Does anyone know how this affects the nutritional value of the yogurt as compared to store-bought greek yogurt? protein content?
277192
It jacks the protein level by concentrating the yogurt solids. Great for bulking up or losing body fat. Greek Yogurt is higher in fat, but recent research reveals that a high intake of dairy fat is associated with lower weight. Either the dairy fat is more satiating, and thus one eats less later, or there is some component in dairy fat that induces weight loss. Conjugated Linoleic Acid (CLA) is one candidate substance in dairy fat that may induce body fat loss, Google it for more info.Note: this doesn't mean you can stuff your face with greek yogurt all day long to get skinny. It needs to be used judiciously to replace other calorie sources in one's diet. It jacks the protein level by concentrating the yogurt solids. Great for bulking up or losing body fat. Greek Yogurt is higher in fat, but recent research reveals that a high intake of dairy fat is associated with lower weight. Either the dairy fat is more satiating, and thus one eats less later, or there is some component in dairy fat that induces weight loss. Conjugated Linoleic Acid (CLA) is one candidate substance in dairy fat that may induce body fat loss, Google it for more info.Note: this doesn't mean you can stuff your face with greek yogurt all day long to get skinny.... » Read More It jacks the protein level by concentrating the yogurt solids. Great for bulking up or losing body fat. Greek Yogurt is higher in fat, but recent research reveals that a high intake of dairy fat is associated with lower weight. Either the dairy fat is more satiating, and thus one eats less later, or there is some component in dairy fat that induces weight loss. Conjugated Linoleic Acid (CLA) is one candidate substance in dairy fat that may induce body fat loss, Google it for more info.Note: this doesn't mean you can stuff your face with greek yogurt all day long to get skinny. It needs to be used judiciously to replace other calorie sources in one's diet. « Show Less
277193
I'm not sure what you mean? The nutritional content should be similar to Fage. Look at the packaging of yogurt when you buy it. Some contains gelatin. Fage contains only milk and cream and the live cultures. This doesn't do anything to the nutritional content except it strains out the whey. The whey doesn't contain much in the way of protein because the solids would be filtered out and kept with the yogurt. The straining concentrates the protein, hence the higher protein content. (Whey is mostly water and some lactose with a little milk fat depending on the milk you used.)
277194
I'm under the impression the difference between yogurt and Greek yogurt is the straining which ones you lose the excess liquid you end up with more protein. cup for cup between Greek yogurt and yogurt is the protein. This is a awesome strainer !
277195
From what I've read, Greek yogurt is higher in protein, lower in carbs and sugar (lactose), but higher in fat than regular yogurt. I believe much of the probiotics are in the whey, so I still try to use the whey after using this strainer. I've used whey 1:1 as a replacement for milk in pancakes and waffles.
1189361
I use plain yogurt a lot when I blend a fruit and vegetable mix. It looks a little funny when it thaws but you can just shake it up. If I take it out of the freezer in the morning for lunch, my son loves it.
2138406
My girlfriend buys plain Greek yogurt all the time because she likes the firmness of the yogurt. After using a yogurt maker she was able to get a firm yogurt that is comparable or even firmer than the Greek yogurt at the store. She does use gelatin and boils it with the milk. Skim milk too (0g of fat) is able to set.
1600290
I have never tried non-fat dried milk. In recent research on yogurt making I did not come across use of non-fat dried milk as a base or more than an additive to thicken home-made yogurt so I can't really say it will work as a stand alone. However, reconstitute and/or a mixed base might be worth a try to see to see if it works. Use a good starter and proceed as you would normally. If it does not set up in 10 hours, I doubt it will. I personally think yogurt making is fun. I like the fresh taste. I have used whole, 2% and goat's milk mixed but I have not had as good a results with goat's milk as I would like even when mixed with cow's milk or at least with the brand I can find. It is probably cost saving to make your own although you lose volume when draining yogurt to make Greek. Without some draining the homemade product is typically a little thinner so I compromise by draining and reincorporating some of the whey back in to desired consistency. I use yogurt for smoothies and as a substitute for buttermilk, which is nice for biscuits and breads. The whey is useful alone and can be added to other dishes as a high protein supplement. I often drink it because it does not upset stomach as milk sometimes does. Some people use it on plants. I haven't tried that yet. I believe yogurt making is worthwhile and may be more economical depending on your preferences. Some commercial yogurts have additives to thicken them so label reading helps there. I don't like anything with high fructose syrup. I can add my own choice of fruit, honey, nuts, chia seeds and it tastes very fresh. Hope that helps.
