Quote:
Originally Posted by CFrance
It was my understanding that some yogurt contains live cultures. I learned to look for the Live Cultures emblem on yogurt containers. You can read more about it here Live Culture, but to paraphrase, all yogurt is made with pasteurized milk, after which the cultures are added. That is why it is allowed. Some yogurts are heat treated afterwards, which kills the cultures, but some are not. There is a list on that site of companies approved to use the Live Cultures seal.
I prefer the Greek yogurts that have not cut the corner and added thickening ingredients instead of draining their yogurts. Fage and Chobani are two still making their yogurts the old-fashioned way. Although Fage is not listed on the site as having live active cultures, it and Chobani do. I have made yogurt from adding a bit of Fage, but I can't match their taste that I like. |
Yay! Thank you for your eloquent defense of my favorite Greek yogurt. Chobani. Nobody does it better.
Since I found Chobani, a few years ago, that was it for me.
I like Chobani's texture better than any others. And it is not over-the-top sweet.
Also, Chobani's carton is a dog-friendly design. Makes it so much easier than trying to polish off the bottom of a Yoplait carton.
Glad to hear Chobani is a good and proper and cultured Greek yogurt. I often have it for breakfast.