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Yoghurt

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I have full fat authentic Greek yogurt. 100gm of Kri Kri is 3.4gm carbs, and delicious with berries
 
I make my own yoghurt, and usually finish it off as Greek style. Dirt cheap compared to shop prices, and a bit of the yoghurt you make will work as a starter for the next lot. Needless to say, all my yoghurts are “live” so superb for maintaining the old gut biome.
 
Felinia said:
I have full fat authentic Greek yogurt. 100gm of Kri Kri is 3.4gm carbs, and delicious with berries
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I ended up having to buy "authentic" Greek yoghurt this week because Lidl only had the low fat variety of their normal Greek style yoghurt. It does seem to be a bit thicker than the one I usually get but I can't justify the air miles when the other one is produced with British milk and the pots are bigger (1kg) with my normal one so less plastic packaging and it is cheaper (nearly half the price), so I will be going back to that when it is in stock.
I really must find some time to learn about making yoghurt, sauerkraut, kimchi and kombucha as I could save myself a fortune and have even better gut health.
 
rebrascora said:
I ended up having to buy "authentic" Greek yoghurt this week because Lidl only had the low fat variety of their normal Greek style yoghurt. It does seem to be a bit thicker than the one I usually get but I can't justify the air miles when the other one is produced with British milk and the pots are bigger (1kg) with my normal one so less plastic packaging and it is cheaper (nearly half the price), so I will be going back to that when it is in stock.
I really must find some time to learn about making yoghurt, sauerkraut, kimchi and kombucha as I could save myself a fortune and have even better gut health.
Click to expand...
I like the taste of this one the best!! 🙂
 
Probably a silly question. But can you but full fat greek yogurt, freeze it & eat it frozen like you would an icecream?
 
Sugarcoated said:
Probably a silly question. But can you but full fat greek yogurt, freeze it & eat it frozen like you would an icecream?
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I found that it made a rather grainy icecream even when I made some proper ice cream and added it back in, but using a small amount of alcohol before starting made a difference - the ice cream was softer rather than crunchy.
 
I use light and free Greek style yoghurts about 8g carbs or the soya ones but some have high carbs
If it's in a big tub I weigh it out.
 
I buy natural yogurt, but I don't have any particular brand, I usually go for the cheapest, which tends to be supermarket's own brand, though none of them are very expensive
I usually get 'normal' or full fat aka whole milk, sometimes Greek, sometimes not; and occasionally I get low fat

Yes, I can add fruit, but I also make savoury yogurt by adding diced onion, celery, cucumber, & peppers, but not tomato as the colour bleeds out, and makes the yogurt thinner; and perhaps a few herbs
 
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