So what's the deal with Greek Yogurt?

It tastes excellent. We use it in the place of sour cream - it tastes almost exactly like sour cream but has something like 1/5th the fat.

Greek Yogurt also has a stiffer texture than regular yogurt, it's a little more pleasing on the palate when you eat it. I do recommend the brand Fage - their little cups of greek yogurt with some fruit on the side are fantastic.

And, I had frozen Greek Yogurt ice cream the other day. It was delish and not too much fat in it either.

Cycloptichorn

Yeah just like this:

Hey, I'll tell you what, chubbs, if that yogurt has fat in it, I will put myself on an all-yogurt diet for a week."
"Well, let's start the insanity."
"Mmmmmm.... giddyup!"
- Kramer and Jerry, in "The Non-Fat Yogurt"

and this


"It's got a remarkable texture."
- Kramer, in "The Non-Fat Yogurt"

I've thought of trying - I don't really like yogurt a whole lot - and after hearing about the sperm being added to the free samples of greek yogurt - I don't know if I can get that out of my mind.

you'd be best off to try a different flavor.

nobody really cared for the sperm flavored stuff...

I'd suggest strawberry.

well I don't like chunks of fruit (or sperm for that matter) in my yogurt - is there a sperm/fruit free version?

vanilla.

or you could spit the chunks instead of swallowing.

lotsa girls seem to do that...

Yeah, I eat strawberry Greek yougurt and I find it a real treat!

I'm not a fan of Greek yogurt. Doesn't seem like sour cream to me. And a couple of weeks ago I tried the Ben and Jerry's greek yogurt ice cream.

I can't say I dislike it but it doesn't compare to regular yogurt in terms of texture and taste for me.

Well, if you had ever been to Greece, which is where I first tried it, you'd have fallen in love. It is SO good, and I was not even a yogurt fan. It's smooth and creamy and just overall better tasting. It's thicker, too. They also have fantastic wine which, for some reason, Vancouver never imported. Just that retsina and boutari crap.

so kinda like the difference of getting gelato here - in a little Italy section of the US vs actually getting gelato in Italy. A world of difference.

It is very easy to make your own and a lot less expensive.

This recipe gives step by step instructions for making yogurt and then for straining out the excess liquid to make Greek-style yogurt.

I've used both the oven method and the heating pad method and had good results from both. The type of milk you start with makes all the difference in the taste and texture of the yogurt.

http://www.happysimpleliving.com/2011/03/06/make-your-own-homemade-greek-yogurt/

This one just tells how to strain it whether it be commercially made or home made yogurt.

http://greekfood.about.com/od/greekcookingtips/ht/strainyogurt.htm

Straining the yogurt for Greek-style yields about half the amount of regular yogurt. That's why it is so much more expensive in stores.

We're all positively addicted!

My doctor told me to get more calcium and calcium tablets wreck my stomach. She suggested I try Greek yougurt and my whole family flipped over it. We eat is as dessert.

An interesting aside: close to where we live is a firm, specialist besides others in 'seperators'. From there press release, published some weeks ago [there were a lot of repoarts in our papers recently that Greek yoghurt was taking the US by storm]:

"It is not only the Americans of Greek ancestry, but also whole areas of the country, where people seem to have taken to the traditional taste. For a few years now, a wave of demand for Greek yoghurt is rolling along the East Coast – and is splashing over to the especially health-conscious West Coast.
The boom for yoghurt and cream cheese products makes itself noticed directly in the incoming orders at the GEA Westfalia Separator Group. Whereas orders for cream cheese separators were only placed now and then in the past, manufacturers in the US ordered more than forty cream cheese lines in the last five years alone."

I may have to try it then. I'll wait for a sale though as with any sort of dairy products I am odd about it. I cannot stand milk for example, can't stand when my sour cream is watery, and stuff like cottage cheese - I couldn't even try by the pure look of it.

Little cups, my Aunt Tallulah! I started to buy Fage Yogurt in big containers. I would sprinkle (too much) granola on top of a bowlful of the stuff for breakfast.. Absolute heaven. Problem was, my scale was not too pleased, so I decided never to buy it again. It was getting close to an addiction.(But I still get the cravings!)

Buy some.
It will be a boon to the world economy.

What else Greek could we buy?

Joe(Olives!)Nation

I like to freeze the actual yogurt and eat it that way. Most frozen yogurts aren't actually yogurt so I stick to freezing the good stuff.

Greek yogurt's higher fat than most yogurts commercially available - it's like an awesome reduced fat dessert, but the good stuff is definitely not low-fat.

That's what's used in tzatziki, the cucumber sauce that's served with gyros.

mmm, gyro with tzatziki. . .

We're addicted, too! We buy the honey flavored Greek yogurt, add fresh berries and vanilla/almond granola, and it's pretty much a perfect breakfast. Or dessert. Or both!