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[QUESTION] How do I adjust the texture of yogurt?

For dietary purposes, I’ve been told to start including probiotic rich food in my diet and I figure since people in my house already like yogurt that’s the best way to go. But I absolutely hate the texture of yogurt. How can I change it and still enjoy the health benefits? I don’t love smoothies, but I’ll make one occasionally with yogurt. But I’d prefer to have some variety with this. Adding granola is alright, and definitely helps but even still I find myself just grossed out after two spoonfuls. Is there anything I can do? Is freezing it and turning it into something like frozen yogurt going to kill the cultures? It’s sad, because this is the only food I absolutely cannot seem to find a way to enjoy!

mr_manager ,

Water kefir is another good option - one you get the grains rehydrated it makes a new batch every 24 hours or so, and you can referment it with fruit juice to make a fizzy probiotic drink. It’s much easier to get started with than kombucha

FuglyDuck , (edited )
@FuglyDuck@lemmy.world avatar

So, you can use yogurt in anything you’d use a binder like sour cream or mayo. Guacamole, for example, or tuna/chicken salad sandwiches.

Edit: also frozen yogurt (though the probiotics diminish over time. You’ll have to make it fresh…. I’m gonna try this argument with my GF….)

Araithya OP ,

Yogurt in…. Tuna salad? That sounds hazardous, but I’ll give it a shot. I eat a lot of tuna salad in like rice balls and such. I imagine just whole fat plaine Greek yogurt will do?

FuglyDuck ,
@FuglyDuck@lemmy.world avatar

I make no claims to the flavor on that one.

But really, the only flavor in mayo is the acid- usually lemon juice but sometimes vinegar.

In the tuna salad, it’s mostly there as a binding agent to keep everything more cohesive.

Cris_Color ,
@Cris_Color@lemmy.world avatar

You can make tzatziki with it, or salad dressing, making a mango lassi with it would be a different texture. Frozen yoghurt seems like a good idea, I wouldn’t expect it to kill the cultures, generally high temperature kills stuff, low temperatures usually just slow them down and keep populations from growing, so cooking with it seems more likely to kill cultures than freezing it. if it weren’t for what I just said about cooking with it I’d say using it in curry would be great, though you usually add it at the end so you could do that as it’s cooling some and potentially avoid that issue

Zier ,
@Zier@fedia.io avatar

No help on the yogurt, but a suggestion. Have you tried Miso soup? It's really good for your gut health. Don't get instant, get the real stuff/paste. It lasts a long time and you can use it in other foods as a flavor enhancer. Try mild yellow first. I personally love the red. Avoid the Hawaiian version unless you like sweet things. And never boil it, it kills the good stuff in it.

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