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And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.
by ummonk 8y ago
And 50 years later I still struggle to find yogurt that hasn’t been stripped of its fat at office snack fridges.
- sjwright 8y agoI often struggle to find yoghurt for children that is flavoured but not intensely sweetened... though even that's beginning to change in Australia with some great options from a few different brands. Look at these macros—pretty impressive for a kids food: http://www.tamarvalleydairy.com.au/wp-content/uploads/Screen-Shot-2017-02-07-at-5.46.58-PM.png http://www.tamarvalleydairy.com.au/wp-content/uploads/Screen... Unfortunately they only sell it in pouches—no option to buy the same product in a large tub.
- bluejekyll 8y agoYogurt is fairly easy to make at home, especially with electric pressure cookers like instant pot. Then you can guarantee what goes into it.
- staticassertion 8y agoAnd home made yogurt tastes sooooooo good.
- masonic 8y agoWhere do you get cultures (or determine which are naturally present)?
- triviatise 8y agojust buy yogurt with live cultures. back when I used to make my own yogurt I would just put a tablespoon of dannon into a gallon of whole milk.
- lurker_primo 8y agoIf you look at the box, it'll say active culture present. Any yoghurt with active culture will do. Once you have your first batch ready, you can reuse it.
- holri 8y agoYou can make Kefir very easily. Is similar to yogurt but tastes better because it has also some additional yeast fermentation to the lactic acid.You do not need any device, just a lockable container and the bulb.
- fiblye 8y agoIt's much cheaper to get a large tub of plain, unsweetened yogurt and add jam/honey/whatever to taste.
- paradoxparalax 8y agoIf the milk is good,almost probably good milk can find in Australia,, if that is your wish ate certain point, you can heat it until is hard(it kind of start to feel burn), to stay more than 10 seconds or around with finger immerse in milk. Maybe for 3 liters of Milk you can use 2 around 200ml plain "natural" white yougurt cheaply sold. I add honey most everyday, once a month brown sugar, or for variety aswell sugar cane syrup(what is superb, I have to say) on ocasions. First time better use only 1 liter of Milk only, to avoid waste if the mission goes unplannedly, for lack of training. :for flavor: Is good for kids add redberries, or other color small berries, for adults, for magnesium, Almonds.
- matt-snider 8y agoI like to buy Bulgarian or Greek yoghurt and add jam to it. That way you can control the sugar content. Those types of yoghurts in particular also have a great, slightly sour taste that is great on its own once you get used to the relative lack of sweetness.
- byproxy 8y agoI personally don't mind. In fact, I look for yogurt that's low in fat and low in sugar as it tends to be high in protein and relatively low in calories, case in point FAGE Total 0%. 90 calories and 18g of protein in a 6oz. serving. Better than most protein bars.
- masonic 8y agoFAGE and Chobani seem to be the best of supermarket yogurts (and Yoplait the worst).
- malkia 8y agoI'm glad Whole Foods has this - https://www.instacart.com/whole-foods/products/163404-white-mountain-organic-bulgarian-yogurt-32-fl-oz https://www.instacart.com/whole-foods/products/163404-white-... - it's pretty much the only reason I go to Whole Foods, as prefer Trader Joe much more (but they don't have it there)...
- byproxy 8y agoSiggi's skyr is pretty good, too. A bit more calories and a bit less protein (110 cal, 15g protein), but definitely tastes better than the 0% fat FAGE, in my opinion.
- RussianCow 8y agoAlso, I might be alone in this, but I think the lower-fat FAGE yogurts (specifically the 2%) taste better than the full-fat one. They have a certain "tang" to them that isn't present in their whole milk yogurt, which I absolutely love for making sauces, dips, etc.
- GordonS 8y agoI don't think they taste better (I find them very claggy too), but I do think it tastes great, and it's the best low-fat yoghurt I've ever had, by a wide margin - and there isn't any added sugar, which is almost unheard of in low-fat yoghurt.
- 8y ago
- fireattack 8y agoYogurt in America really sucks. They're either "Greek" (strained yogurt), which tastes horrible IMO, or sweetened to death with artificial flavors. I just want some "traditional" types that are sweetened by just sugar with no whey or whatever stripped out.
- malkia 8y agoYou should try to find this one - https://www.instacart.com/whole-foods/products/163404-white-mountain-organic-bulgarian-yogurt-32-fl-oz https://www.instacart.com/whole-foods/products/163404-white-... - I'm bulgarian, and this one while not perfect is pretty close to my taste.
- fireattack 8y agoThank you, will try.
- ericd 8y agoThere’s one that I think is local to the Bay Area, but you might be able to find something similar: Pavel’s Russian Style (full fat). It is excellent.
- samatman 8y agoI rather suspect this is because the market for butter creates a complementary market for skim milk. Skim milk isn't great, so the producers have little choice but to heavily market 'low-fat' products. There's only so much ricotta that the market will bear.
- GordonS 8y agoI've never understood the market for skimmed milk; normal milk has so little fat anyway, it seems pointless to remove any, especially since it ruins the flavour. I can only guess that the milk producers want that milk fat for something else, butter and cream perhaps, so created an artificial market by claiming skimmed is healthier.
- jkaplowitz 8y agoOne case where I like skimmed milk is when I'm using it to accompany a peanut butter, banana, and honey sandwich. I get plenty of fat from the peanut butter, and a modest amount of healthier unrefined sugar from the banana and honey, but in that context my meal doesn't need the extra calories from the milk fat and already has enough strong flavours that the milder taste of skimmed milk works well. And yes, I use the natural kind of peanut butter with just peanuts and sometimes salt. The bread is commercial loaf bread but of a healthier variety than white, with several whole grains and nontrivial protein, for example.
- Sharlin 8y agoThe taste or lack thereof depends entirely on what you’re used to. I drink semi-skimmed 1.5% milk; 0% milk tastes really bland and ~3% milk is way too sweet and rich-tasting. But IME it doesn’t take long for your taste to adjust to either lower or higher fat content. Anyway, to me it makes perfect sense to separate the cream for other uses (what would be the alternative of selling the skimmed milk? Just throwing it away?)
- GordonS 8y agoI'm surprised anyone would actually want to drink skimmed milk. Semi-skimmed at least still tastes like milk, but skimmed tastes very watery (to me, at least). > what would be the alternative of selling the skimmed milk? Just throwing it away? Huh, hadn't thought of it that way!
- malkia 8y ago... and no added sugar, or "fruits" in it...