primitives discuss yogurt

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x79662

Oh my.

eleny  (1000+ posts)        Fri Aug-06-10 04:36 PM
Original message
 
I like mixing plain yogurt and mayo when making potato salad

Using plain, fat free Greek yogurt elevates the whole thing to a fabu state of flavor.

MajorChode  (1000+ posts)        Fri Aug-06-10 05:13 PM
Response to Original message
 
1. You've found one of the excellent uses for yogurt

There are many others, too. The tartness and texture that yogurt brings to recipes can make for some very tasty results.

Warpy  (1000+ posts)        Fri Aug-06-10 05:15 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message

2. I've always used a mixture of sour cream and mayo for both slaw and potato salad. Buttermilk can be used in the former if you like the dressing looser.

Yogurt will work lending fewer calories, but I'm not nuts about the bite it gives to the salad. I find I need to balance it with sweetness, either Splenda or just sugar.

hippywife  (1000+ posts)        Fri Aug-06-10 05:30 PM
MRS. ALFRED PACKER
Response to Reply #2

3. A good Greek style yogurt really doesn't have a tart bite to it. We use ours in exchange for sour cream, which I haven't had to buy in years.

Question from franksolich.

franksolich is of course an avid yogurt consumer, and has dined upon all types of yogurt.

What's the big deal--the primitives always make a big deal about it--about "Greek" or "Greek-style" yogurt, as compared with Norwegian yogurt or Armenian yogurt or Swahilian yogurt or Annamese yogurt or Australian yogurt?

It's always been all pretty much the same yogurt no matter its race or creed, at least to franksolich.

Warpy  (1000+ posts)        Fri Aug-06-10 06:07 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #3

6. By the time it finally makes its way to New Mexico it's incredibly puckery stuff. It really does need to be tamed down a bit with sweetener.

I did a yogurt chicken breast concoction last week with it that was lovely but overly acidic. I just wish I'd taken my own advice at the outset, it would have been perfect.

eleny  (1000+ posts)        Fri Aug-06-10 05:39 PM
Response to Reply #2
 
4. Chobani brand Greek yogurt tastes a lot like sour cream

I'm also a fan of the sour cream/mayo mix. So now that I've discovered the fat free Greek yogurt I've made the switch. But you'd have to try it yourself to see how your taste buds react.

I love sour cream in general but am now using the Chobani on baked potatoes, too, to avoid the fat.

Sour cream is the food of the gods.

franksolich uses it on just about anything, including dry cereal and corn on the cob, and it's especially good when heaped on pepperoni pizza.

Monique1  (279 posts)      Fri Aug-06-10 05:43 PM
THE MONICA LEWINSKY PRIMITIVE
Response to Reply #4

5. Anyone here use yogurt as a marinade for chicken?

grill it or oven roast?

eleny  (1000+ posts)        Fri Aug-06-10 07:01 PM
Response to Reply #5

9. I once marinated some chicken using yogurt

It was an Indian recipe that also called for garam marsala spice blend. But I can't remember how it was cooked. I probably oven roasted it and then finished it up with a little broiling to brown the skin some more.

hippywife  (1000+ posts)        Fri Aug-06-10 06:19 PM
MRS. ALFRED PACKER
Response to Reply #4

7. When I don't feel like making yogurt

I pick up the plain full fat variety of this stuff. It's pretty good and tastes as close to sour cream as anything I've tried yet, except my own which is not tart at all, either.

eleny  (1000+ posts)        Fri Aug-06-10 06:58 PM
Response to Reply #7
 
8. I just got a tub of that brand the other day!

It's the brand that comes in a larger container so I tried it in the latest batch of potato salad.

For some unexplainable reason Greek yogurt manages to keep it's smooth flavor by the time it gets to Colorado.

hippywife  (1000+ posts)        Fri Aug-06-10 07:36 PM
MRS. ALFRED PACKER
Response to Reply #8

10. Oklahoma, too.

[JohnnyReb]

Yogurt: Fancy name and price for plain old clabber.

[Ballygrl]

I love sour cream, and to avoid the fat just buy the low fat sour cream.

[debk]

Greek yogurt does taste different, and it's really good. I can only find it here at the Fresh Market. Too expensive, in my opinion, for what I'm willing to spend for yogurt.

