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Are you SURE this is real food?



Each morning I walk over a half a mile from the train to my office. Unless I'm carrying something particularly heavy (which has been known to happen...no comments peanut gallery!) I really enjoy it (at least until the skin-burningly cold temps set in). It is never the same two days in a row and it's fun to be present to the color and commotion of the city.

Today, they were passing out freebies by the Thompson Center. Often I take a pass on such things but when I saw that it was Greek yogurt I accepted a container happily. When I was in Greece I fell in love with the thicker, creamier yogurt they make there...particularly when they served it to me with that deep, amber thyme-honey. Besides, this yogurt was telling me that it was organic, and that its maker donated 10% of its profits "to efforts that help protect and restore the earth". Hmmmm - vague promises there. Obviously those efforts don't extend to refusing to offer those tiny, single serving containers which up plastic use exponentially, though they do appear to be trying to mitigate that in some ways.

Much to my disappointment, this Oikos yogurt tasted nothing like what I expected (or hoped for). It had such a synthetic aftertaste that I felt sure it must be stuffed with aspartame or some other toxic chemical. I checked on Stonyfield's site though, and it appears to have natural ingredients. Perhaps it is the "vanilla flavor" that is setting my taste buds on edge. I am tempted to try the honey flavor but recognize that really, I should make my own damned yogurt. I know that I don't even need a yogurt machine and that it would be dee-lish. Though Stonyfield is in NH, which is much closer to me than CA (where most of our yogurt seems to come from) it would be better for me to make it at home (with local milk) and if I want it Greek style, I just need to strain it.

Perhaps I'll do that in all of my free time.

Wait.

What happened to my free time?

CRAP!

Comments

( 10 comments — Leave a comment )
morrigandaughtr
Sep. 17th, 2009 09:00 pm (UTC)
I'm not a big fan of the flavored Greek yogurt. For me, it's Fage 0% and my own tablespoon of local honey.
jennlynn_green
Sep. 17th, 2009 09:22 pm (UTC)
Hmmm...I have not had Fage, but I see that they carry it at Whole Foods here. I may have to splurge!
morrigandaughtr
Sep. 17th, 2009 09:37 pm (UTC)
It's worth every penny. Down here, that translates to 199 of them per 6 oz. pot.
kenllama
Sep. 17th, 2009 09:43 pm (UTC)
Making yogurt is easy, but I've never yet succeeded in making the thicker, Greek-style yogurt. If you discover the secret, I'd love to know it. (You might also check with inanna710 as I think she has endeavored to do so in the past.

Good luck -- I hope you'll find your taste of Greece one way or another.

*joy to you, friend*
jennlynn_green
Sep. 17th, 2009 09:51 pm (UTC)
Thank you darlin'. I'm assuming making Greek yogurt would be like making Labneh but without straining it quite as long. I may consult inanna710 just to be sure. Thanks for the tip!
feri_hearted
Sep. 18th, 2009 01:32 am (UTC)
I don't like the vanilla the honey is better but the plain that I can do what I want with is the best of them
inanna710
Sep. 19th, 2009 02:00 am (UTC)
At your service . . .

I also have tried the Stonyfield farm. Unfortunately, I bought it on the strength of the parent brand's quality, and now have four containers of horrid yogurt. Fage is good, by the way; very, very good.

To make your own yogurt, not difficult. Just have to have that eight-hour block of time to let it set up. I need to get another batch started. This weekend looks like it might prove fruitful.

And yes, to make Greek-style yogurt, one must strain it a bit. Be prepared to lose about half the volume. I used cheesecloth, as I thought coffee filters would be wasteful. But the cheesecloth was (for me) such a pain to clean that I ended up throwing it out anyway. Not sure if one of those re-usable metal filters would work.

I'm told the whey that strains off is healthy and good to save for smoothies. I didn't do that, as it looked icky and smelled bad, and I'm kind of a food wuss that way.

For my next trick, I'd like to hook myself up with this raw Jersey-cow milk I've heard is now available locally. Although I assume that means unhomogenized as well as unpasturized, and I'm not sure how that would turn out, yogurt-wise.
chelidon
Sep. 19th, 2009 03:43 pm (UTC)
There are two places near here in Vermont that makes water buffalo yogurt, and it's wonderful. I don't generally actually like regular yogurt that much, but the good, thick stuff, yum, delicious! No kidding, this is the best yogurt I've had in my life. Hmm, I just looked them up and one (Bufala Di Vermont) recently moved operations to Canada, bummers for the local source thing, but it's still damn good. The other one (Woodstock Water Buffalo Milk Yogurt) is still local, and that's the one I'm more familiar with -- their maple yogurt is my favorite.

Here's a review: http://yogblogusa.blogspot.com/2007/03/woodstock-water-buffalo-yogurt.html

[Edit: oh, crap, they went out of business... http://www.gourmetnews.com/index.php?p=article&id=gn200802dEQD5K ] *sigh*

Edited at 2009-09-19 03:45 pm (UTC)
ckirisi
Sep. 19th, 2009 05:35 pm (UTC)
Try Total 2%. You can buy it at trader joes, and it's the most popular brand in Greece for a reason... This Greek (in her big ol' greek household) can attest to it's popularity among Greek-Americans, as well! <3
jennlynn_green
Sep. 21st, 2009 04:03 pm (UTC)
Thanks sweetie...I trust the Greeks to know their yogurt. :)
( 10 comments — Leave a comment )

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