I enjoy the endless variation of textures and flavors. I just don’t want too much sugar or any junk in it.

European yogurt at Trader Joe’s.

i’ve had the same culture from plain icelandic provisions going for months. holds up well and is super creamy.

Noosa is dessert, not real yogurt. A serving has the same calories and sugar than a serving of Ben and Jerry's.

Anonymous wrote:Noosa! Creamy, flavorful, satisfying. Lemon curd and strawberry rhubarb are my favorites.

Unfortunately they come with an INSANE amount of sugar. I think it was almost 2 coke cans worth......and you're supposed to eat that for breakfast?

I like Stoneyfield Farm's Plain whole milk yogurt. Very creamy. I like to add various jams or berries, and nuts to it, with some sort of sweetener. There are many possibilities. Yummy!

Fage whole plain with fresh fruit, and sometimes granola

Siggis

I love this rich and creamy brand made by Amish called Pequea Valley Farm, but so hard to get outside of PA.

Otherwise I like Yoplait and Fage 2 percent (with honey or berries).

2% Fage plain.

I like it with a little maple syrup and fruit. Now nectarines or cherries. Sometimes melon. Blueberries are fine. In the fall/winter homemade baked apples (with cinnamon). Always good with frozen mixed berries.

Sometimes I will add granola or almonds. Right now the TJs passionfruit granola is amazing.

Anonymous wrote:

Anonymous wrote:Noosa! Creamy, flavorful, satisfying. Lemon curd and strawberry rhubarb are my favorites.

I love that too but man have you looked at the sugar in it?? It’s like dessert. I wish I could indulge on a regular basis.

Still better than ice cream

Stonyfield Farms plain — not too thick, tastes good, active bacteria if I want to make my own

Fage non fat
Yoplait Oui-vanilla, raspberry, peach and strawberry

La Fermiere is the best yogurt I’ve ever tasted!

Anonymous wrote:Bulgarian yogurt is the best. They invented yogurt 4000 years ago, and the bacteria is named after the country (Lactobacillus bulgaricus). Not surprisingly, Bulgaria has the highest per capita consumption of yogurt in the world.

Where do you get it?