Cabot Greek Yogurt: What You Need to Know
What Cabot Greek yogurt is
Cabot Greek yogurt is a thick, tangy yogurt sold in 2-pound tubs by Cabot Creamery, the Vermont dairy co-op best known for cheddar. The plain versions have no added sugar and 14 to 16 grams of protein per 3/4 cup. The label shows that much of the thickness and protein comes from added milk protein concentrate and whey protein concentrate. The flavored “Triple Cream” tubs are richer and carry 16 to 18 grams of added sugar per serving.
Ultimate Gut is published by Ultimate Health Solutions, which sells a yogurt maker, probiotic capsules and an inulin fiber supplement. None of the products reviewed here are ours, and these brands don’t pay us.
Everything below comes from the nutrition panels and ingredient lists shown on Cabot’s own product pages, plus Cabot’s published articles. Labels were checked in October 2026. Recipes can change, so check the tub you buy.
The Cabot Greek yogurt lineup
Cabot’s site listed five Greek yogurts, all in 2-pound tubs with about five 3/4-cup (170-gram) servings each. Three are made at 10% milkfat (the Plain and two Triple Cream flavors) and two at 2% (Plain and Vanilla Bean). Cabot’s online shop listed each tub at $4.99, roughly $1 a serving, though store prices vary. Here is what each label shows per serving.
| Variety (per 3/4 cup) | Calories | Fat (sat.) | Total sugars | Added sugars | Protein | Calcium |
|---|---|---|---|---|---|---|
| Plain, whole milk (10%) | 230 | 16 g (10 g) | 4 g | 0 g | 14 g | 350 mg |
| Reduced Fat Plain (2%) | 130 | 3.5 g (2 g) | 4 g | 0 g | 16 g | 400 mg |
| Reduced Fat Vanilla Bean (2%) | 180 | 2.5 g (1.5 g) | 21 g | 18 g | 13 g | 330 mg |
| Triple Cream Strawberry (10%) | 260 | 13 g (8 g) | 20 g | 16 g | 11 g | 280 mg |
| Triple Cream Vanilla Bean (10%) | 260 | 13 g (8 g) | 21 g | 18 g | 11 g | 280 mg |
The Reduced Fat Plain stands out: the fewest calories and the most protein and calcium. The whole milk Plain is far richer, and its 10 grams of saturated fat equal 50% of the Daily Value on its label. Cabot’s Triple Cream Vanilla Bean was named a Grand Champion at the 2026 World Dairy Expo contest, according to a Cabot press release. That is a dairy contest result, not a nutrition rating.
What’s in it
The whole milk Plain label lists pasteurized milk, cream, milk protein concentrate, whey protein concentrate, live active yogurt cultures (acidophilus, bifidus, L. bulgaricus and S. thermophilus), vitamin A palmitate and vitamin D3. The 2% Plain swaps some of the cream for skim milk. The flavored tubs add a flavoring of sugar, water, modified corn starch, natural flavors and fruit or vanilla bean. All five tubs are marked gluten-free and “live & active cultures.”
How it gets thick
Greek yogurt is usually made by straining off whey. Cabot’s own Greek vs. regular yogurt article explains that Greek yogurt can be made either by straining or by adding whey protein and milk protein concentrate until it is thicker. Cabot’s labels list both concentrates. Its product pages don’t say whether the yogurt is also strained. For how the two methods differ, see how Greek yogurt is made.
This is allowed under the federal yogurt standard, which permits “other safe and suitable milk-derived ingredients” to raise the milk solids. That standard also requires the two classic cultures, L. bulgaricus and S. thermophilus, which Cabot lists.
Why it matters for gut health
Cabot’s yogurt contains live cultures, which is the main gut-health draw of any yogurt. Under the FDA standard, the phrase “contains live and active cultures” means at least 10 million cultures per gram at the time of manufacture. Cabot’s label names its cultures by species only, with no strain names or counts. That matters because, as the National Center for Complementary and Integrative Health notes, different probiotics may have different effects. No specific probiotic benefit can be tied to these tubs. Our guide to whether all yogurt has probiotics explains the difference.
