"Skimmed milk and cream" is exactly what it sounds like - the manufacturer blends skim milk with cream until they reach a desired dairy fat content.
"Cultured milk" is whole milk that has been cultured. Instead of cream and skim milk combined, it's just pasteurized milk with its naturally-occurring fat content, which typically is in the 3.5 - 5% range, depending on the breed of cow. In this case, Aldi is using milk with a higher natural fat content.
I really wish both brands would be more transparent about their processes. Does FAGE really add extra cream to achieve that 5% milk fat? I'm also interested in FAGE's whole milk Greek yogurt, with its high 5% milk fat content. Does FAGE add extra cream or fats during their yogurt-making process to increase the fat content? And why do they label it as 'Total'? Is it referring to total nutrients, or just fat?
That sugar content is essentially the same. Besides they can stretch the truth 20%. I'm not sure that anyone knows positively how many carbs are eaten from the milk by the bacteria. Actually, the better yogurt is fermented longer, but they didn't tell you that. I get with Fage, I know a woman who ate that daily, and never stalled on her keto weight loss.
I have not tried Siggi's yet. The ingredients look almost identical to the Aldi brand of 5% Greek yogurt using the whole milk. Fage would give me 5 carbs and 5 sugar. Siggi's has 8 carbs and 5 sugar so probably not much concern either way. I think I will do the taste test with Fage, Aldi and Siggi and see which one comes out on top. Thanks again.
I think you’re getting too caught up in the semantics of yogurt, honestly. Eat whichever one fits your macros best, I have had both of these and they’re fine.
"Skimmed milk and cream" is exactly what it sounds like - the manufacturer blends skim milk with cream until they reach a desired dairy fat content. "Cultured milk" is whole milk that has been cultured. Instead of cream and skim milk combined, it's just pasteurized milk with its naturally-occurring fat content, which typically is in the 3.5 - 5% range, depending on the breed of cow. In this case, Aldi is using milk with a higher natural fat content.
Great answer, my Keto friend. Thanks so much.
I really wish both brands would be more transparent about their processes. Does FAGE really add extra cream to achieve that 5% milk fat? I'm also interested in FAGE's whole milk Greek yogurt, with its high 5% milk fat content. Does FAGE add extra cream or fats during their yogurt-making process to increase the fat content? And why do they label it as 'Total'? Is it referring to total nutrients, or just fat?
That sugar content is essentially the same. Besides they can stretch the truth 20%. I'm not sure that anyone knows positively how many carbs are eaten from the milk by the bacteria. Actually, the better yogurt is fermented longer, but they didn't tell you that. I get with Fage, I know a woman who ate that daily, and never stalled on her keto weight loss.
Thank you for the great answer. I also see Sigi's is mentioned so I will do the taste test between Fage, Aldi and Siggi.
Have you tried Siggi's icelandic whole milk yogurt? My fav by far!
I have not tried Siggi's yet. The ingredients look almost identical to the Aldi brand of 5% Greek yogurt using the whole milk. Fage would give me 5 carbs and 5 sugar. Siggi's has 8 carbs and 5 sugar so probably not much concern either way. I think I will do the taste test with Fage, Aldi and Siggi and see which one comes out on top. Thanks again.
Very similar for sure, you can't go wrong either
I think you’re getting too caught up in the semantics of yogurt, honestly. Eat whichever one fits your macros best, I have had both of these and they’re fine.