Carb Control Yogurt

[djdawg]

I'm sure I'll get flamed by some of you old schoolers but Carb Control Yogurt by Dannon is incredible. 3 net carbs and sweetened with Splenda...the raspberries and cream is my favorite!

[crysnjo]

I like the Carb Countdown yogurt. If you mix in some heavy cream, you will get a delicious smoothie! I make this once a week as my "treat"
It also helps me get my fat allowance for that day :nod

[not2late]

2Big figured out how to make a half gallon of low carb yogurt using the Hoods Carb Down milk and a couple of tablespoons of yogurt.

[Heidi3]

Oh yogurt is upsetting to me...I have looked and will continue for a whole fat plain yogurt that doe not have a ton of carbs ...all of them have stuff in them besides milk....I am going to TJs this weekend and hope to find something!!!.....I love yogurt and this dairy rung needs a new addition!!! I do not want carb down anything it is too expensive and marketing is an issue to me.....and do not want to make yogurt..... I have not found Nancys whole fat yet but I know they make it...

[2big4mysize]

Dannon makes a full fat.

NL check the organic section of your store for yogurts. they have plain in mine and i used it before the Hood Stuff came out which saves a fortune you get a whole 1/2 gallon of "yogurt" ( it may not have the whole 4billion good bacteria per 8 ounces but it does have them and does taste like yogurt) for the cost of the "milk" and at my store that is cheaper then those little packs of carb countdown yogurt. all you do is add one spoonful of a yogurt that has active cultures and then shake up the carton after you close it let is sit in a warm place for about 12 hours and you got yogurt with some whey on top.

[Dieselbud]

I hate shopping here!!!!

Our grocery carried 6 brand of yogurt and they are ALL low fat!!!

The only fuller fat ones I can get are those yogurt-cheeses by Danon or yoplait for the kids and they are FULL of sugar.

I wanted to by some with the bacterial culture for my girls after they were on antibiotics, and the best I could find was 1% with the second ingredient SUGAR!!!

[2big4mysize]

Dieselbud you can order just the lactobacillous that are good yogurt bacteria and make your own.

[ButtrShots]

I get Brown Cow Full Fat Cream on Top plain yogurt. It's so rich and creamy. Stir in a few berries and it's terrific.

Kathy

[NulloModo]

Nurselady - If you have a TJs nearby check out if they have Total Greek Yogurt. It should be much much lower in carbs than regular yogurt, about on par with the LC yogurt, and supposedly tastes much better than regular yogurt as well, more thick and tangy.

I wish we could get it out here, but from what I understand it is a west coast TJs thing.

[Heidi3]

Nurselady - If you have a TJs nearby check out if they have Total Greek Yogurt. It should be much much lower in carbs than regular yogurt, about on par with the LC yogurt, and supposedly tastes much better than regular yogurt as well, more thick and tangy.

I wish we could get it out here, but from what I understand it is a west coast TJs thing.

Thanks Nullo I am going on Saturday we FINALLY got one ten minutes away I wll look for that yogurt!....

I love tangy stuff I found yogurt and sour cream to be to pasty and mellow ...I love it to be sour!!! So what I do is probably not the best thing ...when I buy yogurt or sour cream with out fillers and with live cultures I leave it on the counter for a couple of days to tang up...I miss yogurt and hope they have the Greek stuff here!!!....

this is really good
drained whole fat yogurt cheese (drain yogurt in a cheese cloth over night over a bowl save whey for baking)
seed a cucumber and grated it sprinkle with a bit of salt and squeeze the extra water out
minced garlic, and small sweet onion
salt if needed and fresh cracked pepper.....
how good does that sound?????? maybe on some grilled lamb or goat?

I love it on fish...

[not2late]

Nurselady - If you have a TJs nearby check out if they have Total Greek Yogurt. It should be much much lower in carbs than regular yogurt, about on par with the LC yogurt, and supposedly tastes much better than regular yogurt as well, more thick and tangy.

I wish we could get it out here, but from what I understand it is a west coast TJs thing.

Thanks Nullo I am going on Saturday we FINALLY got one ten minutes away I wll look for that yogurt!....

I love tangy stuff I found yogurt and sour cream to be to pasty and mellow ...I love it to be sour!!! So what I do is probably not the best thing ...when I buy yogurt or sour cream with out fillers and with live cultures I leave it on the counter for a couple of days to tang up...I miss yogurt and hope they have the Greek stuff here!!!....

this is really good
drained whole fat yogurt cheese (drain yogurt in a cheese cloth over night over a bowl save whey for baking)
seed a cucumber and grated it sprinkle with a bit of salt and squeeze the extra water out
minced garlic, and small sweet onion
salt if needed and fresh cracked pepper.....
how good does that sound?????? maybe on some grilled lamb or goat?

I love it on fish...

Technically you can do that. The manufacturers add stabilizers to make sure the acidity doesn't change while it's sitting on the shelf---don't want to upset customers.

Also in it's most primitive form, yogurt is supposed to be able to sit in room temperature without spoiling. There are old-timer farmers here who have memories of eating "clabber" as children. It was stored in a bowl covered with cheesecloth on the shelf. Clabber is soured milk (yogurt).

You can use the whey to lactoferment things like pickles.

[2big4mysize]

yep the manufactures test the acidity og their yogurt and stop the process around 4 and 1/2pH then those with live cultures add some lactose back in to keep the bacteria alive and thriving at the 4billion mark till the date on your container and to meet the acidity their taste testers and test marketers preferred. Sorry Nurslady you are not a preferred acidity level person. :hug
You can also get some yogurt culture or some of those probiotics and add them to your yogurt to increase the amount of god bacteria and sour it up better. The greek stuff has more cream in it and is easy to do too. Greek varieties made with ewe’s milk contain about 5% milkfat, and cow’s milk yogurts contain 9% (as opposed to whole-milk yogurts in this country which have around 3.5%). so add some cream to your whole milk and then let it sit. Or you can cheat and do the yocheese thing for about 2 hrs to get it to greek cheese consistancy.

Yep I saw clabbard milk at my relative's once when I was very young and wrinkled up my nose at it. I informed her if you kept the milk in your frig it would stay good tasting.

[Heidi3]

I was buying yogurt with out stabilizers (but it was lowfat and now I want high fat and can not find ...in the markets ..but this weekend I am on a mission)....when I left it out and it did improve the tartness ....much better flavor after a two or three days at room temp!!!..I used to make my own yogurt and it was wonderful and if I can not find the kind Nullo rec I will again (I make it in a thermus have you ever tried that?)... but my work hours increased sad to say to pay for some of this remodel...so for a while my scratch cooking and preparing has to be stream lined...that is not one of the things I wanted to cut down on as you guys know how much cooking helps me keep my life in order!!!.....

[MotherOfGizmo]

Nullo's right. That greek yogurt is awesome! :joy

[michele4ad]

A question about home made yogurt for 2big

2big:
I have a question about making yogurt...I have found here in Germany they make a terrific "cream yogurt" and it has 10% fat and only 3.5g carbs per serving (same size servings as in USA) Anyway, I buy the "plain" and add a bit of spenda and some vanilla and it is so good. My question is this: Can I make cream yogurt when I move back to the states? In your recipe you add full fat yogurt to low carb milk (if I am correct) . I guess I was just wondering if I could do the same thing but with cream instead of milk? What do you think?
Michele