The rise of creamy yogurt... Well, here's another case where the U.S. is over 20 years behind Europe. Click the first link to read the article. The bottom line: U.S. yogurt manufacturers are starting to offer tastier yogurts made from whole milk (depending on where you live, that means 5% to 8% butterfat).
I first ran into these “full fat” yogurts on a trip to Estonia, while buying my lunch from a grocery store (a favorite mini-adventure of mine). The labels on the yogurts were mostly not in English, but I could make out the butterfat analysis on most of them anyway. Some of the German brands had butterfat contents as high as 18%! I still remember the first time I had one of those – a little container of German strawberry yogurt. It was to U.S. low-fat yogurt as Hagen-Daz is to ice milk. I thought my brains were going to fall out.
We still have a ways to go to hit that European yogurt yummy goodness. But any step along the way is bound to be better than what we used to have. I can hardly wait to find this in our local stores!