It’s harder still with “Greek-style” yogurts infiltrating the shelves between the real-deal thick-strained types.
Then, when you add vanilla to the mix, more wild cards emerge.
To some, vanilla means birthday cake; to others, it means milkshake.
Photos: The brands. Design: Eat This, Not That!
So, how can you choose the right healthy Greek yogurt that also tastes great?
That’s also why the brand’s protein counts are lower, and the ingredient list is longer.
I picked up a 24-ounce container of the brand’s plain nonfat yogurt atSprouts Farmers Marketfor $4.99.
Photo: Su-Jit Lin, Eat This, Not That!
Once it hit the bowl, the liquid separation became more apparent, with small chunks floating in it.
The mass of it, though, was disturbingly smooth and oddly unappealing.
I’m a good eater.
Photo: Su-Jit Lin, Eat This, Not That!
I like most things and love yogurt, but this wasand I don’t say this lightlydisgusting.
I didn’t want to take a second bite, but I wanted to be fair.
But no, the first impression was correct.
Photo: Su-Jit Lin, Eat This, Not That!
This was objectively just not good.
Choosing from within this brand isn’t easy.
A 32-ounce container cost $5.99 at Publix.
Photo: Su-Jit Lin, Eat This, Not That!
The allulose used has a higher note of sweetness that immediately dances across the tongue but fades into neutrality.
Or maybe the texture boosters make the flavors less dense, but it’s fairly innocuous.
After a while, it starts tasting a little weird, thoughless vanilla and more marshmallow as time passes.
Photo: Su-Jit Lin, Eat This, Not That!
Both are thickened with additives, making them Greek-style only.
It offers two strains of live and active cultures.
The company donates to organizations that aid Americans in need while combating food waste.
Photo: Su-Jit Lin, Eat This, Not That!
A 32-ounce container cost $7.09 at Publix.
The look:Packaged with a tight-fitting lid and a slightly thinner printed foil top that unfortunately ripped.
This gives it a mouthfeel between Greek yogurt’s natural thickness and regular yogurt’s looser structure.
It’s also beloved by the gym community.
It was poured in evenly and presented perfectly settled and level with tiny curds and barely any liquid separation.
Every spoonful went down with effortless ease and consistent flavor and feel throughout.
Its thick and creamy texture feels more natural than others with additives, probably because it is.
It has to have more dairy to achieve that protein level.
it’s worth the extra cost and effort.
A 24-ounce container cost me $8.49 at Sprouts.
This isn’t as dramatic a difference, but it’s noticeable in a lineup.
There’s a little wateriness and some visible curds, but only if we’re being exceedingly nitpicky.
The taste:Grass-fed milk and butter taste different.
It quickly became apparent that the same goes for yogurt.
A few loose stirs and it sprang to life, lusciously and appetizingly creamy-looking.
And the first bite was even better than it looked.
My first thought was, “Mmm, buttery!”
It tasted like sunshine and cream dancing together before switching positions with a deep sour note and savory sensation.
It then came back to a creamy richness as the full fattiness coated every corner of my mouth.
It woke my palate up with a feeling of sumptuousness that felt as plush as a cream sauce.
One bite and I immediately wanted another and another.
A 32-ounce container ofthis yogurtcost $6.89 at Publix.
This is to absorb secreted whey while the yogurt settles in transit.
But that’s only where that particular comparison begins!
However, that sharpness was still a brief moment.
Essentially, this is thick, heavy whipped cream with some sass.
Why is this the favorite?
It’s a draw that ultimately comes down to preference of depth.
But after happily going back and forth between the two, the Fage won me over.
