It can be yogurt. It must be yogurt. I must have yogurt!

October 7, 2009 10:09 AM

How can I find that liquidy yogurt in a gallon or quart size?

I love that Danactive yogurt. Can't get enough. It's frustrating trying to drink one little bottle at a time. Does anyone know where I can find quart or larger sized containers, or, failing that, how I can make my own very thin tasty yogurt drink?

posted by atchafalaya to food & drink (12 comments total)

Not being super familiar with Danactive per se, you may want to try Kefir style drinks, which is basically liquidy yogurt and often comes in quart sizes. You can also make it at home with these instructions.
posted by jeremias at 10:15 AM on October 7

Have you tried kefir? You can buy kefir grains to make your own if you can't find kefir or just like making your own.
posted by vespabelle at 10:22 AM on October 7

Stonyfield Farms smoothies? Not quart size, but bigger than a shot glass (probably 8 oz.)
posted by chesty_a_arthur at 10:28 AM on October 7

You could probably futz a little bit with Alton Brown's fresh yogurt recipe, perhaps adding milk to the finished product to make it more liquidy.
posted by General Malaise at 10:33 AM on October 7

Homemade yogurt is pretty liquidy as it is, providing you don't add anything like gelatin or powdered milk to it.
posted by electroboy at 10:41 AM on October 7

You could probably futz a little bit with Alton Brown's fresh yogurt recipe, perhaps adding milk to the finished product to make it more liquidy.

Yeah, fiddle with a homemade yogurt recipe. The fact that you want it liquidy should allow you to simplify the recipe quite a bit -- most people aim for thicker yogurt.

For thicker yogurt, you add the powdered milk (as in Alton's), and you often heat to an initial 180F, and you ferment for a longer time, and you can also strain (as in Greek yogurt). The longer time makes the yogurt tangy-er, so then you probably put in a sweetener (as in Alton's).

Lucky you, you don't want to do any of that, so you're basically heating milk to about 115F, stirring in some yogurt/starter, and letting it sit for a few hours.
posted by madmethods at 10:47 AM on October 7

Have you tried making Indian Lassi? There are tons of different recipes for this out there. Some sweet, some not, some with Mango. My favorite Lassi is a strawberry one served at a local Indian restaurant.

Here's a recipe for Strawberry Lassi from Epicurious. You can thin this with either ice-cold water or milk.
posted by marsha56 at 10:53 AM on October 7

My homemade yogurt is pretty drinkable before I strain it, and would be more so if I didn't use whole milk to make it. It's so easy to make and requires no special equipment, so I recommend giving it a shot--just make sure you have a good live culture yogurt to start with, and always save a few tablespoons of each batch to start the next.
posted by padraigin at 11:18 AM on October 7

If you are near any Middle-Eastern groceries, they usually sell Kefir and other yogurt drinks in many sizes including quart, half gallon, and gallon.

Mine even sells yogurt soda - though I haven't tried it.
posted by clanger at 3:10 PM on October 7

Any yogurt goes liquidy if you shake it up. I used to do it with Dannon all the time. Shake well, open, drink.
posted by bink at 3:11 PM on October 7

seconding what bink wrote. Just get a regular tub of yogurt, mix it up with a hand-held blender and ta-da!
posted by Neekee at 7:17 PM on October 7

Nthing make your own. It couldn't be easier. I just heat the milk, put it in bottles with some starter (plain yogurt from the store with live and active cultures), shake it up, and put it in the oven with the light on. 8-10 hours later: yogurt! You could make a gallon of yogurt for a couple of dollars (depending on what kind of milk you're using).
posted by Barry B. Palindromer at 10:16 AM on October 8