Posted on 04/10/2017 1:59:06 PM PDT by Kid Shelleen
Not sure if it is a national brand but I use Cabot's (Vermont). A quart per week. I mix it with some light mayo, garlic powder, onion powder, a dash of salt and dried dill weed. Mix it up good and let it sit in the fridge overnight and it makes a great Ranch style salad dressing, veggie dip or homemade chicken nuggets dipping sauce. The only way I use it plain is mainly as a substitute for sour cream on a backed potato. Yum.
BTW...the way I know about the water content is that I take any yogurt I buy and immediately dump it in a strainer lined with paper towel. Pop it in the fridge for a few hours and it drains the water out. Makes it nice and thick.
A quart of Chobani would yield about 8-12 ounces of liquid. Cabot's yields about 2 ounces...even if I let it sit overnight. And Cabot's is a buck less per quart.
He brought the immigrants in.
They weren’t there before.
Cabot’s is awesome-——I buy the butter and sharp cheddar regularly.
.
yum — Noosa is most excellent — I swear I’m addicted to the stuff!!
Stopped buying Chobani about a year ago. Plenty of other choices out there, including store brands (just be sure to check where the product is made)
Really? And how did he do that exactly?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.