Nonfat Greek Yogurt

“Rich-tasting! Hard to believe it’s nonfat,” agreed our tasters, who appreciated its “superthick” texture; “milky,” “luscious” flavor; and “mild tang.” This yogurt was “not nearly as sharp as some others” when tasted plain and had a “clean finish.” In tzatziki, tasters appreciated the “good thick consistency” that “wouldn’t run out of a sandwich,” lending the sauce a “creamy” texture with a “rich, sharp finish.” One summed it up: “I’d put this on just about anything.”

“Smooth” and “wicked creamy,” with a “pillowy,” “light, aerated texture” and a moderately “tangy” taste, this yogurt did well in tzatziki sauce. Tasters appreciated its “nice balance of tang, creaminess, and texture. Not too sour, not bland.” One taster called it “One of my favorites.”

With the highest level of measured acidity and the most protein per cup in our lineup, this yogurt was “very tangy—I like that!” while retaining its “slightly sweet, creamy, very yogurty” flavor, which earned it average scores for likability. It was a little “loose” in tzatziki sauce but “thick and glossy” straight out of the carton. Some complained of a “starchy, drying finish.” 

This yogurt has a unique profile created by adding buttermilk cultures to the yogurt, supposedly for a milder, less-tart taste, according to the company. Our tasters disagreed, finding it “Tang Central!” “Wow! Makes you pucker.” They also complained of a slightly too-loose texture. But most appreciated that it was “very very very creamy,” with one taster noting, “I would eat this if I had to eat nonfat.”

“A bit too tart,” “sour,” and “tang-forward,” this yogurt was “silky in texture but a little thinner than I want,” with a “glossy” “loose meringue” appearance, “like regular plain yogurt.” One taster described it as “rich, but not as rich as I prefer. Feels like it’s missing something.” In tzatziki sauce, while it was “acceptable,” “the yogurt disappears” with its “lean texture.” 

In tzatziki sauce, this organic yogurt tasted “distinctly acidic” and “a little lean, but with a buttery flavor.” It was “smooth,” with “good thickness, but a bit mouth-coating.” Tasted plain, it was “quite sour” and “very tangy,” with a slightly “chalky” aftertaste and a texture that was “thick, heavy.” 

“Sharply acidic,” this yogurt is “very thick, but with no fatty, creamy unctuous taste.” “With an almost whipped consistency” and a slightly “goaty,” “barnyardy” flavor, it got a mixed reception. In tzatziki sauce, it was “bright but a little thin-tasting; the dairy flavor doesn’t linger.” As one taster put it: “No creaminess, but lots of tang.”

“Loose, with a metallic edge,” this yogurt was “fluffy, glossy, and tangy, with a chalky aftertaste” and seemed “like regular plain, not Greek.” “Watery” and “so tangy and tart,” it was “very sour” and “very drying.” As one taster put it: “Nothing great about it, nothing really wrong. Just tang-forward.” However, it performed better in tzatziki sauce, with tasters remarking on its “well-balanced,” “nice tang” and “smooth and light” texture.