How Chobani Is Winning America's Culture War
January 21, 2018 9:41 PM Subscribe
Man of Culture: Chobani's Hamdi Ulukaya - "In 2012, Chobani opened its second U.S. production facility—the world's largest yogurt plant at 1 million square feet—in Twin Falls, Idaho. Again Ulukaya reached out to find workers from the local refugee center. Approximately 30 percent of Chobani employees are immigrants, speaking more than 19 different languages."
It's too bad the greek yogurt shift seems to have come at the expense of lemon flavored yogurts.
posted by pwnguin at 10:20 PM on January 21, 2018 [3 favorites]
posted by pwnguin at 10:20 PM on January 21, 2018 [3 favorites]
Chobani actually got me started eating yogurt with their blended greek varieties. When I first heard about the owner's inclusive philosophy, I decided to try their 'fruit-on-the-bottom' and it was less of nuisance than I'd previously experienced trying other brands. I have heard that they're one of the few 'greek styles' in the supermarket that thicken only by straining, not by adding thickening agents. Another good for them. They recently changed the look of their packaging. Don't know why, I liked the old look; I like the new look almost as much but for different reasons. And the last Chobanis I bought with the old design during the changeover had printed on the underside of the top "New look coming soon. We'll never change what's inside."
posted by oneswellfoop at 10:22 PM on January 21, 2018
posted by oneswellfoop at 10:22 PM on January 21, 2018
It's too bad the greek yogurt shift seems to have come at the expense of lemon flavored yogurts.
The Aussie-style yogurts got you!
posted by JauntyFedora at 10:27 PM on January 21, 2018 [2 favorites]
The Aussie-style yogurts got you!
posted by JauntyFedora at 10:27 PM on January 21, 2018 [2 favorites]
Wow. Very cool. I’ll buy chobani next time.
posted by samthemander at 10:40 PM on January 21, 2018
posted by samthemander at 10:40 PM on January 21, 2018
My kids are addicted to the Chobani yogurt pouches with Spider-Man on them. Like, if we run out it's a Big Problem. And it seems like the one local store that carries them has a really hard time keeping them in stock, so I feel like actually Spider-Man pouches are this weird big source of stress in my life.
But if you compare them with other mass market kids' yogurt products, they are far and away the highest quality offering out there. The fact that I feel good about Chobani's corporate culture is just the icing on the cake. I'm glad these guys exist and do what they do. Just wish my local supermarket would double their weekly order so they don't run out all the time!
Fwiw the pouches are really good. Grape yogurt did not sound appealing to me but it's actually surprisingly delicious.
posted by potrzebie at 10:41 PM on January 21, 2018 [6 favorites]
But if you compare them with other mass market kids' yogurt products, they are far and away the highest quality offering out there. The fact that I feel good about Chobani's corporate culture is just the icing on the cake. I'm glad these guys exist and do what they do. Just wish my local supermarket would double their weekly order so they don't run out all the time!
Fwiw the pouches are really good. Grape yogurt did not sound appealing to me but it's actually surprisingly delicious.
posted by potrzebie at 10:41 PM on January 21, 2018 [6 favorites]
Still like Fage better
posted by markbrendanawitzmissesus at 12:00 AM on January 22, 2018 [15 favorites]
posted by markbrendanawitzmissesus at 12:00 AM on January 22, 2018 [15 favorites]
I just was amazed how they stormed the yoghurt aisle in my supermarket about 2 years ago. From nothing to Dominant player overnight, it seemed. Yoghurt purveyors come and go often, these guys were like a blitzkrieg. I bought 2 litres of the stuff today about 20 minutes before I got home and saw this FPP. Mind blown.
posted by Quatro-esto at 2:15 AM on January 22, 2018
posted by Quatro-esto at 2:15 AM on January 22, 2018
I've mostly concluded that flavoured yogurt is appalling, but for a while I was obsessed with Chobani's Almond Coco-Loco yogurt on muesli. Like, there was no greater happiness in my life. I would think about it all the time and stalk the supermarket (which was almost always out) for new shipments and then buy them out even though it's quite expensive in my country. Eventually I got my life back, but it would be so easy... Fortunately, I can't get it in France. God, now I feel like flying out to visit my sister in the US just for the Chobani.
posted by two or three cars parked under the stars at 2:49 AM on January 22, 2018 [3 favorites]
posted by two or three cars parked under the stars at 2:49 AM on January 22, 2018 [3 favorites]
> oneswellfoop:
"Chobani actually got me started eating yogurt with their blended greek varieties. When I first heard about the owner's inclusive philosophy, I decided to try their 'fruit-on-the-bottom' and it was less of nuisance than I'd previously experienced trying other brands. I have heard that they're one of the few 'greek styles' in the supermarket that thicken only by straining, not by adding thickening agents. Another good for them. They recently changed the look of their packaging. Don't know why, I liked the old look; I like the new look almost as much but for different reasons. And the last Chobanis I bought with the old design during the changeover had printed on the underside of the top "New look coming soon. We'll never change what's inside.""
