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| plain whole-milk yogurt http://cookaholics.org/viewtopic.php?f=38&t=3074 |
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| Author: | Gerard [ Sun Mar 31, 2013 12:19 pm ] |
| Post subject: | plain whole-milk yogurt |
Making CI's slow-cooker curried chicken breasts later this week. Recipe specifies using 1/2 cup of plain whole-milk yogurt. Local stores only sell large tubs of such yogurt (for about $5. I'm assuming CI is using cow's milk yogurt. That said - here are my two alternatives that are available in a much smaller size: 1) sheep whole milk yogurt or 2) Greek 2% yogurt (which I think is made with sheep milk but I'm not sure). Would either of these alternatives work in a cooked dish? Happy Easter and thanks! Gerard |
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| Author: | JesBelle [ Sun Mar 31, 2013 12:36 pm ] |
| Post subject: | Re: plain whole-milk yogurt |
I think I'd stick with a whole milk yogurt. Maybe CI had problems with lower fat yogurt breaking with the long cooking. Do you dislike yogurt? Just wondering why you don't want the big tub. If your fridge is reasonably cold, it should last quite awhile and there are plenty of other recipes to use it in if you don't like to just eat yogurt. |
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| Author: | Gerard [ Sun Mar 31, 2013 1:13 pm ] |
| Post subject: | Re: plain whole-milk yogurt |
Thanks for your response! I do love yogurt but have been using 2% Greek yogurt recently and have quite a bit already. Have a great holiday! Gerard |
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| Author: | Cubangirl [ Sun Mar 31, 2013 4:08 pm ] |
| Post subject: | Re: plain whole-milk yogurt |
I otoh never use full fat yogurt. Just don't have it around, so I always use 2% Fage. If I am really worried about the fat I might sub some of the yogurt with crème fraîche. Have not had any dish fail because of it. |
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