Made with milk from non-GMO (genetically modified organism) fed cows.
What is your favorite Fage yogurt? Fage Total plain, blended, or split cup? How about BestSelf lactose-free? Don’t forget about Fage’s decadent sour cream.
Fage (pronounced “fah-yeh”) yogurt is a Greek yogurt known for its thick, creamy texture and tangy taste. A traditional straining process removes the whey and excess liquid, which produces a more concentrated yogurt with a higher protein content than regular yogurt.
Fage yogurt is made from milk and live active cultures that produce the yogurt’s tart taste and numerous health benefits. Available in several different varieties, including full-fat, low-fat, and non-fat, as well as flavored and unflavored options.
Fage continues to gain popularity because of its thick, creamy texture and tangy taste.
Fage can be enjoyed alone and used as a versatile ingredient in many recipes as dips, dressings, desserts, and smoothies.
Yogurt is a fermented dairy product made by adding live bacteria cultures to milk, causing it to thicken and develop a tangy flavor.
Here are the general steps to make yogurt:
1. Heat the milk: Heat the milk to 80-85°C (176-185°F) to kill harmful bacteria and denature the proteins in the milk.
2. Let cool to around 43°C (110°F).
3. Add starter culture: Add a small amount of yogurt containing live bacteria cultures to the cooled milk, and bacteria will ferment the lactose in the milk, producing lactic acid, which causes the milk to thicken and develop a tangy flavor.
4. Incubate the mixture: Keep the milk and culture mixture warm (around 43°C or 110°F) for several hours to allow the bacteria to ferment the lactose and transform the milk into yogurt. Use a yogurt maker or a warm oven, or wrap the mixture in a warm towel.
5. Chill the yogurt: Once thickened and developed a tangy flavor, chill it in the refrigerator for several hours to stop the fermentation and set the yogurt.
6. Optional: Strain the yogurt: If you prefer a thicker, creamier yogurt, you can strain the yogurt through a cheesecloth or coffee filter to remove excess whey.