3 ms·
I contend that the lack of fat just makes the product less filling so we eat more. On top of that it tastes terrible so we add a bunch of sugar. I love plain
by buddylw 15y ago
I contend that the lack of fat just makes the product less filling so we eat more. On top of that it tastes terrible so we add a bunch of sugar.
I love plain full-fat yogurt (ex: Fage total or brown cow cream top). Unfortunately non-fat yogurt tastes terrible once you've had the good stuff and is all you can find outside of specialty stores. (I have only ever seen/tried Chobani 0% so I can't rate their 2% fat yogurt)
Anyway, after years of never finding the good stuff I gave up on the system and dropped $30 on a yogurt maker on Amazon. Now Yogurt is $1/half gallon (price of milk) - 2-3 times that price for strained/Greek yogurt since you throw out the whey, it's super-easy to make (pasteurize milk, add culture, let it incubate for 6-12 hrs), and it's always just the way I like it.
- hammock 15y agoMy sister makes yogurt herself in a crock pot (?). Haven't tried it myself, but she says it's super simple, all she does is puts in a few ounces of fresh yogurt along with a bunch of milk and lets it sit there while the cultures do their thing.
- felipemnoa 15y agoI'm sure I'm missing something but how can she make yogurt if one of the starting ingredients is already yogurt?
- nandemo 15y agoIt's used as a starter. You start with a tablespoon or two of plain yogurt (containing live culture) and 1 liter of milk, then you get 1 liter of yogurt. By the way you don't even need a crockpot, just heat the milk, put in the yogurt then keep it warm for 7+ hours (google it for a more detailed recipe).
- felipemnoa 15y agook, thanks. That makes sense.