What do you add to your yogurt

Interesting. I seldom eat salad dressings now, with the exception that I’m addicted to the Taylor Farms apple/walnut salads. Otherwise I just let whatever I throw on the salad season it. I threw leftover chicken fajitas on a bunch of greens Tuesday and it was outstanding with just the residual whatever from the fajitas.

What’s “on” my Greek yogurt tonight is a fridge-clearing ice cream:
Greek yogurt
Lite sour cream
Some whole milk
Coconut water
Chocolate sugar free pudding mix
Chocolate extract
Coconut extract

181 calories for half a pint- and that included two servings of canned whipped cream and some Hersheys chocolate sugar free syrup.

Mix, freeze, toss in the ninja creami ice cream maker. We had it last night, too, and were licking the bowls.

I add pumpkin spice and 1tsp maple syrup.

springlering62 wrote: »

Speaking of all this, we’ve been traveling so I haven’t made anything with whey in a while.

Bought a quart of buttermilk ...

I’m very intrigued that it is fermented and has good probiotics, and may start doing some experiments with buttermilk. Its far fewer calories than whole milk, not that much more than I estimate homemade whey at.

Anybody got any feedback on buttermilk? Tried it as a marinade?

Ranch dressing. Ranch dressing as marinade. Ranch typically uses buttermilk powder in homemade preps, but actual buttermilk should be even better and richer. Getting ready to make some ranch today/tomorrow if all works out, following up on our discussions about fresh (live culture) liquid sour whey drained from regular yogurt vs powdered (not-alive) sweet whey as I tried in the past. Draining some yogurt right now to "Greek-ify" it (in the fridge); going to use some of the strained yogurt as Ranch for chicken marinade and salad dressing in coming days. The whey is destined for bread experiments.

The cans serve to weigh down the whey process; I'll add gradually some more as the day progresses; I'm thinking 6-8 hours. I probably won't have drained out as much as normal commercial whey extraction, but I am hoping to get enough to make a significant impact on the "hybrid sourdough" bread-baking process. And that the result will be good enough to bear repeating of this procedure every couple of weeks or so. I surprise myself in not thinking of this for earlier strained yogurt batches I've done. Thanks for helping setting me straight.





And for the "Greek-ified" yogurt, some Ranch utilization awaits.

Go to Amazon’s and check out the euro cuisine yogurt strainer. That thing is the bomb. Leave it overnight and no weights necessary and your weigh is separate and easily decants into a mason jar. Drain, then flip the strainer over onto the lid and give it on sharp bang in the counter and your yogurt, skyr, etc comes out like a jello ring mold.it holds a little over a half gallon of milk plus the extra water I blend in.

The”dense” nylon strainer cleans up like a dream with soap and hot water.

I tried the much larger Hatric (sp) one. Loved the size but the metal strainer was an utter horror to clean. I have them away after the third use.

I also have a small quart size Cuisipro that fits a normal size of Greek yogurt perfectly. I strain it for a couple of days and use it as cream cheese spread or add eggs fruit and sugar free syrup and make a darn good, super low cal cheesecake.

If you need a press, try a tofu press. I made paneer, drained it, and then pressed it in a tofu press. It turned out terrific. Texture was perfect.

Cheesemaking.com has liquid rennet and tons of supplies, videos and recipes.

When we get done traveling I’m going to try to make some of the telemea cheese we enjoyed so much in Romania.

For some reason I really enjoy messing about with milk.

Here are the results of my experiment (as been being reported above).

The solid "Greekified" yogurt became a base for (a) Ranch dressing on a dinner salad, (b) will be thinned to act as a chicken marinade tomorrow (photo will be published over in the "What Do Your Meals Look Like" thread, as I am sure I'm out of the core territory of the OP's question on this thread). Will contemplate other uses for the yogurt solids, but those will be for another day.

The extracted whey went into a batch of bread in an attempt to create "hybrid sourdough" using the bacteria in the whey as well as commercial yeast to simulate sourdough culture. The results were intriguing, tasty and excellent, but alas, not really sourdough. "Whey bread" is its own thing, and I may make it again (and again, LOL). I have some thinking to do about next steps.

Thank you all for your comments and interest. I believe this will be my final new-material posting in this thread.

Photos:
1. "Greekified" yogurt. Since I started with a regular yogurt base (Stoneyfield Whole Milk Plain), this retained the sweetish creamy flavor of the original. I'll have to buy a Stoneyfield Greek to compare, but my grocer stocks only low fat versions. Stoneyfield is a US brand.
2. Making a dressing and marinade base. You can add water, milk, or ... something else. I chose Kefir, which was my backup source material for the whey extraction test. Seems like going in reverse, but I found the result tasty. I also did add a bit of lemon juice.
3. Dressing!
4. Dinner salad using the dressing. Includes crumbled grilled hamburger leftovers for protein. I think the results were very good.
5. Using some whey for the dough. It displaced an equal volume of water. I used 6oz., about 21% of the total liquid. I had heard that higher than 30% can impact gluten network formation. The 6oz is around 2-3x the amount of whey present when I used the whole yogurt to try and achieve this effect in previous batches (rough calcs based on the proportion of whey extracted from the yogurt). 8hr 1st rise, then pull/stretch and division into 2 loaves, 45 min 2nd rise. Bake at 400F 40 minutes.
6. Resultant loaves hot out of the oven. "One for now, one for the freezer." They are what I call "lite whole wheat," a mix of bread flour and whole wheat flour. Had some this morning, good flavor, great toast.

I like to put 4 grams of sugar free jello powder in Fage Greek Yogurt and add fruit.

@dannytrees1 - I saw this recipe and thought of you!

1 cup yogurt of choice. (I used plain coconut yogurt)
Blend with ripe dragon fruit chunks.
Top with diced dried pineapple and pomegranate.

The balance of the dragon fruit, dried pineapple and Pom - was really nice.
I sprinkled in a bit of chia last time for add’l omega 3, protein and fiber.

😋