Has anyone else noticed how Greek yogurt is everywhere lately? Or I guess I should say “Greek-style” yogurt, because at least in the UK, you can’t call it Greek yogurt if it’s not made in Greece. Just ask Chobani — they’re the most popular Greek [style] yogurt in the US, but got kicked out of the UK because Athens-made Fage sued them, saying Greek yogurt must be made in Greece using a particular straining process and cannot contain additives and preservatives. Chobani said “this isn’t over,” but for now, the UK yogurt aisle is full of the superior Fage Total, Liberte, and a bunch of impostors.
I don’t normally get worked up about things like this. I buy almost everything generic and go out of my way to walk to Aldi to save money. But the other day I learned the hard way that Greek yogurt is not something to scrimp on.
First, let me explain why Greek yogurt has become such a health food buzz word. As Fage argued against Chobani, what makes Greek yogurt Greek is the straining processed. This is most important because it makes the yogurt extra thick with extra protein. That’s why I like it — the protein boost, and that’s why Greek [style] yogurt has become so pervasive. Somebody somewhere on some health site said that Greek yogurt was the healthiest, best snack ever. And a bunch of non-Greek yogurt companies decided to cash in.
As I mentioned earlier, Fage Total is the authentic and best Greek yogurt, but it’s also the most expensive. Here is the nutritional information I took off their website:
However, I usually don’t splurge for Fage because I put plain yogurt in my breakfast overnight oats and the superior creaminess and taste of Fage doesn’t shine through. So I buy Liberte, which is a Canadian brand that is always on sale at Waitrose. It’s nutritional information is similar enough to Fage:
But last week I had a moment of weakness. I wanted individual pots of flavored Greek yogurt to have as a snack. I was in the queue at Aldi, which was so long it snaked around to the dairy section (I realize that makes no sense to you if you haven’t been to the store, but trust me, the queue was long), and noticed 4-packs of Greek-style yogurt. I grabbed one, quickly looked at the protein content, and thought, “6g, not bad.”
And the 4-pack was less than £1, so I bought two different flavors. And then I got home and tasted the “Greek-style” yogurt. It was no Fage. It wasn’t even Liberte. It tasted — and I hate to say this, because I don’t want to be one of those OMG CHEMICALS AND UNCLEAN FOOD people — but it tasted fake. So I did what I should have done while back at the store — I looked at the ingredient list. Keep in mind that Fage and Liberte have the same 2 ingredients: milk and cultures, that’s it. I understand flavored yogurt will have more, but check this out:
This “Greek-style” yogurt should not be called Greek yogurt not because it’s not made in Greece, but because it’s not strained. It’s thickened artificially with maize starch and pork gelatin. Unless you happen to prefer extra thick yogurt, this “Greek” yogurt is nothing more than regular yogurt with thickening agents. And the “not bad” 6g of protein I saw was per 125g pot — it only has 4.8g per 100g, which is less than half of Fage and Liberte.
This, friends, is why you have to be cautious of food trends. Everybody and their brother makes “Greek-style” yogurt now, but few are the nutritional powerhouses they claim to be. And now I’ll get off my Greek yogurt soapbox to show you this photo of a dapper autumn pug that I found on my external hard drive in a folder marked “Cute Animals” that I have no recollection of creating years ago: