Dessert Comes First

An obsession with dessert and other unabashed opinions of a food writer

Magnum White King
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Finally, Yogurt That Can’t Be Poured

posted by in Food Purveyors

yogurt and rolled oats

Yesterday, real milk and today, still discoursing on dairy — yogurt, this time.

Speaking of  more natural foods like unprocessed milk, I find pour-able yogurt to be very unnatural. I’m tired of banal, water-thin liquids parading as good-for-you yogurts that tout their live active cultures count but whose ingredient lists are inundated with thickeners and additives. Those yogurt drinks and yogurt cups with a fruit bottom or top are horrid too.

Just like skim and nonfat milk, yogurt is something I tolerate because it’s “good for me.” But I always wonder why the foods that are supposedly healthy taste so ill? One day, as I’m picking up my weekly bottle of REAL milk from Rizal Dairy Farms at Market! Market!, I spy a label so startling that I let out a small scream. There in bold letters are the words: Greek Yogurt.

Greek yogurt

Ohmygod!Ohmygod!Ohmygod! Can this really be true? Fearing that what I’m seeing may be a mirage, I whip open the chiller door and grab the package. My hands close around the container, its plastic exterior quickly forming beads of condensation under the torrid heat pulsating from my excited body to my limbs. After paying just a little over P120 for it, I clutch it to my heart and then proceed to break a road law or two driving home. Spoon! I need a spoon!

Contrary to widespread notion, real yogurt is neither low-fat nor low calorie. As old as either wine or bread, real yogurt is made from whole (usually unhomogenized) milk that’s been reduced to enrich the yogurt. Together with the addition of a (yogurt) starter, the process results in a thick stick-a-spoon-in-it texture. And that’s what this Greek Yogurt is: more than just thick and spoonable, it’s a divine incarnation of the freshest milk in soured form. Tangy with overtures of creaminess, it’s all I can do not to drown the whole thing with honey and down it. I even go so far as to flip the container upside down, the way they do it for the Blizzards at Dairy Queen. It’s like sludge through and through.

spoonful of yogurt

Since I discover Rizal Dairy Farms’ Greek Yogurt, it’s now a mainstay in my refrigerator. A few things I make with it are baba ghanoush, muesli, and for breakfast, I top languorous scoops on my homemade granola or breakfast couscous with a dried fruit compote. For a snack, I drizzle a portion with truffled honey and a smattering of roasted nuts. Who knew that sour yogurt could make life so sweet?

Rizal Dairy Farms
See website for store locations and more information.

29 Responses to “Finally, Yogurt That Can’t Be Poured”

  • Oh, I just left a comment about this in the last post! I am a very late convert to yogurt — couldn’t stand it at all until several years ago. It’s still not my favorite thing, but I now appreciate it a lot more, especially when it’s as creamy as this one.

    The first time I tried Greek yogurt was at Zuni in Boracay (same owners as Mati). They serve it with honey and nuts, which is still my favorite way to eat yogurt. I wonder if they get that from Greece or just buy from RDF? ;-) I haven’t tried the carabao milk yogurt from Pia, but Joey says it’s so rich that the fat coats the spoon. Another place I’ve had delicious yogurt is at Yoghurt House in Sagada. Admittedly, it’s far from easily accessible, but I now know why it’s one of the first things people rave about when the topic of Sagada comes up.

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  • Actually, we’ve been having these for a while now, albeit only via the greek yogurt served at Cyma.

    But oh man, you have yet to live until you’ve tried Skyr. It’s the best the yogurt world has to offer. I wish they’d sell them here locally because Iceland is just sooooooo far away.

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  • Yes! This is really a gem :) Ever since I had yogurt in Greece (I’ve really always liked yogurt) I have been on a quest for something that comes close sold locally…and this is infinitely better than the thin stuff you find at the supermarkets (you can buy imported, Lemnos and Bulla, in S&R, but of course not as fresh, and neither is actually Greek, Lemnos is Australian, so we are better of with local!)! Pia’s carabao’s milk yogurt (the regular version) is not as creamy but wow the fat! Sometimes it separates on top and you can spread it on bread with jam…yum :)

    Joey –
    I should try that carabao’s milk yogurt. Fat sticking on the spoon? Love it already!

    — lori

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  • You can also try the creamy yogurt in Manos Greek Tavern, Tagaytay. :)

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  • As far as I know, Yogurt House in Sagada serves “spoonable” yogurt. Or maybe it’s just all those granola and bananas… :P

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  • Lori. Greek Yogurt with Ilog Maria Honey and crushed green pistachios.

    It’s too early in the morning to be drooling this much.:)

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  • They have amazing yogurt and swiss quark. RD yogurt with honey drizzled on top has been my late night snack the past month.

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  • i love yogurt and i always buy it at UPLB at the Phil Carabao Center. They are selling it at P130 per half gallon and they taste so good.

