Yogurt--American brands similar to European
Oct 8th, 2006, 03:15 PM
#62
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There is also a product called Kefir Cultured Milk made by Lifeway and sold in many supermarkets. It comes in quart bottles similar to milk. One would think it thin and pourable but it is very thick and similar to a European yogurt. Delicious. Comes in plain and flavors.
Oct 8th, 2006, 06:56 PM
#63
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If you can find it, Emmi is a Swiss yogurt imported to the US; it's in lots of groceries here in NYC. ...But it still doesn't entirely taste the same.
I'm pretty sure it's the pasteurization - that's the only thing I've been able to figure out in all these years of searching.
Also, Activia is the same (but pasteurized) yogurt as what Danone used to call Bio in France, now Activia. Only we can't get a plain version here - what a bummer, since I don't like all the fruit in my yogurt! That's the great thing about European yogurt - doesn't need anything but a bit of honey or brown sugar and it tastes GREAT!
I'm pretty sure it's the pasteurization - that's the only thing I've been able to figure out in all these years of searching.
Also, Activia is the same (but pasteurized) yogurt as what Danone used to call Bio in France, now Activia. Only we can't get a plain version here - what a bummer, since I don't like all the fruit in my yogurt! That's the great thing about European yogurt - doesn't need anything but a bit of honey or brown sugar and it tastes GREAT!
Oct 8th, 2006, 07:48 PM
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basingstoke: I feel vindicated by your post! I revived this old thread a couple of mos. ago to post that I had discovered Lifeway Lowfat Kefir, and that it was very good, and readily available in my local grocery! (I'd tried other kefir before, but had to go some distance to a Lebanese grocer's in my town.) Plain Lifeway, mixed w/ a little honey or marmalade, has a very good "cultured-dairy" taste, and is the closest thing I've found to the yoghurts I've had at breakfast in various hotels in European cities (not that all those yoghurts were the same, but they all tasted different from most American products I've tried).
And no HFCS in it, either. Geez, I sound like a shill, but this is good stuff!
And no HFCS in it, either. Geez, I sound like a shill, but this is good stuff!
Oct 9th, 2006, 06:29 AM
#65
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smalti - I just jumped to most recent when I saw the revival of this thread and did not notice your earlier posts. The bottom line is, whether one thinks it tastes European or not, this Lifeway Kefir is good! I prefer the plain straight up.
Oct 9th, 2006, 08:51 AM
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A company in Vermont is now producing water buffalo yogurt. It is extremely thick and creamy. The fat content is high but it isn't super sweet. The nutritional info says it is made with "milled sugar" which I assume (and hope!) means something other than HFCS. Here's a link: http://www.starhilldairy.com/prod_yogurt.shtml
Oct 9th, 2006, 01:51 PM
#67
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I found the water buffalo yogurt, too! It is thick and creamy - and oddly a bit dry. I like the black currant flavor a lot, and also the honey one. But my BF doesn't care for it...
Stateside, the yogurt I buy most frequently is Brown Cow (full fat). It's good, for American yogurt.
Stateside, the yogurt I buy most frequently is Brown Cow (full fat). It's good, for American yogurt.
Oct 10th, 2006, 01:56 PM
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basingstoke: No, I don't mean to sound like I took offense--I just feel vindicated that another person likes Lifeway as I do! As to tasting or not tasting European, that didn't refer to anything you said, but to remarks of others, e.g.,
>>>>
>yogurt in Europe
I doubt that such a thing exists.
>>>>
Of course, "European yoghurt" is not a monolithic thing, all of the same brand, identical in every venue where it is served, and neither is American yoghurt. But, generally speaking (and clearly some others agree), many European brands are not nearly so insipid as many American ones. With a lot of American yoghurts, one might as well eat soft ice cream, or pudding mixed out of a box.
>>>>
>yogurt in Europe
I doubt that such a thing exists.
>>>>
Of course, "European yoghurt" is not a monolithic thing, all of the same brand, identical in every venue where it is served, and neither is American yoghurt. But, generally speaking (and clearly some others agree), many European brands are not nearly so insipid as many American ones. With a lot of American yoghurts, one might as well eat soft ice cream, or pudding mixed out of a box.
Jan 8th, 2007, 12:44 PM
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After trying almost every brand of supermarket yoghurt in the US (and Canada) I believe that the American food companies have corrupted the basic idea of yoghurt so much that alot of people no longer know what real yoghurt tastes like.
Real yoghurt can be creamy and thick (or light and thiner) but in general should have a slightly sharp taste and a milky, dairy texture.
The food companies seem to think that people prefer a sweet, brightly coloured, artifical tasting dessert (e.g Meuller Light) with a gummy, jellyish texture and an asparatame aftertaste.
Simply look at the ingredients on the side of a US yoghurt.
My favourite European brands, e.g "Yeo Valley" list their ingredients simply as "milk, milk cultures" then fruit and sugar if a flavoured variety. A typical US equivilent starts with skimmed milk powder, which is fine, but then moves on to an impressive list of various starch thickeners, guar gum, asparatame, colourings etc....
