Cabot Greek Yogurt Whole Plain Review

A hand holding a large plastic tub of Cabot Creamery Greek Yogurt Whole Milk Plain 10% Milkfat over a kitchen table.

Author’s Note: As per usual, this is a completely unbiased and unsponsored review. I have no affiliation with Cabot Creamery nor Publix. I apologize for the lack of snarkasm in this review. It is excessively cheerful. This is not the level of professional snarkle to which I aspire.

Thiccc, with three “c”s.

Great googley-moogley. This has got to be THE thickest yogurt I have ever seen. It’s so thick, it’s almost a solid. Behold:

A clear glass bowl and a spoon with several big scoops of Cabot Creamery Whole Milk Plain Greek Yogurt sitting on a kitchen table.

Cabot’s Whole Milk Plain Greek Yogurt has a pleasant, moderate tanginess and a deep, creamy taste. I loved how flavorful it is — sort of a “cultured” taste, like cheese. Richer and more complex than other yogurt brands I’ve recently sampled. But, less “sweet,” and more savory. I mainly use Greek Yogurt for cooking, so this was perfect for me.

(Do you prefer sweeter and less dense yogurt? Perhaps you would enjoy my review of The Greek Gods Yogurt — which was silky-smooth, but not as great for cooking.)

Fat lovers rejoice

Also, compared to the other Greek Yogurts I’ve tried, Cabot’s has, by far, THEE MOST fat! Whew! Ten percent milkfat is incredible. Per serving, it has almost twice as much fat as other “whole milk” yogurts. In fact, many other whole milk Greek yogurts only have around 4-5% milkfat. If you loooove fat (like I do!), this yogurt is for you. More about the ingredients and nutrition facts later.

If you wanna read about all the things I made with this super-fatty yogurt, keep reading. I have a big “fat” list. Ha.

A spoon with a scoop of Cabot Creamery Whole Milk Plain Greek Yogurt.

What can you make with Greek Yogurt?

Well. I don’t know what YOU can make, but here’s what I made:

A white bowl of Caesar salad dressing made with Greek Yogurt.

Greek Yogurt Caesar Salad Dressing

I’ve been eating a ton of Caesar salad, and this Cabot Greek Yogurt makes a sumptuous, thick, flavorful dressing. Honestly, I prefer the taste of yogurt-based Caesar dressing over mayonnaise versions — the creamy tanginess of the yogurt just tastes better!

Overhead view of a Caesar salad on a white plate with parmesan cheese, tomatoes, and red onions.

To make it, I combine the juice of one lemon with about 3/4 cup greek yogurt in a bowl with a few cloves pressed garlic (measure with your heart!). I add 1-2 tsp each of mustard and Worcestershire sauce, and salt and pepper to taste. I like a little smoked paprika in mine, instead of anchovies. But that’s optional. Then I grate in fresh parmesan cheese — until my arm is tired and I don’t wanna anymore. Just stir it all together. It’s delicious. Try it.

A white plate with basil-topped deviled eggs made with greek yogurt, and a side of red and yellow cherry tomatoes.

Deviled Eggs with Greek Yogurt

I wasn’t sure how Greek-yogurt-deviled-eggs would turn out, but it was so good, I immediately made another batch. Notably, the filling doesn’t seem to separate or get watery when the finished eggs are stored in the refrigerator for a few days. I tested mine for 3 days, to be sure.

I simply substituted Cabot Greek Yogurt for the mayonnaise I normally would have used in my recipe, in a 1:1 ratio. I like curry powder in my mixture, too. Those are basil leaves as garnish. Yum.

Fingers holding a bitten deviled egg made with Cabot Greek Yogurt, garnished with basil leaf.

Look at that creamy, lush filling! All deviled eggs should be made this way.

Greek Yogurt Mashed Potatoes

I had a lot of yogurt left, and the clock was ticking, so I made some garlic mashed potatoes. If you typically like the tangy taste of sour cream in your mashed potatoes, you will probably love this.

Mashed potatoes and gravy on a plate with stewed carrots and salmon.

I used almost 1/3 yogurt to 2/3 potatoes, so a LOT of yogurt. The result is supremely creamy, rich, and full of flavor. And yes, I leave the skins on my potatoes. The Honey Badger don’t care.

A fork with a bite of thick mashed potatoes and gravy made with Greek Yogurt.

Because Cabot’s Greek Yogurt is so thiccc, the mashed potatoes were terrifically thiccc as well. If you want yours less “thiccc,” you can add a little milk when mashing everything together.

Spicy Aioli Sauce for Crab Cakes…with Greek Yogurt!

I adapted the recipe on the back of these frozen crab cake appetizers (from Costco — read the full review here) and made my own version of this spicy dipping sauce.

Mini crab cakes on a white plate with a blue bowl of dipping sauce made with Cabot Greek Yogurt.

The Cabot Greek Yogurt made a very thick dipping sauce, so if you want yours thinner, you can add a bit of water or more lemon juice.

