Peak Yogurt! 18% MF!
norcogrrl
Posts: 129 Member
I just made up some 18% yogurt. As I was trying to calculate the nutrition info, I stumbled across a company called "Peak Yogurt."
Peak Yogurt is a company in the US that a has just finished a crowd funding campaign to bring their 18% MF yogurt to Northern California store shelves.
http://www.forbes.com/sites/stacyadimando/2015/10/06/is-this-the-beginning-of-the-end-for-nonfat-yogurt/
http://www.peakyogurt.com
That doesn't help folks outside of their initial rollout area, but it looks like they're a company to watch out for. Hopefully this is a sign of future things to come.
Peak Yogurt is a company in the US that a has just finished a crowd funding campaign to bring their 18% MF yogurt to Northern California store shelves.
http://www.forbes.com/sites/stacyadimando/2015/10/06/is-this-the-beginning-of-the-end-for-nonfat-yogurt/
http://www.peakyogurt.com
That doesn't help folks outside of their initial rollout area, but it looks like they're a company to watch out for. Hopefully this is a sign of future things to come.
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Replies
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That sounds good, although I like the low carb yogurt I make with whole milk. Milk sugars are water soluble (yay)! I strain out 8 cups of whey, and subtract the carbs in the whey from the total carbs in the original gallon of milk, leaving 1 g carbs per cup of yogurt, lower than the carbs in Peak yogurt. It's tasty. I don't add extra cream, although that would be easy to do. It's left with about 16 grams of fat and 16 grams of protein per cup.
http://nutritiondata.self.com/facts/dairy-and-egg-products/100/20 -
@lithezebra . . . What are you subtracting the whey quantities from? Are you subtracting it from the milk's data, a comparable yogurt's data, or do you know what percentage of carbs (lactose) are converted to protein during the fermentation process?
I've been trying to calculate carb (lactose) to protein conversion quantities and it is just scrambling my brain. It seems to vary.
The whey data I've got indicates that a cup of whey contains 0.9g fat, 12.6g carbs, and 2g protein.
I'm not even going to get a cup of whey out of this stuff by the looks of things. It has been straining for three hours so far, and I don't think there is even a tablespoon of whey. I made it with 18% table cream.
The "Peak Yogurt" nutritional data is what I decided to work from, and I'll subtract the whey data from that.0 -
@norcogrrl - I subtract the data for whey from the data for the milk. Your data for whey sounds about like my data for whey, which comes from http://nutritiondata.self.com/facts/dairy-and-egg-products/100/2
I do a 24 hour fermentation. I put the yogurt in a clean muslin bag and hang it over a bucket for 4 or 5 hours. I wash the bag and then microwave it while it's wet, until it's steaming, to make sure it's clean.0 -
I just remembered that when I started making this, I also used the data for 24 hour yogurt. In theory the sugar is already gone, but just in case, and because it tastes good, I strain it.0
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Oh, how cool is this?! Thanks so much for posting. I will keep an eye out for this brand when it does eventually arrive in So Cal!0
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I want it, but I have never heard of bi-rite. I'm in northern California, but I think it's more limited than that.0
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I have never heard of bi-rite either. I'll keep an eye out for it in other nor cal stores though. Would love to try it!0
