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admin | What Treats Bv | 14.10.2013
True Greek yogurt has been strained twice, so it has twice as much protein as regular yogurt. Greek yogurt is thicker, tangier, and generally not as heavily sweetened as yogurt you might be used to eating. Speaking of sour cream, it’s a great substitute for sour cream and other fatty, creamy ingredients like full-fat buttermilk and mayonnaise.
It isn’t going to negate all the other bad things you eat all day or make you magically lose 7 pounds by hanging out in your fridge. If you go to the grocery store, you might feel overwhelmed with the Greek yogurt selections. I couldn’t possibly test all the flavors of all the brands in all the grocery stores in all the land, but I did try to track down all the brands I find at grocery stores where I usually shop. This yogurt was delicious and creamy, not too sweet, with a slight, pleasantly sour aftertaste. Tangy, creamy, multidimensional, distinct, clean honey and vanilla flavors that didn’t taste fake in any way and were well-balanced. We are huge Fage fans in our home…we have it always every morning with honey and walnuts. I have to admit that I’ve never been a big yogurt fan, I always kinda feel like i have to gag it down. Check and see if they have Liberte there – it is hands down the BEST greek yogurt I have ever had!
I have never liked ANY yoghurt but now every morning I eat a bowl of the plain greek yoghurt ( Costco brand) but I lightly sprinkle if with granola and a cup + of blueberries. Am I the only person that is going to request this yogurt thing turn into a two part series? I also love that zoi honey Greek yogurt, but I only let myself eat it when I’m pregnant or breastfeeding and need extra calories. So did you just know that I spent way longer than I should have on Saturday looking at the Greek Yogurt options and ultimately walked away because I was so overwhelmed?
The best frozen yogurt in Toronto comes in seemingly endless flavours, with many lovely cavity-inducing toppings to match (Teddy Grahams and gummy bears, anyone?) As I write this list, I fantasize about froyo the entire time.
Just up the street from Yogurt Spoon, Red Bench serves up organic yogurt, with six varieties typically available. This Canadian chain owned by the same people behind Yogen Fruz has expanded rapidly in Toronto over the past year with outlets in nearly all areas of the city including the self-serve operation at Avenue and Lawrence. The celebrity froyo empire has locations worldwide and now in various Toronto neighbourhoods as well. DeKefir is a little shop in the PATH, and it offers a different sort of frozen yogurt from the others on this list. The old machines are still the best unlike the mass-market, glorified candy store types like Menchie's etc.
The writeup here for Yoyo's is wrong - their yogurt isn't dairy free, they just offer 2 (ever changing) dairy-free options. I guess it's good to have something for everybody, but I personally wouldn't touch dairy-free yoghurt with a 3-feet stick. Yogurty's: I will NEVER EVER go there as long as they continue to keep their doors wide open with the air conditioning cranked. What if I told you that Menchies and Yogurtys are more or less the same now that Menchies had been sold to a new foreign owner who also is a owner of Trump tower. For me, frozen yogurt will always be the frozen BAR with fruit and the machine that crushes it. If you are way too deep inside hole, they should commonly demand that you pay the payment in whole. If you and the loan company can find a way to work something out, a foreclosure practice may halt. I write a comment when I like a article on a blog or I have something to contribute to the discussion. I suppose for now i'll settle for book-marking and adding your RSS feed to my Google account.


