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!

On Nov 19, 8:42*pm, Cheryl > wrote:
> 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 do not know about substituting the greek yogurt for sour cream ,
but here is an idea that is delicious. Many times in Greece a large
plate with yogurt is served and on top is honey. This is the perfect
way to finish a dinner.

On 11/19/2011 9:54 PM, rosie wrote:
> On Nov 19, 8:42 pm, > wrote:
>> 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 do not know about substituting the greek yogurt for sour cream ,
> but here is an idea that is delicious. Many times in Greece a large
> plate with yogurt is served and on top is honey. This is the perfect
> way to finish a dinner.

I have some honey so I will try that. Thank you!

On Nov 19, 9:42*pm, Cheryl > wrote:
> 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 don't know about recipes, but I use it instead of sour cream in
several ways: with sliced banana, blueberries, cut-up peaches or
pears, over boiled potato, and so on. I mix it with pureed tomato
sauce and lime juice to make salad dressing. Give it a shot and let us
know.

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

On 11/19/2011 8:42 PM, Cheryl wrote:
> 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!


If you are talking about the Fage brand, I use the 0% fat kind in lieu
of sour cream. Works for me. I love this yogurt. I like to put fresh
fruit in it, too.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"rosie" > wrote in message
...
> On Nov 19, 8:42 pm, Cheryl > wrote:
>> 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 do not know about substituting the greek yogurt for sour cream ,
> but here is an idea that is delicious. Many times in Greece a large
> plate with yogurt is served and on top is honey. This is the perfect
> way to finish a dinner.


I've never tried Greek yogurt (seems to be the big thing these days if you
believe television advertising) but I've used plain yogurt in place of sour
cream as a thickener in soups.

Jill

"Cheryl" wrote in message ...

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

Cheryl > wrote:

>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?
>

I use it [make mine Chobani] in place of sour cream and never noticed
any problem.

It makes a great blue cheese dip. About a 50/50 mayo to yogurt
ratio-- and blue cheese to taste. [I like it cheesey & chunky, so I
probably an equal amount of cheese to the mayo/yogurt mixture.] If
there is a lemon sitting on the counter I'll give it a splash of
juice. OK fresh-- better in a couple hours.

I always use it in stroganoff, now.

I've also been known to just give it a squirt of honey, a few berries,
and maybe some granola, and eat it for breakfast. . . or a snack.

I don't know if it is my age, or if Greek is better. . . or Chobani.
.. . but I was never a yogurt fan. My son started getting it and
I tried one one day and became a believer.

Jim

On Sat, 19 Nov 2011 21:42:45 -0500, Cheryl >
wrote:

> 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?
>
I haven't tried it in gravy, but it bakes just fine. In fact, I
prefer it to sour cream when baking.


--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 18:54:55 -0800 (PST), rosie >
wrote:

> On Nov 19, 8:42*pm, Cheryl > wrote:
> > 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 do not know about substituting the greek yogurt for sour cream ,
> but here is an idea that is delicious. Many times in Greece a large
> plate with yogurt is served and on top is honey. This is the perfect
> way to finish a dinner.

Honey laced yogurt is great on your breakfast granola too.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sat, 19 Nov 2011 23:19:43 -0600, Janet Wilder
> wrote:

> On 11/19/2011 8:42 PM, Cheryl wrote:
> > 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!
>
>
> If you are talking about the Fage brand, I use the 0% fat kind in lieu
> of sour cream. Works for me. I love this yogurt. I like to put fresh
> fruit in it, too.

I tried the Trader Joe's brand Greek yogurt and it was just as good as
Fage, IMO. Can't tell you if there's a price differential or not
though.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Sun, 20 Nov 2011 07:46:54 -0500, Jim Elbrecht >
wrote:

> I always use it in stroganoff, now.

Good to know. I'll give it a try in the gravy the next time I make
pork chops.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On 20/11/2011 9:49 AM, sf wrote:

>> I do not know about substituting the greek yogurt for sour cream ,
>> but here is an idea that is delicious. Many times in Greece a large
>> plate with yogurt is served and on top is honey. This is the perfect
>> way to finish a dinner.
>
> Honey laced yogurt is great on your breakfast granola too.
>

Honey lazed yogurt is good on its own.
A dollop of yogurt is good in a bowl of soups where you might use sour
cream. It can be used in baking.


