Yogurt brands- more higher fat?

[shootingstar]

This is for yogurt buying/yogurt consuming fans:

I'm not a regular yogurt buyer for home fridge. I just buy something on sale and have it at home 2-3 times per wk. or less. Y(es, occasionally some of the stuff might have a sweetener. I don't sweat over it.)

But dearie has been yogurt freak last few decades. He has noticed over the past few months in both Vancouver and Calgary, that the large tubs of yogurt, for many brands are now offering higher fat yogurt. He consciously buys plain yogurt most of the time. I too, have noticed some yogurt companies creating Greek yogurt or richer tasting yogurt. I'm not sure, without a lot of label examination if the fat is higher.

He also buys plain yogurt if he can, in a big bulk tub. So it's important he buys healthy for large volume buying.

If given a choice of plain yogurt I do tend to buy 0-2% fat yogurt. But then, I haven't analyzed what that means because I'm not a frequent yogurt consumer.

Maybe this higher fat yogurt is not obvious in the U.S. for yogurt fans?

[OakLeaf]

It's not the fat percentage that matters, it's the fat composition. I'm not sure there's any "brand" of yogurt that's from cows fed 100% grass. Seven Stars claims to follow biodynamic principles, but it doesn't appear they're Demeter certified. Better to buy your milk from your local grass-fed dairy and culture the yogurt yourself.

[shootingstar]

Apparently some of the yogurt labels divide between milk fat and butter fat. Does anyone understand what that means?

[Owlie]

Greek (or Greek-style) yogurt is just yogurt that's been strained, so it tastes richer because the water content is lower. The fat content per serving might be higher simply because less of its mass/volume is water. Here, at least, you can easily get fat-free or 2% Greek yogurt.

I've started buying more of the stuff recently, and if I can get it, I prefer to get full-fat. I think it tastes better. I also use it for cooking (ex, curry sauces), and the low-fat stuff breaks if heated. Ick. It's hard to find full-fat Greek yogurt, at least in most grocery stores I've been in. I've been able to get full-fat Dannon, etc. for a while. (I suppose I could strain it myself, but I'm lazy.) And cream top yogurt? Mmmmm.

As for your question about milk vs. butterfat: My uneducated guess is that the butterfat might refer to anything "extra" added beyond what occurs in the milk. (I think whole milk in the US is at least 3.25% butter fat.) The Fage in my fridge has some added cream, presumably for texture. I've never seen a breakdown on a label, though.

"Yogurt" is no longer a word.

[Crankin]

I buy Fage or Chobani plain Non-Fat Greek yogurt. I never buy the flavored kinds; too much sugar; put my own fruit in.
Non fat is non fat. It does taste richer than non-Greek plain yogurt.
I don't eat it too much anymore, as even if I take Lactaid before, dairy bothers me.

[Catrin]

I do not always buy dairy it but it tends to be fermented when I do. When I do buy yogurt it is full fat organic plain yogurt - I like what Trader Joe's sells. I've been noticing that what few other brands I can find that is full fat organic yogurt appears to have sugar added - fail! Sometimes I add fruit to it, sometimes I don't. Occasionally I will add a scoop of Tera's Whey Dark Chocolate protein powder to it - gives me a nice shot of protein, calories, AND tastes very close to chocolate cheesecake