2159250
I have only used the Greek kind as it is my favorite. Straining the yogurt after it is made will thicken it too.
246593
No one seems to factor in the savings from using the WHEY in bread-baking or cooking to fortify foods. Weight lifters buy protein mix all the time that is made primarily from whey (and possibly adulterated in China with melamine). Having a reliable source of pure, natural whey would be a godsend to some of them...and to anyone wanting high-protein cooked food. (Think whey-fortified baked goods, mac & cheese, etc.) So your Greek yogurt starts looking pretty cost-effective if you save the whey and use it.
282038
The package says: it is 2.5 T/serving, 90 calories, 0 fat, 0 sugar and it is a dairy product. It has a good flavor but is reconstituted so it obviously doesn't compare to fresh yogurt. It thickens whatever you put it in so you can use in lieu of eggs. Instead of the 2 to 1 ratio recommended to re-hydrate; I would use a 3 to 1 ratio or higher depending on how thin you want it. My family thinks it is better than whey protein in smoothies. Cherie B.
786812
1 gram of sugar per 1/4 pouch starter, or 4 g per pouch, which makes 5 to 6 cups yogurt. That's a drop in the bucket (or container) compared to the natural lactose (milk sugar) in yogurt (12g per 6 oz plain unsweetened yogurt; about 7g for Greek yogurt). But way less than the added sugars in most commercial sweetened yogurts (which can go upwards of 30g total sugars). I've been a diabetes nutrition specialist for 25 years. People with diabetes don't need to treat sugars (naturally occurring or added) as poison; there's no way you can completely eliminate them and that's not even desirable. The point of dietary management of diabetes is to keep carbohydrates (sugars and starches) to a reasonable level that's spread throughout the day, and balance it with the insulin still naturally produced in one's pancreas or the insulin injected from the outside. Yogurt is a great way to get probiotics and calcium; let your husband enjoy it!
1562390
Actually greek yogurt is a thick product. You can achieve with straining liquid. Even a regular strainer lined to allow the liquid to drain is what you should do.
618096
I think if I wanted to make "regular" yogurt I would just use plain yogurt as my starter instead of using Greek yogurt as a starter. I don't know about draining it or not since I have only made Greek yogurt. but my assumption would be that you would still have to drain it some. But that is just my opinion since I have never made "regular" yogurt. But I don't know if the cooking time would be different....probably not.
855589
Yes, it will. :) You'll want to add some, let it sit and decide if it's thick enough for you before adding more. You -can- get a slight bit of breakdown over time because of the enzymes in the yogurt, but it's very rare and usually homemade yogurt is eaten far before it's a problem.
1133448
Make your own yogurt in an electric yogurt machine, then pour in this Greek yogurt maker which strains the whey out for creamy rich Greek Yogurt, or.....buy any brand Regular yogurt, up to 64oz, and pour in the Greek yogurt maker to strain the whey out and still have rich creamy Greek yogurt. Easy as pour it in, put in fridge for 14 hours, then eat plain or add any flavor or fruit, granola, etc. to you own taste. You'll love it!!
1456561
No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt... » Read More No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. « Show Less
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
106826
What kind of bacteria are you using? I didn't have good results when I tried using some from another yogurt. I prefer the Vachon Culture. I always use 2 % milk, as I've heard that skim won't set. I also let it process for about 11-12 hours.
1057572
We have never done it, but I have found a link to making Greek yogurt which is thicker using another similar dehydratorhttp://www.ehow.com/how_8342492_make-yogurt-home-excalibur-dehydrator.html
1562391
Hi...so many Greek yogurts are different. I love the yogurt it makes. It is expensive but does make a whole leter. I tried to make my own powered yogurt but failed. I like this so much because it doesn't use electricity I make it on our boat. It also fits on the door of our small boat fridge. Hope that helps.