Glad you enjoy the strained yogurt, because the environment doesn't.
posted by Samizdata at 3:39 AM on January 22, 2018 [8 favorites]
"Chobani actually got me started eating yogurt with their blended greek varieties. When I first heard about the owner's inclusive philosophy, I decided to try their 'fruit-on-the-bottom' and it was less of nuisance than I'd previously experienced trying other brands. I have heard that they're one of the few 'greek styles' in the supermarket that thicken only by straining, not by adding thickening agents. Another good for them. They recently changed the look of their packaging. Don't know why, I liked the old look; I like the new look almost as much but for different reasons. And the last Chobanis I bought with the old design during the changeover had printed on the underside of the top "New look coming soon. We'll never change what's inside.""
Glad you enjoy the strained yogurt, because the environment doesn't.
posted by Samizdata at 3:39 AM on January 22, 2018 [8 favorites]
Protip: Take a 16-ounce tub of plain Greek yogurt and stir in one packet of Lipton instant onion soup mix. Refrigerate for several hours, ideally overnight. You'll have the best damn onion dip you've ever tasted.
posted by Faint of Butt at 4:16 AM on January 22, 2018 [20 favorites]
posted by Faint of Butt at 4:16 AM on January 22, 2018 [20 favorites]
Glad you enjoy the strained yogurt, because the environment doesn't.
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries.
posted by EmpressCallipygos at 4:36 AM on January 22, 2018 [20 favorites]
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries.
posted by EmpressCallipygos at 4:36 AM on January 22, 2018 [20 favorites]
I'm a Siggi's cream-skyr guy, myself, but that was a cool story.
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries.
True. However, thanks to vastly increased, industrial-scale production and globalization, the whey issue is much more problematic today than at any time in the past.
posted by Thorzdad at 5:18 AM on January 22, 2018 [8 favorites]
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries.
True. However, thanks to vastly increased, industrial-scale production and globalization, the whey issue is much more problematic today than at any time in the past.
posted by Thorzdad at 5:18 AM on January 22, 2018 [8 favorites]
Glad you enjoy the strained yogurt, because the environment doesn't.
You just got me googling for ages about what happens to the whey here in the EU. At least in the North, where restrictions on pollution are fairly well upheld, it seems every last drop is used for a number of different purposes. It's hard to get direct information because obviously these are industry secrets, but I found local news like "Now small dairies have their own whey processing plant". The industry secret thing + less regulations in the US is probably why the knowledge doesn't cross the Atlantic very fast: one would think that Danone and Nestlé deals with this in Europe, but perhaps the incentives aren't very strong in the US. If the cost of pollution is big enough, industry will find a way to make a profit of the bi-products instead of a loss.
posted by mumimor at 5:46 AM on January 22, 2018 [4 favorites]
You just got me googling for ages about what happens to the whey here in the EU. At least in the North, where restrictions on pollution are fairly well upheld, it seems every last drop is used for a number of different purposes. It's hard to get direct information because obviously these are industry secrets, but I found local news like "Now small dairies have their own whey processing plant". The industry secret thing + less regulations in the US is probably why the knowledge doesn't cross the Atlantic very fast: one would think that Danone and Nestlé deals with this in Europe, but perhaps the incentives aren't very strong in the US. If the cost of pollution is big enough, industry will find a way to make a profit of the bi-products instead of a loss.
posted by mumimor at 5:46 AM on January 22, 2018 [4 favorites]
I just wish I could find more full-fat varieties. I don't know if they don't make it or if my grocery store just doesn't carry it.
posted by fancyoats at 5:55 AM on January 22, 2018 [15 favorites]
posted by fancyoats at 5:55 AM on January 22, 2018 [15 favorites]
Take a 16-ounce tub of plain Greek yogurt and stir in one packet of Lipton instant onion soup mix. Refrigerate for several hours, ideally overnight. You'll have the best damn onion dip you've ever tasted.
Get thee behind me, Satan!
...just kidding...that was my waistline talking...
posted by datawrangler at 6:48 AM on January 22, 2018 [2 favorites]
Get thee behind me, Satan!
