I also make homemade Greek yogurt with 1% milk, flavored with vanilla and a bit of honey. I put it on a pile of frozen rasp/black/blueberries with a bit of granola for breakfast most mornings. Delicious!
I am disappointed that the article fails to mention something rather important, though. Fat-free yogurt does you almost no good when it comes to the vit D and calcium - fat is needed to absorb the vit D, and the vit D is needed to absorb the calcium. It's a Fat-D-Calcium triangle.
Even if you're trying to lose weight, a 6oz serving of Dannon whole-milk plain yogurt is 120 cal, only 40 cal more than the fat free - it's easy enough to cut those 40 calories out elsewhere if you need to (or burn them off). The low-fat is 100cal, so only 20 cals to cut or burn there.
As to the 6g fat - well, again, Fat-D-Calcium triangle. The fat-free diet has been debunked, so since you need some fat anyhow, may as well get it from yogurt. And the low-fat Dannon is only 2.5g fat so you get the benefit without as much of the ...whatever scares people about dairy fat.
Lastly, a word on Greek yogurt and calcium: There is calcium lost in the straining process, but by my calculations (subtracting what is in the resulting volume of whey [http://ndb.nal.usda.gov/ndb/foods/show/10 1] from what was in the original volume of milk), you retain about 60% of the calcium that was in the milk to start with. However, since it is condensed, you actually (or should, anyhow) wind up with more calcium in the Greek yogurt than in the starting milk on a volume for volume basis (ie. 6oz volume of Greek yogurt has more calcium in it than a 6oz volume of the milk it was made from). (addl. refs.: http://ndb.nal.usda.gov/ndb/foods/show/107 and http://ndb.nal.usda.gov/ndb/foods/show/78 - each adjusted to/based on a 6oz serving, with 13g protein per serving required to be considered Greek yogurt. And which makes me wonder how it is that Fage, Chobani, and others only have 20%DV calcium when - purely on the maths - they should have 30% or more. Between that and the expense of it, I'd just as soon make my own - and do!)
10/27/2013 3:26:37 PM
Amen to the person who mentioned skyr or Icelandic style yogurt. It is delicious, very thick and creamy. Saw Siggi's in the Target a couple of weeks ago and glad I tried it. Their berry flavors have only 110 calories and 11 grams of sugar. Love mine with extra berries and a couple of tablespoons of wheat germ!
I had a cup of Yoplait with granola for breakfast. It's regular ol' red and white carton Yoplait (apple crisp flavor!) and it fits within the guidelines given in this article, which makes me feel better about not buying light. :)
I ate yogurt and enjoyed it until i found out how much salt it contains I will still eat it but be more careful how often.
9/29/2013 7:15:15 PM
Even though this is an older article it popped up in my email so thought I'd comment. I love real Greek yogurt but the junk in the stores is nothing like it (at least 99% aren't). It's so easy to make your own in the old days we put it in a cheap styrofoam icechest (in jars of course) and it kept it warm enough. The crockpot method is great also. I just use organic plain (no fillers) as a starter. If you get one with pectin gelatin etc it won't work as well. Once it's ready just drain it and it's very close to traditional Greek. Drain it more and you have yogurt cheese. Also I use lowfat - not only is it firmer and more flavorful, there are some studies indicating that dairy fat (in moderation) has benefits. (Of course if you are dairy adverse this doesn't apply to you - I know there will be comments about avoiding dairy). I make enough for my dogs and me and it costs about 10% of prepared yogurt. For nonGreek, it's almost 1:1, ie 1 quart of millk makes about 1 quart of yogurt. Check the price for 32 oz yogurt versus 32 oz milk and you'll be shocked. If you compare to individual serving pricing, switching to homemade saves a ton of money. If you want flavored use real fruit (not preserves), a little honey if you need it sweet. I find homemade is not as tart so no need for additions - you'll need to experiment with temp and times to finetune the flavor strength and texture.
My favorite is Fage - it was my favorite brand when I lived in Greece, and I was thrilled when I found it in the US! The texture is amazing, and the only ingredients are yogurt cultures and milk from farms that don't use rBST. I mix it with pumpkin puree, cinnamon, vanilla extract, nutmeg, oats, walnuts, and a pinch of sweetener for a fabulous breakfast!
I would have loved to see skyr (Icelandic) included in this article. My favorite (all natural) brand is Siggi's and only 100 calories a carton (nonfat flavors), high in protein, and even thicker than Greek yogurts.
For those who aren't lovers of yoghurt, eating unpasteurised fermented vegetables like sauerkraut, provide vastly greater levels of probiotics than yoghurt, kefir etc. The fermented foods need to be unpasteurised because that process kills the very bacteria you are wanting to consume by having these foods. Many countries have cultured foods, especially vegetables, so look around for different foods from various countries and find some you like.
just checked my favorite yogurt, and happy to say it passes the test! coburn farms low-fat vanilla. i get it at save-a-lot, and i swear every time i eat it i double-check to make sure more sugar and calories havent magically appeared. it is SO GOOD.
I love all the comments from people saying to make your own yogurt. My husband and I have discussed it, and I may have to give it a try soon.
But, I have made my own "Greek" yogurt, or yogurt cheese as I learned it. One of the previous commenters (ASCENDER) describes how to do this with homemade yogurt (cheese cloth and a strainer or colander), but this can easily be accomplished with store bought plain yogurt as well. I personally make it with low-fat as I like the flavor better, but it does work with non-fat and, of course, whole milk yogurt. Much cheaper and you control how creamy it is and what you add to it.
This is an interesting article, but perhaps it is time for the authors to revise. Perhaps including additional products that have become more popular during the past 2 years would be helpful - the Greek Yogurt industry has exploded, and there are so many brands out there.
Also, it would be interesting for the author to address non-dairy alternatives, such as soy and coconut milk based yogurts.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkTeams, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.