{"id":5243,"date":"2025-02-23T20:56:03","date_gmt":"2025-02-24T01:56:03","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=5243"},"modified":"2026-01-07T11:27:03","modified_gmt":"2026-01-07T16:27:03","slug":"cabot-greek-yogurt-whole-plain-review","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2025\/02\/23\/cabot-greek-yogurt-whole-plain-review\/","title":{"rendered":"Cabot Greek Yogurt Whole Plain Review"},"content":{"rendered":"\n
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Author’s Note: As per usual, this is a completely unbiased and unsponsored review. I have no affiliation with Cabot Creamery<\/a> nor Publix<\/a>. 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.<\/em><\/p>\n\n\n\n

Thiccc, with three “c”s.<\/h2>\n\n\n\n

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:<\/p>\n\n\n\n

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Cabot’s Whole Milk Plain Greek Yogurt<\/a> has a pleasant, moderate tanginess and a deep, creamy taste. I loved<\/em> how flavorful it is \u2014 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.<\/p>\n\n\n\n

(Do you prefer sweeter and less dense yogurt? Perhaps you would enjoy my review of The Greek Gods Yogurt<\/a> \u2014 which was silky-smooth, but not as great for cooking.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Fat lovers rejoice<\/h2>\n\n\n\n

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<\/em> 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.<\/em><\/p>\n\n\n\n

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

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What can you make with Greek Yogurt?<\/h2>\n\n\n\n

Well. I don’t know what YOU can make, but here’s what I made:<\/p>\n\n\n\n

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Greek Yogurt Caesar Salad Dressing<\/h3>\n\n\n\n

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 \u2014 the creamy tanginess of the yogurt just tastes better!<\/p>\n\n\n\n

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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 \u2014 until my arm is tired and I don’t wanna anymore. Just stir it all together. It’s delicious. Try it.<\/p>\n<\/div><\/div>\n\n\n\n

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Deviled Eggs with Greek Yogurt<\/h3>\n\n\n\n

I wasn’t sure how Greek-yogurt-deviled-eggs would turn out, but it was so good<\/em>, 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.<\/p>\n\n\n\n

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.<\/p>\n<\/div><\/div>\n\n\n\n

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Look at that creamy, lush filling! All deviled eggs should be made this way.<\/p>\n<\/div><\/div>\n\n\n\n

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Greek Yogurt Mashed Potatoes<\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

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

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Spicy Aioli Sauce for Crab Cakes…with Greek Yogurt!<\/h3>\n\n\n\n

I adapted the recipe on the back of these frozen crab cake appetizers (from Costco \u2014 read the full review here<\/a>) and made my own version of this spicy dipping sauce.<\/p>\n\n\n\n

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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Potato Salad with Greek Yogurt<\/h3>\n\n\n\n

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

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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.<\/p>\n<\/div><\/div>\n\n\n\n

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Greek Yogurt Scones<\/h3>\n\n\n\n

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<\/a>.<\/p>\n\n\n\n

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Cabot’s Greek Yogurt is so thick<\/em> (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 \u2014 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<\/em>!<\/p>\n\n\n\n

(Are you wondering where to get dried cranberries? Here’s my review of the enormous 4-pound sack of whole craisins<\/a> I bought at Costco.)<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Chicken Tikka Masala<\/h3>\n\n\n\n

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<\/em> and luscious. <\/p>\n\n\n\n

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The actual tikka masala sauce is made with crushed tomatoes and heavy cream. I used this recipe from Cafe Delights<\/a> \u2014 I’ve made it at least a dozen times, and it never disappoints.<\/p>\n<\/div><\/div>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n
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Ingredients in Cabot Greek Yogurt Whole Plain<\/h2>\n\n\n\n

Here are the ingredients, from the label:<\/p>\n\n\n\n