...just kidding...that was my waistline talking...
posted by datawrangler at 6:48 AM on January 22, 2018 [2 favorites]
I just wish I could find more full-fat varieties. I don't know if they don't make it or if my grocery store just doesn't carry it.
For full fat cream on top, I'm a huge fan of Brown Cow because they've got a maple flavor yogurt. I'm such a sucker for maple anything.
posted by astapasta24 at 7:11 AM on January 22, 2018 [4 favorites]
For full fat cream on top, I'm a huge fan of Brown Cow because they've got a maple flavor yogurt. I'm such a sucker for maple anything.
posted by astapasta24 at 7:11 AM on January 22, 2018 [4 favorites]
However, thanks to vastly increased, industrial-scale production and globalization, the whey issue is much more problematic today than at any time in the past.
That's true as well. I see that as more of a "we didn't know we would have this problem until today" kind of thing. I just caught a whiff of privilege-shaming, for lack of a better word, over the original "the environment doesn't like your fancy greek yogurt", as if Greek yogurt is the latest "millennial trend that is ruining everything" or something. The scale is a new thing, yeah, but when you're talking about something that was fine for centuries and only the scale is causing the problem now, I think that people can be forgiven, is all.
My hunch is that Chobani may turn to developing a line of bottled smoothies to cope - a lot of crunchy-granola sites I read that give tips on "how to make your own yogurt" suggest using the whey in smoothies and such because it's a vitamin enhancing element.
posted by EmpressCallipygos at 7:11 AM on January 22, 2018 [7 favorites]
That's true as well. I see that as more of a "we didn't know we would have this problem until today" kind of thing. I just caught a whiff of privilege-shaming, for lack of a better word, over the original "the environment doesn't like your fancy greek yogurt", as if Greek yogurt is the latest "millennial trend that is ruining everything" or something. The scale is a new thing, yeah, but when you're talking about something that was fine for centuries and only the scale is causing the problem now, I think that people can be forgiven, is all.
My hunch is that Chobani may turn to developing a line of bottled smoothies to cope - a lot of crunchy-granola sites I read that give tips on "how to make your own yogurt" suggest using the whey in smoothies and such because it's a vitamin enhancing element.
posted by EmpressCallipygos at 7:11 AM on January 22, 2018 [7 favorites]
Chobani is....kinda gross and candy-fied. It's one of those companies that I admire the corporate culture but really don't like the product.
Yeah, I don't even like Chobani, but I buy it anyway. My husband eats it. I'm all about the Brown Cow full-fat stuff (and Noosa for dessert).
posted by holborne at 7:32 AM on January 22, 2018 [2 favorites]
Yeah, I don't even like Chobani, but I buy it anyway. My husband eats it. I'm all about the Brown Cow full-fat stuff (and Noosa for dessert).
posted by holborne at 7:32 AM on January 22, 2018 [2 favorites]
I just wish I could find more full-fat varieties. I don't know if they don't make it or if my grocery store just doesn't carry it.
That's why I eat Siggi's skyr. It's an Icelandic form of yogurt, and Siggi's has a full-fat version that is pretty delicious. It comes in a squat sort of container, while their 1% fat version comes in the more typical upright "yogurt" container. It's well worth searching for. My local big-box grocery carries it, so it can't too hard to find.
posted by Thorzdad at 7:36 AM on January 22, 2018 [1 favorite]
That's why I eat Siggi's skyr. It's an Icelandic form of yogurt, and Siggi's has a full-fat version that is pretty delicious. It comes in a squat sort of container, while their 1% fat version comes in the more typical upright "yogurt" container. It's well worth searching for. My local big-box grocery carries it, so it can't too hard to find.
posted by Thorzdad at 7:36 AM on January 22, 2018 [1 favorite]
My hunch is that Chobani may turn to developing a line of bottled smoothies to cope
They do offer smoothies - unfortunately I don't see any additional whey on the ingredients list though.
posted by mosst at 7:38 AM on January 22, 2018
They do offer smoothies - unfortunately I don't see any additional whey on the ingredients list though.
posted by mosst at 7:38 AM on January 22, 2018
While we're on the topic of full-fat yogurt, I highly recommend these blueberry and cream cups from Trader Joe's for a reasonably inexpensive single-serve option.
posted by mosst at 7:39 AM on January 22, 2018 [2 favorites]
posted by mosst at 7:39 AM on January 22, 2018 [2 favorites]
There's always enough room in my fridge for Chobani, Fage, and Siggi's. Need to check out Brown Cow though.
posted by Baphomet's Prime at 8:02 AM on January 22, 2018
posted by Baphomet's Prime at 8:02 AM on January 22, 2018
I was eating Annabella plain buffalo milk yogurt, because it's full-fat, low-carb, and actually has fiber in it. But when my grocery stopped carrying it, I switched to Chobani plain. I was kinda bummed about that, but this makes me feel much better.
