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I don't like cheese, but I love yoghurt. When in UK I have Total Greek Yoghurt; but it is not available in Germany. Greek and Turkish yoghurt is basically the same stuff. The Turkish shop round the corner sells a lovely 10% fat yoghurt in 1 Kg pots. I like my yoghurt flavoured with vanilla extract and sweetened with a little Spenda, but in recent weeks I have discovered a new trick. After experimenting with making yoghurt cheese by staring yet more water out of the yoghurt, I though of another way.
The 1Kg pot is 1.5 times higher than it is wide, so I scoop the thick yoghurt out of the centre of the post and dig a deep well. This fills with watery whey which I pour off before I take another portion out of the pot. As I use the pot the yoghurt gets thicker and thicker and more and more scrumptious - of course the fat percentage is rizing with every portion. Naughty, but nice!
Well, since I am a Mod, I had better give the health warning!
Atkineers need to be on the dairy rung to have yoghurt, and those approaching goal will need to be conscious of the extra calories they are consuming with this very thick yoghurt.
The 1Kg pot is 1.5 times higher than it is wide, so I scoop the thick yoghurt out of the centre of the post and dig a deep well. This fills with watery whey which I pour off before I take another portion out of the pot. As I use the pot the yoghurt gets thicker and thicker and more and more scrumptious - of course the fat percentage is rizing with every portion. Naughty, but nice!
Well, since I am a Mod, I had better give the health warning!
Atkineers need to be on the dairy rung to have yoghurt, and those approaching goal will need to be conscious of the extra calories they are consuming with this very thick yoghurt.
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