Walmart's new Greek yogurt is excellent!
alisande
11 years ago
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alisande
11 years agoRelated Discussions
Home made yogurt, culture source and taste?
Comments (20)Hi all! Although I am new to this forum, I see an awful lot of references to boiling milk when making yogurt and I just want to comment. I live on a farm and am fortunate enough to have access to raw milk. I will never drink pasteurized milk. For those of you who have been brainwashed since birth as I was before my farming venture, you may think this is crazy. But Raw Milk is the good stuff. Pasteurized is the bad stuff. Raw milk goes sour and sour milk is great in cooking and baking. Pasteurized milk goes BAD. Pasteurization comes from boiling the milk, or at least heating it above 150 degrees. This kills bacteria in the milk. ALL of it. Including the good bacteria. That's why pasteurized milk goes BAD instead of sour. All the good bacteria that eats the bad bacteria has been killed off! I don't heat my raw milk before adding the culture. Like someone in the forum said somewhere, just add the culture and set it in a warm place overnight. If I had to used pasteurised milk, then I would say you would have to boil it first. Pasteurized milk breeds a ton of nasty bacteria when warm. So boiliing it first to kill that off and then culturing with store bought yogurt and keeping it refrigerated makes more sense to me. Not that I would ever want to do it that way....See MoreLOOKING for: greek foods--please share yours!
Comments (25)Grilled Chicken/Veggie Kabobs W/Yogurt Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yogur Sauce 16 oz. Plain whole-milk yogurt (if skim or low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid) 1 Cucumber - peeled and seeded - grated 4 T. Olive oil 3 Garlic cloves - minced (pressed through a garlic press) 1 T. White vinegar Salt/pepper to taste Kabobs 6 Boneless chicken cutlets 2 Packet Good Seasons salad dressing mix - prepared according to packet instructions 3 Zucchini - sliced into 2" rounds 2 Large onions - quartered 2 Green peppers (can use any color pepper) - trimmed an cut into 2" squares 2 Cans small -- whole potatoes Skewers Pita bread (optional) Olive oil (optional) For Yogurt Sauce, mix all ingredients and refrigerate overnight. Kabobs Cut chicken breasts into 2" pieces Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting) Remove chicken from marinade - discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) Thread potatoes onto separate skewers. Preheat grill til hot. Baste potatoes with dressing and place on grill, turning and basting occasionally - cook until browned. Grill chicken until cooked, basting occasionally. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve with yogurt sauce....See MoreThanks to whoever recommended Straus Yogurt
Comments (19)Straus milk is lovely and comes in glass bottles. I'm okay with the cartons, but I won't buy milk in #2 plastic. I can taste the jug! I think Straus have milkmen in the Southland, but I don't use enough milk for that. When I was little the milkman asked my mother if she wouldn't rather he just bring the cow. :) I loved our milkman, and the glass bottles! If you can't get Straus, you might want to try White Mountain Bulgarian style yoghurt. It comes in a big mayonnaise style glass jar with the sloped sides. It keeps very well. The company is based in Texas, so might be more available to some of you. It's cultured, IIRC, rather than having a specific culture injected. Full fat or non-fat. It's my favorite by a long shot....See MoreI'm a Virgin!! With Greek Yogurt, that is
Comments (32)A long ago time my doctor told me that in order for my body to utilize both vitamin D and Calcium there had to be a certain fat ratio. Ever since then I have been using the higher fat percentage, 4 %, in my yogurt. Different brands are found in different areas of the country but currently I am using the Icelandic 4% type to help the absorption. Some brands I find too sharp. Other brands are like tasting nothing. It will depend on how I am eating it as to which type/brand I purchase. Mixed with cereal for breakfast I prefer less sharp. On a baked potato sharper with more flavor. Too many lesser fat brands use thickener in them which I try to avoid....See Moresleeperblues
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