That’s right, I said it.
Regular yogurt is a dying breed at my local supermarket. I spoke to the manager and he said the Greek stuff is selling so well, he doesn’t intend to keep the non-Greek stuff for much longer. Only about 10% of the shelf space is devoted to non-Greek now.
I want my super-sweet, runny yogurt back. 
That is all.
I don’t like it either. I’m in the food industry and someone a level up from me (a distributor) said he guessed within three years you’ll only be able to find Greek Yogurt.
My daughter likes the Chobani tubes (the Gogurt type ones), they’re a bit less Greek-y. We both really like Stoneyfield. It’s not greek yogurt, but it’s not nearly as sweet as regular yogurt. In fact, it was funny to hear a 7 year old say “Daddy, this tastes like bubblegum” the first time I handed her a regular Gogurt (after a year of eating Chobani and Stoneyfield) since that was all the store had last time I was there and I needed something to put in her lunch. She wasn’t used to how sweet it was.
The real reason I started eating Stoneyfield is that I really don’t like fruit in my yogurt and they have the smooth and creamy strawberry one without a bunch of crap in it.
I’m also not a huge fan. I only buy plain yogurt, but the Greek stuff is just too thick and creamy for my tastes. I like it lighter and looser.
My favourite is peach, apricot, or lime in the runny stuff; but I like Greek-style yoghurt. It’s not as sweet and runny as regular yoghurt. For the regular kind, I like to buy plain and put a spoonful of jam in it. Failing that, I can mix up the fruit-on-the-bottom kind so it’s not so sweet.
Shouldn’t this be in MPSIMS, lol.
But yeah, I didn’t like greek yogurt either when I tried it.
I only eat Yoplait light, and I rarely even eat that.
Perhaps you’re all eating it WRONG!
Add honey and pistachios for those who need to have it sweet.
Or make tzadziki and put it on grilled meat or pita/pita chips.
Or mix in some cereal for a late night snack.
Or get some Kefir if you like the runny stuff.
But for og’s sake, stop eating that Yoplait crap.
I like the Greek vanilla yogurt best. To me it’s sort of the best of both worlds.
Agreed about not liking Greek yogurt. I’d rather have cottage cheese.
I don’t like it as runny as Yoplait, but Danon is just about the right consistency for my tastes. I typically eat it plain or with cereal. Greek yogurt is just too chewy and thick for that for me. And kefir I drink like buttermilk, not eat with a spoon.
I tried Greek yogurt a while ago because there wasn’t any regular available.
I didn’t like it, either. Two spoonfuls in and I gave up on it. Yech!
Going to move this to CS.
I don’t like to eat it either. I’m lucky, tho, lots of regular ol’ Hiland Dairy products fill our shelves out here.
I have used the greek with good results in cooking for recipes with sour cream. It seems to “stand up” well, if that makes any sense.
Amen!
Greek yogurt is great for recipes. (You can use it instead of sour cream or heavy cream.) But just sitting down and eating it? Gross!
Why is it so popular? And I want my old yogurts back!
Really, it may have been the yogurt you tried. My favorite greek yogurt was missing from the shelves on my last shopping trip so I decided to try some new ones. I found that greek yogurts really vary wildly by brand. I bought one of each brand in the supermarket last week to find what I liked and I found that only two were edible. My preference is for vanilla flavor - I can always add honey if I want more sweet.
Some of them separated poorly, some had artificial sweetner added, others just tasted sour…
I can’t stand Fage for instance, but greek yogurt aficianados usually swear by the stuff.
Putting in a plug for homemade yogurt. So cheap and no crap in it. I can’t really eat store bought anymore, especially not the flavored kind. I know it’s probably too much bother for busy people, but I like the results enough to do it. Plus, a gallon of yogurt for less than $4?
Oh, and it is actually a little runny, but could be strained for those that like it thicker.
I haven’t tried it. I tend to do my best to use local stuff, and organic if possible. Those farms are still making the regular old unsweetened stuff, which I use for cooking or for cereal, and it’s in a larger container that needs stirring before each use.
I heard something about the Greek style causing a waste issue, because there’s a lot more whey that has to be disposed than with regular yogurt. Whey is already used ubiquitously in lots of things it doesn’t need to be in (IMO, as someone who avoids factory-farmed animal products), in order to use the stuff up, and the Greek style is making more than other industries can use.
[Yogurt Nazi]“No John Stamos for You…! Six months…!”[/Yogurt Nazi]
I LOVE Greek yogurt and rarely eat the “regular” type any more. My favorite is Greek Gods Pomegranate, which is hard to find in my area so I special-ordered it. Greek Gods is also a truly vegetarian yogurt, because it does not contain gelatin. Some of them do.
I thought it was too much work too until I realized I could heat the milk in a water bath. No babysitting required! 
Yes, the double boiler is my friend.