People Are Still Really Obsessed With Fage

Required Eating

Posted by Erin Zimmer, April 11, 2008 at 3:30 PM

The Serious Eats community has always loved the tart Greek yogurt Fage (pronounced FA-yay). What other creamy fluffiness can triple as a Kashi sidekick, an alternative to mayo or crème fraîche and catalyst for a 12-step yogurt addiction plan. Searching "fage" yields a whole seven pages of fodder on our site, and apparently the rest of the world digs it too. This weekend, the New York Times Magazine explores the Greek yogurt with some history and recipes, as well as a snapshot of the stuff in a bizarre iceberg-esque blob shape that seems to be made of wet molding clay, not yogurt. That would definitely give us the pucker face, just like the acidic yogurt usually does, but not make our tummies as happy.

Erin Zimmer is a new media analyst who frequently writes for Washingtonian, DCist, and other D.C. publications.

7 Comments | Tags: fage, Greek, yogurt

7 Comments:

I must confess I prefer skyr to Fage. I've gone on mammoth hunts just to find it.

souldawg at 5:33PM on 04/11/08

Haven't you people heard? Quark is the new fage.

dagoose at 5:39PM on 04/11/08

I just like plain greek yogurt over regular plain yogurt. Fage just happens to be the easiest available brand in the US. I actually get the Trader Joe brand ones because it's cheaper. My favorite yogurt is actually St Benoit yogurt, but they are expensive and hard to find.
If I weren't so lazy, I would make my own.

gnomatic at 9:19PM on 04/11/08

I made a nice yogurt cake tonight with Fage. Adds the right amount of consistency and moisture so the cake is rich. It is an adapted Dorie Greenspan recipe. I used canola oil which I think is less strong.
I added lemon juice, zest pure cane sugar and fresh blueberries. It is so amazing you would never know it was low fat, low cholestrol, and natural sugars and flavors
http://www.seriouseats.com/recipes/2008/01/extra-virgin-olive-oil-and-yogurt-loaf-cake-recipe.html

JerzeeTomato at 9:26PM on 04/11/08

I make a big batch of Fage mixed with raw oats and a little honey or preserves (per a breakfast recommendation elsewhere on this site) at the beginning of the week and grab it for breakfast on my way out the door. It's very rich and satisfying. I may never go back to prepackaged "fruit on the bottom" yogurts.

I also love using Fage for tzatziki!!!!

Amandarama at 10:48AM on 04/12/08

I just wish it were more available. My grocery stores only carry the Cabot brand of Greek yogurt, and I'm one of those that prefers organic milk. I don't trust chocolate in what it supposed to be tart yogurt.

Jikuu at 7:25PM on 04/12/08

Fage is Fab!

lgvw1963 at 5:41AM on 04/13/08

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