Which yogurt is actually good for your gut? We compare store-bought yogurts on live cultures, added sugar, protein and price, and show how homemade yogurt stacks up.
These Chobani recipes need only a tub of plain Greek yogurt, Chobani’s or any other brand’s, plus pantry staples. Here are four: Greek yogurt parfaits with skillet granola for breakfast, peanut butter Greek yogurt bread, a cilantro-lime yogurt sauce for tacos, and tropical frozen yogurt pops. Each is adapted from a USDA or university extension…
The best yogurt for probiotics: our verdict The best yogurt for probiotics names its added cultures on the label, ideally down to the strain, and has little or no added sugar. Among seven widely available US products compared on manufacturer-published facts, Stonyfield Organic Whole Milk Plain, Activia and Lifeway Lowfat Plain Kefir give the most…
Three plain yogurt recipes to make at home These three plain yogurt recipes use regular, unstrained plain yogurt: a papaya-banana smoothie, blueberry overnight oats and cucumber raita. Each is adapted from a USDA, university extension or county WIC recipe, uses everyday ingredients and needs about 10 minutes of hands-on time. Pick a tub labeled “plain,”…
How is yogurt made? The short answer How is yogurt made? Milk is heated, cooled to about 110°F (43°C), and mixed with two bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Over several hours the bacteria ferment lactose, the milk sugar, into lactic acid. The rising acidity makes the milk proteins set into a soft,…
Best Yogurt for Gut Health: Our Picks The best yogurt for gut health is a plain, unsweetened yogurt whose label says it contains live and active cultures and shows 0 g of added sugars. Of eight widely available US yogurts we compared on their published labels, siggi’s Plain Whole Milk skyr, FAGE Total 5% Plain…
What Is Plain Yogurt? Plain yogurt is pasteurized milk fermented with two lactic acid-producing bacteria, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with no flavoring or sweetener added. Those cultures acidify the milk, which is why plain yogurt tastes tart. In the US, the federal standard requires the finished yogurt to reach a pH of…