GREEK YOGURT

Tuning in to Dr. Oz yesterday has me rethinking Greek yogurt choices today.  Taking advice from the show, (plain no flavor, at least 12 grams protein per serving, whole milk, and two or fewer ingredients to avoid fillers like starch thickeners, fake sugars, flavorings, and added proteins) I just purchased Walmart's Greek Whole Milk yogurt.  It lists one ingredient which is cultured pasteurized Grade A milk, eight ounces has 20 grams protein 9 grams sugar 190 calories, and a 32-ounce container cost $3.78.  The ultra-creamy texture makes up for the plain flavor.  It could easily be my new favorite yogurt.  Before I do, please offer your opinion, advice, thoughts or better yogurt buys out there.  (edited to correct typos)

I like Liberte 0%. It has 17gm protein but only 6 grams sugar. Ingredients skim mild , bacterial cultures and milk protein. I am hoping this is a good one because I could live on it. I love how thick it is and I can add what I want

Fage Total 0% is my go-to Greek yogurt: 130 cal, 23 g protein, 9 g carbs, 0 fat in 1 cup.

Fage Total 0% is also my greek yogurt of choice. I tried the 2% and the 0% and couldn't tell the difference. I went with the lower calorie option since the additional calories didn't improve the taste. But maybe there is something special about whole milk yogurt that I am not aware of. Personally, I prefer to add healthy fat to my greek yogurt by stirring in nuts, seeds, or unsweetened coconut.

I make my own Greek yogurt in my crock pot.  I use 1% milk and get 2 quarts of yogurt from 1 gallon of milk ($2.38).

Can you share how you make it in your crock pot?

Here is a link that explains the process.  I don't sweeten it with honey.  I leave it plain and sweeten with stevis or  strawberry kiwi MIO and add add a few fresh strawberries.

Rocky....Do you get a lot of whey when you make the yogurt with 2% milk?  When I make it there is so much whey and not much yogurt.....

I use 1% milk.  I get about half whey and half yogurt.  I have the best luck when I get the temp up around 190-195 degrees and let it cool down to 120 degrees before adding my starter.  If I only go up to 180 degrees (like the instructions say) it seems to have a thinner consistency.  

I make my own yogurt just like Rocky!  Our family loves it so much that I cannot go back to store bought.  I also use extra probiotic cultures in mine -- that way I do not have to buy expensive probiotics any longer.  

I use the whey to make ricotta cheese, as an addition to broths to add protein, to water my vegetables and in my protein shakes.  

If any of you are serious about making your own yogurt, I also highly recommend this: Nut Bag to Strain Whey -- it's so much easier to use and wash than cheese cloth.  It's also what I use to make my own almond or cashew milk and to strain zucchini for zucchini pasta.