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My neighborhood grocer, Rocky's Market, in Oakmore Highlands carries Fage's Total Greek yogurt. I just had the one with honey and they also have one with strawberries. They also have a couple of plain ones as well. As a bonus, this is also the market where Dan R Meats is located so I had him cut some double thick loin chops for some nice lamb porterhouse to grill tonight :)
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I know that Piedmont Market had it a couple of weeks ago, but not very much of it (BBowl has whole milk (cow and sheeps?), 2% and 0%
The produce market inside Market Hall in Rockridge has it.
What I don't understand is how can Strauss (or any other non-Greek yoghurt) turn into Greek yog by simply draining out the water. Does the strong sour flavor leave with the whey/water? Fage is milder than Strauss (or any other yog) as well as being thicker.
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re: oakjoan
Yes, the sour flavor does drain out with the whey. In Turkey they drain out the whey, then stir in water to thin it for other uses, like ayran. But this is more for Home Cooking board...
If the Greek yogurt is made with sheep's milk, then yes, it is worth it and different. But I have never seen one sold here that listed sheep's milk in the ingredients.
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Any good quality plain yogurt can become similar to the
Greek yogurt (brand name: Fage) by draining the yogurt,
as Armoise says above.Just put the yogurt in a large cone coffee filter (using
the plastic filter basket) and letting they whey drain
off into a bowl below.It's easy...it's great...
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