I am hopping on the blogging bandwagon and going to participate in “Ask Me Anything” week! I am going to allow you to “ask me anything” for one week! I mean it, you can ask me anything and I will do my best to answer. Of course you have to be nice….I mean it. It starts today so get those questions out there and I will start answering tomorrow (if I get any questions today that is 
Unlike regular yogurt brands who rely on artificial additives to enhance the taste of their products, their secret is not an ingredient but a passion and love for what we do…and a man who goes by the name of Mustafa.
Mustafa Dogan is Chobani’s Master Yogurt Maker. He’s an artisan armed with years of yogurt-making experience and is responsible for crafting the rich, deliciousness that is Chobani.
Mustafa custom blends special yogurt cultures just for Chobani. They add these to the milk that they receive daily from local farms to make yogurt. Then they strain this yogurt to make it outrageously creamy and ridiculously high in protein. Did you know it takes three pounds of milk to make one pound of Chobani?
This unique straining process is what makes Chobani Greek Yogurt “Greek” and full of flavor and health benefits:
Or THIS!
Or how about this (vanilla)! 
Ummmm or this (plain)! 
Pineapple yumminess. OK so the food porn is over. When I opened the box I jumped for joy as I knew exactly what was going to happen day after day….Greek Yogurt Messes! Oh yes my friends! Needless to say…I have been eating Greek yogurt and will be eating Greek yogurt almost every day for two weeks! I got a 12 pack so that is Monday-Saturday for me x2! This is going to help out big time as far as lunches go. I love, love, love the flavors of these yogurts! My favorite is the Peach. It totally tastes like peach cobbler. I kid you not! They get this question a lot! Many people think that “Greek yogurt” refers to where we make our yogurt; however, it’s actually the way we make it that puts the “Greek” in Chobani Greek Yogurt.
Unlike some Greek Yogurt companies that add thickening agents to their yogurts for texture, you won’t find any thickeners, gelatins or stabilizers in our yogurt. Instead we use a centuries-old straining technique to remove excess liquid. This is why Chobani is so ridiculously thick and creamy and packed with two times more protein that regular yogurts. Hail to the Greeks…Greek Yogurt that is!
There are so many! Where should I start?
Chobani Greek Yogurt is a naturally good for you food. The straining process we use to make it causes it to be packed with twice the protein—34% of your daily value, and naturally lower in sodium (our sodium content is 50% lower than regular yogurts) and carbohydrates.
Chobani Greek Yogurt also contains five types of live and active cultures including three strains of probiotics. Plus, it’s deliciously thick, rich and creamy so it’s an ideal way to satisfy your cravings without derailing your diet.
Your body is home to billions of bacteria and other organisms. But don’t worry, these are good bacteria that help maintain balance in your digestive tract and boost your immune system.
However, antibiotics, poor nutrition, surgery, stress, alcohol, smoking, pollution, and aging can impair these bacteria.
Probiotics are living organisms found in certain foods and dietary supplements that help replenish and strengthen the bacteria naturally living in your body.
We add three types of probiotic cultures to Chobani Greek Yogurt: Lactobacillus acidophilus, Bifidus, and Lactobacillus casei in addition to the starter cultures, or Live and Active Cultures (see question above), needed to make yogurt.
