Hundreds of Yogurts but all our NonFat. Its giving me a headache trying to look for a full fat. Anybody have suggestions?
Yogurt Dilemma
Whole milk (on the label) should be full fat. I don’t buy yogurt though, so maybe read the ingredients.
Is Turkish yoghurt available in your region?
it should have apx. 10% fat.
Or mix the fat free yoghurt with whipped heavy cream.
Thanks! I shall try. Reading the labels is whats causing the headache. You dont know who to trust.
Make. Your. Own!
About once a month I turn a gallon of whole milk into 64oz of full fat Greek style yogurt. It ferments for 24 hours in my oven with just the light on, has nearly no carbs, and is amazing!
I know right? Such a headache. There are tons of greek yogurts there but sugar is everywhere.
Around here (NH), I get Cabot 5% Plain Greek Yogurt. It’s the cheapest and best I can easily get at our grocery store.
I do this, DH has apoe4 issue, so ff is what we have on hand. I add 100% raw cacao powder and a few drops of stevia and that is my dessert treat most days. It also keep my issues under better control.
I make yogurt for my husband and in-laws.
I buy raw milk (we have milk “vending machines” all over our city), boil it, let it cool down to between 40 and 50 degrees C, add 1 tbsp of yogurt (I usually use acidophilus cultures) per liter of milk, give it a good stir, pour into smaller Tupperware or glass jars, cover with a heavy blanket, leave overnight, fridge in the morning, done
My grandma’s method