We Tried 4 Tube Yogurts and Had Some Feelings
Some yogurts don't belong in a tube
This story originally appeared on MyRecipes.com by Rebecca Firkser.
When I was little, there were two ways you could have yogurt: from a container or from a tube, and the tube was definitely cooler. Back then, the only tube yogurt was Go-Gurt, with its bright colors and wacky flavors like cotton candy and blue raspberry. I thought that's all it would be: Go-Gurt and everything else.
However, as I discovered upon a recent exploration into the world of tube yogurt, Go-Gurt is no longer the go-to to-go yogurt. Multiple brands are now in the tube yogurt game. I heard about as many as ten different brands making several types and many flavors of tube yogurt. A taste-test was clearly in order, so I decided to narrow it down to the basic types of yogurt and go from there.
To cover all the bases, I divided up my options into four not at all scientific categories: classic, Greek, skyr, and organic. In the interest of honesty, I'll tell you: I had my mind made up about which tube yogurt I would like and which I would hate—and I was dead wrong about all of them. Strap in.
The Classic: Go-Gurt Strawberry Riptide
Though I opened the Go-Gurt with low expectations, I was pleasantly surprised after the first squeeze. It was very, very sweet (with cane sugar, and not high-fructose corn syrup, the front of the box proudly declared), and the flavor of artificial strawberry wasn't off-putting. The yogurt was all one uniform texture, thanks to gelatin and carrageenan; and very bright pink in color. Extra Crispy's Associate Editor Kate Welsh noted that out of all the yogurts, this is the one she'd want to freeze and eat as an ice pop, and the rest of the team emphatically agreed.
The ruling:It might be dessert, but it's delicious.
The Organic: Annie's Organic Summer Strawberry Whole Milk Yogurt Tubes
Ah, the yogurt of childhood. Even though I never ate Annie's yogurt, let along yogurt tubes, as a kid, this one tasted like the strawberry yogurt we ate when we were little, and was by far the fan-favorite. It tasted like real strawberries, and was an equally bright pink color as the Go-Gurt. The yogurt's pleasingly smooth texture was the result of a mixture of tapioca starch, locust bean gum, and guar gum.
The ruling: Best at tasting like kids yogurt while still being free from overly processed ingredients.
The Skyr: Siggi's Tubes Strawberry 2% Strained Low-Fat Yogurt
I had no idea that Siggi's made a tube yogurt, but once I heard about it I was very excited. Unfortunately, everything I love about Siggi's simply didn't hold up in the tube. The yogurt and whey had separated a bit in the tube, which ultimately indicates a positive thing: that the company uses few preservatives or emulsifiers. Indeed, the tube contains just pasteurized low-fat milk, cane sugar, strawberries, fruit pectin, and live active cultures, but it made for a less than pleasant first taste from the tube. All it needed was a good knead while the tube was still sealed, like a natural nut butter to-go packet, but that first spurt of whey was very disappointing. The texture was also very different from what I know Siggi's skyr to be. It was pretty runny, and was missing that luxurious creaminess I count on when I spoon up Siggi's from the container. The flavor tasted like real strawberries, but I was too confused by the texture here to really pay attention.
The ruling:Skip it and stick to the cups.
The Greek: Chobani Greek Yogurt Kids Strawberry Low-Fat Tube
Greek yogurt in a tube seemed as suspicious as tubed skyr. How could shooting thick yogurt into your mouth possibly go well? The answer was, as discovered with Siggi's, that the texture of tube yogurt could never match that which appears in the container. Tube Chobani was less thick than what you expect Greek yogurt to be, but it was still thick, ultimately making a pleasant mouthfeel. The flavor was pretty adequately strawberry; not too sweet, and not too tangy.
The ruling: Cups of Greek yogurt might be better, but this is an inoffensive option.
This article originally appeared on MyRecipes.com