Chowhounds love the rich, creamy Greek yogurt sold under the brand name Fage (pronounced fa-yeh, says Val). It’s much thicker than most yogurt sold in North America, and it subs in for a variety of dairy products. Windsor likes it alongside organic cherry tomatoes, tabbouleh, and other sliced fruit, nuts, or veggies. It can stand in for sour cream on a tostada, or for cream in oatmeal with sliced almonds. “It is the only plain yogurt that I actually crave just plain by the spoonful,” says Windsor. A seven-ounce package costs about $1.99, so it’s not cheap, but its legions of fans maintain that it’s worth the price.
That superthick, Greek-style yogurt can also be made at home out of ordinary yogurt, says DiningDiva. You can even use generic, low-end yogurt—the finished product tastes pretty good with all the excess moisture drained out. Pour the yogurt into a bowl lined with several layers of cheesecloth, tie the ends of the cloth, and suspend the package from a dowel so that it drains. Leave it four to six hours for Greek yogurt texture, longer for a cream cheese texture. Or do like maria lorraine and dump regular yogurt into a filter-lined coffee funnel, and suspend it over the carafe to catch the dripping water. That’s some fine chow engineering right there.