For people who are sensitive to lactose, NIDDK suggests trying yogurt and hard cheeses, which are lower in lactose than other milk products. Cabot’s plain tubs list 4 grams of total sugars per serving, most of which would be the milk’s own lactose. Our article on whether Greek yogurt is lactose free covers this in more depth.
The FDA also allows a qualified health claim that eating at least 2 cups of yogurt a week may reduce the risk of type 2 diabetes, but it describes the supporting evidence as limited. That applies to yogurt in general, not to Cabot specifically.
How it compares with average Greek yogurt
USDA FoodData Central lists plain whole milk Greek yogurt at about 160 calories, 14.9 grams of protein, 7.5 grams of fat and 189 mg of calcium per 170 grams. Cabot’s 10% Plain has similar protein but about twice the fat, 70 more calories and nearly twice the calcium. Its label lists cream, which adds fat. Cabot’s 2% Plain beats the USDA average on protein with fewer calories. See our Greek yogurt protein guide for more comparisons.
How to choose and use it
- For everyday eating and high protein: the Reduced Fat Plain gives 16 grams of protein for 130 calories with no added sugar.
- For cooking, dips and sauces: the whole milk Plain is the richest and works where you want body, such as a sour cream swap.
- For a dessert-style bowl: the Vanilla Bean and Triple Cream tubs taste sweeter, but count them as a treat because of the added sugar. Adding fruit to plain yogurt gives you more control.
- For storage: Cabot’s yogurt guide says to keep yogurt refrigerated for up to about 14 days, and that it is usually safe for up to two hours at room temperature.
Cabot’s product pages suggest uses such as marinades, dips and swapping it for sour cream in soups and baked goods. For more ideas, try our Greek yogurt recipes.
Making a thick Greek-style yogurt at home
If you like Cabot’s thickness but want only milk and cultures on the label, you can strain plain yogurt yourself. The University of Illinois Extension says to line a strainer or tie a double layer of cheesecloth over a bowl, spoon in the yogurt, cover and refrigerate. Drain for 2 to 4 hours for Greek-style yogurt, or 8 to 24 hours for a spreadable yogurt cheese.
The same guide says to keep yogurt at 40°F or below and eat it within 14 days. Save the drained liquid: our guide to whey from yogurt explains how to use it. For the full process from milk to finished tub, see how to make Greek yogurt.
Related topics
- What Is Greek Yogurt?: the basics of the style.
- How Is Greek Yogurt Made?: straining versus added proteins.
- Chobani Greek Yogurt: another widely sold brand, label by label.
- Stonyfield Greek Yogurt: an organic option and what its label shows.
- How to Make Greek Yogurt: a step-by-step home method.
Sources
- Greek Yogurt collection (Cabot Creamery, labels checked October 2026)
- Plain Greek Yogurt (whole milk, 10% milkfat) (Cabot Creamery product page and label)
- Reduced Fat Plain Greek Yogurt (Cabot Creamery product page and label)
- Reduced Fat Vanilla Bean Greek Yogurt (Cabot Creamery product page and label)
- Triple Cream Strawberry Greek Yogurt (Cabot Creamery product page and label)
- Triple Cream Vanilla Bean Greek Yogurt (Cabot Creamery product page and label)
- Greek Yogurt vs Regular Yogurt: Here’s the Difference (Cabot Creamery)
- Everything You Need to Know About Yogurt (Cabot Creamery)
- Cabot Yogurt Named Grand Champion For Second Year in a Row at World Dairy Expo (Cabot Creamery, 2026)
- 21 CFR 131.200 Yogurt (Electronic Code of Federal Regulations)
- FDA Announces Qualified Health Claim for Yogurt and Reduced Risk of Type 2 Diabetes (FDA, 2024)
- Probiotics: Usefulness and Safety (National Center for Complementary and Integrative Health)
- Eating, Diet, & Nutrition for Lactose Intolerance (NIDDK)
- Yogurt, Greek, whole milk, plain (USDA FoodData Central)
- Making Yogurt at Home (University of Illinois Extension, 2024)
