BEST GREEK YOGURT WITHOUT ADDING ANYTHING EXTRA!

aluangraj806

I have just discovered THE BEST tasting Greek yogurt! It was so delicious I had to tell everyone about it lol. Its yoplait Greek yogurt sweetened naturally with honey! Only 150 calories. That is all. ????

BradWI

Nah, Fage Total 2%.

EMTFreakGirl

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

aluangraj806

Nice! What's your recipe if you don't mind sharing?! ????

aluangraj806

Nah, Fage Total 2%.

Never had it, I'll have to try that next ????

EMTFreakGirl

12 ounces each: 2 % milk and canned evaporated milk, 4 ounces heavy cream and 2/3 cup instant non-fat milk heated until just boiling, then cooled to the 10 second pinky test. Then add 6 ounce starter (the first time I used chobani plain, now I save back a jar from my previous batch.) The heavy cream adds calories, but gives a nice cream layer on top...like cheesecake!!! I just save room in my daily calorie count. I have a yogurt machine, but I hear you can do it in the oven or a cooler with hot water. I "cook" mine for 12-13 hours...makes It VERY thick. So yum!
Things I add. Canned pumpkin, dark cocoa powder, no sugar added preserves, honey...that's it so far...but mostly I just eat it plain!

colej157

I like Chobani 100. 100 cals, good carb:protein ratio (usually 14:12) and 5 g fiber.

KMJ1686

I eat Light & Fit Greek Yogurt. 80 calories, fat 0, carbs 8g, protein 12g

EvgeniZyntx

it's not. And it has "extra". Extra pectin, extra gum, extra gelatin. Nothing wrong, health wise with that but I like my yogurt to be a thick creamy thing, not a skimmed milk concoction.

Try Brown Cow or Stonyfield (in America) and report back. The whole milk, cream stuff.

kaylalryan

I love Greek God's Plain or the Strawberry Honey - so good.

OR...Siggi's Strawberry - no added sugar, high protein. But at $2.50 a pop I can only afford it when it's on sale (which it was yesterday so I bought the whole shelf)

2gooth

bump

12 ounces each: 2 % milk and canned evaporated milk, 4 ounces heavy cream and 2/3 cup instant non-fat milk heated until just boiling, then cooled to the 10 second pinky test. Then add 6 ounce starter (the first time I used chobani plain, now I save back a jar from my previous batch.) The heavy cream adds calories, but gives a nice cream layer on top...like cheesecake!!! I just save room in my daily calorie count. I have a yogurt machine, but I hear you can do it in the oven or a cooler with hot water. I "cook" mine for 12-13 hours...makes It VERY thick. So yum!
Things I add. Canned pumpkin, dark cocoa powder, no sugar added preserves, honey...that's it so far...but mostly I just eat it plain!

stickeysweet

I just love the Lite N Fit Greek Yogurt too! My favorite flavors are chocolate cherry or chocolate raspberry! So yummy!

bugaboo_sue

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

EMTFreakGirl

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

:flowerforyou:

Goose28in

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

:flowerforyou:

How many calories and protein?

BadWolf_Rose

it's not. And it has "extra". Extra pectin, extra gum, extra gelatin. Nothing wrong, health wise with that but I like my yogurt to be a thick creamy thing, not a skimmed milk concoction.

Try Brown Cow or Stonyfield (in America) and report back. The whole milk, cream stuff.

Brown Cow is so good. I love that they have cream top yogurt!

My fave greek yogurt though would have to be Fage Total, only because if I recall, I think all of the Brown Cow greek is either heavily sweetened or is nonfat.

bugaboo_sue

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

^^ This. A billion times this.

I started making my own yogurt and haven't gone back to store bought stuff. It's SO easy. And now I use raw milk and it is hands down the best yogurt ever.

:flowerforyou:

How many calories and protein?

1 cup has 134 calories and 7g protein. That's per the "recipe creator" thing so I'm not sure how accurate it is.

nilbogger

The title leaves a reader to believe this thread is about PLAIN yogurt.

Missjulesdid

12 ounces each: 2 % milk and canned evaporated milk, 4 ounces heavy cream and 2/3 cup instant non-fat milk heated until just boiling, then cooled to the 10 second pinky test. Then add 6 ounce starter (the first time I used chobani plain, now I save back a jar from my previous batch.) The heavy cream adds calories, but gives a nice cream layer on top...like cheesecake!!! I just save room in my daily calorie count. I have a yogurt machine, but I hear you can do it in the oven or a cooler with hot water. I "cook" mine for 12-13 hours...makes It VERY thick. So yum!
Things I add. Canned pumpkin, dark cocoa powder, no sugar added preserves, honey...that's it so far...but mostly I just eat it plain!