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    meb Reply:

    hmmm, P130 per half gal. seems quite cheap. maybe you mean half liter?
    i hear the PCC sells creamy yogurt at around P22 per 100 grams. so that’s P220 per liter (1 liter = 1000gms).
    there are almost 4 liters to 1 gallon (1 gallon = 3.78 liters)
    don’t mean to correct you =) just want to be sure the price i was told is accurate =)

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  • Talking about yogurt, have you tried Vietnamese yogurt> There are recipes on the web. I have tried quite a few and made my own version. It is sweet and tangy. Try it, Lori and I think you will be a convert to Vietnamese yogurt. It is really easy to make. Some pointers to remember, do not use thick ceramic containers for the moulds. it will not set as fast. I use tiny coffee cups…not mugs! Water in the caldero (to let it set) only really hot water. Boil water in caldero ,shut the heat and let it sit while you are mixing your yogurt (takes less than 5 minutes). Make sure water doesn’t get in the yogurt cups.

    My proportions…1:1…condensed milk, hot water, homogenized milk, and the natural, 5% M.F. yogurt. I use the can of condensed milk as measuring can!

    1 can condensed milk (empty into a bowl). Using the can as measuring can…add 1 can of hot water. Pour that hot water into condensed milk bowl. Stir to combine. Then add 1 can of homogenized milk and 1 full can of natural, full fat yogurt. Add 1 tsp. vanilla. and stir everything to combine and portion into cups. Then carefully, place the cups in the caldero. over with clean towel and put he lid on. Ldet it sit for a 5 to 6 hours. Then refrigerate. Eat it with marinated strwberries. Vietnamese delis sell these yogurt in little jars for $2.50 ( maybe about 4 oz.)

    Bettyq-
    No, I’ve never even heard of Vietnamese yogurt! Didn’t even know there was such a thing. THANK YOU for telling me about it. I’m doing a search on it as I type this.

    — lori

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  • not to mention that yogurt is an excellent fat burning food. i read a research paper somewhere that said that everything being equal, the person who eats yogurt will burn 81% more fat off their bodies.

    dishesandplaces-
    81% sounds like a bit too much to dream on, but hey, one can always dream!

    — lori

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  • Lori, have you tried vietnames yogurt? Made from condensed milk and whole milk, it is creamy, smooth and tangy. Really addicting! I had it in Saigon and learned to do it at home.

    Victoria –
    Thanks for your comment. Bettyq (below) also gave me the heads up on Vietnamese yogurt and I can’t wait to try it out!

    — lori

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  • darn it. you found my secret stash. now im going to have more competition for my greek yogurt supply.

    been also having it on top of banana bread and other stuff instead of whipped cream.

    they say they have buttermilk but i have been unable to catch availability.

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  • Yes, Lori…you will be hooked to this Vietnamese yogurt once you try it. I can compare it to your Greek yogurt that is already sweetened. I have used different brands of condensed milk for this. What i found…the more expensive brands does not necesarily produce the best tasting results….they are far too sweet for my taste! The Asian brands just have the right sweetness….the final product …not cloyingly sweet. Tha is why it is addicting….it is not “nakakasawa” as they say!!!

    Let me know how it turns out…

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  • I love yoghurt. A dollop on my cornflake cereal does wonders. Even without the benefits of coffee, the creamy chilled indulgence, coupled with the crisp texture of fresh strawberries and the richness of honey would really wake me up and start the day for me.
    Yoghurt also works well as a marinate for chicken breasts, as opposed to the tired milk marination. It adds the perfect zing to an otherwise bland piece of meat. Coupled with fresh diced cucumbers and a spattering of herbed couscous, lunch will never be the same again. It is interesting that milk fermented by bacteria could actually be an important part in the culinary world. Yummy. Let’s do yoghurt!

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  • I used to buy my yogurt fix from a stall in the Corinthian Hills Market – the brand is Sta. Maria Dairy Farms – their fresh yogurt is really that – fresh and creamy. Sadly, they’re no longer there.

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    judith Reply:

    Sta Maria Dairy farms has a stall in Sidcor, the sunday market at lung center. Rizal dairy farms also has one there.

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    Chef Gibby Sta. Cruz Reply:

    Our yoghurt stall is located at Ghills saturday market and Legazpi sunday market

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  • Oh wow, your site is like info haven!
    keep it rollin’

    A little invitation if you may, I hope you can bounce by my site too!

    =) see you around!

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  • I’ve been downing a lot of yogurt lately, no greek style yogurt where I am, but on my short home stint, I’ll be buying a lot of Rizal Dairy yogurt (I also like their mango yogurt) and carabao milk. Good thing they have their stalls in Market Market and Tiendesitas, otherwise I’d have to wait till the weekends to buy a load.

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  • oh my!

    a must try

    haven’t taste Greek Yogurt..

    shame on me :P

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  • ITs very easy to make yoghurt. atleast here in india we set a fresh batch everynight!!

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  • Good post! I plan to move into this stuff after I’m done with school, as most of it is time consuming. It’s a great post to reference back to. My blog needs more time to gain in popularity anyway.|*|wow power leveling|*|http://www.superpowerleveling.com

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  • Hi Ms. Lori,

    Please help me, where can I enroll para sa baking class at cake decorating class. Sobrang nainspire ako sa mag pictures sa blog mo at nagdecide ako to enroll. Sana naman di pa late for my age, 48. Sana po yung best school ang mai recommend mo sa akin para di sayang ang pera ko. Salamat po.

    noemi

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  • it seems very decious .i want to eat.

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