chairborne commando
Membership Revoked
I used to find yogurt disgusting. You know, maybe two rungs above
buttermilk and Tofu. Well...now I like it, with fruit.
There is yogurt and then there is yogurt. My local grocers carry several
brands and varieties. My favorite 'Vin Ordinare' varities are Yoplait and
a regional dairy-produced one called Tillamook. But, they rely primarily
on flavoring and color, to "suggest" Blueberry or Strawberry or whatever.
There's some fruit but it's decreased noticeably.
Safeway has the best prices (around here, anyway). But, I have found that
you have to be careful. I bought a bunch of cool flavors only to discover
that they contained Aspartame.
But, I also discovered a type that had real fruit in the bottom of the cups.
The yogurt appeared to be unsullied and, indeed, the contents label listed
just active cultured low fat milk, sugar, etc. and fruit. Then Safeway apparently discontinued it.
So, after that long-winded preamble, if you're still reading, do you, or do you
know anyone that makes their own yogurt? How difficult is it? Did you buy
the culture(s) or follow a technique to "grow" it/them?
As an aside:
My stepmother's mother has a syrup/fruit compote that resembles marmalade
in consistency; tastes vaguely like Brandy and is just terrific on ice cream or pancakes. Allegedly it's been in the family since the 1900's. You add fruit and sugar at regular intervals and the little bacterium do the rest.
buttermilk and Tofu. Well...now I like it, with fruit.
There is yogurt and then there is yogurt. My local grocers carry several
brands and varieties. My favorite 'Vin Ordinare' varities are Yoplait and
a regional dairy-produced one called Tillamook. But, they rely primarily
on flavoring and color, to "suggest" Blueberry or Strawberry or whatever.
There's some fruit but it's decreased noticeably.
Safeway has the best prices (around here, anyway). But, I have found that
you have to be careful. I bought a bunch of cool flavors only to discover
that they contained Aspartame.
But, I also discovered a type that had real fruit in the bottom of the cups.
The yogurt appeared to be unsullied and, indeed, the contents label listed
just active cultured low fat milk, sugar, etc. and fruit. Then Safeway apparently discontinued it.
So, after that long-winded preamble, if you're still reading, do you, or do you
know anyone that makes their own yogurt? How difficult is it? Did you buy
the culture(s) or follow a technique to "grow" it/them?
As an aside:
My stepmother's mother has a syrup/fruit compote that resembles marmalade
in consistency; tastes vaguely like Brandy and is just terrific on ice cream or pancakes. Allegedly it's been in the family since the 1900's. You add fruit and sugar at regular intervals and the little bacterium do the rest.