I do just under a gallon of whole milk with a cup of fat-free powdered milk added though if I don't have any powdered milk, I'll just use the whole milk, adding the powdered milk just makes it richer. Heat until frothy. Cool until it passes the pinky test (super super clean pinky only.. you don't want to add any harmful bacteria since you'll be purposely keeping your yogurt at prime bacteria growing temperature) To process, pitch it with my starter then put into a one gallon pickle jar into a water bath in my crock pot set to the "warm" setting. I cover with a towel. every hour or so, I double check the water temp... sometimes I turn the bath off for an hour if I'm afraid the water is getting too warm.. Too cool is better than too warm if you have to choose. The more times you use your yogurt starter the FASTER it will process. I find if I've used the same starter (saving from the previous batch) more than 5-6 times the yogurt processes VERY Fast but gets too sour for my taste. so I have to buy a new small yogurt to use as a starter from time to time. BEST YOGURT EVER.. I also strain a portion of the yogurt overnight (put into a cloth and tie it over a wooden spoon handle and lay it over a stock pot and leave like this in the fridge overnight) Add a bit of salt to what is left in the bag and use it like cream cheese.. Use the why in place of buttermilk. It makes great pancakes.

2013sk

Fage greek yoghurt - Its in a white pot!!!!!!!! Yum & thick!!!

I add + peanut butter to mine : ) AMAZING! TRY IT!

ReneeDawalga5100

I make my own and will NEVER eat yogurt out of a plastic cup again! So easy and so yum!

Do tell!

Phrick

I make my own too, similar recipe to what was posted already although I've never used evaporated milk - will have to try that sometime. I do like it with raspberries and almonds added though, for crunch and deliciousness. I have a cooking thermometer so I heat the milk to 180 then cool it to somewhere in the range of 98-115 degrees (hotter will kill the cultures in the starter); add the powdered milk and starter and since my oven light is out I pour the liquid yogurt into old, clean glass peanut butter jars (the 40oz size), seal, put in a small cooler with 3 sealed smaller jars of HOT water, pack towels around and then let it culture that way. It works great! Making your own yogurt is super cheap and easy, I don't know why I waited so long. I guess I thought it MUST be hard, and I was totally intimidated but no longer.

stacyjh1979

I eat Light & Fit Greek Yogurt. 80 calories, fat 0, carbs 8g, protein 12g

I do as well you can't beat 12g of protein and only 80 cals! I like the strawberry cheesecake flavor the best. My husband likes the banana cream. Great snack!

EMTFreakGirl

I make my own too, similar recipe to what was posted already although I've never used evaporated milk - will have to try that sometime. I do like it with raspberries and almonds added though, for crunch and deliciousness. I have a cooking thermometer so I heat the milk to 180 then cool it to somewhere in the range of 98-115 degrees (hotter will kill the cultures in the starter); add the powdered milk and starter and since my oven light is out I pour the liquid yogurt into old, clean glass peanut butter jars (the 40oz size), seal, put in a small cooler with 3 sealed smaller jars of HOT water, pack towels around and then let it culture that way. It works great! Making your own yogurt is super cheap and easy, I don't know why I waited so long. I guess I thought it MUST be hard, and I was totally intimidated but no longer.

I think that the evaporated milk makes it thicker. I bought a strainer-thing to make greek yogurt, but my recipe comes out so very thick that I don't need to strain it. The heavy cream I use does up the calories, but the layer of creamy perfection on top is so worth it. And I know exactly what is in it...that makes a few extra calories worth it. Along with the taste...I could never go back to the plastic cup again.

StacyReneO

I have just discovered THE BEST tasting Greek yogurt! It was so delicious I had to tell everyone about it lol. Its yoplait Greek yogurt sweetened naturally with honey! Only 150 calories. That is all. ????

But it does have extra things added - and the honey 'blend' (not real honey) they use is NOT natural. A honey blend made with sugar & modified corn starch is hardly 'natural'.

I've never tried to make my own, but I might now with the recipe posted. I do like Fage 2% as well.

shall724

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