Greek gods yogurt coupon
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Search Curbside Search Delivery. Add to Shopping List. Tell us what you think! Be the first to write a review! Was this review helpful to you? Load more reviews. They're also made using essentially the same technique of straining regular yogurt until a large portion of the water, whey, and lactose have been removed. That endless parade of same can make it tempting to just reach for the nearest tub and keep moving. But despite the shared ingredients and process, all yogurts are not the same in taste—or texture. Graininess, thickness, and flavor all vary considerably between brands.
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We took it upon ourselves to test our way through nine products, with the goal of finding one that really does stand out from the rest. In fact, we decided to specifically seek out a Greek yogurt that was ideal for eating straight from the container though presumably it'd also work in all sorts of cooking and baking applications , too.
It was a bit challenging to decide what we, as an office, look for in Greek yogurt. Personally, I like a thinner, tangier Greek yogurt, while others argued that thinness in a strained yogurt was a disqualifying characteristic. Some of us like our yogurt smooth as can be, and others prefer it with a little bit of graininess and texture. With all of this in mind, we left enough room in our testing to declare a few different winners.
We decided to test only full-fat Greek yogurts, and avoided any that had added flavors or sweetening agents. I settled on nine brands of Greek yogurt well, technically eight, plus one popular brand of Icelandic-style skyr , all of which are widely available online and in grocery stores. Some are made using organic milk, active live cultures, and nothing else, while others use nonorganic milk. Several yogurts use thickening agents to bolster texture, and some include cream for extra richness. To start, I scooped the contents of each container into a randomly numbered bowl.
The bowls were set out in our test kitchen, alongside several very professional palate-cleansing snacks.
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All the testers went about completing their sheets very differently. I noticed one of my coworkers painting little dollops of each yogurt onto her small paper plate, artist's palette—style. She then turned her plate-palette upside down and waited to see which yogurt would slide off first.
Some tasted and judged each yogurt completely on its own, while others compared one to the next and backtracked to adjust their previous scores as they finished tasting through the lineup. While our ratings for smoothness, creaminess, tanginess, and overall flavor were used to evaluate the taste and texture of the yogurts, it was the overall rating for each that decided our winners.
Many finished with very similar scores, but several stood out from the rest. Others were put off by the intense tang of another winner, wondering how it'd be possible to eat such an intense yogurt by the spoonful.
Again, because of these split opinions, I chose a few different winners, allowing room for fans of thicker, thinner, sweeter, and more tart yogurts to all peacefully coexist. Some Icelanders will tell you that skyr is actually a cheese , not a yogurt. This makes some sense, as the process for making skyr in Iceland has historically involved adding rennet to milk to create curds, much as one would do when making mozzarella , resulting in something resembling a loose, creamy cheese.
However, in the US, companies like Siggi's use live active cultures in place of rennet, creating a product that is comparable to yogurt. Siggi's even prints the words "whole-milk yogurt" on the packaging for this product. Skyr is also strained further, making it ever-so-slightly thicker than most Greek yogurts, with a lovely, creamy consistency akin to that of sour cream.