Sort of. The Greek yogurt is stiff and just bursting with flavor. A small serving of it and you know you have eaten something. The Dannon? Not so much; it’s watery and lacks flavor. I decided to find out just… how watery. Here I’ve dumped an entire carton of Dannon into a sieve to drain into a bowl. After a few hours I went back and put the yogurt back in the carton and poured the water into a measuring cup.
From a 32-ounce carton of yogurt I drained about 13 ounces of water. My guess would be that Dannon has done years of A/B testing to determine the exact water content that consumers will tolerate before they start wondering if it should be labeled; “yogurt-flavored bottled water”. But please to call it; “consumer research” so they can claim we like it that way.
(The picture is a little bit misleading in several ways. But it was unintentional; this was a “materials-on-hand” investigation. First, the water is in a narrower container, so in simulating the visual convention of a bar graph, I made it look like the Dannon yogurt was more than half water; not so. In fact, the Dannon yogurt was only about 25% excess water. Second, the measuring cup is closer to the camera than the yogurt carton, so it looks bigger still. Third, the measuring cup is transparent while the yogurt carton is only translucent, emphasizing the water. Fourth, I didn’t level the yogurt, and the eye tends to seek the lowest level, diminishing the apparent yogurt level.)
I must say the Dannon yogurt, once drained of excess water, isn’t bad at all. And I had fun doing this. But I still like the Greek yogurt better.