How do they make it so thick & creamy?
How do they make it so thick & creamy?
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How do they make it so thick & creamy?
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Post #1 - March 21st, 2006, 11:02 amI was at the yogurt section at Dominick's this past Sunday and was selecting some Yoplait yogurt (coz they were on sale. yum!), and I chanced upon their new product: the light, thick & creamy yogurt. I've tried their custard-style thick & creamy before but was turned off by the sheer amount of calories and fat in something I consider to be a light snack. So this new light, thick & creamy yogurt only has 100 calories!
I bought 3 or 4 of them and I just tried the mixed berry variety today, and boy! Was it thick & creamy! I loved the texture of the yogurt and it tasted very good. However, it's not as fruity (or chunky) as the normal light variety I get. Now, how did they make it so thick & creamy? I looked at the ingredient list and they're the same as the normal light yogurt's. Did they just use more gelling/thickening agent or did they churn it a special way?"There is no love sincerer than the love of food." - George Bernard Shaw (1856-1950) Irish writer.
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Post #2 - March 21st, 2006, 11:05 ammarias23 wrote:Now, how did they make it so thick & creamy? I looked at the ingredient list and they're the same as the normal light yogurt's. Did they just use more gelling/thickening agent or did they churn it a special way?
I'm guessing carrageenan."Don't you ever underestimate the power of a female." Bootsy Collins
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Post #3 - March 22nd, 2006, 2:09 pmCould they have drained some water out of the low-fat yogurt? Dunno, didn't try it....
Nancy
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Post #4 - March 24th, 2006, 7:01 pmThat would add calories, though. That's why cheese is more caloric than milk: less water.
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Post #5 - March 25th, 2006, 10:36 amDavid Hammond wrote:I'm guessing carrageenan.
Based on the list of ingredients, I think it's gelatin. Same idea though, right?
http://www.generalmills.com/corporate/brands/product.aspx?catID=55#
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Post #6 - March 25th, 2006, 12:01 pmSimon wrote:David Hammond wrote:I'm guessing carrageenan.
Based on the list of ingredients, I think it's gelatin. Same idea though, right?
http://www.generalmills.com/corporate/brands/product.aspx?catID=55#
I was hoping for agar-agar.Being gauche rocks, stun the bourgeoisie
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Post #7 - March 25th, 2006, 1:29 pmBased on the list of ingredients, I think it's gelatin
Which unfortunately means it's not okay for vegetarians...I wonder how common it is to have gelatin in yogurt?Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."
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Post #8 - March 27th, 2006, 1:00 pmgeli wrote:Based on the list of ingredients, I think it's gelatin
Which unfortunately means it's not okay for vegetarians...I wonder how common it is to have gelatin in yogurt?
extremely common. i pretty much never buy yogurt anymore because it's frustrating to find something that doesn't have gelatin.
