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I love Greek yogurt. I first came across it when I was taking a jewelry class on the UWS and found it in Fairway. I thought I had died and gone to heaven. I had already been straining my regular plain yogurt. I live on Long Island so Greek yogurt proved to be fairly tricky to get in 2000 until Fairway opened up in Plainview (biweekly pilgramages from Bay Shore). Trader Joe's house brand is pretty good too. I use it for everything from mixing with homemade "Count Choco-Granola" to tzatziki (sp?) to baking my grandmother's sour cream coffee cake (whole wheat pastry flour, Greek yogurt, and agave as a modern update!) to stirring it into my curries.

Gracious, my current love of FAGE has long been bordering on obsessive fetish; a handful of walnuts and some chunks of honeycomb make for true bliss. My ethos when it comes to dairy products? Full-fat or it ain't worth eating.

I discovered this when my daughter was learning to use a spoon. It resists gravity far, far better than ordinary yogurt which made it less frustrating for her/messy for me. We are fans even now that she can eat soup.

Greek yogurt is great, but so is normal yogurt strained in a cheesecloth or coffee filter. No different in any way I can discern except that it's way cheaper.

I've become a yogurt snob recently because I'm trying to avoid the unnecessary sugar in most American yogurts and Fage is now my favorite Greek brand. Even the 0% fat version from them is great. Yep, granola, honey, a tsp of jam, any of this makes this a great breakfast. I also like Brown Cow. Has anyone tried Siggi's Icelandic yogurt yet?

If you drain your own yogurt, what's the nutritional value of the whey? I always thought it was pretty good for you, but if the resulting yogurt has more protein, etc, then isn't the liquid mostly water?

I think it just has more protein per volume (say, per tablespoon) because it's denser.

I love my yogurtmaker... I'm straining my homemade full-fat yogurt as I type.

fage, sugar, and an ice cream maker... add fruit and you have the most delish. frozen yogurt eva!

Definitely samuels! When I saw this post I got all excited about the container of Greek yogurt I have at home waiting to be turned into frozen yogurt. There's a really good recipe on 101cookbooks... a frozen yougurt to rival pinkberry's.

I've become arguably addicted to Siggi's since trying it a few weeks ago...I attempted to switch back to my cheaper standard, and instead found myself justifying the cost so long as the yogurt constitutes lunch. Incredible stuff.

Does straining via coffee filters produce similar results? It's a tempting experiment, given the cost of Siggi's...

i am in love with fage too! i usually eat the 2% with the fruit on the side. i compared to another "light" yogurt in the store yesterday and it has roughly the same amount of calories & fat. i love it, it tastes like butter! i love french yogurt too, but IN france. american yogurt is so over processed and over pasteurized, it's like thick water.

in europe many companies have a flavor simply called, "plain with a little bit of sugar" - has anyone seen this in the US? it's delicious. i know i can make my own easily with a cup of plain and a teaspoon of sugar, but i'm curious.

I've recently started eating it too. There's a brand available at Rainbow that has fig in it that I love. I also noticed that it is much higher in calcium than lower fat (and taste) yogurt.