Peak yogurt – get your triple fat yogurt here


Do you want an 18% fat yogurt with no added sugar?

If you live in Sweden, like I do, you can just walk into any grocery store and get it. Personally, I’ll have some high-fat yogurt – and bacon & eggs – every weekend morning (I normally skip breakfast on weekdays). It’s a perfect low-carb high-fat start to the day.

In the US it’s apparently really hard to find a high-fat yogurt with no added sugar. This is obviously an unacceptable situation. Fortunately a new startup – Peak Yoghurt – is trying to fix it. Check out their Indiegogo funding campaign here:

Peak Yogurt: Organic Triple Cream Yogurt

Fortunately there’s a massive trend towards higher-fat foods today (as evidenced by the recent Credit Suisse report) so Peak Yogurt should do great. Here’s a new story on the team behind it:

Forbes: Is This The Beginning Of The End For Nonfat Yogurt?


I have no financial or other ties to Peak Yogurt – I just like the idea.


  1. Kourtney
    That's great! I buy the highest fat plain yogurt I can find (6.5%), mix it with heavy cream, and then let it sit on my counter until it thickens (usually 1-3 days depending on temperature) before storing it in the fridge. But it'd be nice to have a commercial option.
  2. Dom
    The highest I can find is 10%, wish they sold that in triple form, 30% fat would be excellent.

    Usually I just beat some cream into the 10% stuff, gives a nice texture too.

    Lol, just noticed the comment above basically says the same thing.

  3. Stacy
    And in California? Bless them!
  4. Lizzie
    As if PAGE's Total Greek yoghurt wasn't fat enough, I sometimes add clotted cream to's a UK product, and is trick enough to cut and when bought often has a layer of butter on top. Can't remember the fat content off the top of my head, but probably close to 40% or more. Delicious!!!
    Reply: #5
  5. Iñigo
    The clotted cream I buy is nearly 60% fat and utterly delicious! There is also sour cream and crème fraiche at around 25-30% fat...
  6. Val
    I make my own yogurt with half whole milk and half cream in my sous vide set up. It is super easy and delicious.
  7. dom
    Never heard of that PAGE yoghurt, i'll have to look for that.

    I used to make my own but draining it was annoying, is there less draining required if you use half cream?

    Reply: #8
  8. Apicius
    Hey dom,

    Here's a quick tip for your slow-draining yogurt. Use a salad spinner (you know the big bowl with a rotating screen on the inside.) The same fast-draining centrifugal method used to get rid of water from wet veggies works like a charm for speed draining yogurt. You can use cheese cloth as a liner, and then after spinning the water out, the thick yogurt paste peels off the cheese cloth real easy.

    Good luck and Bon apetit!

  9. Kay
    dom, I don't drain yogurt when I make it with heavy cream and I find it thick enough. If it's in the fridge for a while, a bit of liquid will seep out, but I just stir it back in.

    Interesting that so many of us make our own!

  10. Kim
    I take the Fage full-fat plain yogurt and just stir in a generous amount of olive oil before eating. It makes it smoother and richer, and more satisfying. (I may also add flavored syrups to sweeten/flavor it, or drizzle them over for a sort of sundae-like effect.) The only drawback is that this makes the yogurt less thick--but it's easy and delicious.
  11. Nn
    May i know how to make yogurt with heavy cream? I make mine with full cream milk.
  12. Zepp
    Mm.. now we can buy yoghurt with 24 % fat in Sweden.. right of the supermarket shellf!

  13. Jan
    I make yogurt at home out of full fat coconut milk. It's delicious!
  14. Yvette
    I also make my own yogurt from whole milk yogurt and add olive oil and Za'atar--a middle eastern oregano-like herb. The result is like lebaneh, but creamier and delicious. Its my staple snack.
  15. Beverly
    This is an old thread so no one will probably see this, but in the US both Wallaby's and Chobani make a full fat plain Greek yogurt with no additives. Both are delicious. I have occasionally seen that the liquid (whey?) that accumulates in yogurt is where the carbs are located, which is why we're best off choosing Greek yogurt and then pouring off any accumulated liquid. But I can't get a real handle on the carb count in yogurt as I've seen info saying the legal requirements cause them to list a higher carb count (between 9 and 10 grams per 8 oz) than is actually the case. I would love some input here.
  16. Annazumi
    I just started another batch with 40% cream. So wrong, I know. But so delicious!

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