Also: mix a tablespoon of chia seeds into your plain Greek yogurt, wait 15 minutes, then eat it. It will uh, produce those results Jamie Lee Curtis used to talk about.
(It will help you poop. I'm saying it will help you poop.)
posted by DirtyOldTown at 8:39 AM on January 22, 2018 [5 favorites]
Also: mix a tablespoon of chia seeds into your plain Greek yogurt, wait 15 minutes, then eat it. It will uh, produce those results Jamie Lee Curtis used to talk about.
(It will help you poop. I'm saying it will help you poop.)
posted by DirtyOldTown at 8:39 AM on January 22, 2018 [5 favorites]
> Thorzdad:
"I just wish I could find more full-fat varieties. I don't know if they don't make it or if my grocery store just doesn't carry it.
That's why I eat Siggi's skyr. It's an Icelandic form of yogurt, and Siggi's has a full-fat version that is pretty delicious. It comes in a squat sort of container, while their 1% fat version comes in the more typical upright "yogurt" container. It's well worth searching for. My local big-box grocery carries it, so it can't too hard to find."
Of course, YOU would eat skyr...
posted by Samizdata at 9:18 AM on January 22, 2018 [5 favorites]
"I just wish I could find more full-fat varieties. I don't know if they don't make it or if my grocery store just doesn't carry it.
That's why I eat Siggi's skyr. It's an Icelandic form of yogurt, and Siggi's has a full-fat version that is pretty delicious. It comes in a squat sort of container, while their 1% fat version comes in the more typical upright "yogurt" container. It's well worth searching for. My local big-box grocery carries it, so it can't too hard to find."
Of course, YOU would eat skyr...
posted by Samizdata at 9:18 AM on January 22, 2018 [5 favorites]
> EmpressCallipygos:
"Glad you enjoy the strained yogurt, because the environment doesn't.
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries."
Yeah, but it also is not very well known, either.
posted by Samizdata at 9:19 AM on January 22, 2018
"Glad you enjoy the strained yogurt, because the environment doesn't.
It's not like this is a new problem on earth, though; "what do we do with the whey" is a problem that cheese and yogurt makers have been having for centuries."
Yeah, but it also is not very well known, either.
posted by Samizdata at 9:19 AM on January 22, 2018
I buy Zoi yogurt, mostly because it's full-fat and I can get it by the quart. It also doesn't have weird thickeners or preservatives. I may add Chobani to my weekly yogurt purchase one in a while now.
posted by fiercekitten at 9:28 AM on January 22, 2018
posted by fiercekitten at 9:28 AM on January 22, 2018
That's why I eat Siggi's skyr. It's an Icelandic form of yogurt, and Siggi's has a full-fat version that is pretty delicious. It comes in a squat sort of container, while their 1% fat version comes in the more typical upright "yogurt" container.
Two different kinds! The cream-skyr at 4% and the triple cream at 9%. I like them because they're not excessively sweetened. Noosa is great (and has a lemon flavor, btw) but, sugar-wise, it's like eating ice cream. Siggi's is just sweet enough.
posted by praemunire at 10:03 AM on January 22, 2018
Two different kinds! The cream-skyr at 4% and the triple cream at 9%. I like them because they're not excessively sweetened. Noosa is great (and has a lemon flavor, btw) but, sugar-wise, it's like eating ice cream. Siggi's is just sweet enough.
posted by praemunire at 10:03 AM on January 22, 2018
If you have an Instant Pot, you have a yogurt maker. A gallon of non-ultra-pasteurized milk (regular pasteurized is fine), a single-serve of a live-active culture yogurt you like, heat to 180F, keep it there for 5 minutes, cool to 115F, add starter, incubate using the Yogurt button for 8-12 hours, strain if you're gonna, BAM you got like 2 quarts of fresh yogurt. A cup of powdered dry milk whisked in makes it thicker faster and ups the protein content. If it doesn't work in the first 8 hours, give it another cycle. Use the whey for bread-making liquid, you're welcome.
posted by blnkfrnk at 10:09 AM on January 22, 2018 [11 favorites]
posted by blnkfrnk at 10:09 AM on January 22, 2018 [11 favorites]
For full fat cream on top, I'm a huge fan of Brown Cow because they've got a maple flavor yogurt. I'm such a sucker for maple anything.
