Tue, Sep-09-14, 09:42
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New Member
Posts: 18
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Plan: atkins
Stats: 247/247/230
BF:
Progress:
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homemade yogart
my Lebanese grandmother taught all of us children how to make our own yogurt, and yes, it is more on the sour side, being allowed to ferment further. she would also strain some of it in a cheese cloth bag, and make "cheese" with it. it is so integral to my daily diet, I think I will have to start making my own again, and just try to live without it while in induction. I have been buying the Fage Greek 2%, which is very good, and made here in the North Country, and I like to support the local economy, but, it looks like Nana knew best in ways perhaps she didn't even understand. I just wish there was a way to know exactly how much less sugar there is when it's allowed to ferment further. I will have to guesstimate. Thanks for all the great info and feedback!
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