I love all the comments from people saying to make your own yogurt. My husband and I have discussed it, and I may have to give it a try soon.
But, I have made my own "Greek" yogurt, or yogurt cheese as I learned it. One of the previous commenters (ASCENDER) describes how to do this with homemade yogurt (cheese cloth and a strainer or colander), but this can easily be accomplished with store bought plain yogurt as well. I personally make it with low-fat as I like the flavor better, but it does work with non-fat and, of course, whole milk yogurt. Much cheaper and you control how creamy it is and what you add to it.
This is an interesting article, but perhaps it is time for the authors to revise. Perhaps including additional products that have become more popular during the past 2 years would be helpful - the Greek Yogurt industry has exploded, and there are so many brands out there.
Also, it would be interesting for the author to address non-dairy alternatives, such as soy and coconut milk based yogurts.
You can also use a vaccuum flask to make yoghurt. http://www.makingyourown.co.uk/make-your -own-yoghurt.html
I also don't subscribe to the low fat=healthy diet myth. I followed advice from my doctor to eat a low fat diet for most of my adult life and it did not work. I just continued to gain more and more weight and was hungry all the time. Now I am looking at alternative ways of eating to allow me to feel sated. I have found that more fat and protein so far has left me not wanting to eat anywhere near as much, but if I sub with more carbs I get cravings and want to eat all the time.
9/18/2012 3:07:34 PM
Make your own yogurt. That way you know exactly what is in it. It is super easy. Warm 1 quart of your milk of choice to baby bottle temperature, mix in 1/4 cup plain store bought yogurt with active cultures and let sit at ~100F-115F for 6-12 hours. I keep it in my turned-off oven with the light on. Refrigerate when it is as tangy as you'd like.
If you like Greek style yogurt, line a colander with paper towels and pour in the yogurt. Let drain until it reaches the consistency you'd like.
If you like fruit flavored yogurts, add a spoonful of preserves to a serving of yogurt.
NPR had an article with some warnings specific to greek yogurt. Some brands are using thickeners. http://www.npr.org/blogs/thesalt/2012/07/1 9/156997600/high-tech-shortcut-to-gree k-yogurt-leaves-purists-fuming
Better idea - make your own. You can control whether it's full-fat, reduced-fat, or fat free, vanilla or plain, and whether sugar, agave nectar, or nothing at all is used as sweetener. You DON'T need a yogurt maker. I got my 2 quart crock pot at Goodwill for $3.99. To find out how to make it yourself, either google or search sparkrecipess for "Crock-Pot yogurt." I've jiggled my recipe (mostly the amount of fat-free dry milk that I use) until it comes out of the crock pot just about as thick as Greek yogurt.
You can also strain it to make your own yogurt cheese - which is MUCH cheaper than buying cream cheese - if you happen to want to make a cheesecake :-D It's also great on toast, muffins, or quickbread.
I make my own, which I prefer to all others. YOU control the fat content. I usually use fat free milk, but using whole milk makes a special treat. Yogurt makers are very inexpensive... mine cost $20, and the culture can be found at any health food store. We have a Whole Foods in our town, so I get mine there. A bowl of mixed fruit, plain unsweetened yogurt, 1 top. of sugar, and sprinkled with cinnamon.... can't be beat!
I started making my own when I underwent several weeks of taking antibiotics, which really messes up your digestive system. The yogurt brings back your good bacteria. 148
I make my own plain yogurt from 2% organic milk. To make "Greek Yogurt," or what my Turkish husband calls yogurt cheese. Hope the info below is helpful - it is what I use, but I am sure there are other products too. Advantages: no added chemicals/preservatives; less plastic yogurt containers to recycle; lower sugar content and use your own fruit if you want more flavor; use plain yogurt in recipes (ask me if you want some!)
Or http://www.amazon.com/Euro-Cuisine-Yogur t-Starter-2-packs/dp/B000EONEU0/ref=sr _1_4?ie=UTF8&s=home-garden&qid=1276361 325&sr=1-4
Often the first two cultures listed are out of stock. The Euro-cuisine starter works fine; I just like the flavor and texture of the others a bit better. The package deal with additional jars is a good deal if you really like yogurt as much as I do. I make at least 3 batches of yogurt a week (with 2% organic milk; less than 2% milk doesn’t give you enough fat to have the yogurt set thickly enough). I use 4 jars of yogurt to make a batch of yogurt cheese (ready in 2 days). 1-2 tablespoons of yogurt cheese with blueberries is an awesome and healthy breakfast – one of my long-standing favorite treats!
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