One way to make the commrcial stuff much better…at least in texture…is to put it in one of those single coffee cup drip brewers w/ a coffee filter. Two or three tablespoons of liquid will drip out in ten to twelve hours. Should be done in the frig. Also always make sure the yogurt is live.
I have been making it for a long time
It is so easy and cheap
While in Iceland we enjoyed a similar product called Skyer(?)
Oh, I’m sure they make it as cheaply as they can get away with, here. People on this side of the pond don’t know any better, and don’t turn their noses up. My husband is from England, and I can attest that Cadbury’s chocolate made here tastes significantly different from that actually imported from Britain. They use real milk. We use "milk solids" and wax. By the way, Hersheys holds the license to manufacture Cadbury’s chocolates in the U.S. Tells you something, doesn’t it?
I found it amazing how different the Danon brand tasted in Western Europe (particularly France) that in the US, where I find it to be pretty insipid, and flavorless. It seems to me that the recipe must be different.
There have been Greek Yogurt threads before. Fage is now available in Trader Joe’s. In fact, for the last year I’ve been eating it nearly every day with canned fruit in light syrup or fruit juice.
However, I took a trip to Hungary with my parents this spring, and discovered that their yogurt is fantastic! It was almost . . . buttery. And as thick and lovely as Fage. Maybe even creamier. I had it for breakfast every day with pears or pineapple. Amazing. The brand? Dannon. lol
How about "small batch" yogurts, like BonnyBrook Farms (Upstate NY)
Yogurt is one of the most simple things to make on this planet ( a good pot roast is a challenge). Cottage cheese is a close second…much less salt if you make it yourself. But yogurt…a one eyed idiot could make better than what you can buy. OK, now the one eyed idiots will be after me.
I was just going to post how crappy North American yogurt is. I lived in France last year and I miss Mamma Nova(?) yogurt. I miss the fact that their yogurt has actual fruit chunks in it rather than the gross fruit/jam-like puree we get here. The only decent yogurt I can buy here is Dannone with fruit pieces. In France they had one with real apple green apple chunks in it which was yummy.
This past winter in Bucerias, Mexico, I had this AWESOME locally made yogurt with real FRESH fruit in it-whole grapes, melon chunks. mmm. That stuff was really good too.
I love the middle eastern yogurt sauces.
I just returned from staying with friends who live in Germany.
Out of all the interesting, hearty meals we ate, my favorite may have been all the delicious yogurts we had for breakfast each morning: honey crunch, chocolate chip pear, etc. I know Greece has a good yogurt tradition.
What other "World Yogurts" are recommended?
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