Yogurt

After a hiatus of several years, I'm back to making my own yogurt. Every morning I have some with berries or whatever or even crunchy peanut butter. I like cultures of 5-7 strains. Some commercial yogurts have only one. And there's one brand that doesn't even list the culture(s). You have to research online what they have.

I sometimes use yogurt in lieu of sour cream. For example, berries with a dollop of yogurt on top.

Anyone else make yogurt?

[Robin Garr]

Sounds really good, Larry! You almost tempt me to try it myself, but I've become thoroughly smitten with Brown Cow, an organic brand from New Hampshire that's full-fat and has thick cream on top, just like milk bottles back in our parents' day. I like the plain - it's so fresh and rich and good - and then cut up fresh fruit and stir in about a cup of this yogurt for breakfast.

https://www.browncowfarm.com/

I love Brown Cow, which is where I got my starter. Like you, I prefer the plain, instead of the sugar-filled jammy crap. Producers take something that's good for you and make it bad for you.

[Robin Garr]

Exactly, Larry! I haven't really checked, but I notice that Brown Cow is only available in two flavors other than plain - vanilla and maple - and I somehow assumed that they don't add as much sugar as some brands. But I love the plain, so there you have it.

Mary likes Chobani, usually the Key Lime flavor, so I figure that's her business.

[David M. Bueker]

I don't bother making it because we have a local dairy farm that makes it. I would rather give them money for their excellent product than make it myself.

[Jenise]

Nope! (I detest the stuff.)

Nope! (I detest the stuff.)

How are you about sour cream?

I generally use Stonyfield, another New Hampshire producer of organic yogurt. It's a bit easier to find than Brown Cow.

-Paul W.

Stonyfield here, too.

Well since we're talking yogurt (and I eat it 365 days a year for breakfast), I actually prefer the Whole Foods brand to Stonyfield or Brown Cow. But I can't say it's definitely better, just something about its own brand of off-flavors that I've gotten used to. All three are decent but take a while for us to get re-adjusted to when returning from Europe, where the yogurt is so much richer clearer and purer in taste.

White Mountain (of Austin TX) makes a "Bulgarian style" yogurt that is the best product we can find locally, but it's so expensive I usually don't bother. We all make sacrifices!

I buy FAGE 0% yoghurt, imported from Greece.

It's available in the USA, though made in New York, according to their website

https://usa.fage/products/yogurt/fage-total-0