Friends of mine who had vacationed in Central America came back with a
crepe dish idea. Put a dollop of yogurt on a crepe, spoon over some
fruit salad. Roll it up and drizzle with honey. I have had those for
brunch and for dessert.

On 20/11/2011 1:56 AM, jmcquown wrote:

>
> I've never tried Greek yogurt (seems to be the big thing these days if
> you believe television advertising) but I've used plain yogurt in place
> of sour cream as a thickener in soups.

Personally,I don't know what the attraction. I have been eating yogurt
for years but my wife was never a fan of it. Then about a year ago she
tries so Balkan style yogurt, loved it and now has some every day.

On Sun, 20 Nov 2011 10:54:55 -0500, Dave Smith
> wrote:

> On 20/11/2011 1:56 AM, jmcquown wrote:
>
> >
> > I've never tried Greek yogurt (seems to be the big thing these days if
> > you believe television advertising) but I've used plain yogurt in place
> > of sour cream as a thickener in soups.
>
> Personally,I don't know what the attraction. I have been eating yogurt
> for years but my wife was never a fan of it. Then about a year ago she
> tries so Balkan style yogurt, loved it and now has some every day.

It does taste different. - thicker, silkier, and not as sour. I'm not
a big yogurt fan, but I will happily eat the Greek type plain.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

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.

Cheryl wrote:
> 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!

We have made a sour cream chocolate cake recipe with yogurt of various
sorts and it's always worked out fine. Both ways are wonderful - moist,
delicious choocolate cake. We also have experimented and found that,
for whatever reason, we like the cake just fine when made with yogurt
and _less_sugar_. I don't know if that's because the yogurt is lower in
fat or what, but somewhere around 2/3 of the sugar the recipe calls for
and it still takes plenty sweet.

-S-

sf wrote:
> On Sat, 19 Nov 2011 23:19:43 -0600, Janet Wilder
> > wrote:
>
>> On 11/19/2011 8:42 PM, Cheryl wrote:
>>> 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!
>>
>>
>> If you are talking about the Fage brand, I use the 0% fat kind in
>> lieu of sour cream. Works for me. I love this yogurt. I like to
>> put fresh fruit in it, too.
>
> I tried the Trader Joe's brand Greek yogurt and it was just as good as
> Fage, IMO. Can't tell you if there's a price differential or not
> though.

I like TJ's better - but we get the fully fatted kind of either.

-S-

On Sun, 20 Nov 2011 11:37:57 -0500, "Steve Freides" >
wrote:

> sf wrote:
> > On Sat, 19 Nov 2011 23:19:43 -0600, Janet Wilder
> > > wrote:
> >
> >>
> >> If you are talking about the Fage brand, I use the 0% fat kind in
> >> lieu of sour cream. Works for me. I love this yogurt. I like to
> >> put fresh fruit in it, too.
> >
> > I tried the Trader Joe's brand Greek yogurt and it was just as good as
> > Fage, IMO. Can't tell you if there's a price differential or not
> > though.
>
> I like TJ's better - but we get the fully fatted kind of either.
>
Apparently you're not the only one
http://articles.sfgate.com/2011-01-2...tonyfield-farm
- now I wish I had some Fage, so I could taste together

I don't even know if I had a choice between full and 0% fat. There is
no indication if it's full fat or not on the label and it just says
"pasteurized milk" in the ingredient list.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On 19/11/2011 10:33 PM, Cheryl wrote:

>> I do not know about substituting the greek yogurt for sour cream ,
>> but here is an idea that is delicious. Many times in Greece a large
>> plate with yogurt is served and on top is honey. This is the perfect
>> way to finish a dinner.
>
> I have some honey so I will try that. Thank you!
>

I like yogurt, but I have trouble eating straight plain yogurt. find
that just a little drizzle of honey takes the edge off it.

