Remember when I went to Straus dairy farm and creamery awhile ago? While I was there they let it slip that they were working on a Greek yogurt. On the one hand, they are a little late to that party. On the other hand, you know when Straus is going to bother making a new product, it's probably going to be pretty damn good. And so it is. I finally got to try both the whole milk and nonfat versions. The whole milk yogurt is, as one might imagine, creamier, but they are both tangy and thick without being sticky or having that oddly dried out texture so many Greek-style yogurts have.
Unless you're going to make yogurt yourself and then strain it to thicken it, if you're on the West Coast, I'm going to say this is your best yogurt option. I was impressed that rather than pouring hot yogurt directly into the plastic containers and letting it set in there, Straus sets their yogurts in the vat, letting them cool completely before putting them in plastic. Along with happy cows, and organic, GMO-free milk, you'd think that would be enough to sell me, but it was the naturally thick and creamy texture that really won me over. So far I've downed it topped with maple syrup and walnuts (one of my favorite breakfasts), dolloped it on some unsuspecting blackberries, and used it in a Cucumber Yogurt Salad. All to delicious effect. I'm looking forward to making Yogurt Cumin Dip with it soon.