What do you add to your yogurt

I've come to love this so much.

75 g nonfat greek yogurt
65 g no salt added cottage cheese
6 g (chocolate) protein powder
4 g fiber powder
tablespoon of splenda

Instant coffee.

I add Bran Buds for crunch that doesn't get soggy. Because I am "Now I add roughage to my snacks" years old.

springlering62 wrote: »

mjbnj0001 wrote: »

I irregularly "Greek-ify" regular yogurt by straining it for a specific use. I sometimes bake bread with it - as a bread component, but also I've been experimenting with it as a source of live bacteria in emulating sourdough starter.

Greek yogurt is just regular yogurt that’s been strained.

Labneh is Greek yogurt that’s been strained even long. I’ll buy a tub of Greek, strain it a couple days, mix with a lot of fruit (cooked down or not, depending on the fruit) a couple of eggs and some sweetener, and bake in a pie dish.

Makes a very low cal, high protein “cheesecake”.

The liquid that you drain is whey. I save the whey from making skyr or straining that Greek yogurt and use it in lieu of water in bread, pancakes, pizza dough. It gives it a tangy sourdough taste and (imho) helps with rise. That whey has protein, too, which water does not.

I do sometimes strain my yogurt .... that's my joke about "Greek-ify" ...

I might try to create labneh. Thanks for giving the lead, I"d never heard of it.

Yes, I know it's whey. I usually just drink it, although I have been known to add it to my bread recipes. I go through tubs of powdered unflavored whey concentrate pretty regularly, sometimes adding it to my bread mixes, but usually in other concoctions. I'm 70yo, so recognizing my protein metabolism efficiency isn't probably what it used to be, I try and boost my daily consumption in several ways.

If you're using live-culture yogurts to strain and extract your liquid whey, the fluid will have critters in it as well. Usually just a couple of types of bacteria, but there might be some environmental yeast joining the party too, which might contribute to rise. I have been, since the end of last year, experimenting with "hybrid sourdough" which is a mix of yeast and live bacteria (from yogurt and/or kefir) to emulate a typical long-lived sourdough starter. I hate to admit it, but I've been a failure at keeping bacteria alive for more than a couple of rounds of starter usage, so the 'hybrid" approach is my way to recreate a culture every batch of baking. In my experiments when I use the powdered whey, I usually don't go above "2 scoops" per loaf unless I want noticable whey flavoring and more browning. The whey I use is about 18g protein per scoop, so I get almost 1g protein "boost" per slice per scoop (on the average my rectangular loaves yield 20-21 slices).

The photos are of a recent experimental batch bake: 2 loaves of a "lite" whole wheat bread (30% WW, 70% bread flour) using normal yogurt to supplement baker's yeast as a "hybrid sourdough," and 1 loaf using kefir in an unbleached (white) bread loaf. Same proportions of yeast and dairy in all. 1st photo is beginning of 1st rise (countertop room temp), 2nd photo at end of 1st rise 8 hours later, 3rd photo the resulting loaves. I got a little "creative" with variations of scoring the loaves' tops which is why they're different-looking. I use a high-hydration, no-knead approach with foldovers to set up the 2nd rise. I had previously used the yogurt with an all-unbleached-bread-flour bake which was a baseline; using kefir was therefore experiment 1, added whole wheat experiment 2. Results: all fine eating, essentially equivalent loaves (rise, crumb, etc.). In both, the tang was an underlying note, not like true sourdough.