Several years ago, I went to Greece with 3 women friends, and had it there. Over there it's served plain, with honey or fresh fruit to add in to one's specific tastes. It's incredible with fresh peaches, blueberries or raspberries.
Two of the women also added honey with the fruit, but I thought it made it too sweet.

Even so, I'm not going to add it, or any other yogurt, to potato salad, cole slaw or put it on baked potatoes. Yuk.

Dannon and Kroger-brand, both have a "vanilla" yogurt that is similar, and I will either add cinnamon sugar to it, or fresh fruit. If I'm adding stuff to it, the Kroger brand is just as good at almost half the price. 

To me, sour cream and yogurt are not interchangeable.

[franksolich]

Greek yogurt does taste different, and it's really good. I can only find it here at the Fresh Market. Too expensive, in my opinion, for what I'm willing to spend for yogurt.

Several years ago, I went to Greece with 3 women friends, and had it there. Over there it's served plain, with honey or fresh fruit to add in to one's specific tastes. It's incredible with fresh peaches, blueberries or raspberries.
Two of the women also added honey with the fruit, but I thought it made it too sweet.

Even so, I'm not going to add it, or any other yogurt, to potato salad, cole slaw or put it on baked potatoes. Yuk.

Dannon and Kroger-brand, both have a "vanilla" yogurt that is similar, and I will either add cinnamon sugar to it, or fresh fruit. If I'm adding stuff to it, the Kroger brand is just as good at almost half the price. 

To me, sour cream and yogurt are not interchangeable.

Well now, when I was wandering through the socialist paradises of the workers and peasants with free medical care for all during the 1990s, I had ample opportunity to dine on yogurt, and it seems the Russian, Ukrainian, White Russian, and Moldavian peasants presented it the same way you found it in Greece.

I always took it with peaches.

Sour cream and yogurt are two entirely different things, but damn, both are good.

By the way, a question that might, or might not, stray from this thread.

This has been a bumper year for crops out here in the Sandhills of Nebraska, and I've been inundated with cucumbers.  Bushel-baskets of cucumbers.

I like cucumbers; ever since I was a little kid, I've just yanked them off the vine and dined upon them as if popsicles.

But damn, there's just so many cucumbers.

Since during hot weather, I like to jam fresh vegetables or fruits into a blender with ice, liquifying them, I decided I would make some juice out of these cucumbers.

It worked, but I'm getting only about two-thirds a pint of water (juice) per two large cucumbers.

(That's after it's been strained.)

Surely there's more water in them than that; perhaps I'm not having the blender run long enough?

I have a state-of-the-art industrial strength blender (glass container, not cheap plastic), but usually I run it for no more than thirty seconds before shutting it off.  Blenders explode.

[debk]

I like a few cucumber slices in a pitcher of water. It's a refreshing taste.

I have a super easy recipe for sweet pickles if you want it. Can't screw it up, and you don't have to "water bath" seal them, they just MUST stay refrigerated. Very old recipe from my aunt. 

[delilahmused]

Greek yogurt is extremely creamy and rich, even the fat free kind. However, instead of paying ridiculously exorbitant prices for those tiny containers you can easily make your own. If you want really rich and creamy and are unconcerned about calories use full calorie plain yogurt. Low fat and fat free are less creamy but still very good. I use a good brand of yogurt, like Nancy's but it probably doesn't matter. Put a coffee filter in a colander and put this over a bowl and put a piece of plastic wrap over the top. Put this in the fridge until some of the liquid drains into the bowl. How much is a matter of taste but the longer you let the liquid drip out the closer to a cream cheese-like consistency it will have. Voila, Greek yogurt. I put this in a tupperware container then take out what I want and mix it with whatever: cinnamon & honey, fruit & granola, vanilla extract, etc. I almost always use honey but that's a personal preference any sweetner will work.

Cindie

[miskie]

I like a few cucumber slices in a pitcher of water. It's a refreshing taste.

I have a super easy recipe for sweet pickles if you want it. Can't screw it up, and you don't have to "water bath" seal them, they just MUST stay refrigerated. Very old recipe from my aunt. 

I don't know what it is about cucumbers in water as if they were lemon slices. It is just fantastic.