Homemade vs. Store-bought: Yogurt

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March 19, 2011 by Leah

When we were first married (you know, way back in June) I would come home laden with shopping bags and proudly announce I had purchased Aaron’s favorite kind of yogurt. He gently had to explain, on more than one occasion, that I needed to look for the RED LABEL when it came to this particular yogurt as he was not a fan of low-fat or fat-free things. Incidentally, this was also the manner in which I discovered he hates strawberry jam.

The beloved yogurt was… Which retails at Albertson’s for $3.59 per quart and includes cultured pasteurized milk, nonfat milk, cream, crystalline fructose, natural vanilla, pectin, natural flavors, live, active & probiotic cultures (L. bulgaricus, S. thermophilus, L. acidophilus, B. bifidus, and L. casei – kind of sounds like a class list in the Harry Potter universe, actually). The plain style doesn’t have fructose or natural vanilla, of course.

My yogurt costs one pint of milk ($3 since I get half-gallons of raw, grass fed milk for $5.99 – and that’s cheap around here) and for me to remember not to eat all the existing yogurt so I can introduce S. thermophilus, L. bulgaricus, and L. acidophilus into the milky mix. (I’m pretty sure those are my live active cultures, anyway. I started my yogurt many months ago with some Trader Joe’s Plain Greek Style, and since TJ’s is far too cool to have the nutritional information and ingredient lists for their products on the company website, I’m assuming that the bacterial strains in the nutritional information for TJ’s Greek Style with Honey would be the same as in the plain style. Thanks to the girl who posted a picture of her yogurt and transcribed the label.)


Homemade yogurt

So, which is better? Well, I’m awfully attached to my homemade yogurt. Aaron has even eaten a bowl of it of his own volition now and gladly uses it as a condiment. I think Mountain High seems like a decent company that tries to keep additives and whatnot out of their products, but as far as I can tell they do not use milk from grass fed cows which is what really makes a nutritional difference. Plus, my yogurt is 59 cents cheaper, super easy and fun to make, and I don’t have to haul away Mountain High containers to the recycling center.

Homemade wins.


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