Javascript Disabled Detected

You currently have javascript disabled. Several functions may not work. Please re-enable javascript to access full functionality.

Cabot "Greek Yogurt"

Started by Suzanne F, Jul 12 2011 02:38 AM

Please log in to reply

4 replies to this topic

#1 Suzanne F

Advanced Member

Members
14,109 posts

Posted 12 July 2011 - 02:38 AM

Well, yes, of course it's good: it's got 10% butterfat. Paul loved the taste I made him eat, but he's scared to death of the fat. :rolleyes:

Have not tried cooking with it, but for just eating, it's everything sour cream used to be: thick, rich, tart, wonderful. It's all I can do not to finish the whole quart at one time.

$4.99/quart (after the store discount of $.50) in the Pathmark.I'll probably never see it there again. But oh man, am I enjoying it now!

[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)

Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table

Back to top

#2 johnnyd

Advanced Member

Members
803 posts

Posted 12 July 2011 - 11:33 AM

This is GREAT STUFF Suze! Discovered it this spring and have made piles of Raita and dolloped it on fruit in the morning ever since. Same price here in PWM

"Chicken Zaatar in thirty minutes! Ready to eat by the end of evening prayer! Deeelish! Allah-akbar, everybody! Woohoo!!"
- Rachael Ray in a potentially lucrative new gig

Portland Food Map.com

Back to top

#3 squibble

Advanced Member

Members
321 posts

Posted 12 July 2011 - 01:47 PM

Suzanne, is it better than Fage Total Greek? I'm going to my local My Organic Market today and I'll pick some up if I see it.

Back to top

#4 Suzanne F

Advanced Member

Members
14,109 posts

Posted 12 July 2011 - 03:55 PM

Yes, I think it is better than ANYTHING. :wub:

Well, anything dairy and savory that isn't cheese.

Oddly enough, I got it at the closest thing to a mega everyday supermarket I know below 14th Street (the Pathmark on Cherry Street and the East River), not in some fancy-schmancy gourmetty store. Which is not to say that those places might not carry it; if they carry Cabot products, they might.

[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)

Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table

Back to top

#5 TaliesinNYC

Advanced Member

Members
4,707 posts

Posted 20 July 2011 - 10:30 PM

Well, yes, of course it's good: it's got 10% butterfat. Paul loved the taste I made him eat, but he's scared to death of the fat.

You can make scones with it, without any butter whatsoever.

Just Greek yogurt, flour, sparkling water.

If that doesn't convince HWOE, I don't know what will.

Back to top

Back to Dairy and Eggs

Cabot "Greek Yogurt"

#1 Suzanne F

#2 johnnyd

#3 squibble

#4 Suzanne F

#5 TaliesinNYC

Sign In