20
   

So what's the deal with Greek Yogurt?

 
 
Linkat
 
  1  
Reply Thu 31 May, 2012 07:27 am
@Eva,
Honey flavored - that actually sounds good - but without the fruit.
0 Replies
 
tsarstepan
 
  2  
Reply Thu 31 May, 2012 11:17 am
@InfraBlue,
InfraBlue wrote:

That's what's used in tzatziki, the cucumber sauce that's served with gyros.

mmm, gyro with tzatziki. . .

Thanks for the clarification. I guess I am a fan of Greek yogurt then.

So an enthusiastic YES for mmm, gyro with tzatziki...!
0 Replies
 
tsarstepan
 
  1  
Reply Thu 31 May, 2012 01:46 pm
@Linkat,
NonNYCers have more reasons to move to New York City now:
There’s a Frozen Greek Yogurt Cart on the Streets
http://newyork.grubstreet.com/2012/05/pago-greek-yogurt-food-truck.html?e=grubstreet--20120531
0 Replies
 
InfraBlue
 
  3  
Reply Thu 31 May, 2012 01:55 pm
mmm, http://i1020.photobucket.com/albums/af324/infrablu/gyro.jpg. . .
ossobuco
 
  1  
Reply Thu 31 May, 2012 02:09 pm
@InfraBlue,
Oh! Nooooo. That makes me hungry. I haven't had a good gyro in a long time - since I left LA, which was late 1998.
InfraBlue
 
  1  
Reply Thu 31 May, 2012 03:53 pm
@ossobuco,
When's the last time you had a half-assed gyro?
ossobuco
 
  1  
Reply Thu 31 May, 2012 04:21 pm
@InfraBlue,
Maybe a couple of years ago here in Albuquerque. Yetch.
0 Replies
 
Finn dAbuzz
 
  1  
Reply Thu 31 May, 2012 11:00 pm
It's creamy and delicious and preferable to other non-Greek yogurts.

Is there anything more to say than this?
0 Replies
 
firefly
 
  1  
Reply Mon 4 Jun, 2012 11:43 am
I love Greek yogurt. Even the non-fat variety is thick and creamy and wonderful.
0 Replies
 
tsarstepan
 
  1  
Reply Wed 15 Aug, 2012 02:47 pm
Governor Cuomo Holds Vital Yogurt Summit
http://nymag.com/daily/intel/2012/08/governor-cuomo-holds-yogurt-summit.html
0 Replies
 
mismi
 
  2  
Reply Wed 15 Aug, 2012 02:53 pm
Protein is the main difference to me. It is higher in protein than regular yogurt. So it sticks with you longer. Love Simply Fruit stirred into it. Blueberry to be exact. Also a good granola is yummy stirred in.

Yeah...I am sorry - nothing can replace sour cream in my opinion. I love that stuff. I would rather have a tiny dollop of it than a huge dollop of lowfat sour cream or yogurt. Same thing with mayo. Give me the real thing in small quantities or nothing at all.
tsarstepan
 
  1  
Reply Wed 15 Aug, 2012 02:58 pm
@mismi,
mismi wrote:

Yeah...I am sorry - nothing can replace sour cream in my opinion. I love that stuff. I would rather have a tiny dollop of it than a huge dollop of lowfat sour cream or yogurt. Same thing with mayo. Give me the real thing in small quantities or nothing at all.

My thoughts exactly!
0 Replies
 
lilypieces3
 
  1  
Reply Sat 4 Feb, 2017 11:37 pm
@Linkat,
The process for making regular and Greek yogurt starts off the same: milk is first heated, then cooled to the desired fermentation temperature (106-114°F) before bacterial cultures are added. The mixture is then left to ferment until the bacteria grows, produces lactic acid, and gels the milk proteins to produce regular yogurt.

To make Greek yogurt, regular yogurt is strained extensively to remove liquid whey and lactose, leaving behind a thicker-textured yogurt.
0 Replies
 
izzythepush
 
  1  
Reply Sun 5 Feb, 2017 05:20 am
@Linkat,
Linkat wrote:

well I don't like chunks of fruit (or sperm for that matter) in my yogurt


You need to change your supermarket.
0 Replies
 
ehBeth
 
  1  
Reply Sun 5 Feb, 2017 10:51 am
Greek yogurt is sooooo 2012.

The big thing here for the last couple of things has been Icelandic-style yogurt.

That stuff is so thick it's almost solid. It is really flavourful straight up. Yogurty doncha know.
izzythepush
 
  2  
Reply Sun 5 Feb, 2017 10:56 am
@ehBeth,
Do you get the weird adverts where the bloke eats a massive **** off bowl of the stuff? This particular yogurt is made in Germany btw.

ehBeth
 
  1  
Reply Sun 5 Feb, 2017 11:05 am
@izzythepush,
No idea. We don't watch t.v.

but ... I like that ad! I can't imagine eating that much Skyr though. That stuff is filling. It is fabulous in cheesecake.

(I didn't bother with fancy stuff on top)

http://tashcakes.blogspot.ca/2014/11/skyr-cake-recipe.html

I used crushed ginger cookies as the base.
0 Replies
 
 

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