Dewatering won't take out the nasty vanilla flavor or the added 12 g of sugar. Moreover, some flavored types of yogurt contain cornstarch to add body, rather than the milk content one would like from a milk product. Plain yogurt truly is a different beast that American sugar-yogurt.
True enough, but at least in my shopping cart, the brands that have plain yogurt also have vanilla yogurt that.
When I think ‘American “yogurt”’ I think Dannon or Yoplait, and I can’t recall the last time I saw plain yogurt from them. Google tells me Dannon has plain yogurt in pint containers, but I’ve just never seen them on the West coast. It’s Nancy’s, Stonyfield, etc here. And the problem with those is because they have a small shelf presence, the vanilla and plain yogurt are invariably next to each other. I have brought the wrong thing home several times, and now double check. But I’ve been doing that since before Greek yogurt was a thing here (and only recently discovered the dewatering trick for making Indian food, which I only make a few times a year anyway) so I’ve not had the need to experiment.
I will note as an aside, neither Dannon nor Yoplait are strictly American companies. I don’t think “we” should get the blame for fucking up yogurt, when French and Spanish citizens were, at the very least, accessories to the murder. Thank you very much.
