Moving to rung 2/Question.

[susan423]

Hi Guys, I was on induction for a couple of months. Moved to rung 1 for about a month. Was really nervous to move any further but decided to move to rung 2 a few days ago. About the only thing that appealed to me on the list was cottage cheese so that's what I've been eating. Usually only a couple tablespoons on top of my salad. Then I heard someone mention yogurt. Exactly what kind of yogurt do you guys eat. I can't have the low carb yogurt cause it contains splenda which I'm alergic to. Do I need to get plain yogurt? Then what do I do with it?
Also the list mentions pot cheese. What exactly is that?
Thanks,

Susan

[Hoping]

I thought ricotta cheese was pot cheese, not sure though.

[*Emma*]

what about greek yoghurt? thats unsweetened

[kate58]

If you can find just one tub of plain live yoghurt somewhere you'll never need to buy another one. Buy a good one - the price is irrelevant, your're looking at this tub lasting a few years at least and potentially a lifetime! I've been making my own yoghurt for as long as I remember - I think I last bought a tub 2-3 years ago and have had a continuous supply of it since from that one tub.

Although I am not eating yoghurt now (yet!) other's in the house still are so I continue to make it. It's a wee bit fiddley till you get used to it, but I make a batch using about 3 or 4 pints of milk every 2-3 weeks (It stays fresh longer than that in theory, but doesn't last in practice!!)

There is a description of how to do it here, though I have to say I am not as well equipped as they are and am a lot lazier. I just heat the milk till it froths, stirring all the time, cool it, throw in some of the last batch of yogurt, leave it, stir it, pot it.

It actually doesn't take very long - most of the prep time it is just sitting there. And you know EXACTLY what is in it. I am practically evangelical about telling people to make their own, but hardly anyone does.

[susan423]

Kate, I was thinking after I wrote this that I have a yogurt maker in my closet that I've never used. I may have to get that out and play with it. Thanks for your post,


Susan

[not2late]

Pot cheese is also known as "farmer's cheese"---which is like a dry cottage cheese (it doesn't have any liquid...sorta like a ricotta salata or a feta in texture.) Pot cheese can also be a "potted cheese"---a hard cheese mixed with other ingredients until it is a smooth, semi-soft, spreadable mass, like port wine cheese or things like that.

For yogurt, I use mine several ways.

1. Mix yogurt with shredded cucumber and mint for an Indian-style "raita" or a Greek-style "tzsaki" sauce---goes well with lamb, pork or chicken dishes.
2. Use yogurt to thin a creamy vegetable soup, instead of heavy cream.
3. Use yogurt as a marinade for chicken---it tenderizes the chicken.
4. Make a "lassi"---a drink made with yogurt, water, ice cubes and flavoring.
5. Use it as a substitute for sour cream.

[Elizellen]

Great suggestions, Megs !

And when you reach the berries rung you can try plain with some berries mixed in as a dessert - no sweetener needed I find!.

[D14965]

I love Greek yogurt but unfortunately my weight loss came to a screeching halt when i started eating it ! At first i wasnt sure what it was that was stalling me( hadnt lost anything since june!) but by a process of elmination I worked out that the yogurt was the culprit! Cant wait to get to my goal so that i can add it back in again. I love it mixed with blueberries and flaked almonds! YUMMM