Found at Asda Greenhithe - marked up at the usual £4.50 for 1kg but scanned at £2.25 - rarely on offer I went back and bought another :smiley:
Not sure if local or nationwide.
Fat free
High in protein
A strained yoghurt
A good source of calcium
Vegetarian Society approved
Not to be confused with the cheaper "greek style" yoghurts
Top comments
Crapweasel
9 Oct 163#14
It's worth a try at least once whilst it's on offer, I'd think. It really is one of the best yogurts available in the UK (in my opinion). For anyone wanting a more budget friendly Greek style yogurt, which is both better quality AND cheaper by weight than most others, I highly recommend Lidl's Milbona Greek Style (the full fat one). It's a 1kg tub for £1.45, is very thick (not as thick as Fage, but thicker than most other Greek style offerings), & tastes creamy and not sharp or tangy. Great with muesli & blueberries for breakfast!
All comments (26)
luvsadealdealdeal
9 Oct 16#1
Why's this any better than normal natural yoghurt @ £1/litre (or kg)
I'm not sure about this 0% version, however, the full fat Fage Total is on another level to other yogurts. It's the thickest yogurt I've ever had - a spoon will stand upright in it! Really creamy, filling for breakfast with berries, or as a substitute for double cream; great with apple pie. Mmmmm! <3
col11
9 Oct 16#3
so Rolls Royce cost more to buy more to maintain more to run but it looks better, is this the comparison?
luvsadealdealdeal
9 Oct 16#4
just explain why it is nutritionally better
adsham to luvsadealdealdeal
9 Oct 162#7
No one claimed that it was, however...
The process for making regular and Greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature (106-114°F) before bacterial cultures are added. The mixture is then left to ferment until the bacteria grows, produces lactic acid, and gels the milk proteins to produce regular yogurt.
To make Greek yogurt, regular yogurt is strained extensively to remove liquid whey and lactose, leaving behind a thicker-textured yogurt.
What Are The Differences?
Besides texture, here are some other differences between regular and Greek yogurt:
Protein - Greek yogurt has almost double the protein of regular yogurt. Fat - Unless you're using the nonfat varieties, Greek yogurt has about three times the saturated fat than regular yogurt. (this is 0% fat version)
Sodium - Greek yogurt contains about half the sodium of regular yogurt. Carbohydrates - Greek yogurt contains roughly half the carbohydrates of regular yogurt, but remember that adding sweeteners to either one will increase the carbohydrate count.
luvsadealdealdeal
9 Oct 16#5
Fage
Nutrition
Nutrition
Typical Values Typical Values per 100g
Energy 243 kJ (57 kcal)
Fat 0 g
of which saturates 0 g
Carbohydrate 4 g
of which sugars 4 g
Protein 10.3 g
Salt 0.1 g
Calcium 120 mg
% NRV* 15%
*Nutrient Reference Values -
luvsadealdealdeal
9 Oct 16#6
Tesco low fat Greek yoghurt 500g
Nutrition
Nutrition
Typical Values One-fifth of a pot (100g) contains Per serving
Energy 324kJ (77kcal) 324kJ (77kcal)
Fat 3.0g 3.0g
Saturates 2.0g 2.0g
Carbohydrate 7.0g 7.0g
Sugars 7.0g 7.0g
Fibre 0g 0g
Protein 5.5g 5.5g
Salt 0.2g 0.2g
*Reference intake of an average adult (8400 kJ / 2000 kcal) - -
luvsadealdealdeal
9 Oct 16#8
Tesco low fat cheapo
Nutrition
Nutrition
Typical Values 100g provides One-fifth of a pot (100g) contains
Energy 256kJ (61kcal) 256kJ (61kcal)
Fat 1.4g 1.4g
Saturates 0.9g 0.9g
Carbohydrate 7.0g 7.0g
Sugars 6.9g 6.9g
Fibre 0g 0g
Protein 5.0g 5.0g
Salt 0.2g 0.2g
*Reference intake of an average adult (8400 kJ / 2000 kcal)
luvsadealdealdeal
9 Oct 16#10
I wouldn't say it's not great quality, if you say so - not having tasted it - but is it worth paying a lot more more than £1/ kg? - would be my question.
MissMonkeyMoo
9 Oct 161#11
yes, it is totally worth paying more. Fage total Greek yoghurt is amazing, and eating Greek yoghurt has been shown to have more benefits than natural yoghurt.
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Opening post
Not sure if local or nationwide.
Fat free
High in protein
A strained yoghurt
A good source of calcium
Vegetarian Society approved
Not to be confused with the cheaper "greek style" yoghurts
Top comments
All comments (26)
Fage Greek yoghurt = Rolls Royce
The process for making regular and Greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature (106-114°F) before bacterial cultures are added. The mixture is then left to ferment until the bacteria grows, produces lactic acid, and gels the milk proteins to produce regular yogurt.
To make Greek yogurt, regular yogurt is strained extensively to remove liquid whey and lactose, leaving behind a thicker-textured yogurt.
What Are The Differences?
Besides texture, here are some other differences between regular and Greek yogurt:
Protein - Greek yogurt has almost double the protein of regular yogurt.
Fat - Unless you're using the nonfat varieties, Greek yogurt has about three times the saturated fat than regular yogurt. (this is 0% fat version)
Sodium - Greek yogurt contains about half the sodium of regular yogurt.
Carbohydrates - Greek yogurt contains roughly half the carbohydrates of regular yogurt, but remember that adding sweeteners to either one will increase the carbohydrate count.
Nutrition
Nutrition
Typical Values Typical Values per 100g
Energy 243 kJ (57 kcal)
Fat 0 g
of which saturates 0 g
Carbohydrate 4 g
of which sugars 4 g
Protein 10.3 g
Salt 0.1 g
Calcium 120 mg
% NRV* 15%
*Nutrient Reference Values -
Nutrition
Nutrition
Typical Values One-fifth of a pot (100g) contains Per serving
Energy 324kJ (77kcal) 324kJ (77kcal)
Fat 3.0g 3.0g
Saturates 2.0g 2.0g
Carbohydrate 7.0g 7.0g
Sugars 7.0g 7.0g
Fibre 0g 0g
Protein 5.5g 5.5g
Salt 0.2g 0.2g
*Reference intake of an average adult (8400 kJ / 2000 kcal) - -
Nutrition
Nutrition
Typical Values 100g provides One-fifth of a pot (100g) contains
Energy 256kJ (61kcal) 256kJ (61kcal)
Fat 1.4g 1.4g
Saturates 0.9g 0.9g
Carbohydrate 7.0g 7.0g
Sugars 6.9g 6.9g
Fibre 0g 0g
Protein 5.0g 5.0g
Salt 0.2g 0.2g
*Reference intake of an average adult (8400 kJ / 2000 kcal)