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  1. #1
    Join Date
    May 2008
    Location
    northern Virginia
    Posts
    5,856

    Yogurt conspiracy

    I eat a lot of Greek yogurt. I like the taste, it has a lot of protein plus it has healthy bacteria. I'm not much of a meat eater, so I really have to make an effort to get enough protein each day. The yogurt is a big part of that effort. I generally like blueberry and vanilla, and sometimes will buy black cherry or pineapple. I do not like the taste of plain yogurt.

    I used to buy the store brand because it tasted good and was a good price. But a few months ago they switched from 6 oz cups to 5.3 oz. But I don't want smaller servings!! If anything I want larger servings!! This is the healthy food in my diet, I want more not less.

    I looked at different brands, went to a bunch of stores, and found that the entire yogurt industry is switching to 5.3 oz cups. Evil!! I managed to find one brand that was still 6 oz -- Fruyo, the blended yogurt from Fage. It tasted good, was a bit pricey but worth it.

    Yesterday I went to the grocery store, and all the Fruyo was sold out. I looked at the tags on the shelf where it was supposed to be. The tags all said "Fruyo 5.3 oz."

    So my last option for yogurt has gone over to the dark side.

    This really ticks me off. People who are in the business of selling yogurt should want to sell more of it, not less. I fully expect that their next move will be to print "Greek Yogurt 0 oz" on pieces of paper and sell them for a $1 a piece.

    So now I'm left with two options. I can still buy yogurt in 32 oz containers and portion that out 8 oz or so at a time. But that is only available in vanilla, and there's a limit to how often I want vanilla. Even if I add fruit to it, it still is too much vanilla. (I think Chobani might sell larger containers of blueberry, but it tastes nasty. Chobani is actually the worst-tasting yogurt, IMO. I've also seen a brand that sells honey yogurt in 32-oz containers, but I don't like honey.)

    So I also need to figure out other ways to get enough protein without increasing total calories. I'm having trouble with this one.

    I suppose I also need to look into probiotic supplements. Different brands contain different strains of bacteria, and I don't know which is the best option.

    Anyway, I'm really angry at the yogurt industry. I can supersize junk food all I want, but the healthy food portions get smaller and smaller. Evil!!!!!!
    Last edited by ny biker; 09-02-2014 at 11:25 AM.

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  2. #2
    Join Date
    Jul 2008
    Posts
    494
    I get the 32 oz cartons of plain greek yogurt (Fage 2%) and add Smuckers or Polaner's Speadable Fruit/All Fruit to taste. There are lots of different fruit flavors to change it up.


    Grits

    2010 Trek 5.2 Madone WSD, SI Diva Gel Flow
    2002 Terry Classic, Terry Liberator

  3. #3
    Join Date
    Oct 2002
    Location
    San Francisco Bay Area
    Posts
    9,351
    That's what we do as well, but with fage 0% It's really good with maple syrup added to it and fresh berries.

    I do have a "thing" for making sure I get real Greek yogurt. It's such a big thing that some companies make it have the Greek yogurt consistency by adding corn starch, like Dannon's Oikos.


    Veronica
    Last edited by Veronica; 09-02-2014 at 02:28 PM.
    Discipline is remembering what you want.


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  4. #4
    Join Date
    Feb 2005
    Location
    Concord, MA
    Posts
    13,144
    I don't buy anything except o% fat plain Greek yogurt. The sugar in the fruited yogurts is way too much. I add in my own fruit, and if I really want a sweet taste, I drizzle some organic honey on it.
    Last edited by Crankin; 09-03-2014 at 03:00 AM.
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  5. #5
    Jolt is offline Dodging the potholes...
    Join Date
    May 2007
    Location
    Southern Maine
    Posts
    1,677
    I agree, the shrinking yogurt size is rotten! My other peeve is that so much yogurt now is nonfat...I'm sorry, but nonfat yogurt (even Greek) just doesn't taste right as far as I'm concerned. And there are some flavors you just can't seem to find in lowfat anymore...like lemon, which is one of my favorites.
    2011 Surly LHT
    1995 Trek 830

  6. #6
    Join Date
    Mar 2007
    Location
    Troutdale, OR
    Posts
    2,608
    make your own yogurt? then strain to make it into greek yogurt by straining out the whey.

    Gotta brush off my yogurt maker. Why not? I've been busy making pickled greek pepperoncini (greek style fermented in salt water). pickled pepperoncini in vinegar (like the kind you see in store), dill pickle (fermented kind), tomato sauce,sweet cucmber relish and other things.., So I guess I'll be making yogurt and lightly cook some homegrown blueberries/strawberries we froze earlier in season. hmm maybe I'll pick some golden/yellow raspberries and cook it down then strain to remove "seeds"

    So I just pulled my yogurt maker out. DUSTY!! Found a box of Yogourmet OOPS expiration date is 2008. box says refrigeration recommended. OOPS and more OOPS!!

    BTW, you don't need a yogurt maker. You can do with baking dish and few glass cups and oven set on warm.
    here is a good video https://www.youtube.com/watch?v=5ZZAUqFqAnY
    Last edited by smilingcat; 09-02-2014 at 05:36 PM.

  7. #7
    Join Date
    Nov 2009
    Location
    West MI
    Posts
    4,308
    Quote Originally Posted by Jolt View Post
    I agree, the shrinking yogurt size is rotten! My other peeve is that so much yogurt now is nonfat...I'm sorry, but nonfat yogurt (even Greek) just doesn't taste right as far as I'm concerned. And there are some flavors you just can't seem to find in lowfat anymore...like lemon, which is one of my favorites.
    Low-fat/fat-free makes me really irritated (especially since it means adding thickeners to things to regain the consistency lost by removing fat). Hello, the 80s & 90s called, they want their brainwashed food back!

    I've made my own yogurt in the past. It's super easy. 1 gallon whole milk, 4 quart containers, 1 cooler, 1 heating pad set on low heat. After heating the milk and adding a TB of starter yogurt to each quart container I'd stick them in the cooler with heating pad for 12 hours. In the AM, voila -- fresh yogurt!! To make it Greek I'd line a colander with a couple layers of paper towel, dump the yogurt in, lay plastic wrap onto the surface of the yogurt, then set the colander over a large bowl and leave it in the fridge overnight.
    Kirsten
    run/bike log
    zoomylicious


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  8. #8
    Join Date
    Aug 2012
    Location
    Oregon
    Posts
    468
    Me too. I get the 0% Fage and throw in a handful of fruit I have frozen that I picked fresh last summer - peaches, blueberries, raspberries, blackberries -- whatever I feel like that day. By the time I ride to work, the fruit is thawed.
    2013 Specialized Myka FSR Comp
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    2014 Felt Z75

 

 

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