Ask MetaFilter questions tagged with yogurt

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

atchafalaya — Wed, 07 Oct 2009 10:09:02 -0800

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?

I guess TCBY were ahead of their time...

I EAT TAPAS — Wed, 02 Sep 2009 23:54:18 -0800

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?

I have a block of tempeh that's mocking me.

A Terrible Llama — Tue, 14 Jul 2009 07:40:54 -0800

Tempeh, yogurt cumin sauce, and a grill. What can I do with this?
I want something interesting for dinner, and I'd like to contend with the block of tempeh in the refrigerator that's been sitting there like a culinary to-do item.

Yesterday I made some yogurt sauce w/cucumber, cumin, and a little cayenne and garlic. I'd like to eat it with the tempeh, and figured the way to do that is to incorporate curry into the tempeh, either with a sauce or by marinating. The other thing is that it's hot and I'd like to do this on the grill.

Can I get some ideas that would be work with these elements? Other potential components include lots of oranges, half a fennel bulb, potatoes and onions, and some leftover brown rice. A couple nectarines.

The yogurt/tempeh/brown rice combination here probably makes me sound like I'm going to have really hippy dippy tastes, but I don't, I just like food. So if the answer is to fry the tempeh in bacon fat, I'm all right with that.

Dial M for Acidophilus

boots — Thu, 18 Jun 2009 19:00:59 -0800

Has there ever been a documented case of death by drowning in yogurt?

Is my tzatziki mislabeled?

poxuppit — Thu, 16 Apr 2009 10:54:03 -0800

Is my tzatziki mislabeled, or is it actually made without yogurt and primarily corn syrup? Because that would be so gross. I have this tub of tzatziki that I bought at an Indian grocery. It says "Homemade Tzaziki, Greek sauce with fresh cucumber." The ingredients are then listed in this order: corn syrup, cucumber, garlic, palm oil, buttermilk, vinegar, lemon juice and stabilizer."
It's white, it tastes like a slightly industrial though not especially sweet yogurt, and I'm assuming they just forgot to list yogurt. Right? I mean, you can't fake yogurt with corn syrup, right?

Yes really ear pain

shownomercy — Wed, 11 Mar 2009 10:36:09 -0800

Why does eating yogurt (particulary greek) make the area under my ears hurt? I suppose this could also be called, the upper sides of my jaw. Anyways, for as long as I can remember eating yogurt has made this part of my face ache. It lasts only as long as the yogurt does. I have no health issues that I can think of that involves this.

[not fruit-ist]

kidsleepy — Tue, 27 Jan 2009 08:17:28 -0800

Which adult-sized yogurts are completely blended? I enjoy yogurt, but I have a weird resistance to lumps, clumps, and any other smooth texture interference. Basically, I like the kind of yogurt I used to get as a little kid. As I am no longer a little kid, I'm looking for adult-sized single serving yogurts (at least 6 oz) with this same consistency. For example, I eat a lot of Yoplait Light Orange Creme flavor. The Strawberry Banana is almost good, but there are strawberry minutiae floating in it. What other brands and flavors of yogurt are completely blended?

The Incredible Shringking Yogurt

longsleeves — Fri, 10 Oct 2008 16:27:29 -0800

Is the 8 oz. yogurt serving gone for good? For some time now I've been noticing that the national brands of yogurt have been reducing the size of their single-serving containers from 8 ounces down to 6 ounces. One by one, they've been getting smaller. The last of the name brands has now gone that route, and now the store brands seem to be doing this too. Today, I noticed that one of the last local store brands with the 8 oz cup has restocked their product with containers that are the same price, same basic package graphics, but 6 ounces. The Nov. 1st expiration date containers on the shelf were 8 oz, the Nov. 15th ones are little 6 ounce-ers.

I'm a guy who has been in the habit of bringing a yogurt to work for lunch 2 or 3 days a week and the little servings don't really satisfy, with the added insult of not being any cheaper. I live in New England, by the way.

Is this happening everywhere? Anybody in the food market or yogurt biz have any insight?

