Announcement

Collapse
No announcement yet.

Fage 0% greek yogurt question. Also a question about stevia.

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Originally posted by butterphly01 View Post
    Yes, the Fage full-fat version is called FAGE Total Greek Yogurt (google it!). It is so delicious. They carry it at my local Whole Foods, but that's the only place I've found it. People have suggested asking your grocery's customer service to add it to their stock, and if enough people ask, they will. I've never tried this, though. Check out this NPR article on how Dannon, Yoplait, etc. are essentially faking their greek yogurt. They are putting additives in regular yogurt to make it thicker. Ugh. High-Tech Shortcut To Greek Yogurt Leaves Purists Fuming : The Salt : NPR
    Greek yogurt is yet another food health craze, much like oat bran to lower cholesterol years/decades ago... It's a cash cow for the companies making it, as can be evidenced from fake Greek yogurts & higher prices from the major players like Dannon, Yoplait etc.

    Drain your own homemade yogurt once or twice, save the liquid whey for fermenting other foods & you've just made your own greek-style yogurt for about 1/4 the cost.
    "Science is not belief but the will to find out." ~ Anonymous
    "Culture of the mind must be subservient to the heart." ~ Gandhi
    "The flogging will continue until morale improves." ~ Unknown

    Comment


    • #17
      I've experimented with making my own yogurt. I had the best results with low-fat milk and really awful results with high-fat milk. It's like the cream went bad.

      What I would do is go ahead and get the non-fat FAGE and also buy a container of creme fraiche or sour cream and just add it to the yogurt.
      Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

      Comment


      • #18
        Originally posted by sbhikes View Post
        I've experimented with making my own yogurt. I had the best results with low-fat milk and really awful results with high-fat milk. It's like the cream went bad.

        What I would do is go ahead and get the non-fat FAGE and also buy a container of creme fraiche or sour cream and just add it to the yogurt.
        Oh yeah, I've had the full fat go "off" a couple of times. No rhyme or reason why one batch went off then the next didn't. My fat kinda curdled & got all wrinkly on top, but wasn't weird or fizzy tasting, just weird looking. The yogurt itself didn't thicken evenly & was fizzy. I ate it & lived to tell the tale... Next batch was fine, normal. I've used kefir granules too to make my own home brew of fermented dairy. It's healthier with hardier bacteria, but I just like the taste & experience of yogurt. Plus making yogurt is faster.

        Btw, I found some Bulgarian lacto-bacili fermented sheep cheese @ my local Korean grocer. I was on a bike ride & its hella hot here today, so I'll go back some day soon & get some. They had all sorts of goat/sheep & cow fermented stuff from Bulgaria, they really know their stuff, the Bulgarians that is....
        "Science is not belief but the will to find out." ~ Anonymous
        "Culture of the mind must be subservient to the heart." ~ Gandhi
        "The flogging will continue until morale improves." ~ Unknown

        Comment


        • #19
          Originally posted by JackieKessler View Post
          I don't have a Whole Foods by me, but we're **finally** getting a Trader Joe's in two weeks -- with luck, they'll carry Fage Total there. Thanks for letting me know that such a beast exists!

          nope but they do have their own line of greek yogurt which includes a plain full-fat version (annoyingly similarly packaged to the nonfat version, so check carefully)

          Comment


          • #20
            Go to the regular grocery store and look for Cabot of Vermont. They make full-fat greek yogurt too. The full-fat (10%) comes in a blue container. I don't think it's organic, but there it is; we can't have everything.

            Stevia strikes me as a false alarm for insulin. The sweet taste triggers insulin, but there's NO blood sugar around, so the insulin disappears; i.e. a spike instead of sustained elevated levels. Is this false alarm spike a bad thing?
            Last edited by oxide; 07-29-2012, 05:00 AM. Reason: had to put in the "no"
            5'0" female, 45 years old. Started Primal October 31, 2011, at a skinny fat 111.5 lbs. Low weight: 99.5 lb on a fast. Gained back to 115(!) on SAD chocolate, potato chips, and stress. Currently 111.

            Comment


            • #21
              Yes, the Fage full-fat version is called FAGE Total Greek Yogurt (google it!). It is so delicious. They carry it at my local Whole Foods, but that's the only place I've found it. People have suggested asking your grocery's customer service to add it to their stock, and if enough people ask, they will. I've never tried this, though.
              All versions of Fage are called Fage Total. FAGE Total Greek Yogurt | 0%

              Sadly the "full fat" version is a pale imitation of the original. They reduced the fat content a while back. I no longer buy it.
              Last edited by newberrycrater; 07-29-2012, 01:27 AM.

              Comment


              • #22
                Fage makes Total, Total 2%, and Total 0%. Total is the fullest fat version.
                Fage website

                Comment


                • #23
                  I came to primal after HCG....it is common practice to just add cream to the fage...tastes great and I dont make myself crazy reading the labels lol.

                  Comment


                  • #24
                    Originally posted by Betorq View Post
                    Oh yeah, I've had the full fat go "off" a couple of times. No rhyme or reason why one batch went off then the next didn't. My fat kinda curdled & got all wrinkly on top, but wasn't weird or fizzy tasting, just weird looking. The yogurt itself didn't thicken evenly & was fizzy. I ate it & lived to tell the tale... Next batch was fine, normal. I've used kefir granules too to make my own home brew of fermented dairy. It's healthier with hardier bacteria, but I just like the taste & experience of yogurt. Plus making yogurt is faster.

                    Btw, I found some Bulgarian lacto-bacili fermented sheep cheese @ my local Korean grocer. I was on a bike ride & its hella hot here today, so I'll go back some day soon & get some. They had all sorts of goat/sheep & cow fermented stuff from Bulgaria, they really know their stuff, the Bulgarians that is....
                    I've never had an issue with a fatty batch going off...
                    I use a half gallon of raw whole Jersey/Guernsey milk, and many times swap a pint of the milk for a pint of raw cream to bump it up.
                    Maybe its a matter of the raw and the fact that I never really take the milk above 110 to start, then hold it at close to 100, never above. I thing that if it cools a bit it's not a big deal... just bring it back to 100 slowly and the bugs get back to work.
                    Even a short over heat will crud a batch IME, whereas a longer lower temp culture produces a better taste.

                    The lady I worked for as a kid had nubian goats, and we made tons of yogurt... and she drained the whey to make it either greek consistency or to a firmer soft cheese stage.
                    Delicious.
                    You can imagine my horrified reaction the first time I ever tasted store bought yogurt.
                    I thought there was something seriously wrong with it.
                    I don't remember the type, but it was a little individual thing... likely some sort of "lite" thing as it was from a friends refrigerator in the 90's.
                    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                    ~Friedrich Nietzsche
                    And that's why I'm here eating HFLC Primal/Paleo.

                    Comment


                    • #25
                      i often add a splash of coconut milk to yogurt. good stuff.

                      my trader joe's do not carry the full-fat fage, but they have a decent relativey high-fat, low-carb goat milk yogurt that i like. my local grocer has been carrying the fage, but i still buy 3-4 tubs at a time because it's not always, always in-stock.

                      As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

                      – Ernest Hemingway

                      Comment

                      Working...
                      X