The world hopes for even more passionate writers like you who aren't afraid to say how they believe. Square One shopping mall in sauga really steppping up with bringing many new and cool brands in. Very informative blog but i think you should include some Ice Cream catering service also their and also some Ice Cream Truck Rental in Toronto which help to make your blog more useful for the people who are looking for catering service for their upcoming events. This recipe is part of a series of posts generated from the Sandor Katz Fermentation Residency. Since I love all things fermented dairy, I am always eager and excited to make a new yogurt ferment. Doogh gets very effervescent, but you won’t see it bubbling like soda pop, due to the thickness of the liquid. A word on bulgur: bulgur is mostly (only?) sold parboiled in the US as far as I can find, but for some reason, it has still reliably fermented for me in every test of this recipe. Once the lid is puffed up, or you see a layer of carbonation at the top, your starter is ready.
Using a funnel, pour the yogurt into your 1 liter, sealing bottle and add mint and bulgur liquid, until bottle is mostly full.
Place the bottle in a room temperature spot away from direct sunlight and allow it to ferment until the plastic has become rigid, about 24 hours. Once it’s fully carbonated (it should have no give when you squeeze the bottle) pop it in the fridge for a couple hours to fully chill before serving. This is so timely because I’ve been curious to reproduce a effervescent yoghurt drink I had in a bottle from a Turkish deli.
I like the tangy flavor and the thickness makes it feel like I’m eating a treat, but some people compare it to eating plain sour cream. Mine looked at me like I gave him a sealed plastic container full of peach-flavored something horrible when I handed it to him. The vanilla tasted like a vanilla candle, the yogurt was overly sweet, and it had an artificial sweetener aftertaste.
The texture was smooth and silky, the yogurt was tangy with no weird aftertaste,and the peach wasn’t gummy or over-processed like a lot of fruit flavors in yogurts.
I posted awhile ago on FB that I couldn’t get on the greek yogurt bandwagon, but it was definitely because I was eating the wrong ones! I kind of live in the middle of nowhere, so we don’t get a lot of cool stuff right away, lol.
I pretty much like all yogurt, but I threw out the last few containers of it I had after eating my third and hating it. A few years ago when they introduced it it was $1 and they had a $1 off coupon you could print. The resurgence of summer weather makes this the perfect few weeks to grab the dessert, and I just might have to head to one of these spots on my way home to cure my craving. All of their yogurts are made in house, with flavours like Creamsicle and peanut butter, and over 30 different toppings. Within the walls of its Annex location you'll find not only frozen yogurt, but a DIY frozen yogurt sundae bar. Misinformation like this led me to go to Yoyo's expecting all vegan froyo and being disappointed. Their products are made of powder and so full of sugar that it makes ice cream look healthier. They do have fewer flavour selections but when they rotate around the flavours, every one of them is always delicious and taste real because they're real.
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Katz’ method is active fermenting, which, I think we can all agree, makes it more fun!


Carbonation is helped by a little breathing room, so if you like it fizzy, leave at least two inches of headspace. Depending on the temperature in your home, this could take only 12 hours, or it could take a couple days. The thickness of the yogurt means that it won’t be bubbly the way soda is, but you will have some nice effervescence on your tongue. Any trapped carbonation could explode, but in glass, this poses a genuine risk to the safety of anyone in your home. I also totally get it if you think it tastes like baby vomit and are scared to admit it lest the throngs of Greek yogurt devotees come and flog you with the un-cool stick. I took a peek at the ingredients list and it had whole milk, sugar, honey, vanilla, and whey and pectin.
In fact, I checked the expiration date a few times to make sure it wasn’t spoiled, but the expiration date was a few weeks off.
I had seen Fage for so long without trying it, and now I know why it has been around for so long. Also, you can buy the 0% fat free flavors, and only use about a third of the fruit portion.. I always want to put Greek Yogurt in place of fat in a lot of things, but I get scared to experiment beyond the simple ones. However I have tried to use it when making dips or dressings, substituting it for the buttermilk and mayo. I was like a crazy person trying to collect those from my friends and family so I could stock up on this tasty treat. And in case frozen yogurt isn’t your thing, they also offer the option to design your own cookie.
This web site is one thing that is required on the internet, someone with a little originality! I also love Middle Eastern food (it my very favorite cuisine, as befits a native Detroiter), a cuisine in which yogurt almost invariably plays a role. If it’s fermented a little too long (for my taste) it will have a very slightly cheesy aroma.
Even in plastic, I recommend keeping very close tabs on trapped carbonation to avoid potential big messes. I love the tanginess and creaminess, I always feel like i’m having a treat when I eat it.
I told my sister about it and she went and bought some and couldn’t get over how awesome it was. But it became runny by the next day and the only thing different from my original was the greek yogurt substitution. If you're too cheap to pay full (albeit expensive) price for your froyo then stay the fuck home!
This particular yogurt drink is especially fun for the fermentation obsessed because it combines a dairy and a grain ferment. If you want to make a little bit more doogh or you’re using Greek yogurt, press lightly on the bulgur with a wooden spoon or spatula to release the maximum amount of liquid. Keep tabs on the bottle the first time you make it to get an idea of how long yours takes to carbonate. I’d rather eat it than icecream, which might be a good thing because it has cream in it and LOTS of calories (I think 280?).
Even the FAO instructions for making doogh mention the potential to use yeast to ferment the yogurt, but they don’t mention this bulgur method. I talked to many of the owners in this list and it seems like they are more focused on gimmicks like 'dairy free' or 'fat free organic' than making a real frozen yogurt.
It’s like the joy I feel when I get to open a fresh jar of pb and get to be the first one to dip into it.




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