Oh MAN me too -- and Trader Joe's (at least when I lived in both Oregon and New York) no longer carries it's maple cream-top yogurt but it was even better than Brown Cow's!
posted by knownassociate at 10:34 AM on January 22, 2018
Oh MAN me too -- and Trader Joe's (at least when I lived in both Oregon and New York) no longer carries it's maple cream-top yogurt but it was even better than Brown Cow's!
posted by knownassociate at 10:34 AM on January 22, 2018
the only thing i know about chobani is that 01) it doesn't taste that good and 02) when ulukaya had an acrimonious divorce 3 years ago his ex-wife accused him of stealing chobani's yogurt recipe from fage, their main greek yogurt competitors.
the former seems to disprove the latter
posted by poffin boffin at 10:38 AM on January 22, 2018 [1 favorite]
the former seems to disprove the latter
posted by poffin boffin at 10:38 AM on January 22, 2018 [1 favorite]
Your Favorite Yogurt Sucks
posted by stinkfoot at 11:05 AM on January 22, 2018 [3 favorites]
posted by stinkfoot at 11:05 AM on January 22, 2018 [3 favorites]
jesus did any of you read the FastCompany article?? How are you actually talking for real about yogurt after reading about the two teenage female refugees he hired and who feel eternally grateful to have ended up in such a good, safe place? How are you not talking about him saying, "To be honest, I'm a little bit amazed with myself, I never thought I would do anything like this, and I'm not willing to let go of this guy I've become just yet, I just met this guy." Like that was an unbearably sweet and wonderful story and you're talking about yogurt?
I mean, I guess Ulukaya would probs like that.
I think fage is gross and chobani is much tastier, tbh. And clearly he's hit the American market for Greek style yogurt squarely on the nose, so...
posted by Made of Star Stuff at 11:18 AM on January 22, 2018 [16 favorites]
I mean, I guess Ulukaya would probs like that.
I think fage is gross and chobani is much tastier, tbh. And clearly he's hit the American market for Greek style yogurt squarely on the nose, so...
posted by Made of Star Stuff at 11:18 AM on January 22, 2018 [16 favorites]
I love yogurt so much, and yet I must scour the grocery stores to find one sad solitary cup of lactose-free Yoplait vanilla.
posted by nicebookrack at 11:49 AM on January 22, 2018
posted by nicebookrack at 11:49 AM on January 22, 2018
Faint of Butt: "Protip: Take a 16-ounce tub of plain Greek yogurt and stir in one packet of Lipton instant onion soup mix. Refrigerate for several hours, ideally overnight. You'll have the best damn onion dip you've ever tasted."
Try that with a packet of Hidden Valley Ranch dip mix. It is really head and shoulders above using sour cream or whatever for the dip.
pwnguin: "It's too bad the greek yogurt shift seems to have come at the expense of lemon flavored yogurts."
What'choo talkin about? I buy Chobani lemon weekly. That and the lime are two of my favorites. My wife does not understand the fascination, she goes for pineapple herself...
fancyoats: "I just wish I could find more full-fat varieties. "
Ask your grocer to stock it, if you can't find it at another nearby store. Likely better luck asking at a small rather than a big store though, especially if you are a known steady customer. Our local Target carries the whole milk Chobani cups, and larger tubs of Fage full-fat. Everything else, especially the flavored stuff, is 2% or 0% which seems just wrong to me. Fat is not your enemy. If you don't eat fat, your body starts to hoard it... which makes it harder for you to lose fat.
posted by caution live frogs at 11:52 AM on January 22, 2018 [1 favorite]
Try that with a packet of Hidden Valley Ranch dip mix. It is really head and shoulders above using sour cream or whatever for the dip.
pwnguin: "It's too bad the greek yogurt shift seems to have come at the expense of lemon flavored yogurts."
What'choo talkin about? I buy Chobani lemon weekly. That and the lime are two of my favorites. My wife does not understand the fascination, she goes for pineapple herself...
fancyoats: "I just wish I could find more full-fat varieties. "
Ask your grocer to stock it, if you can't find it at another nearby store. Likely better luck asking at a small rather than a big store though, especially if you are a known steady customer. Our local Target carries the whole milk Chobani cups, and larger tubs of Fage full-fat. Everything else, especially the flavored stuff, is 2% or 0% which seems just wrong to me. Fat is not your enemy. If you don't eat fat, your body starts to hoard it... which makes it harder for you to lose fat.
posted by caution live frogs at 11:52 AM on January 22, 2018 [1 favorite]
Green Valley does lactose free yogurts that are really good, but as with all lactose free yogurts, if they go beyond their sell by date you will have alarming surprises when opening them.
posted by poffin boffin at 11:54 AM on January 22, 2018 [1 favorite]
posted by poffin boffin at 11:54 AM on January 22, 2018 [1 favorite]
You just got me googling for ages about what happens to the whey here in the EU.
