I notice that at many of the stores we shop they offer Russian or Bulgarian yogurt. We've never tried them but does the eastern block know something about how to make yogurt that makes theirs better than the others?
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I notice that at many of the stores we shop they offer Russian or Bulgarian yogurt. We've never tried them but does the eastern block know something about how to make yogurt that makes theirs better than the others?
I have to say yogurt in North America simply does not compare to the stuff you get in France, or elswhere in Europe. Even the stuff with a lot of fat in it. I just don't get why there's so much gelatin, especially those fruit ones. Ummm, what I would give for a Black cherry Panier de Yoplait.
Mediterranee is I find just too greasy, makes you full and sick, and it's the rolls royce of yogurts price-wise too. I stick to Astro 3% or Olympic bulgarian yogurt, with blueberries and apple cinnamon cheerios, or just a dash of sugar.
the dead used to play a bunch of springfield creamery benefits back in the day. i dont know when it became known as nancys's
http://www.nancysyogurt.com/our_crea...sey_family.php
nancy's is owned by ken kesey's brother and his wife. i assume that is where the dead connection was made.
Have you tried Straus Family Creamery yogurt? If it's available in your area definitely worth a try, it's the real deal.Quote:
Originally Posted by filthyfrenchbum
I'm a fan of the vanilla.
http://www.strausfamilycreamery.com/...a7811da770.jpg
Ingredients: Pasteurized organic whole milk, organic evaporated cane juice, organic vanilla extract, and living yogurt cultures: L. acidophilus, L. bulgaricus, S. thermophilus and bifidus
Stonyfield Organic for me. Tasty.
Mmm, I want some yoghurt cheese.
All the major grocery stores in New Zealand carry "do it yourself yogurt kits"
You can buy plain, and flavor yourself. Or there's also a few different pre-flavored styles. Make it your own way, to your own favorite proportions, cook it all night and have a liter of fresh yum to wake up to in the morning.
I really miss that stuff. I used to mix it up, and get all impatient while it was culturing, and just drink it like a milkshake.
http://www.easiyo.com/images/general...siyosystem.jpg
Today I had:
Horizon Organic Whole Milk Yogurt,
Quaker Oats (the kind you have to cook),
Agave nectar,
Banana slices.
Mmmmmm.
You can do that here too. Get yourself some full fat milk, stir in active-culture shop yoghurt (no blender, air bubbles bad). 100-120F oven until it's just as ripe as you want it.Quote:
Originally Posted by Geoff
The only real trick is afterwards: achieving smooth bubble-free, lump free blending. I just chill and drink.
The really trick setup I'll get around to some day would be pyrex casserole dish and a magnetic stirrer in the beer fridge, mmm, chilled stirring.
As mentioned by cantunamunch, you don't need a "do it yourself" kit. All you need is some store bought yogurt (with live cultures), milk and some way to hold the right temperature for 8-10 hours. I'm not a fan of keeping the oven on for 8-10 hours, so I bought a simple yogurt maker for 20$:Quote:
Originally Posted by Geoff
http://www.koolatron.com/images/yougurt_maker.jpg