Bacteria 4 U

Where oh where did American yogurt go so wrong? How come mostly all that is sold is a uber-sweet fruit flavored cup of gelatin-filled pudding or chalky-thin no-fat Dannon plain? Whatever happened to tangy, creamy, healthy, dairy fresh-tasting yogurt? Like the kind that is sold in every store in Europe?

Happily, about a year ago I suddenly became aware of Greek yogurt. Where it was before that I have no idea. I had never heard of it and then ... it was everywhere, in every Whole Foods, natural foods store, Trader Joe's and upscale grocery. It comes in full fat, 2%, and no-fat tubs, not individual serve cups, and (I swear this is not a prepaid ad) is called Fage Total Greek yogurt brand. It is supposed to be the #1 brand actually sold in Greece. There is no excuse to ever buy the thin chalky or yucky sweet stuff again. Ever.

First of all Fage yogurt still has all the active microorganisms that commercial yogurt manages to kill in the processing. You know, the stuff that originally made yogurt a (maybe THE) original Health Food. Now Dannon its promoting its (fruit filled, sugary) Activa brand - yippee, big deal. Its hook is that one of Dannon's huge line is actually what is supported to be - yogurt that still has live acidophilus bacteria to support and maintain a healthy digestive tract.

Second, Total is VERY thick and very creamy. It is an excellent substitute for sour cream, thin cream cheese, or even mayo in many recipes. If you want sweet or fruity just add some jam or sugar (try brown - lovely!) Their website does list fruit-flavored ones but I've never seen any except the plain, so maybe they are sold only in Greece. I actually like the full-fat but the others are much superior to other low or no-fat yogurt. Truly delicious. Wish I knew how to say that in Greek.

BTW, Trader Joe's does have a line of its own of Greek and also what they call Mediterranean yogurt. Not bad -- but not as good as Fage Total. Sorry Joe.

This post is by bacteria activist and guest blogger MHF