On 11/20/2011 1:19 PM, Dave Smith wrote:
> On 19/11/2011 10:33 PM, Cheryl wrote:
>
>>> I do not know about substituting the greek yogurt for sour cream ,
>>> but here is an idea that is delicious. Many times in Greece a large
>>> plate with yogurt is served and on top is honey. This is the perfect
>>> way to finish a dinner.
>>
>> I have some honey so I will try that. Thank you!
>>
>
> I like yogurt, but I have trouble eating straight plain yogurt. find
> that just a little drizzle of honey takes the edge off it.

Thanks for the ideas everyone. I just tried some with honey and a
sliced banana. Not bad; I guess it is an acquired taste.

I would like to reply to you each individually but I have a bad cold and
now stuck in a coughing fit. Back to bed.
(and it's my birthday and all plans canceled)

On Sun, 20 Nov 2011 16:32:18 -0500, Cheryl >
wrote:

> On 11/20/2011 1:19 PM, Dave Smith wrote:
> > On 19/11/2011 10:33 PM, Cheryl wrote:
> >
> >>> I do not know about substituting the greek yogurt for sour cream ,
> >>> but here is an idea that is delicious. Many times in Greece a large
> >>> plate with yogurt is served and on top is honey. This is the perfect
> >>> way to finish a dinner.
> >>
> >> I have some honey so I will try that. Thank you!
> >>
> >
> > I like yogurt, but I have trouble eating straight plain yogurt. find
> > that just a little drizzle of honey takes the edge off it.
>
> Thanks for the ideas everyone. I just tried some with honey and a
> sliced banana. Not bad; I guess it is an acquired taste.
>
> I would like to reply to you each individually but I have a bad cold and
> now stuck in a coughing fit. Back to bed.
> (and it's my birthday and all plans canceled)

Happy Birthday anyway!

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On 11/20/2011 4:36 PM, sf wrote:
> On Sun, 20 Nov 2011 16:32:18 -0500, >
> wrote:
>
>> On 11/20/2011 1:19 PM, Dave Smith wrote:
>>> On 19/11/2011 10:33 PM, Cheryl wrote:
>>>
>>>>> I do not know about substituting the greek yogurt for sour cream ,
>>>>> but here is an idea that is delicious. Many times in Greece a large
>>>>> plate with yogurt is served and on top is honey. This is the perfect
>>>>> way to finish a dinner.
>>>>
>>>> I have some honey so I will try that. Thank you!
>>>>
>>>
>>> I like yogurt, but I have trouble eating straight plain yogurt. find
>>> that just a little drizzle of honey takes the edge off it.
>>
>> Thanks for the ideas everyone. I just tried some with honey and a
>> sliced banana. Not bad; I guess it is an acquired taste.
>>
>> I would like to reply to you each individually but I have a bad cold and
>> now stuck in a coughing fit. Back to bed.
>> (and it's my birthday and all plans canceled)
>
> Happy Birthday anyway!
>
Thank you. I'm feeling a bit better.

I think for the yogurt I'm going to try this recipe for a chocolate
cake. I have everything on hand.

> @@@@@ Now You're Cooking! Export Format
>
> Sour Cream Chocolate Cake
>
>
>
> for cake layers:
> 1 1/2 cups all-purpose flour
> 3/4 cup unsweetened cocoa powder (not dutch; process)
> 1 1/2 teaspoons baking powder
> 3/4 teaspoon baking soda
> 1/2 teaspoon salt
> 1 cup sour cream
> 1/3 cup water
> 2 teaspoons vanilla
> 2 sticks (1 cup) unsalted butter, softened
> 1 1/3 cups firmly packed light brown sugar
> 3 large eggs
>
> for frosting
> 1 1/2 sticks (3/4 cup) unsalted butter, softened
> 1 cup whipped cream cheese
> 4 ounces unsweetened chocolate, melted and c; ooled
> 1 teaspoon vanilla
> 2 1/2 cups confectioners' sugar
>
> Make cake layers:
> Preheat oven to 350°F. Grease and flour two 9-inch round cake pans,
> knocking out excess flour.
>
> Into a bowl sift together flour, cocoa powder, baking powder, baking soda,
> and salt. In a small bowl whisk together sour cream, water, and vanilla.
>
> In a large bowl with an electric mixer beat together butter and sugar until
> light and fluffy. Beat in eggs, 1 at a time, beating well after each
> addition. Add flour mixture to butter mixture in batches alternately with
> sour cream mixture, beginning and ending with flour mixture and beating
> until batter is blended well.
>
> Divide batter between prepared pans and smooth tops. Bake layers in middle
> of oven 25 to 30 minutes, or until a tester comes out clean. Cool cake
> layers in pans on racks 10 minutes before turning out onto racks to cool
> completely. Cake layers may be made 1 week ahead and frozen, wrapped well
> in plastic wrap. Thaw layers before proceeding with recipe.
>
> Make frosting:
> In a bowl with an electric mixer beat together butter and cream cheese
> until light and fluffy. Add remaining ingredients and beat until combined
> well.
>
> Assemble cake:
> Arrange 1 cake layer on a large plate and spread with about 3/4 cup
> frosting. Top frosting with remaining cake layer. If making tepee birthday
> cakes, stop here and reserve remaining frosting. If making conventional
> layer cake, spread top and side of cake with remaining frosting.
>
> Read More
> http://www.epicurious.com/recipes/fo...late-Cake-1372
> 3#ixzz1eJBEYHC1