You convince Swiss people to drink it as a carbonated soda, apparently.
posted by pykrete jungle at 12:05 PM on January 22, 2018 [1 favorite]
You convince Swiss people to drink it as a carbonated soda, apparently.
posted by pykrete jungle at 12:05 PM on January 22, 2018 [1 favorite]
Korean milkis is also made from acid whey, if I recall correctly
posted by hleehowon at 12:36 PM on January 22, 2018
posted by hleehowon at 12:36 PM on January 22, 2018
> pykrete jungle:
"You just got me googling for ages about what happens to the whey here in the EU.
You convince Swiss people to drink it as a carbonated soda, apparently."
Not sustainable. Not that many Swiss people.
> hleehowon:
"Korean milkis is also made from acid whey, if I recall correctly"
Couldn't find a citation. Also, not enough Korean people.
posted by Samizdata at 1:03 PM on January 22, 2018
"You just got me googling for ages about what happens to the whey here in the EU.
You convince Swiss people to drink it as a carbonated soda, apparently."
Not sustainable. Not that many Swiss people.
> hleehowon:
"Korean milkis is also made from acid whey, if I recall correctly"
Couldn't find a citation. Also, not enough Korean people.
posted by Samizdata at 1:03 PM on January 22, 2018
Fage for life! You know it’s legit when they make you stir in the honey yourself.
posted by oceanjesse at 1:07 PM on January 22, 2018
posted by oceanjesse at 1:07 PM on January 22, 2018
WALLABY 4EVER
posted by the return of the thin white sock at 2:33 PM on January 22, 2018 [1 favorite]
posted by the return of the thin white sock at 2:33 PM on January 22, 2018 [1 favorite]
The solution to acid whey is obviously to refine it into lactic acid and then turn it into AHA skincare products. I'm serious. Lactic acid exfoliants are both popular on skincare blogs AND hard to find at a reasonable price in a decent formulation. Convince trendy Korean beauty brands to put acid whey in their products, spin them as containing luxurious yogurt as an ingredient, and voila!
posted by nicebookrack at 3:59 PM on January 22, 2018 [5 favorites]
posted by nicebookrack at 3:59 PM on January 22, 2018 [5 favorites]
This is the first time I've heard of Australian-style yoghurt, which I guess I would just call 'yoghurt'. It's weird to find out that you have a distinctive enough culture that it can be appropriated by Americans - I still find the concept of Australian-style cafes (as opposed to just 'cafes') weird as well.
posted by Merus at 4:22 PM on January 22, 2018
posted by Merus at 4:22 PM on January 22, 2018
I still find the concept of Australian-style cafes (as opposed to just 'cafes') weird as well.
Wait, that is a thing?! Wtf is in them? Absolute lol. (Aussie who hasn’t been to the States for nearly 10 years, here.)
posted by Salamander at 5:35 PM on January 22, 2018
Wait, that is a thing?! Wtf is in them? Absolute lol. (Aussie who hasn’t been to the States for nearly 10 years, here.)
posted by Salamander at 5:35 PM on January 22, 2018
Apparently:
posted by Merus at 5:42 PM on January 22, 2018
- a laconic but friendly barista who is not thrown by you ordering a flat white or a latte
- good quality coffee, like Campos or something
- bacon and egg rolls, avocado toast, things like that
posted by Merus at 5:42 PM on January 22, 2018
I have a weakness for Chobani strawberry banana fruit on the bottom low fat yogurt. I'm not crazy about their blended yogurts but the fruit on the bottom types are pretty decent.
Re lemon yogurt - our local organic grocery stocks Naturi brand whole milk organic Greek yogurt in a lemon flavor that is really good.
Smari, Stonyfield and Brown Cow all make whole milk yogurts that are pretty tasty.
posted by gudrun at 6:27 PM on January 22, 2018
Re lemon yogurt - our local organic grocery stocks Naturi brand whole milk organic Greek yogurt in a lemon flavor that is really good.
Smari, Stonyfield and Brown Cow all make whole milk yogurts that are pretty tasty.
posted by gudrun at 6:27 PM on January 22, 2018
I eat a chobani every day at lunch. I usually went with just the plain, but lately the fruit on the bottom jawns have shown up and they are pretty good! Peach is tasty.
