Greek-Style Yogurt

David Mendosa Living With It Medical Journalist Living with Diabetes and Author of Fitness and Photography for Fun, www.mendosa.com/fitnessblog After earning a B.A. with honors from the University of California,... Send Message Subscribe: David Mendosa

Sunday, April 06, 2008
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Yogurt is one of the few probiotic foods that Americans regularly eat. When we get enough probiotics -- friendly bacteria that help to drive out their bad counterparts and some yeasts -- we get a health benefit, according to a definition of the World Health Organization and the Food and Agriculture O...

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Tempeh
David Mendosa
Friday, April 11, 2008 at 10:49 AM

While tempeh is a probiotic food when we eat it raw, it sure tastes better cooked. Of course, cooking destroys the probiotics, i.e. the good bacteria in the tempeh. Few people eat tempeh raw, and I can't find any recipes that would preserve the good bateria. Does anybody have any recommendations?

David Mendosa

re: Tempeh
bethers
Friday, April 25, 2008 at 08:58 PM

I like uncooked strips of tempeh with a dipping sauce like soy.

Greek Sty le Yogurt
verdungal
Sunday, April 20, 2008 at 01:42 PM

Hi David:

Your great articles continue to educate me.

I found Greek Yogurt at the Deli Counter of Akhaven Foods in Montreal salt and sugar free, which is scooped into plastic containers and weighed before sale , so there is no nutritional information. It must be pretty high in fat , it is so creamy!

Now a question, is it better to eat a high fat Greek yogurt or stay with Stoneyfield Probiotic Organic Plain Yogurt fat content is 8% and contains inulin

Joan M

re: Greek Sty le Yogurt
David Mendosa
Sunday, April 20, 2008 at 01:48 PM

Dear Joan,

Personally, I would go for the Greek-style yogurt even if it had fat. But can't you get Oikos yogurt in Montreal? It is Greek-style, organic, and non-fat.

David

home-made with Stoneyfield starter
AnnaDe
Wednesday, November 04, 2009 at 10:21 AM

I make my own yogurt with organic milk and Stonyfield plain yogurt as a starter. Would I just be able to strain (using cheesecloth) and get Greek-style yogurt? Or, am I missing something here?

re: home-made with Stoneyfield starter
David Mendosa
Wednesday, November 04, 2009 at 10:44 AM

Dear AnnaDe,

Yes, cheesecloth will do the trick! But much less messy is the device that I use. It is the Donvier Deluxe YoChee Maker, a self-contained unit including a stainless steel mesh strainer, a box to catch the liquid, and a lid. It holds just under 1 quart of yogurt to make 2 cups of YoChee, in other words 2 cups of Greek-style yogurt. You can find several vendors with a web search.

Best regards,

David