Comments on: On The Path To Non Super Sweet Natural Yogurt http://www.asadoargentina.com/on-the-path-to-non-super-sweet-natural-yogurt/ One man's quest to create the perfect asado -- Argentinean style Sat, 04 Feb 2012 23:22:41 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Asado Argentina http://www.asadoargentina.com/on-the-path-to-non-super-sweet-natural-yogurt/comment-page-1/#comment-28517 Asado Argentina Wed, 27 Aug 2008 21:46:07 +0000 http://www.asadoargentina.com/?p=210#comment-28517 @Dan: Wow, I thought most of the dieteticas would have some form of plain yogurt up there by now with everything that has been going on. Hopefully it'll catch on some day. I have a new batch brewing away based on the new tips. @Dan: Wow, I thought most of the dieteticas would have some form of plain yogurt up there by now with everything that has been going on. Hopefully it’ll catch on some day.

I have a new batch brewing away based on the new tips.

]]> By: Dan http://www.asadoargentina.com/on-the-path-to-non-super-sweet-natural-yogurt/comment-page-1/#comment-28478 Dan Wed, 27 Aug 2008 13:28:26 +0000 http://www.asadoargentina.com/?p=210#comment-28478 Actually, it's still not really any better here in BA. Virtually all yogurt sold here is sweetened with either sugar or artificial. Plain, natural yogurt is hard to find - even most of the dieteticas, or natural foods stores, sell the same stuff. There are a few, thankfully, that now sell the unsweetened, and the Armenian markets pretty much all do now since it's used in so much of their cooking (they probably always did, but kept it hidden away from us non-Armenians since it's a preciouis commidty here!). I tend to make my own as well. Actually, it’s still not really any better here in BA. Virtually all yogurt sold here is sweetened with either sugar or artificial. Plain, natural yogurt is hard to find – even most of the dieteticas, or natural foods stores, sell the same stuff. There are a few, thankfully, that now sell the unsweetened, and the Armenian markets pretty much all do now since it’s used in so much of their cooking (they probably always did, but kept it hidden away from us non-Armenians since it’s a preciouis commidty here!). I tend to make my own as well.

]]> By: Asado Argentina http://www.asadoargentina.com/on-the-path-to-non-super-sweet-natural-yogurt/comment-page-1/#comment-28404 Asado Argentina Tue, 26 Aug 2008 20:37:30 +0000 http://www.asadoargentina.com/?p=210#comment-28404 I wasn't sure whether or not to cover the cups. That's when the manual would have been handy hehe. I'll let them sit for 8 hours next time (hopefully tomorrow) and see it all turns out. Thanks for the tips! I wasn’t sure whether or not to cover the cups. That’s when the manual would have been handy hehe. I’ll let them sit for 8 hours next time (hopefully tomorrow) and see it all turns out. Thanks for the tips!

]]> By: Pia http://www.asadoargentina.com/on-the-path-to-non-super-sweet-natural-yogurt/comment-page-1/#comment-28399 Pia Tue, 26 Aug 2008 19:15:14 +0000 http://www.asadoargentina.com/?p=210#comment-28399 I make yogurt quite often. Two tips that might help you are: 1)Do not cover the cups while making the yogurt, the lids are for storing the yogurt. 2)You get the consistency of Greek yogurt after 8 hours. I cook mine between 8 and 12 hours, depending how forgetful I am that day. I make yogurt quite often. Two tips that might help you are: 1)Do not cover the cups while making the yogurt, the lids are for storing the yogurt. 2)You get the consistency of Greek yogurt after 8 hours. I cook mine between 8 and 12 hours, depending how forgetful I am that day.

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