Wednesday, May 2, 2012

product may stay: greek gods greek-style yogurt with alterations

Please allow me to change your life.

Skeptical?  Resistant?  Don't be.  It has to do with yogurt.  So it's really only the yogurt-consumption compartment of your life that I wish to change. 

I no longer make my own yogurt with regularity, because I was never able to get the thick, creamy texture that I wanted, other than by adding irritating steps to what should be a simple process.  If I'm going to be doing something complex, it's going to be cheese, not yogurt.  My favorite homemade yogurt was the Vietnamese-style yogurt, but to make it I had to sweeten and condense some milk to add to it.  So that's not going to be happening every week, which is how often it would need to happen to supply my yogurt needs. 

I have liked Greek-style yogurt ever since I ate it in England lo, these many years ago.  But this nonfat garbage that populates our American dairy shelves in high percentages is befuddling to me.  I've said it before, and I'll say it again:  it tastes like chalk.  How can people eat it?  What I like is the full-fat Greek yogurt, and my favorite brand is Greek Gods.  The more I type the word "Greek" the weirder it looks to me.  Moving on.

I don't like an overly sweet yogurt because my tolerance for sugar has decreased as I have aged and begrudgingly started eating better.  So what I do is this:  buy one big container of full-fat plain yogurt and one container of full-fat flavored yogurt, whether blueberry, strawberry or vanilla (my favorite).  I dump them into a bowl and whisk them until they are thoroughly mixed.  Then I dump the mixture back into the empty containers, and I have a week of breakfast ready to go.

So that's the process, and let me tell you about the result:  the yogurt is cloudlike, perfectly tangy and sweet, and silky.  It is the best yogurt I have ever eaten, better than any yogurt except for the Vietnamese yogurt I had with Tipsy in San Francisco, which was technically more like a dessert, I guess, so good, but not better than the Greek yogurt, just different.  I am crazy about this yogurt.  It tastes like creme fraiche. 

I am not consigning myself to a fate of industrial yogurt, and will keep trying to make homemade yogurt that tastes and feels right to me, but until then, Greek Gods yogurt will be a constant presence in my refrigerator.  Product may stay.


beckster said...

I buy the whole milk Greek Gods yogurt as well. I agree that it is certainly the best commercially prepared yogurt. I do make my own yogurt quite a bit, but like you, I tire of straining to get that rich, thick texture. It is better when I use non-homogenized whole milk and get that lovely crust of cream on the top, but still not as good as Greek Gods. I have toyed with the idea of adding some thickener, but I always reject that notion as I like my yogurt without any additives. I will not eat nonfat yogurt. I'd rather do without.
I have never tried making Vietnamese yogurt. What's the process? I have more time on my hands than you do, so I have not given up on finding the perfect method for homemade yogurt.
I don't like my yogurt very sweet, either. I will have to try your method. It sounds brilliant! Thanks for sharing.

beckster said...

OK, I had to go look up Vietnamese yogurt, just too curious to wait. So, you just mix sweetened condensed milk into unsweetened yogurt?

Jenny said...

You will not believe this. I'm eating it RIGHT NOW! I'm having the honey flavor with fresh strawberries and it is my favorite part of the day! I discovered it while we were at my friends in Seattle and everything else tastes pretty disgusting in comparison! I'll have to try the blending- great idea! I'll call you about CA date changes- we'll work it all out!