I put two unrelated statements on the same line:
-
Yoghurt is the correct spelling in the English speaking world outside the USA.
-
Greek-style yoghurt is my preferred variety.
I hope that clears up your confusion.
As with yogurt, the ideal buttermilk is the kind that has the full fat content in it.
If I’m going to drink any form of milk, it’s absolutely going to be buttermilk.
I used to buy it til 2 years ago. They are losing market share fast. They aren’t the engenue anymore. Greek yogurt is in.
More fat, and a little actual yogurt taste helps the newer good stuff.
It tastes like sour pudding to me. I still eat the ones with fruit in them, and I don’t mind too much that it tastes like sour pudding, but that’s what it tastes like.
I use the words interchangeably. I think many people use “sour” to mean “more tart than I like”, but I like any foods that are very sour, which may be why I don’t find that a meaningful distinction.
People also use “sour” to describe spoiled milk, but American pasteurized milk doesn’t really get sour. I once had some milk in Ireland that had been left out overnight and gone sour. Like vinegar. Like strong vinegar.
Huh? I thought “buttermilk” was what was leftover after churning the butter, and so was always fat-free (or nearly so). I had no idea there was “full fat buttermilk”. That strikes me as similar to “fat free half & half”.
That’s “traditional buttermilk,” which hasn’t been commonly available in the United States since about the 1920s.
What we commonly consumed here is called “cultured buttermilk,” which is how it’s labeled — Cultured 1% Lowfat Buttermilk - Borden Dairy
This is milk of any fat content level that has been fermented by adding lactobacillus cultures.
I make my own whole milk Greek yogurt and my own granola (Tom Scud can’t eat most commercially made granola because it has ingredients that he’s not supposed to eat). My weekday breakfast is a little Tupperware full of frozen mixed berries topped with a bit of yogurt, a bit of honey, and a few walnuts. I add a bit of homemade granola to it at work when I am ready to eat once the berries have defrosted, so the granola is still crunchy. Mmmmm.
We go through about 3 quarts of Greek yogurt a week in our house - we cook with it, too.
Same here. “Tart” is maybe just “a little sour,” but it’s definitely talking about sourness to me. And sourness, to me, is acidity. One of the first definitions of sour in the Merriam-Webster online dictionary is even “having the acid taste or smell of or as if of fermentation,” which would clearly apply to yogurt.
Yogurt has so many common spellings, including “yogourt” in Canada, that it seems unnecessary to get exercised over its spelling.
Also, this—
I grew up in the Midwest and have lived in the South a while. I have never seen a male voluntarily eat yogurt. Possibly I’ve never known a male willing to even try it. Other foods they don’t want to eat: hummus, tofu, eggplant, guacamole. There are quite a few men around here who won’t eat vegetables at all.
But they still like quiche don’t they?
(just kidding) I don’t mean to prejudge but I’d bet they had a strong dog in the 2016 fight.
My husband loves both yogurt and hummus. They are staples he eats every day.
{shrug}
I see a theme, though, which is that the people who like yogurt don’t eat the fat-free variety.
How can a food item be unethical?
Who knows what they might be doing to animals in an industrial dairy? Or to the human workers.
Veal is a big one that a lot of people have a problem with. Also foise gras. Lots of things just by their method of production are entirely excluded.
For some products some methods are okay and others cause problems.
E.g., sugar from those Florida plantations that import underpaid and abused Haitian workers (lots of exemptions in US labor laws for them) is unethical to many.
With enough fruit and/or sugar, just about any dessert-esque food can be delicious. I love yogurt.
My brother-in-law not only eats yogurt daily, once a week he makes it. But then, he’s a damnyankee so maybe that doesn’t count where you live? 
I like yogurt in almost every variation described in this thread, except for the sickeningly sweet kinds. It’s wonderful in cooking. My favorite way to make a leg of lamb is to mix yogurt with tamarind and garam masala, let the lamb marinate in this overnight, then cook the lamb until it is fall-apart tender.
I eat plain Greek yogurt for breakfast, but for dessert, coffee yogurt is pure heaven. Alas, it is difficult to find here in Hawaii. When I see it I always buy it.
The one in a glass jar? I recently tried it for the first time. Holy shit, is it tasty. Lovely short ingredients list, too. But it’s so sweet, and I thought your diabetic ass couldn’t eat stuff like that … ?
Another one for Team Full-Fat here.