Wednesday Food: Guest post by The Girl
After years of eating fruity, sugary cups of Yoplait and Dannon, I recently jumped into the wonderful world of Greek yogurt. I’d heard of it with some regularity for the past few months, but as any upstanding American would, assumed if it wasn’t good enough for my grocery store growing up, it wasn’t good enough for me.
But after hearing talk about its all-natural qualities and seeing many a delicious-looking photo of yogurt, honey, fruit and nuts posted on the internet, I went on a hunt for a tub of this bacteria-laden treat. My first stop was a local Dominick’s, where I was unable to locate it. (Sidebar: While searching, I happened to actually read the label of my formerly-preferred brand, Yoplait Light, and discovered the lightness was from Aspartame. Given that I get enough of the potentially cancer-causing chemical from the occasional Diet Coke, I’m off the YL.) I visited another Dominick’s, and there, too, was foiled. I finally found a few tubs at Chicago’s fruit and vegetable mecca, Stanley’s.
On first bite, I found it to be very strange and not “yogurt,” as I knew it. It struck me more like marscapone cheese, very thick, very creamy, a bit sour, and more like a fancy dessert than a light and healthy breakfast treat. Upon a friend’s recommendation, I added some honey, then some raspberries, and continued to eat it, becoming more hooked with every bite.
Although quite tasty, Greek yogurt is unfortunately a rather costly treat, going for about $2 a cup vs. regular yogurt that usually is on sale for about $0.50 . I was recently given a link to this NYTimes homemade yogurt receipe, and have pondered giving that a try, despite my reservations about attempting to make any sort of dairy product in my home, let alone a cool dairy product via a hot Thermos (doesn’t this just seem wrong?).
Have any of you made yogurt before? Thoughts? Who has a starter I can have? If you say nay to Greek yogurt, what is your yogurt brand of choice?
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