So what's the deal with Greek Yogurt?

Honey flavored - that actually sounds good - but without the fruit.

Thanks for the clarification. I guess I am a fan of Greek yogurt then.

So an enthusiastic YES for mmm, gyro with tzatziki...!

NonNYCers have more reasons to move to New York City now:
There’s a Frozen Greek Yogurt Cart on the Streets
http://newyork.grubstreet.com/2012/05/pago-greek-yogurt-food-truck.html?e=grubstreet--20120531

mmm, . . .

Oh! Nooooo. That makes me hungry. I haven't had a good gyro in a long time - since I left LA, which was late 1998.

When's the last time you had a half-assed gyro?

Maybe a couple of years ago here in Albuquerque. Yetch.

It's creamy and delicious and preferable to other non-Greek yogurts.

Is there anything more to say than this?

I love Greek yogurt. Even the non-fat variety is thick and creamy and wonderful.

Governor Cuomo Holds Vital Yogurt Summit
http://nymag.com/daily/intel/2012/08/governor-cuomo-holds-yogurt-summit.html

Protein is the main difference to me. It is higher in protein than regular yogurt. So it sticks with you longer. Love Simply Fruit stirred into it. Blueberry to be exact. Also a good granola is yummy stirred in.

Yeah...I am sorry - nothing can replace sour cream in my opinion. I love that stuff. I would rather have a tiny dollop of it than a huge dollop of lowfat sour cream or yogurt. Same thing with mayo. Give me the real thing in small quantities or nothing at all.

My thoughts exactly!

The process for making regular and Greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature (106-114°F) before bacterial cultures are added. The mixture is then left to ferment until the bacteria grows, produces lactic acid, and gels the milk proteins to produce regular yogurt.

To make Greek yogurt, regular yogurt is strained extensively to remove liquid whey and lactose, leaving behind a thicker-textured yogurt.

You need to change your supermarket.

Greek yogurt is sooooo 2012.

The big thing here for the last couple of things has been Icelandic-style yogurt.

That stuff is so thick it's almost solid. It is really flavourful straight up. Yogurty doncha know.

Do you get the weird adverts where the bloke eats a massive **** off bowl of the stuff? This particular yogurt is made in Germany btw.

No idea. We don't watch t.v.

but ... I like that ad! I can't imagine eating that much Skyr though. That stuff is filling. It is fabulous in cheesecake.

(I didn't bother with fancy stuff on top)

http://tashcakes.blogspot.ca/2014/11/skyr-cake-recipe.html

I used crushed ginger cookies as the base.