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I've been hearing this is a really good yogurt and I've read some of it is very rich and low-calorie. Is this true? If so, where can I get it and how much is it?
Thu. Feb 21, 8:40am
I get Fage at Trader Joe's. The low-fat or fat free version is 80 cal per serving and to me a serving is really quite a bit. It is very rich stuff and I don't generally eat a whole one, especially by the time I put fruit in it.
It's rich and very thick and satisfying, but it's got a tangy, almost 'sour' component to it that most american's pallets aren't used to and I have yet to meet many who eat it straight without some kind of sweetening which IMO negates some of the benefits of eating it (most folks recommend honey). But this makes greek yogurt an ideal ingredient to use in places where something tangy adds a wecome kick. I love to line a strainer with a coffee filter and let the moisture drain out of it for a couple days - this is known as making 'yogurt cheese' and you end up with something the consistency of cream cheese. Then I use it to make tzatziki sauce, on sandwiches, in pasta, on toast, with cooked veggies, etc....
I do love the tanginess and find it quite good by itself, with fruit and over cereal. I think I pay less than $1 per container but I honestly don't remember. It's definitely worth trying, but bear in mind it won't resemble the yogurt you are familiar with.
Thursday, February 21, 2008, 10:12 AM
I actually had this in italy the first time I don't know what the fat content was but it was really good. Not sure where you find it over here.
Thursday, February 21, 2008, 11:02 AM
Love it!!! I get the Trader Joe's plain and have it with my oatmeal (2 T). It's not as runny as regular yogurt and so good!
Thursday, February 21, 2008, 11:34 AM
Yep yep yep!
I swear by Greek style yogurt. It is the perfect substitute for salad dressing, sour cream, cream cheese... etc. I put it on rice, in my smoothies, and even spread it on toast.
Get the nonfat organic if you can. it's even better.
I literally eat it in every meal... check my logs...
Thursday, February 21, 2008, 11:42 AM
The 0% is fabulous. Best new food I've had this year.
Thursday, February 21, 2008, 1:22 PM
So far I have not been able to find greek yogurt where I live and trader joes is about 2 hours away in good traffic. So I have heard people on the food network say that you could drain plain yogurt and it will get thicker and be similar.
I used that to make tandori chicken. Well the crust? was good but too pasty with all the spices.
So you could try draining it.
I used 2 coffee filters in a sieve.
Thursday, February 21, 2008, 6:20 PM
try making it yourself, it is really easy. Take 2 cups of plain yogurt (like Cascade, Alta Dena, Brown Cow, Mountain High or other health food store yogurt (don't use Dannon or Yoplait or the grocery store brands, they are stabilized), line a colander or a sieve with a coffee filter or a couple of paper towels and put the yogurt in the filter (or on the towels). Drain in the fridge for about 4 hours (cover it up with plastic wrap so it doesn't dry out). You can keep draining it for up to a day. The result is Greek yogurt! You can also use the drained fluid for a buttermilk replacement in a baked item, like soda bread (it makes it denser than buttermilk, but its better to use something than throw it away, right?).
Don't try cooking with it, or stirring it up too much. It will liquify again. And if you drain it on the counter instead of the fridge, it will become more sour.
Thursday, February 21, 2008, 6:43 PM
I can't claim greek heritage, but I have used the drain method and made yogurt that looks and tastes just like the Fage I buy in stores. Just beware - you get about half as much greek yogurt as you started with. (That is, 4 cups of regular yogurt will yield about 2 cups of greek yogurt.)
To the pp - I'd love to hear how real greek yogurt is made. I've been experimenting with making yogurt, but I love the thickness of greek the best.
Friday, February 22, 2008, 9:06 AM
Someone in my group just mentioned that they use when making tuna. Has anyone else tried this? I've personally never tried it, but this is all so interesting. I think I may try and swing by TJ's this weekend to pick some up.
Friday, February 22, 2008, 5:24 PM
yes, i am greek to and it just interested me because it sounds so good! But where I live there is not trader Joe's...just places like sweetbay and publix!
Saturday, February 23, 2008, 9:44 AM
Trader Joe's 0% Greek Yogurt is cheaper and tasted very similar to Fage 0% yogurt.
It has the texture of sour cream (and in fact I use it in place of sour cream in most things!) Plus, what I like is that there aren't additives like "pectin" or "carragenan"
it's basically milk and yogurt cultures!
I use it with canned tuna, too...
dash of salt & ground pepper to taste
powdered garlic powder (use the finely ground one vs. the one that's like granules.
You could also add a squeeze of lemon juice to take away some of the fishiness of the tuna.
Sunday, February 24, 2008, 12:33 AM
I can't stand it. I bought some for the first time the other day. It tasted so sour. I tried eating it with canned peaches and could still get some of the sour taste. I tossed it and don't think I will try it again.
Sunday, February 24, 2008, 1:28 AM
I swirl it in my soups in place of sour cream, or any cream. So Good!
Sunday, February 24, 2008, 3:48 AM
100% greek here lol.
Fage is SO good, but you have to know how to eat it, or, you're right, amerian taste buds can't handle it. It's really high in protein, especially the fat-free version, it's like..20 grams protein and some carbs for a cup, so that's why it's so filling.
1) Honey + nuts of your choice (almonds or walnuts are great). You just need a TBS of honey to sweeten up a cup nicely.
2) There are these "individual cups" things made by Fage that come with a little fruit jam on the side to add in. I personally LOVE the strawberry ones, and they also come in full fat, 2%, or "zero" (no fat).
3) Put a TBS of your favorite jam in
4) You can use it in sauces, sheks, etc, wherever they call for "plain" yogurt. It's good =)
Sunday, February 24, 2008, 2:10 PM
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