On Nov 20, 2:45*am, "MaryL" > wrote:
> "Cheryl" *wrote in ...
>
> I decided to try this, mostly for a smoothie recipe but it was only sold
> in a big 32 oz tub. *I tasted it by itself and it tasted like sour
> cream, so do you think it could be used in recipes that call for sour
> cream, or would it break down differently?
>
> Thanks!
>
> - - - - - - - - - - - - - - -
>
> I was in Greece two years ago. *I have diabetes, so I try to avoid what
> South Beach calls "bad carbs." *I never add sugar (although I certainly get
> natural sugars, especially with fresh fruit) and avoid flour, pasta, rice
> and potatoes. *That means that I seldom order from the dessert menu in
> restaurants. *The one big exception is crème brulee, which I sometimes order
> despite the high sugar content. *Well, our last night in Greece, I noticed
> "fresh fruit on a bed of yogurt" (or words to that effect) on the menu. *I
> ordered it, and it was heavenly. *That was the first time I had eaten Greek
> yogurt, and it seemed much richer than regular yogurt. *Chopped on top were
> fresh strawberries, kiwi and some other fruit. *Heavenly!
>
> I have bought Greek-style yogurt since returning to the U.S., but it really
> is not the same and not nearly as good. *I suspect that some sugar may have
> been added to the yogurt we had in Greece. *So, I have been making my own
> "yogurt cheese" (which is simply yogurt placed in a strainer, letting the
> liquid whey drain out). *That seems almost like a "first cousin" of the
> yogurt I had in Greece, and my dessert these days is often fresh berries
> with some of that yogurt cheese on top. *I love it! *I do not add sweetener
> of any kind, although most people probably would prefer some sweetener on
> their fruit.
>
> --
> MaryL

I use Cabot unsweetened full-fat Greek yogurt. That has 10% butterfat
according to the label. It's very much like yogurt I had in Greece.
Just as yogurts differ here, they differ there too.

I don't like most sweetened foods. Milk gives me the runs, but enough
fat in it makes it safe for me. One cup of coffee with milk does me in
(but not severely) but I can safely drink several cups with half and
half. I don't tolerate more than a tablespoon or so of fat-free
yogurt, but whole-milk yogurt is fine in any amount. The trouble is,
that it is available only in quarts, and I rarely finish a quart
before it spoils. Greek yogurt, while it costs a bit more, seems to
keep longer.

Jerry
--
Engineering is the art of making what you want from things you can get.