You would think that by now, some more natural options would have made their way onto the supermarket shelves instead of being confined to the healthfood stores. The cheapest solution seems to be to make your own.
Has anyone read that book "French Women Don't Get Old or Fat"? Natural foods, in moderation, are so much better for you than all that artifical junk.
Real yoghurt can be creamy and thick (or light and thiner) but in general should have a slightly sharp taste and a milky, dairy texture.
The food companies seem to think that people prefer a sweet, brightly coloured, artifical tasting dessert (e.g Meuller Light) with a gummy, jellyish texture and an asparatame aftertaste.
Simply look at the ingredients on the side of a US yoghurt.
My favourite European brands, e.g "Yeo Valley" list their ingredients simply as "milk, milk cultures" then fruit and sugar if a flavoured variety. A typical US equivilent starts with skimmed milk powder, which is fine, but then moves on to an impressive list of various starch thickeners, guar gum, asparatame, colourings etc....
You would think that by now, some more natural options would have made their way onto the supermarket shelves instead of being confined to the healthfood stores. The cheapest solution seems to be to make your own.
Has anyone read that book "French Women Don't Get Old or Fat"? Natural foods, in moderation, are so much better for you than all that artifical junk.
Feb 10th, 2007, 03:31 PM
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I will be in Greece next month and I may have a problem...with yogurt!!! I hate sour milk, sour cream, buttermilk, and the only yogurt I can eat is frozen.
I would be willing to sample the Greek yogurt...understand I have a weak stomach...so which is mild enough to try. Isn't there a sauce made with cucumbers? Should I try that?
I would be willing to sample the Greek yogurt...understand I have a weak stomach...so which is mild enough to try. Isn't there a sauce made with cucumbers? Should I try that?
Feb 10th, 2007, 04:16 PM
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What an interesting discussion. I have a question and a comment.
Q. Does anyone know the name of the yogurt-like drink served in Saudi Arabia? It is pleasantly bland and will put you to sleep in minutes.
C. I make a sort of "yogurt" with milk left behind by relatives when they visit. I can't stand milk but love cheese and yogurt. I put a quarter teaspoon of bakers yeast in the left over milk bottle and leave it on the counter for a week or so. A thick substance forms and floats to the top. It amounts to about 1/4 of the bottle volume. It tastes like a bitter yogurt with a consistency of cottage cheese. I had it for breakfast this morning. Sometimes I don't add the yeast and let nature take its course with whatever bacteria finds its way into the bottle. This produces a different "yogurt" every time so I must discard some of these when they smell "off" as the Brits would say.
When I am in Holland I buy the "Bulgarian" yogurt, but I don't know if it is really "Bulgarian." Europe does not have labeling laws such as we have in the USA.
Feb 11th, 2007, 03:14 AM
#73
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Q. Does anyone know the name of the yogurt-like drink served in Saudi Arabia? It is pleasantly bland and will put you to sleep in minutes.
Lassi?
This is a recipe for mango lassi
ngredients
1 ripe mango, peeled and chopped (or tinned mango or tinned mango pulp)
150ml/5fl oz milk
175ml/6fl oz natural yogurt
2 tsp sugar
Method
1. Put all the ingredients into a blender and blitz.
2. Pour into glasses and add some ice cubes.
If I were you, I'd buy a yoghurt maker, a tub of natural yoghurt and make your own.
Lassi?
This is a recipe for mango lassi
ngredients
1 ripe mango, peeled and chopped (or tinned mango or tinned mango pulp)
150ml/5fl oz milk
175ml/6fl oz natural yogurt
2 tsp sugar
Method
1. Put all the ingredients into a blender and blitz.
2. Pour into glasses and add some ice cubes.
If I were you, I'd buy a yoghurt maker, a tub of natural yoghurt and make your own.
Feb 11th, 2007, 03:20 AM
#74
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http://www.lakeland.co.uk/
Have yoghurt makers and will ship abroad.
They also have yoghurt mixes including Greek style.
I have never used the mixes and so cannot recommend them. However Lakeland's stuff is usually good.
Have yoghurt makers and will ship abroad.
They also have yoghurt mixes including Greek style.
I have never used the mixes and so cannot recommend them. However Lakeland's stuff is usually good.
Feb 15th, 2007, 03:11 PM
#75
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Templemimi:
The Greek yogurt "sauce" you are thinking of is called tzatziki, and it's primary ingredients are yogurt, cucumbers, garlic, and herbs. Tzatziki is particularly good with grilled meats, or as part of a "small plates" meal (called mezedes in Greek).
Thick Greek yogurt served with Greek honey is one of the best breakfasts ever. I'd encourage you to try it!
The Greek yogurt "sauce" you are thinking of is called tzatziki, and it's primary ingredients are yogurt, cucumbers, garlic, and herbs. Tzatziki is particularly good with grilled meats, or as part of a "small plates" meal (called mezedes in Greek).
Thick Greek yogurt served with Greek honey is one of the best breakfasts ever. I'd encourage you to try it!