That is all.
posted by lazaruslong at 6:45 PM on January 22, 2018
That is all.
posted by lazaruslong at 6:45 PM on January 22, 2018
It's your grocery store's buyer trying to service the idea that reduced fat is "healthy". Whole Foods and other crunchy stores carry a better selection of full-fat yogurts.
Yeah kinda, although even whole foods is limited. On my rare visits there a good 1/4 of the store is gluten free products. I cycle on and off the ketogenic diet, and stay lowish carb in general. I wish status seeking diet culture would ditch gluten free and move on over to keto. It's fat based, so it's expensive as hell, so we've got the basic status seeking covered by default. I could go for way more fatty products in the stores.
posted by MillMan at 8:07 PM on January 22, 2018 [1 favorite]
Yeah kinda, although even whole foods is limited. On my rare visits there a good 1/4 of the store is gluten free products. I cycle on and off the ketogenic diet, and stay lowish carb in general. I wish status seeking diet culture would ditch gluten free and move on over to keto. It's fat based, so it's expensive as hell, so we've got the basic status seeking covered by default. I could go for way more fatty products in the stores.
posted by MillMan at 8:07 PM on January 22, 2018 [1 favorite]
Wallaby isn't a terribly popular brand, though you can find it in organic-ish stores. It's acceptable, better than Chobani, but there's nothing distinguishable about their products from competing brands
Oh man do I disagree. I think Wallaby tastes 1000x better than any other brand and am really glad I can find it in most of my local stores except, like, Safeway. Not their Greek yogurt, which I agree is generic, but their plain keffir, their plain 2% yogurt and especially their plain full-fat yogurt which imo is basically creme fraîche.
posted by mrmurbles at 8:53 PM on January 22, 2018 [1 favorite]
Oh man do I disagree. I think Wallaby tastes 1000x better than any other brand and am really glad I can find it in most of my local stores except, like, Safeway. Not their Greek yogurt, which I agree is generic, but their plain keffir, their plain 2% yogurt and especially their plain full-fat yogurt which imo is basically creme fraîche.
posted by mrmurbles at 8:53 PM on January 22, 2018 [1 favorite]
If you have an Instant Pot, you have a yogurt maker. A gallon of non-ultra-pasteurized milk (regular pasteurized is fine), a single-serve of a live-active culture yogurt you like, heat to 180F, keep it there for 5 minutes, cool to 115F, add starter, incubate using the Yogurt button for 8-12 hours, strain if you're gonna, BAM you got like 2 quarts of fresh yogurt. A cup of powdered dry milk whisked in makes it thicker faster and ups the protein content. If it doesn't work in the first 8 hours, give it another cycle. Use the whey for bread-making liquid, you're welcome.
Yes but will it taste like Siggi's? I miss my Siggi's and/or Fage, waahhh, I can't get that up here in Canada.
posted by polymodus at 9:55 PM on January 22, 2018
Yes but will it taste like Siggi's? I miss my Siggi's and/or Fage, waahhh, I can't get that up here in Canada.
posted by polymodus at 9:55 PM on January 22, 2018
I love Chobani, more for their social works than for their yogurt - to be frank I eat yogurt because I am supposed to, not because I love it.
They were also really early engagers on social media: I remember complaining like 8 yrs ago on Twitter about not finding the flavor I liked anymore - and they reached out to talk to me about it.
Also a few years back I had found Chobani meze dip at Costco. It was delicious. I never saw it again. I reached out on twitter and they said they'd discontinued making it, but linked me to a recipe to make my own.
Even if they weren't so friendly, the fact they tonked Alex Jones and InfoWars in a defamation lawsuit would get me on their bandwagon.
posted by taterpie at 12:30 AM on January 23, 2018 [10 favorites]
They were also really early engagers on social media: I remember complaining like 8 yrs ago on Twitter about not finding the flavor I liked anymore - and they reached out to talk to me about it.
Also a few years back I had found Chobani meze dip at Costco. It was delicious. I never saw it again. I reached out on twitter and they said they'd discontinued making it, but linked me to a recipe to make my own.
Even if they weren't so friendly, the fact they tonked Alex Jones and InfoWars in a defamation lawsuit would get me on their bandwagon.
posted by taterpie at 12:30 AM on January 23, 2018 [10 favorites]
> polymodus:
"If you have an Instant Pot, you have a yogurt maker. A gallon of non-ultra-pasteurized milk (regular pasteurized is fine), a single-serve of a live-active culture yogurt you like, heat to 180F, keep it there for 5 minutes, cool to 115F, add starter, incubate using the Yogurt button for 8-12 hours, strain if you're gonna, BAM you got like 2 quarts of fresh yogurt. A cup of powdered dry milk whisked in makes it thicker faster and ups the protein content. If it doesn't work in the first 8 hours, give it another cycle. Use the whey for bread-making liquid, you're welcome.
