Yogurt Is Tricky

August 8, 2008

Yogurt seems to be the go-to diet food. If you are healthy and/or if you want to lose weight, you eat yogurt. There’s research linking it to women who maintain a lower weight and to its help with weight loss.

I go through phases with yogurt. Sometimes I really like it and eat it daily, and then I have spurts where it is the last thing that sounds good.

I eat because it gives me protein and calcium. The probiotics in the version I buy are helpful too. I just question how real our yogurt in the local refrigerator case truly is.

There are quite a bit of artificial flavors and preservatives in most brands. I now steer clear of sugar free, fat free versions, but then you have to worry about the high fructose corn syrup. The full fat versions are much more satisfying and worth the calories and fat, by the way.

I know there are more natural brands out there, but you really pay the price for all that natural-ness.

This is one of those foods I struggle with when it comes to reducing fake foods. Most things point to it being a beneficial health food, but the industry messes that up by adding all kinds of fruit flavors and synthetic ingredients.

I’ve thought about getting one of those yogurt makers. Anyone have one or had the yogurt from one?

These types of things always seem to be the solution when it comes to fake, healthy foods. By controlling the ingredients we can make the food much better for us. The issue however is time, but when you put that up against long term health we all know who the winner should be.

I will also admit that stability has its perks. Although, I know those chemicals aren’t good for me, it is nice to know I’m not going to turn around every day to find something spoiled that I wasn’t able to eat quickly enough.

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  • Emily August 8, 2008 at 2:08 pm

    I came across a recipe for homemade yogurt yesterday. I haven’t tried it yet, but it came from the book, French Women Don’t Get Fat.

    Warm up 1 quart of whole or 2% milk in a saucepan over med-low until bubbles appear around the edges and steam rises.

    Pour warm milk into a large bowland cool until it reaches 110-115 F.

    Place 1-2 Tbsp of plain yogurt in a small bowl. Add some warm milk and stir until well blended. Add the mixture to the large bowl of milk. Stiring well as you add it.

    Cover the large bowl with a heavy towel and store in a warm place 6-8hours.

    Once set, cover the bowl with plastic wrap and refrigerate at least 8 hours before serving.

    For thicker yogurt, strain through cheesecloth.

    Keeps in the fridge for 2 weeks.

    (As you know, the yogurt you use in the recipe acts as a starter and all those good organisms multiply in the warm envirnoment. I am not having a ton of luck finding good, affordable yogurt without lots of crap in it, so I am totally going to try this soon! Obviously it will make plain yogurt, so most people will want to sweeten it and maybe add fruit when you eat it.)

  • Lori August 8, 2008 at 5:44 pm

    emily – Thanks so much for sharing the recipe! I read that book and loved it. I’ve been planning to comment on it here at some point. It has been a while though so I didn’t remember the yogurt recipe. I may give it a try soon. Let me know how it turns out if you try it first.

  • Striving Green August 9, 2008 at 12:29 pm

    Let us know if you buy a yogurt maker. I have been considering buying one too, also because of the concerns you’ve mentioned.

  • Lori - Blondie in Brazil August 10, 2008 at 6:58 am

    I definitely will. It is interesting to see that more people out there have these same concerns.

  • cathy August 10, 2008 at 11:53 am

    YES! Yogurt has been hard since we’ve given up HFCS. It seems like it should be such a healthy food, but they’re so sugar and HFCS laden – not to mention the food dyes and artificial sweeteners, etc. We actually have better luck with the store brands than with the national brands, though many of the yogurts aimed at gut health that tout extra probiotics are sometimes good choices. Good post!

  • Emily August 12, 2008 at 11:41 am

    I tried out the yogurt recipe this weekend. It is very much a drinkable consistancy instead of spoonable. With a little vanilla and honey added, it is excellent over my homemade granola though! I also think it will be a great option to use in recipes.

    I would say you would probably need a yogurt maker to get a firmer consistancy yogurt though.

  • Lori August 12, 2008 at 1:44 pm

    Thanks so much for letting us know. I’ve kind of gotten used to thinner yogurt since living in Brazil.

    I found this post today about yogurt makers on Almost Vegetarian if anyone is interested. http://almostvegetarian.blogspot.com/2008/07/everything-you-need-to-know-to-make.html

  • Zandria August 12, 2008 at 6:52 pm

    I’ve never tried making my own yogurt, but I bet it would be interesting! I don’t like buying the sugar-filled “fruit” yogurt, either…

    http://zandria.us/

  • Lori August 13, 2008 at 2:58 am

    It is definitely some added work. I was really surpised about the interest I’ve found in it online though. More people are concerned about the additives than I thought.

  • Erica August 13, 2008 at 3:49 pm

    Great blog! I love it! Keep up the good work!

  • Lori August 13, 2008 at 5:39 pm

    Thanks erica. Welcome. I’m enjoying yours as well.

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