LOL - the first time I had it, I almost gagged. You really have to get used to it and then it is pretty good. We get Chobani here in the States, not sure if it is available in Canada. You probably really have to look for it at first. I had it for the first 8 months and then I switched back to regular fat free Yoplait yogurt since I don't have a problem getting enough protein.

Chobani is a brand of Greek Yogurt. I have a hard time with finding just the right yogurt also. Total fat 0, but sugars are high 19g, carbs are high 20g, Protein 14g, which is good, but I worry about the sugar. I have surgery in two weeks, and I do not want to dump! There are other brands also that say Greek yogurt..you just have to stand at the yogurt isle and study them all. I also found some in the health food dairy isle at Wegmans. (not sure what grocery store you use) Good luck

I like the Fage brand of greek yogurt.. There are several others Then Chobani or Oikos are the next one I get when I can't find Fage. Fage is generally in the organic section at my grocery store.

I buy the 2% or 0% fat and mix vanilla SF syrup and a bit of splenda with it to make vanilla yogurt, then I add fresh or fozen fruit and some high protein granola. YUMMY!

someone awhile ago posted how you can take regular yogurt and do something to it to make it higher in protein and similar to greek yougurt but I don't remember any more how to do it. Anyone know that recipe?

Laura

I am not a Canadian but look for Fage Greek yogurt. It is very good. High in protein 15g and a nice texture.

Good luck!

I use Fage 2% Plain (they also have 0% if you do the fat free thing). Here's a few things I do with it...

http://theworldaccordingtoeggface.blogspot.com/2010/04/heads-up-1-off-fage.html

It's higher in protein and waaaaay lower in carbs than regular yogurt. More like sour cream in texture. Don't get the flavored ones those can be high in sugar.

I'd send an email to some of the major companies (fage, Chobani, Oikos) and see who in your area carries... or if you have a Greek import store/deli they may be able to advise/obtain.

~Michelle "Shelly"

I've only ever seen Liberte brand Greek Yogurt in Ontario, and that only in Toronto. The plain Liberte Greek yogurt has 20g protein in 175g serving. 0 sugar. I added strawberries to it.
The Independent Grocer in Huntsville has that brand, but not Greek yogurt (Mediterranean style, which is not as high in protein) and only in the organic section. I found some in the Highland Farms store in Vaughan after my last follow up appt. at HRRH. I looked in the Sobey's at Molson Park in Barrie but none there either. My next try is the Health food store in Huntsville, and then I'll call the YIGs store and see if they'll get some in. Last resort is to get my brother to buy it in TO and bring it up with him when he comes. I'll probably try other large stores in Barrie too. If you find some closer to home, let me know. Gail

Here's an explaination and some easy directions for turning regular yogurt into "greek" yogurt: http://www.nytimes.com/2010/03/17/dining/17mini.html?_r=1&ref=dining
I don't have the desire and just buy the plain Fage 2% adding a T. of pure maple syrup to cut the tang. It is my go to food for those days when my pouchie is pissy or i need to get my protein up. Plain Chobani is my second choice but IMO it is lacking the smoothness of the Fage.

Hello eh!
fellow ontarion here. Loblaw or Supercentre Fortino's,Zehrs
any of those chains sell the Liberte brand. If you check out the organic section you will also find a few choices pricey but they are not that bad... Good luck.. jenn

I bought some Greek yogurt and I am trying oh so to like it, but wow not my favorite. Now I put some of it on my refried beans and that I could do. So I think it will have to be my cooking/topping rather than just eating it like to do my yoplait...

I've made my own yogurt since the '70s when Salton first came out with a yogurt maker -- there are several brand names out there now. It's not difficult -- heat milk to a specific temperature, add a couple tablespoons of plain yogurt with active cultures in it, and let it incubate from 6-10 hours, depending on your preference (less time makes thinner, milder yogurt; more time makes it thicker and tarter). With plain yogurt you can drain off the liquid over the course of 24 hours and it gets to the consistency of cream cheese, and can be flavored with herbs/spices and used as dips, etc. Very healthy and packed with good nutrition. Since Greek yogurt has become the buzz, I've experimented some, and have pretty much perfected it to my personal taste. It's simply a matter of adding dry milk powder to the milk as it's warmed, and then when it incubates it thickens up nicely. Yogurt can be substituted in basically any recipe that calls for sour cream, and I often use it in baking when a recipe called for milk (usually half milk/half yogurt) -- the active cultures die and you lose that benefit, but the flavor is more zingy...
In the event I don't have any homemade Greek yogurt in the fridge, which is rare, I buy the Oikos plain, and doctor it up to my liking at the moment. My preference in yogurt, plain or Greek, has always been plain white yogurt, straight out of the container -- I can't get enough! (I know, wierd,....)

Thanks everyone!