/ck/ - Food & Cooking

All fermented foods are incredibly based, especially the ones whose bacteria cultures are still present in the final product. I've made lots of kombucha but never kefir, I just buy the stuff

What's your favorite greek yogurt/way to eat it? I haven't eaten yogurt in years (just never ended up buying any) but I've heard lots of good things about greek yogurt's benefits and uses, but apparently it tastes kinda sour.

>>16303462
there's a baltic dude on here who buys a bunch of clearence shit from tesco and makes threads cooking meals with it, and he has an ongoing kefir crop just from rinsing the bottle with milk when it's empty. i tried it that way once and the result wasn't great, but it definitely worked. i'm guessing the quality of milk may have to do with it, or more likely, a guy who buys spoiled food for pennies doesn't mind the taste of shitty kefir
>>16303482
>tastes kind of sour
unless the last yogurt you had a danimals smoothie, no more sour than normal yogurt. greek yogurt is good, but usually unnessecarily expensive. walmart's shelf brand is fine if it's something you're not sure about. fage is considerably less sour than oikos and chiobani, the other two brands you'll probably see. you can eat it on toast, use it in soup, make it into salad dressings, really any application where you would use cream, milk, sour cream, cream cheese. i use it in cooking and baking a lot, so i buy whole milk or full fat because it holds up to heat without curdling. lower fat yogurts will become grainy if you heat them, but are full of protien and probiotics and easy to put in a smoothie or a bowl of oatmeal if you're trying to lose weight

I love me some 'gurt

>>16303685
This but as an Englishman I love me some 'hurt

>>16303482
Where I live, Fage is the best brand available. I go for the 5% fat, avoid the low fat. Favorite things to add are Tahini and frozen fruit/berry mix, or make Tzatziki by adding some cucumbers, olive oil, spices, and whatever else.

Used to make my own regularly, it's really easy:
heat milk to 180F
cool to 130F
stir in some store-bought yogurt
keep in insulated container for 8 hours

dutch ovens wrapped with towels work well
you can reuse the yogurt as starter for the next batch instead of buying it from the store
I use about 1 or 2 tablespoons yogurt per gallon of milk

>>16303666
>>16304408
thank you kindly anons. seems to pair often with oatmeal and chicken so I think I may try those
>tzatziki
never seen this before thanks for sharing, now I'll be thinking about flatbreads for the rest of the day

>>16303429
I love yogurt but I wish it was more filling. I can eat two dozen single serve containers and not feel full at all

>>16303429
How come everyone has to have their own yogurt these days? Greek Yogurt, Icelandic, French and now Bulgarian.

>>16306113
They always did, locally. Now modern supply chains and global commercialism make it possible to make those available around around the world, as well the information age making everyone aware of such things.

>>16306186
Bulgarian yogurt made in Texas huh?

>>16306289
Yes R-tard, nobody cares where yogurt actually comes from, only what style it is and whether or not it gets shipped to their grocer and stocked on the shelf or not.

>>16306329
Not very "global commercialism" if Bulgarian yogurt, Icelandic yogurt and Greek yogurt are all made in the same country, bud.

>>16306346
do you not understand that food can be made anywhere? do you have brain damage?

>>16306346
Texas is not in the globe? Texas products are not shipped around the world? You're real dumb.

>>16306391
>>16306413
It's Texas-style yogurt then. Why do I need a global supply chain if all my yogurts are made in the same country??

>>16306447
the style is based on it's history not it's place of manufacture. and nobody cares why YOU need things, because you are stupid.

>>16303429
I like to make my own. I love it unsweetened but sometimes I add a spoonful of blackberry jam.

here's a question
why does yogurt give me good shits while milk/cream give me bad shits

>>16306469
>the style is based on it's history not it's place of manufacture.
No it isn't

>>16306523
Because that irritation is caused by Lactose Intolerance, and yogurt is created by letting microorganisms eat the Lactose first, that's what makes it yogurt. So there's not much Lactose left in it compared to fresh milk or cream.

thoughts on Labna?

>>16306113
>How come everyone has to have their own cheese these days? Greek Cheese, Icelandic, French and now Bulgarian.
Maybe the fact that the Yoghurt bacteria was discovered by a Bulgarian and was specific to Bulgaria, who knows?