Greek Yogurt

Greek yogurt should be thick and creamy—after all, it is strained to remove liquid. But picking a brand isn’t easy. Some are pleasantly thick, while others are almost pourable. And its classic tangy flavor can run from subtle to sharp. So what’s the best bet?

We tested 10 widely available plain, whole-milk options—straight up and in recipes—evaluating each for flavor and texture. Percentage of fat considered “whole milk” differs by brand, but in our tests more fat didn’t always mean better flavor.

Our winner was Fage, one of the original brands to popularize Greek yogurt. Its 5 percent fat version had an ultra-creamy texture and mellow tang. Cabot 10 percent fat came in second, with a thick, creamy texture and heightened tartness (though some found it too sour). Nounos 5 percent placed third, offering a silky texture and moderate acidity; it lost points for its thinner consistency.

Surprisingly, Stonyfield’s Greek yogurt made with grass-fed milk scored worst. Though positioned as a more premium product, it was too thin and lacked richness. Also, the distinctive flavor from the grass-fed milk imparted a “farmy” funk tasters found off-putting.

For the best Greek yogurt, look for a simple ingredient list. Avoid yogurts that contain fillers (such as pectin or gelatin), which sometimes are used to thicken in lieu of straining. A true Greek yogurt should contain only milk and live cultures, which give the yogurt its trademark tang.