Yogurt

[wandering, not lost]

mountain high, with homemade maple syrup and grapenuts

or water-buffalo milk yogurt from woodstock vermont

[snowsprite]

OMFG...fat free greek yogurt with Bonne Maman wild blueberry preserves mixed in to-taste.

Put this in your tummy stat!!!

Sprite

[lemon boy]

whenever I see this thread, I think of one of my most enduringly favorite book quote/images (from Money):

Then she knelt in front of him. One thing was clear: the cowboy must have spent at least six chaste months on a yoghurt ranch eating nothing but icecream and buttermilk, and with a watertight no-handjob clause in his contract. By the time he was through, Juanita looked like the patsy in the custard-pie joke, which I suppose is what she was. The camera proudly lingered as she spat and blinked and coughed....Hard to tell, really, who was the biggest loser in this complicated transaction - her, him, them, me.

[snowsprite]

You're a dirty boy!
(we like that here)

Sprite

[supermodel159]

yogurt + cottage chesse + strawberrys = Good Snack

[Van_skier]

homemade yogurt + homemade peach jam =

[cj001f]

yogurt+ homemade espresso for breakfast. Mmmmm

or yoghurt on muesli. mmmmm alpine mornings

[Cliff Huckable]

Step up to the very peak of the yogurt world. The Rolls-Royce of yogurt (before RR was bought by Ford or whomever).

Liberte Mediterranee (can't do the accents, sorry Frenchies)


Once you've tried it everything else is a distant second. Beware, though: 8% MF!

Stolen from their web site:

Happiness Is Creamy...
This family, exclusive to Liberté has brought a whole new type of food lovers to yogurt. Méditerranée is n° 1 amongst gourmets! Méditerranée yogurt is made with pure milk, without any type of sugar substitutes or gelatin in it. Despite its purity, it is amazingly thick and creamy but contains only 8.5% milk fat. Instead of using ice cream, why don't you succumb to a sin without guilt with the Méditerrannée family?


A wide range of delicacies :

There are twelve flavors in the Méditerranée family and they are all equally exquisite.

Plain:
All the smoothness of traditional yogurt the way it is served in Greek restaurants. Drop a little honey over it or use it for astounding cooking.

Vanilla:
The most delicate substitute to rich ice cream.

Moka:
Mix it well, all the coffee flavor is on the bottom. The delicious taste of a real café-crème without the excess fat…

Strawberry:
A field of Summer fruits in a velvety cream!

Mango and oranges:
Exotism and the delicate perfumes of sunny lands.

Plum and nuts:
An amazing delicacy, that could crown any meal.

Peach and passion fruit:
Sensuality in a velvety dress. Close your eyes and travel...

Fieldberries:
A tart and fresh taste directly from nature and your childhood memories.

Black cherry:
Opulent, textured, color and pleasure to share.

Lemon:
The freshness of citruses, its tangyness on the tongue in an voluptuous cream. Almost a lemon meringue pie without the calories.

French hazelnut:
Sophisticated and unique, a subtle combination of flavors for the most discriminating palate.

Dulce de Leche:
A wonderful treat inspired by a South American dessert, milk caramel yogurt. Yummy!

500g / 750g
Multipacks Vanilla and Black cherry
4 X 113g

[schindlerpiste]

I like Brown Cow
I like Nancy's
I like Stoneyfield
I like Danon
I like Le Creme (but my wife won't let me buy it)
I like Mountain High.

vanilla; plain; add your own fruit and granola


....Shit, I like Yogurt.......except Gogurt

[fez]

I just wanted to mention that Yoplait is doing their 'save lids to save lives' drive again this year. they will donate $.10 for every lid they recieve to the Susan G. Komen Breast Cancer Foundation. They'll donate up to $1.5 million, and they guarantee a minimum donation of $500,000.

http://www.yoplait.com/breastcancer_lids.aspx

[Van_skier]

Step up to the very peak of the yogurt world. The Rolls-Royce of yogurt (before RR was bought by Ford or whomever).
Liberte Mediterranee (can't do the accents, sorry Frenchies)

Agreed, that yogurt is sublime... and it's all thanks to the 8% fat
more fat content = better tasting yogurt

[4matic]

I'm partial to Altadena:

http://www.altadenamilk.com/yogurts.htm

[cantunamunch]

Agreed, that yogurt is sublime... and it's all thanks to the 8% fat
more fat content = better tasting yogurt

Ding ding ding.


Go Goat.

You know you want to.


Sidebar: anyone else put away 2 pounds a week of quark cheese?

[case]

wallaby organic coconut/pineapple or orange passionfruit or total 0% it's all good

[snoboy]

Why the f*&^ is it so hard to find real yougurt in the US though? A lot of stores only seem to have 0% or low fat versions.

[Endlessseason]

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?

[filthyfrenchbum]

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.

[Game Over]

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.

[Pura Vida]

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.

Have you tried Straus Family Creamery yogurt? If it's available in your area definitely worth a try, it's the real deal.

I'm a fan of the vanilla.


Ingredients: Pasteurized organic whole milk, organic evaporated cane juice, organic vanilla extract, and living yogurt cultures: L. acidophilus, L. bulgaricus, S. thermophilus and bifidus

[schuss]

Stonyfield Organic for me. Tasty.

[G]

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.

[gbarnum]

Today I had:

Horizon Organic Whole Milk Yogurt,
Quaker Oats (the kind you have to cook),
Agave nectar,
Banana slices.

Mmmmmm.

[cantunamunch]

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.

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.

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.

[Van_skier]

All the major grocery stores in New Zealand carry "do it yourself yogurt kits"

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$: