Carolina

Fage yoghurt is sold in some Giant Eagle supermarkets near us.
Carolena

suze

Buy full fat and organic at a health food store, locally made if possible. That's the closest you're going to find.

Carta_Pisana

Pasteurizing also deminishes the taste (not to mention the health benefits) . Have you ever tried a raw milk cheese in Europe? That's how cheese is suppose to taste. (And you don't read about hundreds of Europeans dropping dead each day from eating raw milk cheeses, do you?)

wombat7

Agree with hanl - make your own. You can control the fat by making with full, 2% or 1% milk - and you know that it does not have modified corn starch in it - Will never go back to buying yoghurt on the west side of the pond

llamalady

,,.....try putting 2% (Jersey if poss)
yoghurt through a drain or cheesecloth
to thicken it - then add your flavourings. Really close to 'the real
thing'....

ashields

I'm suprised to see that everyone agrees European yogurt is thicker and creamier than US yogurt--I've always thought it was much thinner, almost runny. I spent 7 months trying every single variety of yogurt sold at Tesco before I found one that I could eat. I've also never been served yogurt in Europe that I've liked, I've learned to stick to my Mueller Light. But then, I eat a lot of Kroger and Harris Teeter brand yogurt anyway, so perhaps I just don't know good quality yogurt when I see it?!?

lucielou

Julies

Its possible you found yoghurt cremier here because you may hhave had Probiotic Yoghurt, its always much cremier to taste?

basingstoke1

Grocery stores in the US that cater to the middle eastern community usually carry Greek yogurt and often yogurts from other countries in the area. The Greek yogurt that I sometimes buy does not have a statement in English that it contains live cultures, although the other required content statements are there. Does anyone have ideas on this?

highflyer

Probiotic yoghurt is creamier and they've just introduced Activia at my local grocery store. It's a brand I used to eat in England 5 years ago.

Grandma

I'm a Fage fan too. I add a little honey and some walnuts and it's ALMOST like being in Greece.
(Sometimes I throw caution to the winds and add apricot jam!)

jsmith

Haven't made any in years but we still have a Salton Yoghurt maker that consisted of 4 6/8 ounce cups and a warmer. You put milk in each, added some culture, warmed it for so many hours?, days?, added whatever flavoring you wanted and ate it. Worked nicely.

L84SKY

basingstoke1,
If the people at the store don't know, try running the ingredient list through a translation page or look up "live culture" "acidophilus and bifidus" on the page.

smalti

julies--I was wondering this very question (your OP) just the other day. Thank you for asking!

By the way, have you ever tried kefir? Another cultured-milk product (but not sweet). I've bought it at a local Lebanese foods store.

kerouac

Each country in Europe has different styles of yogurt. French yogurt is not at all like Swiss yogurt which is not at all like Greek yogurt.

However, in my local supermarket, I do have a choice between the different styles : Swiss, Greek, Bulgarian, creamy or not creamy, full fat, low fat or 0% fat. and that's just the beginning, because it can only be called yogurt if it contains one specific type of bacteria. There are all sorts of other yogurts "without-the-name-yogurt" -- the bifidus (like Activia), the "fermented dairy treat", and all sorts of other things. Interesting to note that nothing is sold with the "British-style" label except cottage cheese... Anyway, you can probably find out a lot of additional information from places like www.danone.com or www.yoplait.com -- those are the two main French brands present in the U.S. even if they changed Danone to Dannon to trick you.

ekscrunchy

The Dannon La Creme sold in the US barely deserves to be called yogurt. The second ingredient is corn syrup! Kefir is a good idea..

L84SKY

I just watched Alton Brown make yogurt on the Food Network tonight. If anyone is interested the next "Yogurt: Good Milk Gone Bad" will air:
May 19, 2006 2:00 AM ET/PT
May 25, 2006 7:00 PM ET/PT

walkinaround

>>>>
nationwide American brands might be more like European brands
>>>>

much of the yogurt sold in the US IS a european brand (eg yoplait, dannon/danone, etc). but i agree, it is different.

when i visit the US, it has been very difficult to find FAGE. a couple years ago i was looking for it as i was at dinner with friends and wanted to use it as part of the dessert i was bringing. we went to several "gourmet" supermarkets and it could be found nowhere.

sunny16

Basingstoke, I just checked the Fage yogurt in my refrigerator and the container says it has live active cultures. I don't know if that's the brand you get.

Walkinaround, my husband used to have this trick of resting a cheesecloth across the top of a bowl, putting ordinary American yogurt on top and letting the water filter through, so a very thick yogurt is left on top. The texture is closer to that of Greek yogurt. You might want to try that the next time you can't find Greek yogurt.

funjione

I too fell in love with Greek yogurt. I have a Greek grocery near me but even their yougurt does not compare. SOOO, I just started making my own and thr trick is when you stain it through the cheesecloth. I then beomes the consistency of sour cream.Great for making tzaziki or Drizzle with honey, add walnuts and dream of Mykonos, Santorini or the Plaka. Just do a search on line for recipes.

otto

sigh....can not have yogurt here in the u.s that even comes close to the yogurt in paris, ireland, or england. it's one of the first things i go for when i'm over there. honestly, it's like to different foods when you compare with the u.s.