Now that I've been making my own yogurt for awhile, I've made some decisions about yogurt cultures. When I say, "Yogurt Cultures" what I'm talking about is the original yogurt I used to start my own yogurt. It's like sourdough bread, there has to be a starter. I've tried basically three different brands: Fage a Greek style yogurt from A&E, Noosa a Colorado, by way of Australia yoghurt (That's how they spell it), and Siggi's, an Icelandic yogurt. Fage wasn't to my liking at all. It just tasted off. And wasn't "Fage" a disease from one of the Star Treks? If I'm wrong, well there's a reason I thought this. Noosa wasn't bad at all. I just preferred Siggi's. I'm sure this preference was simply a result of one bacteria over another.
In trying out these different cultures, I've developed a bad habit. To get Fage yogurt down, and I hated to just dump it out, I added a little honey to it. Now I'm still adding honey as well as fruit to my yogurt. However, I add less to Siggi's than I did to Fage, a lot less. See what you think.
I've got plans for another couple of entries, so keep watching. I still haven't gotten over to Spirit Lake to get those leeks. I'll be writing about other things. Never expect me to stick to a plan.
Wasn't Fage the alien who had Siggi spots all over her face. Of course, Kirk never noticed since his eyes were in his pants!!
ReplyDeleteI admire your tenacity and ingenuity to make a yogurt you can stomach. I'm too lazy, and buying Activia is much less work!!