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Plain yogurt is so gross! - Page 2

post #21 of 33

We love plain greek yogurt, but we don't expect it to taste sweet.  I eat it when sourcream would be appropriate.

post #22 of 33
I much prefer butterworks farm because they use jersey milk but if you aren't near VT you might not have that option. They sweeten with real maple syrup too

Anywhoooo..... What we've always done is mix 1 qt whole milk plain and 1 qt whole milk maple. OR if I'm buying stoneyfield which I sometimes do because we are driving distance from them I'll do 1 plain and 1 wm vanilla.

I guess this works for us because we have 7 people so a half gallon of mixed yogurt still doesn't last long :-) but you could do it with one each of serving sized.

Also just FYI TJs is Stonyfield and manufactured in the plant here in NH and stonyfield 40% is owned by Group Danone, I believe they also own Dannon, Dannon and SF are always referred to as "sister brands" which I'm assuming means they are own by the same "parent group".
post #23 of 33
Thread Starter 
Quote:
Originally Posted by Hedgehog Mtn View Post

I much prefer butterworks farm because they use jersey milk but if you aren't near VT you might not have that option. They sweeten with real maple syrup too

Anywhoooo..... What we've always done is mix 1 qt whole milk plain and 1 qt whole milk maple. OR if I'm buying stoneyfield which I sometimes do because we are driving distance from them I'll do 1 plain and 1 wm vanilla.

I guess this works for us because we have 7 people so a half gallon of mixed yogurt still doesn't last long :-) but you could do it with one each of serving sized.

Also just FYI TJs is Stonyfield and manufactured in the plant here in NH and stonyfield 40% is owned by Group Danone, I believe they also own Dannon, Dannon and SF are always referred to as "sister brands" which I'm assuming means they are own by the same "parent group".


Interesting info, thanks for that.

I wish we closer to VT but here on the Cape in MA we are hours away unfortunately. Never seen the brand you mentioned in stores around here. I will check WF next time we wander over there for some specialty item.

 

I knew that when wal-mart started carrying Stonyfield products they were going to have to seriously up production and I figured that it would mean a buy-out I just didn't know about the info..So depressing.

 

post #24 of 33

I make our own yoghurt from 2% (fat) milk, powdered milk and yogurt starter (from a previous batch) and it turns out great.:) 

 

We almost always have a batch in the fridge and we use it in a variety of things.  Mostly though we have it with home made jam.  For easier mixing, warm up the jam a little before adding the yoghurt and mixing.  Its less clumpy that way.

 

Our other uses for yogurt are: a dollop in pancake batter, spread on pancakes (sweeten first), used plain in beef stroganoff (or in any other recipe which calls for sour cream), smoothies, and as a base for icing/frosting (just beat in icing sugar).  The kids love to have yoghurt sundaes.:)  Just add whatever cereal topping, dried fruit, jam you have on top of plain yoghurt.

 

After having our home made yoghurt for so long, commercial stuff just tastes strange.  Way too sweet and jello like.

post #25 of 33

Someone else mentioned this, but you might want to give Fage a try if you can find it where you live. The culture they use seems really mild compared to a lot of brands, and the texture is really nice. We drizzle it with a little honey and top with crushed walnuts and my kids love it.

 

I know others have also mentioned using it as a savory side, but I'll add a few ideas here, too. You can use it straight out of the carton pretty much anywhere you'd use sour cream. If you want to make a delicious dip or sandwich spread, add a little garlic, salt and finely chopped cucumber or mint. And if you want a really yummy complete meal, try making Fattee: http://www.foodbuzz.com/recipes/120035-lebanese-fatteh-blahmeh. This recipe is for lamb and looks delicious, but we make it with a layer of rice, a layer of stewed chicken, a layer of fried pita bread and toasted pine nuts, a little broth, topped with a layer of garlicky yogurt.

ETA: Just found a chicken version that looks close to the one I make: http://www.grouprecipes.com/42834/chicken-fattee.html. I'm veg, so I replace the chicken with chickpeas and the chicken broth with veg broth for my portion, and it really is heavenly! The yogurt sauce plays a really important role, but there are so many flavors, it might help you get used to the yogurt taste without being overwhelmed by it.

post #26 of 33

My new fave way to sweeten my plain yogurt has been to add a 1/4 cup or so of orange juice.  It tastes like a creamsicle.  pure deliciousness, i assure you.  My old fave is a spoonful of honey or maple syrup.  

post #27 of 33

I agree with previous posters that you should use whole fat for sure, and use your own sweetener and WEAN THEM slowly.  It is simply an acquired taste, it will continue to taste sweet to them as you wean slowly.  And eventually they will come to like the sour taste,

 

I started DS on plain yogurt at 10 months and he still (at almost 4) eats plenty of sour foods (lots of fermented food!)

 

I don't think of yogurt as a sweet food at all, I wouldn't want my sour cream to be sweet either!  But I do occasionally put the tiniest drizzle of maple or raw honey for a little treat. I don't stir it in either, I love that contrast of a mostly sour bite with a spot of sweet.

 

Try the European (red container) yogurt at trader joe's--stir that delicious cream in!  So good!

post #28 of 33

We eat plain yogurt with a bit of maple syrup mixed in.

post #29 of 33

I was never plain yoghurt fan until I found a brand I like (Astro Balkan style in Canada). It's not at all sour. I hate the sour stuff.

 

Try sweetening it with honey and some sesame seeds. We had the Fage greej yog when we were in NYC last month and we all loved it. Both my kids will eat plain yog but with DD we started her with some maple syrup in it and then gradually reduced it. Poor DS has had plain from the get go. Poor second child, LOL

post #30 of 33

I like plain yogurt (and I wouldn't even choke down the sweetened stuff until I was almost 20). But, my kids are iffy on it. DD1 will eat it in smoothies, but that's about it. DS2 will eat it, but doesn't really like it, unless I add a dab of maple syrup. I put in probably about a quarter to a half teaspoon, and that's good as far as he's concerned.

 

Since dd1 does eat sweetened yogurt sometimes, dd2 is now asking for it. I give her about a tablespoon of sweetened/fruit yogurt in a dish (about a half cup, I'd say) of unsweetened yogurt, and she loves that.

 

We haven't got the sweetened yogurt out of the house, though. I have too much demand for it. We just try to keep the quantity down.

post #31 of 33

I find the more fat, the better the taste!  You can try making your own with different types of culture, some are less sour.  We prefer our yogurt sweetend, or with sliced up bananas or something.  A favourite weekend breakfast is plain yogurt with a big spoonful of leftover fruit crumble.

post #32 of 33

OP can you make the yoghurt yourself?

 

you will have to play around and experiment quite a bit (because local conditions matter and if you put it in the fridge at the right time). 

 

it is DELICIOUS.

 

dd and i never add sweeteners. only salt and pepper. 

post #33 of 33

We eat a little yogurt, plain full fat whole milk with some fruit or honey/maple syrup and vanilla.  But normally I make dips.  My kids could eat VATS of tzatziki, and I'm not opposed to a sugar snack here and there.  It's funny when at my mom's and i hear her say "oh, you shouldn't have that, here, have this *yoplait low fat sugar artificial colored yogurt* LOL.  Honestly I'd rather them eat a small bowl of homemade ice cream than a commercial yogurt.  Even the natural fruit ones are LOADED with sugar.  If you're eating it as a sweet fine, but my kids STILL expect their dessert. 

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