Quote:
Originally Posted by Arlene Dallas
...if you cant find any and want something similar (for a lot less money), take a container of any brand non fat plain yogurt and invert the contents into a cheesecloth or coffee filter sitting in a sieve over a bowl. I usually do it overnight and then you have something fairly similar in the morning.
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That would give you strained yogurt but commercial yogurts like Dannon just don't compare to yogurts such as Fage. If you look at the ingredients of the regular yogurts, they have pectin & other shouldn't-be-in-there things. They are basically pudding w/a few cultures thrown in.
If you look at your Fage container it's just milk (sometimes cream) & active cultures. The way yogurt is supposed to be. mmmm!
I know you are using Fage (I use the 2% as I use it in cooking a lot...the 2% & full-fat do not separate) but for others wanting to try out Greek yogurt, try & find the real stuff. A look at the ingredients will tell you. If there's pectin & other stuff, it may just be Greek-style.
p.s. another popular new brand is Chobani. Trader Joe's also has a good one under their name.
greek yogurt?
