Bulgaria played a vital role in introducing yogurt to the West

Re:Bulgaria played a vital role in introducing yogurt to the... by mitko on Friday April 13, 2018 @06:19PM (#16834382)

Very interesting, do you know where I can learn more truthful about the OG Greek yogurt. Does it have similar thick texture? I'm only finding vaguely trustworthy results and stories in google.

These were interesting:

http://www.foxnews.com/food-drink/2014/03/24/greek-yogurt-pr... - how the marketing of Greek yogurt started by Chobani, and legal battle with Fage

https://www.olivetomato.com/will-the-real-greek-yogurt-pleas.... - about straining removing the whey from the milk

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Re:Bulgaria played a vital role in introducing yogurt to the... by scottie_m on Friday April 13, 2018 @09:56PM (#16835381)

It’s very thick, and the best of it is a mix of cow and sheep/goat milk. When I lived and worked in Cambridge, MA in the US I used to go to a local shop with the finest yogurt I’ve had outside of Greece (I miss it!). A shop called Sophia’s, run by you guessed it, Sophia, and they made their own yogurt. It’s thick, as in you can hardly shake it off a spoon thick, and very tangy. Compared to something like Fage, it’s less of a “gel” and more thick, and Fage tastes bland by comparison.

With honey, it’s the best thing in the world. Actually it’s still there according to the site, and according to the site it is strained.

http://www.sophiasgreekpantry.com

Article talking about straining:

http://www.ediblenetwork.com/wp-content/blogs.dir/8/files/im...

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