Does anyone know if there are any brand of Cholov Yisroel Greek Yogurt out there?
Thank you!
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Cholov Yisroel Greek Yogurt
(28 posts)-
Posted 1 year ago #
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This is Midwesterner's wife. I actually wrote a lengthy column in the Yated about making it yourself. I gave a recipe for homemade yogurt, but you may use storebought if you wish.
I have not found a cholov Yisroel brand of Greek yogurt, so I wrote how to make it yourself.
The way to do it is to strain regular yogurt. You strain it either by using cheesecloth and having the yogurt strain for a few hours in the fridge over a bowl. Or you can line a colander with several coffee filters, also placed over a bowl for a few hours in the fridge. It comes out delicious! If you overstrain it, you will end up with yogurt cheese. You can always add the strained whey in the bowl back into the yogurt to thin it out again. It's worth the effort, especially if you make it yourself! When I make it from homemade yogurt, it tastes like sour cream.I hope that helps.
Posted 1 year ago # -
Not in the United States, but you can just buy a regular CY
yogurt, and drain it in a cheesecloth lined strainer. Put the strainer over a bowl and put in the refrigerator overnight.Posted 1 year ago # -
If it's cholov Yisroel, how can it be Greek?
Posted 1 year ago # -
Why not?
the same way American Cheese can be Cholov Yisrael.
Posted 1 year ago # -
You probably shouldn't eat GREEK yogurt on Zos Chanukah... :-)
Posted 1 year ago # -
ngo3 wrote:"If it's cholov Yisroel, how can it be Greek?"
It's a result of the evil Misyavnim.
Posted 1 year ago # -
Yavoni yogurt? Now? lol
Posted 1 year ago # -
It is Greek-STYLE (much thicker than regular yoghurt). I think there IS a C"Y version out now, whether Mehadrin or such, I am not certain, but I think I saw an ad for it in one of the weekly Jewish publications.
Posted 5 months ago # -
It's a new product. The "house brands" only just started. I would expect it to be out as Halav Yisrael very soon.
Posted 5 months ago # -
If you make it yourself, you risk becoming a misyovon. The misyovnim were not Greeks. They were "Greek-style" Jews!
Posted 5 months ago # -
I saw in today's Hamodia that Normans has released a greek yogurt. It seems like it will be in stores on Thursday. I am so excited to finally try it! Everyone keeps talking about it. Way to go Normans!
Posted 5 months ago # -
Normans iz tahka a Yiddishe name? I am telling you, whoever touches this stuff is fin de Misyoovnim!
Posted 4 months ago # -
YEP! That's the one. I saw it advertised elsewhere.
Posted 4 months ago # -
I tried finding it in the stores yesterday, anyone know where I can find it? Did anyone try it yet? Is it good?
Posted 4 months ago # -
Delivery was probably postponed to make sure there is still a world tomorrow :)))))))))))).
Posted 4 months ago # -
Yes, I think Mehadrin or one of the other main kosher CY dairy providers makes greek yogurt with a few flavors!
Posted 4 months ago # -
How could any heilige frum yid eat יאגורט יוני after Chanukah is beyond me
;)Posted 4 months ago # -
Norman's now makes Greek yogurt.
Olympus is a Greek dairy company that has long made yogurt and Greek cheeses under R' Alan Silver.
As an irony, during Chanukah, I make a milchig Greek dinner, and during Pesach, I do a meal of Egyptian dishes, such as foul moudammas (an Egyptian national dish), Kushari (made with Pesahdik macaroni), Mulukhiya Soup, Rahib (roasted eggplant salad with scallions, cilantro, parsley, onion, tomato, and olive oil), Mechshe, and Koshaf (like a dried fruit compote). (we obviously do kitniyot).
Posted 4 months ago # -
What do make for purim? chicken ala king achashvarosh?
Posted 4 months ago # -
@Goq:
Very punny.
In the same vein, we actually do have Ppersian food for one of the Purim seudot, consisting of several rice and meat dishes.
Yyou do realize, though, that Jews in galut come from all the countries where we've historically been persecuted, such as Iran, Syria, Greece, Egypt, etc.
Posted 4 months ago # -
rebdoniel - are you a chef? Your culinary expertise and wide-range knowlege of all ethnic dishes worldwide is apparent in the many threads you post, and has me flabbergasted. Wow. How do you know all that?
Posted 4 months ago # -
Thank you very much. I am an amateur chef, and have a vast knowledge of different cuisines and the wide array of kosher products available.
Keeping kosher is no excuse for eating bad food, I feel. Too many frum cooks make shvach food devoid of flavor or creativity. This is why I usually like eating my own food and generally don't eat in too many frum restaurants, although there are a few I like.
If I had the money, I'd open up a couple of restaurants, one meat, one dairy.
Posted 4 months ago # -
I'd gladly be a customer at your restaurant, as I find too many restaurants have the same old same old, not.
Until then, maybe start a thread and share with us some exotic recipes and of course where to buy the ingredients. I'd LOVE to try some new kosher dish, as I am not afraid to sample any food out of my regular Hungarian-Heimisheh cuisine.Posted 4 months ago # -
Basically, I look at what goyim eat, and see how we can make it kosher. I am not Chassidishe, but if the rebbeim say that we can take a goyishe tune and elevate it to kedusha, surely we can do the same with goyishe foods, and indeed we have. The bagel, herring, knishes, pastrami, etc. are all foods created by Central and Eastern European goyim.
Thank you very much for your kind words.
I find that things like the meat substitutes on the market, Parve Parmesan, Mimic Creme, etc. really help recreate kosher versions of treif dishes. I would say that all you need to be a good cook is to be willing to go beyond your comfort level. Using new spices, herbs, or kosher products on the market is an exciting thing.
Posted 4 months ago # -
My local grocery was sold out of the Norman's Greek Yogurt. Maybe I'll try it next week when they restock.
Posted 4 months ago #
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