A bucket of mangoes

TungstenChef — Thu, 20 Mar 2008 16:21:21 -0800

Help me make the best mango lassi in the world. I've just discovered a trove of the most flavorful mangoes imaginable at my local veggie mart, and coincidentally am invited to a dinner of Indian food this weekend. I want to whip up a pitcher of the ultimate mango lassis, but the one other time I tried this I failed miserably. Please help me with some tried and true lassi recipes!

For the love of Greek yogurt

cuddles.mcsnuggy — Thu, 17 Jan 2008 10:00:31 -0800

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. I've been looking around for the perfect strainer to make Greek yogurt but am coming up empty. I usually make 1/2 gallon at a time. After my milk is cultured & set I will strain away the whey to thicken the end product -- which is fantastic btw and I will never go back to "yoplait" type grocery store yogurt -- but I digress. I've been using paper coffee filters and the old fashioned muslin-in-a-sieve method. They work okay, but are very messy. I'd rather not have to sanitize & re-wash fabric every time or tear open & overlap the paper filters (so they fit that much volume). Both methods seem wasteful of paper, time, and/or energy. I hope to find a large strainer/chinois with a superfine mesh that I don't need to line with anything. The standard mesh I've found on products on amazon, cooking.com, williams-sonoma etc. is too "loose" to work for straining dairy without being lined. I think a mesh that's just like what's used in metal coffee filters like this would be perfect. There's a "yogurt strainer" gadget out there but it only makes 1 cup & isn't what I'm seeking. FWIW I don't have a southeast Asian/Indian or Greek grocery store in my town which might carry such a device and I've looked in all department stores to no avail. An online vendor would be ideal. Many thanks in advance for suggestions!

Calling All German-Speaking Mefites/Cooks!

amyms — Wed, 07 Nov 2007 23:01:49 -0800

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. From the various translation sites available on the web, I understand that it's an "Airy Yogurt Apricot Pie" but the instructions are too long and complicated to get an accurate translation of the whole thing. It looks delicious, however, and I'm curious if any German-speaking Mefites might have the recipe for this heavenly-looking dessert.

How to make yogurt not taste like yogurt

happyturtle — Wed, 25 Jul 2007 11:27:29 -0800

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? I have really bad allergies, but whenever I try using a steroid nasal spray, I get thrush in my throat. My doctor says I need to eat yogurt. I hate yogurt. I tried to treat it like medicine--hold my nose, and take a spoonful, but I couldn't make myself do it. As soon as I opened it, the smell of it hit me.

Is there anything that can make it not taste like yoghurt?

Favorite Yogurt Maker?

GernBlandston — Wed, 06 Sep 2006 09:12:24 -0800

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.

French yogurt like substance

Packy_1962 — Fri, 03 Feb 2006 12:43:02 -0800

What's the difference between fromage blanc and yogurt?

Osteopenia diet and exercise

naturesgreatestmiracle — Thu, 21 Apr 2005 04:33:16 -0800

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] I am a 33 year old woman and after a particularly long and vigorous walk / jog, I ended up with an insufficiency fracture of my right femur. So I am concerned that my bone density has already decreased quite a bit. I have done some research, and all the advice is general: increase calcium intake and engage in weight-bearing exercise. So, to that end, I have some specific questions.

1. I know I must monitor my calcium intake every day, and increase consumption of yogurt, spinach, etc. Any other ideas for good foods to include? (I got some great yogurt tips from this thread.)

2. Also, can you suggest any good exercises to strengthen the bones, especially in my legs and back? Jogging and vigorous walking are not a good idea right now, since that is what I was doing when I injured myself.

I finally have that healthy intestinal flora I've been dreaming of

grateful — Mon, 14 Mar 2005 13:44:48 -0800

Based on this thread, I have overcome my lifelong hatred of yogurt, and eat it daily. What do I do now? I'm interested in what, if any, are the differences in the brands. Is organic any better? What's all this I hear about wheat germ? Should I add this, or something else to my yougurt? I'm totally cool with experimenting to make it a healthier snack.

does the culture that makes sourdough sour have any nutrition benefits?

wendell — Sat, 21 Aug 2004 13:34:50 -0800

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?

Yogurt - So Filling!

wibbler — Mon, 02 Aug 2004 08:05:21 -0800

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?