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.

Butter instant grits with some half and half.

Try unpasteurized milk you will get the results you want. It is as good as fage but better. Add honey from our bees and it's good to go.

The Medium Is The Message:
 

I finally figured out the overall message: It is that no one breakfast is better or worse than any other. They are all equal in that they are meaningful individual choices.

If this message comes from a composite of many posts, you can't call it a lecture!

I still think you might be over-thinking the intent of the thread. I believe it is just for fun.

Well, okay. I'm in an agreeable mood today. :)

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.

It may. We eat it because we enjoy eating the cereal. The yogurt adds some creaminess to the cereal. We also add some sugar or honey for sweetness if the berries are not in season.

Grits, two eggs sunny-side up. Break the eggs on the grits and add hot sauce.

Oh, gawwwwwwwwwwwwd! Ah LOVVVVVVES grits!:icon_hungry::icon_hungry::icon_hungry:

I went out and bought Fage on your recommendation. I am not sure how to say it.

It is thick and has not quite enough fruit for me. But I think my innards need some ALIVE lactobacillus whatchamacallit to get things going.

It's pronounced Fy-Yay, accent on the Fy. And it's Greek, so quite a bit different than, say, Dannon or Yoplait. Might not be to your taste.

My favorite is the fat-free plain. I drizzle honey over it and sprinkle granola and berries on top.

But Gracie, look for the Live Culture symbol on American yogurt.

:mmmm:

Here's what I eat for breakfast, lunch and dinner: Natural plant-based whole foods. No need for long conversations. :icon_hungry:

This is a fun thread. I enjoy hearing the variety of breakfasts.
I found the discussion about breakfast making Barry and Dr. Boogie and CFrance hungry to be very interesting. I realized I'm the same way.

Some of my morning options are protein smoothies, greek yoghurt and fruit, steel cut oatmeal, turkey bites, vegetable tortilla wrap and egg salad, left over pizza, whatever. I try to include flaxseed and some protein, and I often delay breakfast until late in the morning. I'd be bored stiff if I ate the same thing every day.