Yes but will it taste like Siggi's? I miss my Siggi's and/or Fage, waahhh, I can't get that up here in Canada."
Do you have Aldi in Canuckistan? Last place in town I could find Fage was Aldi.
posted by Samizdata at 12:55 AM on January 23, 2018
"If you have an Instant Pot, you have a yogurt maker. A gallon of non-ultra-pasteurized milk (regular pasteurized is fine), a single-serve of a live-active culture yogurt you like, heat to 180F, keep it there for 5 minutes, cool to 115F, add starter, incubate using the Yogurt button for 8-12 hours, strain if you're gonna, BAM you got like 2 quarts of fresh yogurt. A cup of powdered dry milk whisked in makes it thicker faster and ups the protein content. If it doesn't work in the first 8 hours, give it another cycle. Use the whey for bread-making liquid, you're welcome.
Yes but will it taste like Siggi's? I miss my Siggi's and/or Fage, waahhh, I can't get that up here in Canada."
Do you have Aldi in Canuckistan? Last place in town I could find Fage was Aldi.
posted by Samizdata at 12:55 AM on January 23, 2018
Is Siggi's yogurt or skyr? Yogurt is pretty easy to make, and Greek yogurt is just yogurt that has been strained, but my once attempt at skyr was a miserable failure. Also, I had to mail order rennet, because I live in the hinterlands.
posted by ArbitraryAndCapricious at 1:01 PM on January 23, 2018
posted by ArbitraryAndCapricious at 1:01 PM on January 23, 2018
Siggi's is skyr, but it's almost the same thing. The difference between skyr and yogurt is the culture used and the process. There is sometimes rennet in skyr, but apparently not in Siggi's.
I've used plain Siggi's as a starter yogurt and it turned out fine. I am the opposite of a super taster, so if there was a difference between that and other starters I've used, I am not the one to ask.
posted by blnkfrnk at 2:55 PM on January 23, 2018
I've used plain Siggi's as a starter yogurt and it turned out fine. I am the opposite of a super taster, so if there was a difference between that and other starters I've used, I am not the one to ask.
posted by blnkfrnk at 2:55 PM on January 23, 2018
Trader Joe's Icelandic style yogurt is amazing-- the plain, anyway.
posted by BibiRose at 5:26 PM on January 23, 2018
posted by BibiRose at 5:26 PM on January 23, 2018
Trader Joe's Icelandic style yogurt is amazing-- the plain, anyway.
Roger that.
Inspired by this thread, I went out and bought some Stonyfield Farm full-fat yogurt...only to get home and find that I’d gotten vanilla instead of plain. :/ I’ll eat it anyway.
posted by holborne at 6:15 PM on January 23, 2018
Roger that.
Inspired by this thread, I went out and bought some Stonyfield Farm full-fat yogurt...only to get home and find that I’d gotten vanilla instead of plain. :/ I’ll eat it anyway.
posted by holborne at 6:15 PM on January 23, 2018
Throw wheat germ into Brown Cow. Thank me later.
posted by fluttering hellfire at 6:52 PM on January 23, 2018
posted by fluttering hellfire at 6:52 PM on January 23, 2018
Glad you enjoy the strained yogurt, because the environment doesn't. This is a terrible misinterpretation of the article. Yes, you can't just dump whey in the water. Yes, unlike cheese, there are fewer valuable solids left in the whey after yogurt making. However, pretty much every instance of food processing creates a waste that needs to be disposed of in a proper manner. Want apple juice? You gotta get rid of apple pomace. Want beer? You gotta get rid of waste grain and trub. The article explored the interesting solutions to the problem of what to do with yogurt whey. A similar article could have been written about any food product's waste disposal systems. Cherry picking words to create a sensationalized headline does the subject a disservice.
posted by Foam Pants at 11:30 AM on January 24, 2018 [10 favorites]
posted by Foam Pants at 11:30 AM on January 24, 2018 [10 favorites]
Agreed, the article basically said the yogurt companies have to pay people to turn the whey into fuel and fertiliser. I wish all industrial waste were so bad for the environment!
posted by two or three cars parked under the stars at 3:42 AM on January 25, 2018
posted by two or three cars parked under the stars at 3:42 AM on January 25, 2018
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... it's not coming to me, so I'll just say this is a nice reprieve in the midst of the tenuous DACA situation.
posted by edgybelle27 at 10:17 PM on January 21, 2018 [5 favorites]