I haven't tried any of the flavored versions but I hear that they are really yummy also. I tried the lower fat version but I really like the full fat version best. Only problem with this yogurt is the price! I guess making a full fat, cultured (they say 5 different ones), probiotic healthy yogurt is expensive but almost $5 for a 24 oz container is a bit steep if you ask me.
I used to make all my yogurt back in the hippie days but we would buy live culture from the healthfood store to make it with....That is expensive now days. I made most of my bread too...another story. Anyway I got on line and started reading articles about making yogurt and I got so confused that I decided to make it easy on myself and do it the way I used to but borrowing the culture from the Greek Gods yogurt. It worked...sort of! I was so pleased with my experiment even if it came out a little thin it tasted and had the tongue appeal of the store bought stuff! There is so much you can do with a good yogurt. Here is what I did!
Homemade Yogurt (the easy way!)
1 quart of milk, fat, no fat, minimum fat whatever you like
1/4 c yogurt
2 Tbl dry milk
Preheat oven to 220 degrees.
Make sure all your utensils are sterile clean so your culture stays pure.
- Pour milk in jar and heat to just below boiling...allow to cool to 110 degrees before adding the culture.
- Put dry milk in stir well.
- Now temper the yogurt to the milk by adding some of the 110 degree milk to it in a bowl and mixing well. Pour all back into the jar and shake, shake, shake.
- Turn off the oven. Wrap the jar in a towel and put in the oven.
- Leave in the oven for 4-5 hours for the cultures to grow. The longer it is in there the better it is but make sure the oven stays at about 100-110 degrees the whole time. I have a warmer drawer on the bottom of my stove that I use to incubate my yogurt.
Vickie's Tsatsiki Sauce
makes about 2 cups
1 1/2 cups yogurt or sour cream
2 baby cucumbers (about 5-6 ounces)
garlic to taste
2 tbl lemon juice or 1/2 lemon squeezed dry (you can use vinegar too!)
2 tbl oil
salt and pepper to taste
I throw all the above into the food grinder (Cuisinart) and mix it all together for a few seconds. If you like chunkier veggies then chop them fine and then mix in yogurt. Its good how ever you to it. I like it mixed in with fresh veggies as a salad dressing and in the summer on a Greek salad...oh my!
Chicken made with Tsatsiki sauce
Chicken, cut up or boneless/skinless pieces
1 recipe of Tsasiki sauce from above
salt and pepper to taste
sprinkle chicken with curry powder, paprika, salt and pepper to taste. Drop in a bag and then cover with the tsatsiki sauce. If you want a little tangier sauce add the other half of lemon left over from above recipe! Let sit in the refrigerator overnight or as long as you can let it sit...longer the better. I baked this in in 350 deg oven for 45 minutes but the next time I am going to put it on the grill outside and see how it turns out. It has a taste quite similar to a tandoori chicken, not as spicy, and I just wanted to keep eating it.
Hope you give the healthy living recipes a try. I really enjoyed them myself. Stay tuned for more about the yogurt because I read on line I could make the yogurt using almond milk so I will be giving that a try and posting my results here.