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Is Chobani an acceptable brand of greek yogurt?

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  • Is Chobani an acceptable brand of greek yogurt?

    its really all i can find around here and is fairly cheap atm.

  • #2
    Yes, if you eat the plain, full-fat.

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    • #3
      Chobani does not have a full-fat version. I think they have 2% fat and 0% fat. If you want yogurt, sure, it's okay, but honestly it's better and cheaper to make your own!

      You need to be able to control temperatures to make yogurt, however, with a yogurt maker or a heating pad, or a warm room.
      Depression Lies

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      • #4
        Chobani is delicious and one of my top 3 go-to yogurts. Fage and Better Whey of Life are my other 2 if you can find them.
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
        http://pregnantdiabetic.blogspot.com
        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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        • #5
          I agree with namelesswonder, making your own yogurt is so easy, cheap, and so good! Let us know if you need a recipe!

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          • #6
            I'll bite - I'm experimenting more in the kitchen now, so how do I make some (Primal community approved) yogurt?

            M.

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            • #7
              Fage full fat is my favorite. It's so thick, creamy, and delicious!

              I also have never seen another brand of full fat Greek yogurt. Would be curious to try the others if I could actually find them.

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              • #8
                Chobani is fine, but I personally prefer Fage.
                F 28/5'4/100 lbs

                "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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                • #9
                  And if Chobani is all you can find, and it's the fatless type, pour a
                  little heavy cream into it and stir.

                  OH
                  MY
                  GAWD!!!!!!!!

                  So damn tasty I HAD to use 8 exclamation points.

                  Julie

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                  • #10
                    [QUOTE]I'll bite - I'm experimenting more in the kitchen now, so how do I make some (Primal community approved) yogurt?
                    /QUOTE]
                    Take raw milk, heat it up to about 120-123 degrees, then let it cool to 110 degrees. transfer to a crock pot, add in some plain yogurt (your "starter) mix thoroughly. Wrap crock pot up in big towel or blanket. This is to keep it at a steady temperature. Place somewhere warm (I put mine in the same room as the wood burning stove, but if you wrap it well, you can keep it anywhere that is warm in your house. Let sit over night, 8-10 hours. Take the lid off and voila! Yummy yogurt!

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                    • #11
                      I don't know if I did the quote right, doesn't seem like it.

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                      • #12
                        [QUOTE=14emom;1069752]
                        I'll bite - I'm experimenting more in the kitchen now, so how do I make some (Primal community approved) yogurt?
                        /QUOTE]
                        Take raw milk, heat it up to about 120-123 degrees, then let it cool to 110 degrees. transfer to a crock pot, add in some plain yogurt (your "starter) mix thoroughly. Wrap crock pot up in big towel or blanket. This is to keep it at a steady temperature. Place somewhere warm (I put mine in the same room as the wood burning stove, but if you wrap it well, you can keep it anywhere that is warm in your house. Let sit over night, 8-10 hours. Take the lid off and voila! Yummy yogurt!
                        can regular store bought 2% milk or whole milk be used to make this with store bought yogurt?

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                        • #13
                          I wasn't sure so I googled it. This is what I found:

                          Conventional, organic, pasteurization, and homogenization: While many people choose organic or local, grass-fed milk for ethical reasons or because they prefer the flavor, English says "organic, UHT [ultra-pasteurized], or regular milk all perform the same, in my experience," though she chooses to use milk from pastured cows. Mendelson confirms that while "ultrapasteurized milk doesn't have the best flavor," it "can be successfully inoculated with lactic acid bacteria." Mendelson also prefers unhomogenized milk, which creates "cream-top yogurt with a beautiful layer of cream and a bigger lower layer of skim," she explains. "Stir them together, and you get that wonderful combination of richer and thinner."

                          Read More How to Make Yogurt at Epicurious.com

                          So I guess you can use store bought. Let me know how it turns out!

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                          • #14
                            You can use conventional milk, but its cannot be ULTRA pasteurized. Just pasteurized. I get grass-fed, pasteurized whole milk at Whole Foods.
                            Depression Lies

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                            • #15
                              Originally posted by quikky View Post
                              Fage full fat is my favorite. It's so thick, creamy, and delicious!

                              I also have never seen another brand of full fat Greek yogurt. Would be curious to try the others if I could actually find them.
                              Trader Joe's has their own full fat Greek yogurt

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