I struggle to find full fat flavored yogurt?

[BAPyessir6]

Full fat Greek yogurt is wonderful, and I also love those single serve cherry/raspberry cups of yogurt I grew up with (yoplait, Aldi carries them, etc). But I want to turn flavored yogurt into frozen yogurt, but I want full fat for a better mouth feel.

Is there like a full fat berry flavored yogurt out there I'm just missing? (Preferably single serving but I'm not picky).

I could always just throw fresh fruit into full fat yogurt with sugar, blend it up, freeze, and use that to make fro yo. (I have a Ninja Creami). I just was wondering how lazy I can be.

Stuff like this is my jam, but why the heck is it all low fat?

 

[taxlady]

I like Liberté 10% milk fat, Mediterranean style yogourt, but I think that's only available in Canada. I usually get in plain and in a 750 ml container. I think they also make a 9% Mediterranean style yogourt that comes in 500 ml containers and possibly individual ones too.

 

[taxlady]

I just realized that I don't know what milk fat percentage you consider full fat. I have found some good, higher fat dairy products in health food stores, stuff that I seldom, if ever, find at supermarkets.

 

[Badjak]

Plenty choice here, but that doesn't help you much

 

[dragnlaw]

That was my thought too, taxy - what percentage are you looking for BAP?
Full fat yogurt will have between 3.5% and 5% fat. It can't be any higher than that.
Unless you can find yogurt made specifically with the milk from Jersey cows which could possibly have a fat content up to 5.45%.

 

[HeyItsSara]

It's true. I got kiddie yogurts for myself for a while but when I became prediabetic, I had to stop.

 

[Steve Kroll]

Not sure about local grocers but check Walmart and Target. I believe they both carry Noosa and Stonyfield brands of whole milk flavored yogurt.

Lunds/Byerlys might also be an option.

 

[Andy M.]

Just a thought. Mix jams into the plain yogurt. You'll have a good variety of flavors to choose from.

 

[dragnlaw]

Godd idea Andy. Plus if you don't want pieces of jam in your frozen yogurt use a jelly or an essence.

 

[BAPyessir6]

That was my thought too, taxy - what percentage are you looking for BAP?
Full fat yogurt will have between 3.5% and 5% fat. It can't be any higher than that.
Unless you can find yogurt made specifically with the milk from Jersey cows which could possibly have a fat content up to 5.45%.

Ah I forgot to clarify. All the yogurt I find here is 2% or less, but I really want at least 3.5-4 percent. 5 would be wonderful.

 

[Kathleen]

We have the same issue here. It's all non-fat or low-fat or plain.

 

[Sir_Loin_of_Beef]

Perform a search on Amazon for full fat yogurt. They have an extensive collection.

 

[jennyema]

There is flavored full fat yogurt at every store around here

 

[pepperhead212]

That's strange that you'd be asking that, because I've noticed the opposite thing here in Aldi - all of the cheapest, flavored yogurt, has all been full fat, the last few times I checked.

 

[taxlady]

That was my thought too, taxy - what percentage are you looking for BAP?
Full fat yogurt will have between 3.5% and 5% fat. It can't be any higher than that.
Unless you can find yogurt made specifically with the milk from Jersey cows which could possibly have a fat content up to 5.45%.

Liberté sells both a 9% and a 10% milk fat yogourt. They are very nice. I'm not sure you need milk from Jersey or similar cows. Just as skim milk is made from whole milk, cream is made from whole milk. It's pretty common to see 10% mf cream. So, it might be made from that.

 

[msmofet]

I love the coffee flavor
You can strain it if you want it thicker.

 

[dragnlaw]

Liberté sells both a 9% and a 10% milk fat yogourt.

Never knew it could come that high, thanks taxy.

I'm sure someone could find a way to make yogurt from 35% whipping cream as well. But those are creams and have been separated from the milk. "Generally" speaking yogurt is made with 'whole' milk. Whole milk in this case is 3.5% milk fat. Anything more than that percentage has had some of the milk separated from the fat and is then cream.

It sounds pretty delicious. I'll have to keep my eyes open for it next time I'm out.

 

[Sir_Loin_of_Beef]

 

[pictonguy]

I generally buy the 900g Liberte yogurt which is 10% and use organic milk or I get Organic Meadow which is 6%. This is in Ontario though. I also only buy plain yogurt. both are just diary and bacterial cultures, nothing else, which is one of the reasons i choose these as well.

 

[pepperhead212]

Never knew it could come that high, thanks taxy.

I'm sure someone could find a way to make yogurt from 35% whipping cream as well. But those are creams and have been separated from the milk. "Generally" speaking yogurt is made with 'whole' milk. Whole milk in this case is 3.5% milk fat. Anything more than that percentage has had some of the milk separated from the fat and is then cream.

It sounds pretty delicious. I'll have to keep my eyes open for it next time I'm out.

I haven't done it, but I'm sure you could use yogurt to cure some heavy cream - same thing I do to make crema/crème fraîche, with buttermilk. Just remember to use the higher temp - 110-115°, for yogurt culture. And use about a tb of yogurt to a pint of cream. I don't remember what it was for (not something I was going to make), but I saw some Indian recipe for making a 10% fat yogurt, which was done with cream and milk combined.

I make my own yogurt with 2 quarts of 2% milk at a time, to which I add about 1/2 c NF dry milk, after it has been heated to 180° in the Instant Pot, then whisk a little into the dry milk in a saucepan, to dissolve it, then pour the rest of the hot in, and cover, and let it cool to 115°, then add some milk to about 1/4 c yogurt, in a bowl, and add back to the warm milk, when smooth. Then ladle it into three pint and one 3 c mason jars, put the lids from the boiling water on them, seal them, and put in the IP - the 3 c jar fits, and this way there is no excess, like with just 4 pint jars - cover, and they are cured in 8 hours. I use this often in smoothies and in Indian dishes, calling for yogurt. The lack of the "butter flavor" in the high fat yogurt wouldn't be noticed in those things I use it in.
Almost solid homemade yogurt, made with 2% milk, plus a little dried milk added. by pepperhead212, on Flickr