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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Whoa, 10% fat seems like a lot. And no stirring? Do you just ignore the whey that's separated out?[/quote]

It isn't separated. Maybe because the fattier yogurt keeps it incorporated? No idea! We smooth the top like you would for sour cream after dipping some out to keep the water from accumulating between servings.

We have switched to all full-fat dairy products in our house, and due to other changes in my diet (more whole foods, less filler foods, less bread, etc.), I've actually lost weight. Animal fat is not all bad like we've previously thought. Also, we don't eat a cup of the yogurt. More like a tablespoon or two on top of a bowl of chili or as a "dip" for berries or veggies. I actually never really cared for yogurt that much before switching to this, and I hypothesize that eating plain, full fat yogurt with fresh fruit is "healthier" than eating those cups of yogurt sweetened with high fructose corn syrup or artificial sweeteners. This yogurt only has 5 g of sugar which is less than a cup of milk.

http://www.npr.org/blogs/thesalt/2014/02/12/275376259/the-full-fat-paradox-whole-milk-may-keep-us-lean[/quote]

I'm not sure which brand you are using, but many greek yogurts with "low sugar" are actually mislabled.  Whole Foods 365 yogurt was the biggest culprit.  It was on the news this morning. You'll have to google it.[/quote]

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