Greek yogurt

[Titus2]

When I was doing Weight Watchers, one of my favorite treats was 1/2c Chobani fat free vanilla yogurt, 2tbsp of Cool Whip and a dash of cinnamon blended together and then I'd dip apple slices in it. So yummy!

[icebear]

that sounds good!

[IMSAVED]

Yes,it does.

[Deb101]

I like Fage Greek yogurt. They put the honey or fruit in its own little compartment alongside the cup. It is very nice with the honey. It is one of those things that requires developing a taste for and the honey really helps with that. It rich enough that with certain foods it is similar to cream cheese cake taste.

I've used the plain yogurt as a dip with pieces of fruit, really like the pineapple with it.

I've used the plain yogurt as a substitute for sour cream, since it is thicker it works very well in potato salad and as a condiment for Mexican type foods.

[Kliska]

So I am curious what the big hype is about Greek Yogurt.I do not buy yogurt that often.When I went to the grocery store to check out some yogurt I saw alot of Greek yogurt.Is it better than the regular good ole yogurt?Why?

I'm hooked on Chobani... I like their different flavors, and the yogurt is "strained" so it has a different consistency.

[Shannon9602]

I bought chobani greek yogurt and drizzled it with a little bit of honey. Now I like it with honey. I tried a sample of Greek Gods at Walmart yesterday. They are good but they only come in big containers .

[Lynn]

Shannon, Wal-Mart carries the smaller containers of Fage Greek yogurt that has the little portion cup of fruit mixture along the inside of the cup. You might really like it, and it's an economical way to try out Fage Greek yogurt w/o spending a lot of $ on the larger containers.

[Mitsy]

Greek styled yoghurt is thicker than normal yoghurt. You strain the yoghurt through a Muslin cloth to get rid of some of the whey (liquid) and so make a thicker styled yoghurt. It ends up being at the stage just before you make fetta cheese.

Yoghurt in the shops is made on mass and how long does it take to get from the milking to the making of the yoghurt to the shop and to you? Not to mention they additives to help give it a longer shelf life. Also some use thickening agents in their product. I don't think the shop stuff is the same as homemade.

I have for years made my own yoghurt from fresh goats milk & simply strain it to make it thicker. Recently it got too much for us to keep a goat. So now we have found a farmer near by who supplies us with fresh goats milk for us.

Can't get used to the Supermarket product. Not sure what they put into it but I don't like it.

So Greek yoghurt is a style of yoghurt popular with Southern Europeans and Middle Eastern countries. You make things like dips from them, Greeks are famous for their Tzatziki dip, I love the Lebanese mint and yoghurt dip myself. It is used in a variety of ways for cooking and desserts. The thicker texture makes sure the yoghurt doesn't just melt away but is still present in the dish after cooking.



If you buy Greek Styled yoghurt from the shop check to make sure they haven't thickened it with some sort of addative. The manufacturers should have strained the yoghurt to make it thicker. Also some add a bit too much salt which also for me affects the taste.

[Lynn]

Yes, Mitsy, straining the yogurt is a great idea, whether it's made from goat's milk or cow's. But hopefully, the whey is being reserved. I think it can be used to ferment vegetables at room temperature, thereby increasing the nutritional content of the vegetables. http://www.culturesforhealth.com/how...ent-vegetables

[Mitsy]

Yes, Mitsy, straining the yogurt is a great idea, whether it's made from goat's milk or cow's. But hopefully, the whey is being reserved. I think it can be used to ferment vegetables at room temperature, thereby increasing the nutritional content of the vegetables.

Yep you can use the left over whey for pickling. We use it to make a quick sauerkraut. There are of course plenty of other vegies that can be pickled with whey.

I can't cope with excessive vinegar (heartburn) but whey pickling seems to agree with me.


I used to be able with my mum & my grandfather do a lot of pickling etc.. but we are all getting on in years and I'm now too chronically ill to do much these days. The next generation in our family can barely boil water and have little interest in learning any of the old skills. Mind you they do love homemade over store bought but not enough to do it themselves.

[Lynn]

Mitsy, I would love the recipe for your quick sauerkraut. Sauerkraut is one of my favorite add-ons for a sandwich, but I can't have much salt. Since yours is made with the whey drained from your homemade yogurt, I would do fine with it.

[SaintTexas]

We get this. At Costco, so it's the plain kind which tastes absolutely horrendous. We put local honey in it since we all have allergies, and my kids will put fruit as well, and mix it up and then it's excellent.

I don't really get it either. I think it has to do with the cultures in it.

[1forChrist]

Chobani! Yummmmmy!