Comments on: A Tale of Two Yogurts

By: La Petite Acadienne

La Petite Acadienne — Sun, 12 Jul 2009 14:35:54 +0000

I’m so glad the biscuits turned out well for you, Twistie!

And I’m in full agreement on the full-fat yogurt. I do prefer 1% milk and cottage cheese (2% milk just makes me feel like my mouth is being coated), but fat-free yogurt is just not satisfying at all, and I’m convinced it’s nowhere near as good for you.

I eat the Astro Balkan plain yogurt, and the full ingredients list is as follows: “skim milk, cream, active bacterial culture.” I actually recognize those ingredients! Besides, the funny thing is that with my gestational diabetes, full-fat plain yogurt is MUCH better for my glucose levels than fruit-flavoured fat-free yogurts. So it’s win-win all around.

By: Alexandra

Alexandra — Sun, 12 Jul 2009 09:58:50 +0000

Thank you thank you thank you. I was obsessing about that just this week. I am starting to feel like a freak of nature, just because I prefer full fat yogurt. I don’t actually desperately love yogurt, I eat about one every month. But IF I do, I want it to be creamy in texture and taste. Is that too much to ask? If I accidentally buy the low fat stuff it always turns out to be crumbly and somewhat sour and completely unsatisfying, and I have to go off and find something else to eat – when all I wanted in the first place was just a simple ordinary yogurt!
If I want some random sour, crumbly dairy product I can just as well leave some milk in the back of my fridge and forget about for a few weeks.

Here in Germany full fat yogurt is getting harder and harder to find, especially as I prefer the non-flavoured kind. I’m wondering if eating normal yogurt is slowly turning into some unspeakable kink, the instruments for which have to be hidden away into the farthest and darkest corner of the dairy isle.

And, uh, speaking of kink, is this me suffering from a dry spell (if you know what I mean) or is the “creamy in texture and taste” a bit, you know, erm, ambiguous?

By: TeleriB

TeleriB — Sun, 12 Jul 2009 01:56:19 +0000

While I am in general agreement, I’ve found I do prefer skim milk and fat free cottage cheese. I was raised on 2% milk, and when I had the choice in college between whole and skim, the whole just had a mouthfeel that was too thick for me. It’s a similar story with the cottage cheese; I don’t want it to be rich and creamy.

By: Cat

Cat — Sun, 12 Jul 2009 01:55:12 +0000

After trying Greek yogurt for the first time several months ago, I will never go back to the Dannon or Yoplait I used to eat. And I’m with you on the full-fat or full-sugar varieties of foods. If I’m going to eat something, I want the real thing. It’s all about variety (which is something I need to work on, as mentioned in my comment on Plumcake’s food issues post) and reasonable portion size. The only “diet” thing I consume is the lower-calorie version of Vitamin Water, and that’s not so much about the calorie count for me as it is about the regular version being too sweet for my tastes. I prefer my beverages to be flavored, but not overly sweetened.

By: Leah

Leah — Sat, 11 Jul 2009 19:24:41 +0000

Ditto on DIY yogurt, especially if your oven has a “warm” setting or a pilot light, which will make it just the right temp for incubating the yogurt cultures. It is seriously easy (the recipe essentially comes down to heating and then cooling milk, stirring in a little bit of other yogurt for the cultures, and incubating it for at least a few hours at about 110 degrees) and if you mix it up before bed, leave it in a warm oven overnight, and strain it through some cheesecloth to remove the whey when you get up, you have yourself some seriously delicious homemade greek-style yogurt for breakfast. You can use skim milk, full-fat milk, or anything in between, although the full-fat results are generally a bit creamier than skim. Add a little bit of honey and some fruit, maybe a piece of toast, you have a seriously delicious and healthy breakfast that keeps you full for way longer than anything you can buy at the grocery store, fat free or otherwise. All part of giving your body the tools and building materials it needs to do what it’s got to do.

By: Guys Big Bite | All Days Long

Guys Big Bite | All Days Long — Sat, 11 Jul 2009 16:56:16 +0000

[...] A Tale of Two Yogurts » Manolo for the Big Girl! By Twistie Now as I said, Mr. Twistie is a wonderful guy. He does his best to please me at all times. He'd brought a dozen yogurts in flavors he knew I would like. Unfortunately, there's one thing he didn't check carefully and I could taste it from the first … Because my body and my tongue and my mind were all left wanting more with every bite. I probably wound up eating at least as much fat and at least as many calories without the satisfaction. At the end, I still wanted more. … Manolo for the Big Girl – http://manolobig.com/ [...]

By: sydney

sydney — Sat, 11 Jul 2009 16:41:47 +0000

I think the trick with yogurt is not the fat content, but the straining. I like nonfat Greek yogurt – which lacks many of the additives that the “light and fit” yogurts have, though I have these in my fridge too.

By: Christina

Christina — Sat, 11 Jul 2009 16:16:54 +0000

I think I got caught in the moderation queue.

By: Christina

Christina — Sat, 11 Jul 2009 16:15:17 +0000

This has been my experience as well. With a very limited food budget, I bought lots of the cheap food which is usually processed to hell and gone and full of crap carbs. I found that I could buy less, spend less, on quality foods, feel better and actually be more satisfied with my food intake than I was buying crap food in bulk.

The hard part, for someone in my socio-economic stratum, is the switch-over. The first grocery trip is hella expensive.

Oh, and the family members. The kids were very happy with Hamburger Helper. They are not so happy with fresh veggies, whole grain pastas, lean meat and fruits. Keith is a red-meat-and-potatoes kinda guy, too. I say, “This ain’t Burger King. You don’t get it your way.” They grumble but they aren’t starving themselves.

By: class factotum

class factotum — Sat, 11 Jul 2009 15:38:14 +0000

I’d rather have a little bit of the real thing than a lot of the fake. (I do, however, use Splenda to sweeten my coffee and my oatmeal.) I cook almost everything we eat anyhow. I am a better cook than Sara Lee or Kraft or whoever and I for sure am a better cook than someone who has sucked all the fat and sugar out of a cheesecake.

As far as yogurt, store-bought yogurt is crap. What do they put in that stuff? I have made my own yogurt, which is super easy AND you can use full-fat milk, which makes delish yogurt.