I'm trying to replicate Fage greek yogurt at home but I'm having trouble finding a yogurt starter with this exact mix of bacteria: L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei. Can anyone suggest a source?
Preferably plain, preferably low fat, and preferably from Kroger. The yogurt is for an elderly family member, and the plan is to add fresh fruit. For bonus points, any suggestions for a natural fiber supplement to mix in would also be beneficial. I've heard flax seed is used for that purpose, though other/better suggestions would be appreciated. Thanks
I bought 2 pounds (the smallest size I could find) of plain whole milk yogurt, not realizing that there was an almost-empty container in the fridge. So now I have all this yogurt with a best-by date of August 5. What are your favorite ways to use it? I'm especially interested in vegetarian main dishes (bonus points for using CSA-type veggies), but would also like ways to pair it with chicken or fish.
I made Greek-style yogurt the other day and I have about a quart of whey left over. Any ideas about what to do with it? [more inside]
I was making yogurt, but forgot that I was doing it. Instead of heating the milk to 180, I heated it to boiling. And then...left it there for a while. I have almost a gallon of freshly boiled milk, and can't stand to throw it away. What on earth can I do with it? [more inside]
I'm on a course of antibiotics, so I'd like to begin re-colonizing myself with some helpful gut flora. Totally willing to get whatever from wherever; there are Whole Foods and various hippie stores (no slight intended) around where I can purchase food or pills, if I need something not available at a mainstream big box retailer or grocery store. [more inside]
Why is candida kefyr an ingredient in kefir? Is it beneficial, neutral, or harmful? [more inside]
I like to marinate chicken thighs in yogurt before throwing them in the broiler. But a lot of the yogurt marinade sticks to the aluminum foil when I flip them and again when I take them out altogether. I'm losing all that tasty seasoning! Any suggestions? [more inside]
Instead of buying individual yogurt cups in artificial dessert case flavors, I buy a large container of greek yogurt once a week and make parfaits in these containers for a grab&go breakfast. I need more ideas for delicious things to mix into plain yogurt. [more inside]
Homemade yogurt filter! Hit me with your best plain yogurt recipes. [more inside]
I love these small European-style yogurt jars. They have no lids. Please hope. [more inside]
Is jar sterilization necessary when making fermented milk products like kefir and yogurt? [more inside]
I'm searching for the creamiest, smoothest plain yogurt. [more inside]
So I got these kefir grains, but what the heck do I do with them? [more inside]
Crockpot yogurt: I've tried this twice now, both times delicious and creamy...but the viscosity of glue. What's going on here? [more inside]
If roughly one hour lapses between the time I remove a container of yogurt from the refrigerated case at Whole Foods, to when I place it inside my fridge at home, does that temperature change kill off most of the live & active bacterial cultures? If I leave the container in the fridge unopened for a few more days, will they repopulate the container? Also, if acidophilus are "acid loving" bacteria, should I be eating yogurt after a big meal, instead of on an empty stomach?
Help me eat more yogurt! I only like certain foods with yogurt. What else might I like? [more inside]
Science and food types or anyone else, help me with my home made yogurt problem. [more inside]
I'm making my own Greek yogurt. Its worked well before, so why is it so thin now? [more inside]
Is there any use for my yogurt maker other than making yogurt? Or do I just keep the 8 plastic cups with lids and throw out the heating unit?
I just read a webpage indicating that due to the way the govt makes food mfgrs calulate ingredients in their products, the amount of carbs in yogurt is overstated. Much of the lactose in the milk used to make it is converted to lactic acid, but remains in the carb count in the nutrition facts on the carton. I understood the fermentation process before, but was not aware of the label being misleading. Could anyone point me to research or a definitive source showing that this is true? Thanks.
When I lived in France, I used to make a super easy, delicious cake for the kids that involved using a container of yogurt and then measuring all the other ingredients using that container of yogurt. I've totally forgotten how to make this now. Anyone know what I'm talking about or where to find a recipe?
Your favorite yogurt/yoghurt sauce/dip recipes. I want them. Sour cream sauces are good too, if you have them. [more inside]
Healthy yogurt cultures. There must be a wide range of probiotic value across the field offerings. Is there any chart out there where they are at least mildly scientifically ranked by product? [more inside]
I need some other ideas for breakfast. [more inside]
How can I ensure I get good quality yogurt from my yogurt maker? Plus, what cakes would you recommend for Easter? [more inside]
I eat lots of yogurt and drink lots of kefir and kombucha. Do all these cultures live compatibly in my digestive system, or am I creating World War III in there? [more inside]
How can I estimate the nutritional values for homemade yogurt? [more inside]
How can I find that liquidy yogurt in a gallon or quart size? [more inside]
Everywhere I look there's a brand new little self-serve yogurt place with a different but strangely similar name. Pinkberry. Red Mango. Yogurt Circle. Yocup. Sogreen. Freshberry. Yogen Fruz. Tuttimelon. Nubi. One can expect a certain degree of copycatism with food trends, but it seems that there must have been some sort of catalyst for so many of these places to spring up so quickly with such similar products and business models at the same time. What brought this on?
Tempeh, yogurt cumin sauce, and a grill. What can I do with this? [more inside]
Has there ever been a documented case of death by drowning in yogurt?
Is my tzatziki mislabeled, or is it actually made without yogurt and primarily corn syrup? Because that would be so gross. [more inside]
Why does eating yogurt (particulary greek) make the area under my ears hurt? [more inside]
Which adult-sized yogurts are completely blended? [more inside]
Is the 8 oz. yogurt serving gone for good? [more inside]
Help me make the best mango lassi in the world. [more inside]
Anyone know where to find a very, very fine mesh chinois or strainer? I seek one that will hold about a half gallon of liquid with a mesh similar in "fine-ness" (is that a word?) to those metal coffee filters. [more inside]
I recently purchased several boxes of magazines at a garage sale, including copies of a German magazine called "Lisa." It's a typical "woman's magazine" (i.e. fashion, celebrity news, recipes, human interest stories). It's been fun to peruse through it since we don't get much exposure to "foreign" stuff here in the sticks, and one of the recipes caught my eye: Luftige Joghurt-Aprikosen-Torte. [more inside]
I need yogurt recipes! My doctor says I need to eat yogurt, but the smell and taste of it turns my stomach. Is there anything I can do with it to disguise the taste without killing the bacteria? [more inside]
For those of you that make own yogurt, do you have a favorite yogurt maker? Which work best? Favorite recipes? Tips? Is it better to get a single, quart jobbie, or is it better to get the one with the individual containers? I'd like to start making my own yogurt, but I want to make it as easy as possible.
What's the difference between fromage blanc and yogurt?
I have just been diagnosed with osteopenia in my femur and lumbar spine. Any tips on increasing bone density? [unlike my bones, more is inside] [more inside]
Based on this thread, I have overcome my lifelong hatred of yogurt, and eat it daily. What do I do now? [more inside]
My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
A couple of years ago, I remember a news report about yogurt that made you feel full. Did it work, and can you still buy it?