tag:blogger.com,1999:blog-2285523888432056855.post2368436467068317064..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Happy Sunday - Instant Pot Greek Yogurt for BreakfastGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2285523888432056855.post-11761227139511820922017-01-17T20:57:46.104-05:002017-01-17T20:57:46.104-05:00Hi GGC,
You're definitely not alone. Not ever...Hi GGC,<br /><br />You're definitely not alone. Not everyone can tolerate whey. I seem to do OK with it, but some people do have problems with it. Some can tolerate a little, others none at all. I haven't tried goat's milk myself, but apparently it's much easier on the digestion than cow's milk.<br /><br />I did have some commercial goat yogurt one time ... and didn't care for it at all. Perhaps homemade using fresh "raw" goat's milk would be an improvement ... but I don't plan to experiment anytime soon! :-)CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-43039566903640088722017-01-17T19:50:27.133-05:002017-01-17T19:50:27.133-05:00Hi CyberSis,
I eat Fage 2% plain Greek yogurt at ...Hi CyberSis,<br /><br />I eat Fage 2% plain Greek yogurt at least 5 to 6 days per week for breakfast. I've also had the Organic Valley Grassmilk yogurt as well. I think I posted about it a while back. It has the fat/cream layer on top I believe. When I make my own yogurt I usually eat that on weekends for breakfast or sometimes as a light lunch during the week and occasionally as a treat. The portability of the individual Fage yogurt cups is just so convenient for me to take with me to work rather than dole it out into portions. Our Sprouts has it for 88 cents each this week. Hope you are doing well! :-) Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-32150497325098231542017-01-17T19:45:13.125-05:002017-01-17T19:45:13.125-05:00Hi Gene,
How do you make your yogurt? Do you have...Hi Gene,<br /><br />How do you make your yogurt? Do you have a yogurt maker or do you use a different method? I notice that I seem to tolerate yogurt easier when I strain off the whey. I actually strain it longer than most do for Greek Yogurt. I'm not sure if there is a connection but when I eat it as regular unstrained yogurt it gives me tummy troubles. Interested in hearing how you make yours. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-5132526745688560092017-01-16T21:01:34.196-05:002017-01-16T21:01:34.196-05:00Hi GGC,
This looks wonderful. I haven't bough...Hi GGC,<br /><br />This looks wonderful. I haven't bought milk in ages, ever since I quit eating cereal in the a.m. But I remember that the organic 2% always seemed much richer than the non-organic 2%. Since WB has been posting more articles lately about how thickeners and emulsifiers can undermine our good "gut" bacteria, I've become more aware of these in products. I found that my favorite Stoneyfield organic yogurt contains pectin, which can be problematic according to Dr. D. Fage, which I also love, doesn't have it. And I've recently discovered Organic Valley "Grassmilk," which is 100% grass-fed organic yogurt with no additives. It's very good and has become my new favorite non-Greek commercial yogurt.<br /><br />Of course, the best thing is to make your own. I've never been very successful at it, but I didn't have an Instant Pot before, either. I'll be quite interested in your recipe.CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-25494143457912491922017-01-16T09:28:48.034-05:002017-01-16T09:28:48.034-05:00Interesting about the whey. I make my own yogurt ...Interesting about the whey. I make my own yogurt a different way and don't use my Instant pot - as my way seems easier to me (and I have been doing it that way for quite a while.) <br />I never drain the whey as that is some really good protein. I do add some "non-fat dry milk" to my milk in the first heating stage which helps with making a thicker yogurt. And I use whole milk because I find the taste and texture (mouth feel) to be better. Gene Blackhttps://www.blogger.com/profile/15731141629634998152noreply@blogger.com