Good Lifestyle

All cultivated dairy products are not yogurt, while yogurt is not Greek, and most certainly - all Greek yogurts are created equal. Of course, they are all enough thick in texture and sufficiently high in proteins to accommodate the halo of media threshing and health, but the industry hit acidic patches.

Years ago, at the top of the spire of this product, home manufacturers have been burned to shorten the traditional multihouillage process and honored the time needed to create a real Greek yoghurt. Instead, they introduced regular yogurt stabilizers and thickeners for the purpose of imitating the appearance, sensation and / or nutritional profile ofGreek yogurt. Some brands look like Greek gods - discreetly and inexplicably slide under the radar for their use of pectin as thickener, while others, likeFarms Cabot andYoplait, have been called to their additives.

But today, for most things, consumers and retailers have been victims of the real matter of imitators. Over the years that entered the mainstream market, we have refined our palaces and are better able to discern a Greek yogurt of these brands that only call it. Be suspicious of the presence of ingredients such as cornstarch, tapioca starch, pectin, gelatin, gum of giant bean gum and milk protein concentrate, which is essentially remnants from additional factors. cheese. These are bright red flags that costs and corners are at the same time. The true Greek yogurt is created by multiple cases of tension, which causes a more concentrated product (higher protein density) and a lower yield, as opposed to the addition of things that lead volume, weight and density .

We have tasted five at the national level available in the commercial plan of traditional Greek yogurts of well-established dairy brands in a side by side comparison and have been shocked to taste what a world of difference lies with each other.Here is what Greek yogurt we consider the best tasting of all, with the five brands we have tried ranked from the worst.

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As mentioned earlier, the participant of this brand in the Greek yogurt race has been marked with conflict for its use of thickeners of spatial filling instead of thermals in the spotlight to give it its talent and body. The guardians of the food industry were angry on this subject in 2013, with major manufacturers expressing their disgust and accuse them of "Cheating. "But as with yoplait, the courts have ruled in favor of Cabot, because the prohibition of additives is not explicitly written in the legal definition of yogurt. And so they continued with the same formula and the same process.

With all this drama, we had to see if the shortcuts cost all the corners. A flat plastic lid and a clear plastic seal of the covered yogurt that immediately hit us as very thick and strangely firm. Remarkably smooth without visible whey, it was brilliant and still kept the motif of the whirlwind of the machine that loaded the bathtub. Visually, it looked like a soft ice cream that had begun to melt, but was then quickly reflected.

This similarity ended as soon as it was scoop. It fell soft in a sponge, gelatinously, wavering in solid form as a thicker form of tofu of silk, but with a notable heaviness. The taste has created another stop on its metamorphosphossime course as it sorts in the mouth with vestiges of salt, grass and cheese. There were a lot of cheese flavors, in fact, calling the Turkish Labneh in mind, but without the wealth and with a fluffy mouth, for this one did not have the granular air at all, and yet was the only who felt it. The salty fruit of this has left us very thirsty, despite only a tiny increase in sodium levels; Lactoseum and milk concentrates may have played a factor by intensifying these healed qualities. This disappointing scientific experience was the only yogurt tasted that had reluctant to go back for second chance clarification tastes, making it the worst overwhelming.

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"Perhaps the world's best Greek yoghurt" is a valorization of this traditional brand of Yogurt Powerhouse Dannon. Made by the same manufacturers as the popular luminous language + FIT, which seems to be available only in the plain in larger bins, as well as active activities and two good, diversification seems to be an attempt at a number of lines to tear the crown. Most recent brands.

It's a fair effort. But in the case of Oikos, under a clear plastic cover and a sealed sheet is the yogurt that looks a bit aqueous first of its lactoseum collected, and honestly, it looks a little chunky. It begins with a strong declaration of yogurt, an incomparable tang and a slightly acidic element taking the foreground. As you eat, a suspicion of sweetness emerges before the Tang returns for a finish that remains with you longer than the other brands I sampled. All this happens quickly and he bottoms very quickly and gently despite the first impression of chunkiness.

The strong oikos flavor makes us curious if there is a softer flavor to other Greek yogurt lines of Dannon, which are marketed with more delicate fancy packaging. However, we were not curious enough to add nutritionally similar excrement to this taste test, especially because all linging on live and active crops. Oikos uses only two and popular L. acidophilus is not even one of them.

