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Why is yogurt always sweet?

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  • Why is yogurt always sweet?

    A couple times now I have mixed my lunch meat and seasonings with yogurt. It's actually really good. Some flavors I have done so far:

    Korma curry
    Sriracha and brown mustard

    It got me thinking. Why are yogurt flavors always sweet flavors? Why not make savory yogurt flavors? Indian curry yogurt, thai curry yogurt, how about Parmesan and rosemary yogurt or sundried tomato yogurt or ooh, pinenut and basil yogurt? What do you think? Are there other savory flavors that might work?

    I'm definitely going to experiment. I thought I would mention it here in case anyone was wishing for new ways to enjoy yogurt.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

  • #2
    Not always ... tzatziki ...

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    • #3
      Plain greek yoghurt is pretty chalky and tart.

      And if you make your own yoghurt the longer you leave it the less sweet it is ...
      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

      Griff's cholesterol primer
      5,000 Cal Fat <> 5,000 Cal Carbs
      Winterbike: What I eat every day is what other people eat to treat themselves.
      TQP: I find for me that nutrition is much more important than what I do in the gym.
      bloodorchid is always right

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      • #4
        SB..I get what you are saying. Why dont they have savory flavored yogurts in the stores. Great idea and I think SB is the perfect test market for it (I am from La Jolla).

        Sent from my SGH-T989 using Tapatalk 2

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        • #5
          Nobody likes sour
          My chocolatey Primal journey

          Unusual food recipes (plus chocolate) blog

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          • #6
            I like mixing salsa with yogurt and having it with chicken or tuna.

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            • #7
              Originally posted by sbhikes View Post

              . . .Why not make savory yogurt flavors? Indian curry yogurt, . ..
              Raita is - yogurt Indian style. Tzatziki - middle eastern; Yogurt is frequently and traditionally used as a counterpoint to spicy and savory. Sure, why not try mixing it with what it's often served with.

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              • #8
                Originally posted by OldSchhool View Post
                I like mixing salsa with yogurt and having it with chicken or tuna.
                This is delish! I usually go all out and use sour cream instead of yogurt in these sorts of savory applications though. Sour cream and mustard is also good.

                I'm sure if manufacturers saw a market for savory yogurts, they'd be on the shelves. Maybe most yogurt eaters are looking for a dessert substitute?
                Last edited by LauraSB; 10-14-2013, 04:18 PM.
                50yo, 5'3"
                SW-195
                CW-125, part calorie counting, part transition to primal
                GW- Goals are no longer weight-related

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                • #9
                  I love to use yogurt just to make some savory foods creamy. I've been buying local non-greek consistency lately.

                  I think the why is pure marketing. Yogurt was first that stuff you found in health food stores. As those kids grew up, it moved to regular grocery stores. And how do we sell things to the biggest number of people? We load it with sugar! Put enough sugar in it, and it barely tastes like the tangy goodness of the original product. Put it in a six ounce container, and voila! Look, I'm eating healthy because it's yogurt.
                  "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                  B*tch-lite

                  Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                  • #10
                    Originally posted by OldSchhool View Post
                    I like mixing salsa with yogurt and having it with chicken or tuna.
                    Same!

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                    • #11
                      Bacon yogurt. mmmmm
                      As God is my witness, I'll never be hungry again.

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                      • #12
                        I'll have to try salsa yogurt and tuna. Also, I think avocado yogurt might be good, and of course, dill and cucumber. I feel a new avenue of creativity opening up here. American food processors can suck it with their fake key lime pie flavored crap.
                        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                        • #13
                          i mash avocado and yogurt and eat that canned salmon.

                          cook some ginger and brown spices, like cumin and coriander, in a bit of oil. let cool, mix into plain yogurt then marinate chicken legs in that overnight. bake at 400. delish.
                          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

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                          • #14
                            For those of you in New York, Blue Hill has started making savory yogurts: tomato, beet, butternut squash, and carrot. They are about $3 for a small container, but pretty delicious.

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                            • #15
                              I also like mustard + a tiny teeny amount of sweetener + yogurt over a burger.
                              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                              B*tch-lite

                              Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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