Tuesday’s Tip: Keep Good Strained Yogurt Handy

I’m a big fan of good Greek yogurt, and for several reasons. It’s good for your digestion, it’s a nice way to keep from snacking in between meals, and it can pinch-hit when you’re out of sour cream. I’ve been using a brand that has great flavor and texture, but I question their commitment to the health of their cows. And then there’s Oikos, Stonyfield’s advance into the Greek yogurt category, but they only make a non-fat version. How can they only offer a 0% fat yogurt and have the balls to call it “traditional”? (I just wrote them a complaint about it; I’m curious to see what their reasons are.)

Until Oikos (or another company) make a good quality, organic, traditional Greek yogurt that’s widely available, I may have to start making my own. For now, I’m sticking with my ethically-questionable brand, though I’m hoping to experiment with homemade yogurt this weekend. Plain Greek yogurt is strained, so it’s very rich, which means that a small dollop will do the trick. I love it plain, though you can add raw honey or agave nectar if you prefer. Good yogurt is also a great accompaniment to fruit, potatoes, soup, and about a billion other things. Take a look at your favorite natural foods store to see what they have on offer, and I’ll keep you updated on my yogurt adventure.