad how people are working the system. Anyway, I have an insane amount of digestive problems as well and can’t have ANY dairy at all. But, the exception is goat yogurt. Have you tried that? It actually makes my GI system feel DIVINE. Love it 🙂
Wow- what a great post! Thanks for putting this up! I’m hooked on Fage and Chobani. They’re my favs. Oikos is close behind!
Thanks for this post – super informative. I am a huge Chobani/Oikos fan and I buy the occasional Brown Cow too. I bought a Yoplait Greek recently because it cheap and it came with granola (like yo! crunch), and it was seriously NASTY.
I love Trader Joe’s non-fat Greek yogurt. Especially like this: one cup yogurt, sweetened with about a teaspoon of stevia powder, and flavored with a rounded teaspoon of instant coffee powder, a rounded teaspoon of unsweetened cocoa powder, and 1/4 teaspoon of cinnamon. Pure gourmet deliciousness, guilt-free!
hahaha, you are hilarious. i actually love when others share so thank you! anyway, i heard the same thing about how calcium in dairy is kinda big myth. so funny how its gotten to be so mainstream that calcium and dairy go hand in hand when really we dont need either one. i also read a study recently that calcium does nothing for bone loss and osteoporosis. so yeah, another myth that got blown out of proportion…now here im the one rambling…
gah! you just brought back SO many memories. i used to make that combo in high school when i was just discovering coffee. delish! thanks for the reminder!!!
i havent! ive heard of goat cheese, which i tried. it was fine for my GI tract but i didnt even really like the flavor so i never had it again. my sister loves it though (and shes lactose intolerant too). ill have to give goat yogurt a shot. im guessing i can find it at whole foods??
I’m lactose intolerant but my stomach hates any dairy yoghurts including the ones with bacteria in. So frustrating since there are times where all I want is yoghurt. I love cheddar cheese though which is lactose free so it’s not all bad 🙂
In my opinion nothing beats fage. I’m not a fan of flavored Greek yogurt, I prefer plain and if I want a little extra flavor I will add it on my own. Once I bought a large container of fage and it had not yet gone through the straining process, I sent them an email and a week later they shipped four large containers of plain 0% of their greek yogurt. I am definitely a loyal fage fan.
Love this post! Thanks for all the info! I am now kicking myself for buying two things of Athenos Greek yogurt the other day without trying it first! Ugh!
I LOVE Voskos plain Greek, but I can’t seem to find it anywhere! I picked it up once at WF’s and haven’t seen it since! Figures!
Chobani is definitely the best flavored Greek yogurt in my opinion. Their peach flavor is my absolute favorite!
OLYMPUS!! I love the brand. ANd I get the full fat! Much better on my stomach. No additives and lower lactose. AMEN to that Elise!
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