This main brand is based on high grazing cows to provide biological milk in its yogurt, with a diet that lends more omega-3 and linoleic acids combined with each bite. In accordance with the rest of Stonyfield's product range, no toxic persistent pesticide, artificial hormones or antibodies, are used to create this milk. Instead, its list of ingredients is as pure and simple as the two main brands of the country: just milk and life, active cultures - in this case, five.

A traditional flat plastic yogurt lid - a start of the clear bubbles of Chobani and Fage-reveals a clear and tight plastic seal. There is not a lot of whey immediately visible on the surface, but as with Chobani, there is a light granularity visible to the texture. This yogurt also has a medium thickness, holding its shape momentarily before slowly collapsing on the spoon. At first, he feels and tastes light and collapses with little objection. For those who prefer a little less tang to their yogurt, it is a solid choice; This flavor is exchanged for a slightly sweet and slightly salted subcurrent that ends with a hint of mild cheese. This is not necessarily richer, but more green butter. These traits are clear evidence of turf dairy; A vegetative note clearly involves conventional dairy milk yogurt. However, it is much less obvious when consumed independently and not immediately after other types.

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The brand of America The main brand for Greek yogurt, Chobani did not work as well as crazy in our taste test. Based in the northern New York State as well as in an Idaho facility, this brand is locally used locally in its factories and is another strong promoter for getaway shortcuts. To date, this yogurt is always triple tense for the thickness and traditionally made, but in accordance with Turkish traditions, not Greek, as a leading nod to the founder's heritage. Funny: it was only marketed as Greek to ride on the momentum of its established competitive planted.

Turkish yogurt can run more than one range in terms of thickness; Greek is supposed to bevery#Thicc. Chobani is not. At first glance, after taking the plastic cover and peeling the aluminum foil, there is a light level of liquid whey sitting on which gets reabsorbed quickly and well in what first looks like a grain subtly , brilliant white yogurt. It does not have a lot more structure on the spoon just kind of flops on rather than staying in the company, high ridges and without surprise of this signal, feel thin in the mouth. This does not mean that he has made him uncomfortably, though. It is much smaller than the seeds of appearance denies and is less creamy than it is mellow. There is a casualness to it because it gently spreads, with a fresh and clean taste and feeling as it ends with a slight zip borrowed from its full range of live and active crops.

Luscious, rich and creamy with a full mouth feeling, this genuine Greek yogurt is also the number one bestseller in the place of its origin. Rooted in a small dairy shop that opened in Athens in 1926, it was introduced on the US market in 1998 in Astoria, in Queens. One taste will explain its astronomical growth here, however. It's just all you want a Greek yogurt to be: smooth, thick, dense, and with a soft flavor that ends clean and sweet. He was the second aqueous of all the brands we sampled, and he had the body and the decadence. This is probably due to the fact that it is one of the most concentrated, tense versions the company uses four pounds of milk to create a yogurt book.

It was also the most conscientiously a sub-packaged plastic lid was a seal and an aluminum sheet underneath, a parchment paper is supposed to remove after the opening. (Did you know that? Because we do not have it!) Below this layer, there is pure dairy joy and five types of live and active crops. It is heavy on the shovel, cut a clearly defined band through a dense yogurt sea that even the light layer of whey can not penetrate without stirring. Thick and very rich in spite of being bold, the yogurt fage has a chewiness satisfying what feels indulgent slowly, slowly in the mouth. And there is no doubt that the flavor is cream before; It is full-bodied with a soft and subtle essence flavor that is consistent with its start to the soft end.

FAGE hit others out of the park.

While Chobani arrives to bite his heels for those who prefer a cleanest and less coagulated experience, Fage simply feels more luxurious in every way. The pioneers of Greek yoghurt in America remained faithful to their practices in Greece and shows the quality of their yoghurt. It is thick to the point of more thanhold and richly creamy to indulgence. It gives an impression of sweetness while maintaining an underlying current of sweet and smooth flavor feels all in dynamics. All these features in the degreased average that available 2% and 5% in total versions are even more, with additional satisfaction that even marginal amounts of additional fat can provide. For a real experience of Greek yogurt, this authentic brand, of the-homeland delivers.