tag:blogger.com,1999:blog-551385838130965519.post4020266735249430194..comments2011-04-24T18:42:00.455-07:00Comments on What Do I Know?: Greek vs. RegularAngihttp://www.blogger.com/profile/06272109918357746125noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-551385838130965519.post-60508252083955733092011-01-29T13:38:55.134-08:002011-01-29T13:38:55.134-08:00Here's a statement that speaks to my synaptic ...Here's a statement that speaks to my synaptic connections lately Angie...I made yogurt cheese after I read about it on your blog! DUH. Thanks for setting me straight! We just bought a yogurt maker in December and LOVE it! We've just used store bought 1/2 percent so far, but I'm hoping to get to a farmer's market soon for some extra delicious and fresh milk to try.Angihttps://www.blogger.com/profile/06272109918357746125noreply@blogger.comtag:blogger.com,1999:blog-551385838130965519.post-84087650642604432612011-01-28T02:23:50.753-08:002011-01-28T02:23:50.753-08:00No, straining your regular yogurt will not make gr...No, straining your regular yogurt will not make greek yogurt. You will make yogurt cheese. Greek yogurt is made with the heavy cream from the milk. The milk is strained out leaving the cream before it is processed with the yogurt cultures. I suggest you try Greek Goddess plain yogurt - high fat content with very low sugar content. Then try the commercial yogurts sold as 'healthy' and 'low fat'. They are almost so different you wonder how someone could call the low fat stuff real yogurt. Yogurt in Europe is also very different from the commercially prepared stuff here. If you make your own yogurt (very easy to do) you'll see a very large difference in your real yogurt compared to the commercial stuff pretending to be yogurt.Angiehttp://www.bigredcouch.com/journal/noreply@blogger.com