What is your favorite yogurt?

Most flavors of the chobani are my favorite.

Fage 0%! Love it with SF Torani syrups for flavor. It's been a staple for me since starting my pre op diet!

 I like Siggi's yogurt.  It has 100 calories, 11g carbs and 14g protein.  It's not for everyone - it's a bit sour, but I prefer it over the really sweet yogurts.

I like all the Horizon Organic and I like Fage Greek (for what I use if for) but of all the yogurts I prefer my own homemade creamy KEFIR best of all......(made from whole milk but I wish I had organic un-homogenized milk to make it with but I'm a City boy)

Don't mean this as a hijack, bit if you are looking for un-homogenized milk, you have a couple of options. Trader Joes sell a "cream top" milk, pasterized, bot not homogenized. You could also look for Sprouts or a health food store that sells raw milk. I by mine at Sprouts. I get the raw skim to cut back on fat, and it is not as expensive as the whole. They sell Organic Pastures brand. Hope that gives you some options.

And to the OP,  I like chobani plain, add crushed berries and splenda.

Thanks for the tip.  I will look for the raw milk plain at my sprouts.  I would prefer raw over anything.  A friend of mine says she knows someone with goats, and I may try that. Lol.
I'll keep everyone posted on how that turns out.

I tried one from Sprouts Granny Pastors I think and even though they say its not homogenized, I swear they must skim the cream off because the certified raw organic milk I used to get in the Midwest, right from a dairy, was almost like ice cream and this one was not a close second and 4 times the price of good whole milk but I might see if my Trader Joes has that one, I haven't tried that one, thanks...

Oh my gosh, Pooch!
You make your own Kefir?  Tell how.
I am recently getting into making cheese.  I've made cottage cheese and will make mozzarella next!

I will make a post about this one day, its pretty simple but there is a bit of an art to it.  You start with live Kefir grains, they look like pieces of cauliflower but softer and you put them in fresh milk at room temperature for between 24 and 48 hours. (simple) The art part is catching the right fermentation period or going past the curds and whey separation to make different products like Greek style Kefir or Kefir Cheese etc...  I started out with the dried grains you buy in the Health food store but didn't like the taste so much and I was told they will quite working after your 6th batch, so I found a source for live grains and had some shipped to me, several years ago and have kept them going every since... PM me for more info, if you like...