Potato Salad with Greek Yogurt

Honestly, I used the leftover spicy crab cake sauce to make this potato salad. But, I added more yogurt, and some mustard. And finely chopped celery and onion. That’s a celery leaf garnish, because I’m both fancy and frugal.

A white bowl of potato salad garnished with celery leaf.

The taste and texture is “fine,” but this is perhaps an instance where mayonnaise actually works slightly better. I usually make my own mayonnaise for potato (or egg) salads. My assessment is, full-fat Greek yogurt will do in a pinch, but it won’t be as amazing.

A cranberry orange scone made with Greek Yogurt on a white plate.

Greek Yogurt Scones

I’ve been making scones with sour cream for a bajillion years. I was curious if substituting whole Greek yogurt would work, so I tried it. It turned out ah-mazing! You can see my scone-making process here, which includes the full Cranberry-Orange Scone recipe.

Fingers holding a bitten scone, showing the crumb texture.

Cabot’s Greek Yogurt is so thick (and full of buttery goodness), the scone dough was extra rich and almost less sticky than usual (I thought it would be way worse!). The finished scones were delightful — flakey, moist, and so richly flavorful! Even better than sour cream, and with a lot more protein. I think I will make them this way every time!

(Are you wondering where to get dried cranberries? Here’s my review of the enormous 4-pound sack of whole craisins I bought at Costco.)

Chicken Tikka Masala

I mean. Of course I made Tikka Masala with this yogurt! I had to. My stomach commanded it. I used Cabot’s Greek Yogurt for the 24-hour spiced chicken marinade, which was predictably uber thick and luscious.

The actual tikka masala sauce is made with crushed tomatoes and heavy cream. I used this recipe from Cafe Delights — I’ve made it at least a dozen times, and it never disappoints.

Ingredients in Cabot Whole Milk Plain Greek Yogurt 10% Milkfat.

Ingredients in Cabot Greek Yogurt Whole Plain

Here are the ingredients, from the label:

Pasteurized Milk
Cream
Milk Protein Concentrate
Whey Protein Concentrate
Live Active Yogurt Cultures (Acidophilus, Bifidus, L. Bulgaricus and S. Thermophilus)
Vitamin A Palmitate
Vitamin D

I am disappointed by the extra ingredients, like Milk Protein and Whey Protein Concentrates. I prefer Greek Yogurt to have only milk and active cultures in it. I don’t need these additional processed ingredients in my yogurt!

Is it the end of the world? No. Is it necessary? Also no.

Nutrition Facts in Cabot Creamery Whole Milk Plain Greek Yogurt 10% Milkfat.

Nutrition Facts in Cabot Greek Full-Fat Yogurt

This is an enormous 2-pound tub, but there are only 5 servings per container. I definitely got a lot more than that, because I was eating smaller amounts at a time.

Anyway. A 3/4 cup serving has 16 grams of fat, 14 grams of protein, 9 grams of carbohydrates, and only 4 grams of sugar (0 grams “added sugars”). You get 25% of your daily value each: Vitamin A, Calcium, Vitamin D. Not shabby at all!

Since there is so much fat in this yogurt, the calories are substantially higher at 230 per serving. However, Cabot has the lowest sugars per serving, compared to similar Greek yogurt brands.

Comparing other Greek Yogurt brands

If you are wondering how Cabot’s Whole Milk Greek Yogurt compares to the nutrition in other brands, here’s some data:

Fage 5%: 3/4 cup serving has 5 grams fat, 15 grams protein, 5 grams of sugars, and 160 calories
Chobani Whole Plain: 3/4 cup serving has 9 grams of fat, 16 grams of protein, 6 grams of sugars, and 170 calories
The Greek Gods Plain: 2/3 cup serving has 9 grams of fat, 7 grams of protein, 9 grams of sugars, and 140 calories
Publix Greenwise Whole Milk: 3/4 cup serving has 7 grams of fat, 13 grams of protein, 5 grams of sugars, and 140 calories

Shelf Life

So, a bummer is that a tub of this yogurt doesn’t stay good in the refrigerator very long after opening — the USDA says “1-2 weeks.” I managed to stretch mine for about 10 days. But still. There’s only so much yogurt I can eat at once. Alas. This 32-ounce tub size is better for large families than for sad, lonely, single hobbits, like myself.

Price and Servings

I got mine on sale, and the current price is $5.79. This is pretty pricey for yogurt, but it is an enormous (two pound) tub, and very good quality. Since there are 5 servings per container, each serving costs about $1.16. Per ounce, this yogurt costs about 18 cents.

Dramatic Conclusion

I loved the taste and texture of this yogurt. It has thee most fat compared to the other yogurt brands I’ve tried. Because of the high milkfat, it is amazingly versatile in recipes, and a worthy substitute for sour cream or mayonnaise. I was not, however, thrilled by the strange (and unnecessary?) extra ingredients. The enormous tub size is also problematic for me, as single as I am. However, when on sale, this is a great value and worthwhile.

The End.

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