On Nov 19, 8:42*pm, Cheryl > wrote:
> 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 just bought some yesterday. I'm going to make some tzaziki sauce
for my wife.
She says it seems like it would be good on fried green tomatoes.
I don't like either of those things.

--Bryan

Cheryl wrote:

> Thank you. I'm feeling a bit better.
>
> I think for the yogurt I'm going to try this recipe for a chocolate
> cake. I have everything on hand.

For the sour cream chocolate cake we make, we prefer whipped cream to
any icing. We make it fresh - heavy cream, a bit of vanilla extract and
a bit of confectioner's sugar. Since we were talking about the icing
potentially dominating the cake, this is one way to avoid that, IMHO.

-S-

On Mon, 21 Nov 2011 09:08:17 -0500, "Steve Freides" >
wrote:

> Cheryl wrote:
>
> > Thank you. I'm feeling a bit better.
> >
> > I think for the yogurt I'm going to try this recipe for a chocolate
> > cake. I have everything on hand.
>
> For the sour cream chocolate cake we make, we prefer whipped cream to
> any icing. We make it fresh - heavy cream, a bit of vanilla extract and
> a bit of confectioner's sugar. Since we were talking about the icing
> potentially dominating the cake, this is one way to avoid that, IMHO.
>
AFAIC, the classic of melted chocolate chips (just cc) would be a good
one to spread over the cake as a frosting. Whipped cream frosting is
okay, but only if you plan to eat the entire thing quickly.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

we often sub in plain yogurt fror sour cream, especially tastey on potatoes,
Lee
"Cheryl" > wrote in message
...
>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!

its excellent, but i put on less honey than others might, Lee
"Cheryl" > wrote in message
...
> On 11/19/2011 9:54 PM, rosie wrote:
>> On Nov 19, 8:42 pm, > wrote:
>>> 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 do not know about substituting the greek yogurt for sour cream ,
>> but here is an idea that is delicious. Many times in Greece a large
>> plate with yogurt is served and on top is honey. This is the perfect
>> way to finish a dinner.
>
> I have some honey so I will try that. Thank you!
>

sf wrote:
> On Mon, 21 Nov 2011 09:08:17 -0500, "Steve Freides" >
> wrote:
>
>> Cheryl wrote:
>>
>>> Thank you. I'm feeling a bit better.
>>>
>>> I think for the yogurt I'm going to try this recipe for a chocolate
>>> cake. I have everything on hand.
>>
>> For the sour cream chocolate cake we make, we prefer whipped cream to
>> any icing. We make it fresh - heavy cream, a bit of vanilla extract
>> and a bit of confectioner's sugar. Since we were talking about the
>> icing potentially dominating the cake, this is one way to avoid
>> that, IMHO.
>>
> AFAIC, the classic of melted chocolate chips (just cc) would be a good
> one to spread over the cake as a frosting. Whipped cream frosting is
> okay, but only if you plan to eat the entire thing quickly.

We don't treat the whipped cream as frosting, more like the way you'd
treat a scoop of ice cream served with your cake - you just take a big
spoonful or two of whipped cream and plop it onto or next to your slice
of un-iced cake.

-S-