Way back last summer, when I first experimented with primal nutrition, Winston (in a comment section) mentioned something I’d never heard of at that point: Greek yogurt. Specifically whole milk Greek yogurt. (Primal nutrition means, among other things, kissing all that non-fat nonsense goodbye.)
My first reponse was that I didn’t imagine that the small-town grocery stores within my range would have any such thing. Turned out I was partly wrong: Greek yogurt — but only the non-fat varieties — is readily available in the nearby stores. I’ve been buying the plain stuff ever since and mixing it up with blueberries, strawberries, raw honey, and nuts. All Greek yogurt is higher in protein than regular yogurt. And tastier, too, I think. (Makes sense; it’s basically just regular yogurt with a lot of the whey strained out, so it’s more intense.) But not until I went to the Big City and was able to get whole-milk Greek yogurt did I really get hooked.
Oh man! Num! Think the richest ice-cream you’ve ever had, only yogurt-flavored. And that’s whole-milk Greek yogurt.
Only problem is, I have to make a 100-mile round trip to the Big City to get it, and have to make a 300-mile round trip the the Really Big City to get it at a great price. Hm. I don’t think the economics of that work out too well. So I’m looking into making my own. Haven’t done it yet, but I found these two good-looking info sources:
Would any of you yogurt-makers out there care to comment on the instructions at either of those sites? Or recommend resources you think might be betters? Thanks!