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Yeah, or I wouldn't do it! I believe Greek yogurt is nothing more than yogurt with the sour whey strained out. I prefer the low fat Dannon to the non-fat. I use one of these:
You can use cheese cloth, but if you're going to make it very often it's more cost effective to invest in the little guy above.
If you drain [the whey out] for a little while you have sour cream substitute, if you leave it in for 24 hours you have yogurt cheese or labneh. This is sometimes served as an appetizer with some olive oil drizzled over top, or you can simply use as a cream cheese substitute on bagels etc.
Yeah, or I wouldn't do it! I believe Greek yogurt is nothing more than yogurt with the sour whey strained out. I prefer the low fat Dannon to the non-fat. I use one of these:
You can use cheese cloth, but if you're going to make it very often it's more cost effective to invest in the little guy above.
If you drain [the whey out] for a little while you have sour cream substitute, if you leave it in for 24 hours you have yogurt cheese or labneh. This is sometimes served as an appetizer with some olive oil drizzled over top, or you can simply use as a cream cheese substitute on bagels etc.
Sorry this is way off the topic of soy sauce...
Off-topic it may be, but also incredibly useful; thanks for the tip!
Yup Although, me personally - I rarely use either but soy sauce probably sees more action at my house than ketchup does.
Me, too. I use soy sauce more often than ketchup, but neither very often. I LOVE soy sauce, but that darned sodium is such a bad thing to consume! I use it in cooking - a splash or two - and then leave the salt out of the recipe.
I use it as an ingredient for Asian dishes mainly, or as a sauce for tofu and sushi.
It is good, but like another poster said, even the light one has a huge amount of salt in it.
Yeah I agree. My home has like.. probably 2 different kinds but it's always the same brand. Just curious, is there a difference between "Asian" soy sauce brand and "American" soy sauce brand? I do realize that "American" brand taste a lot different than "Asian" brands. More healthier????
I buy Extra-hot Mexican hot sauce by the liter, and I put mayo and mustard on sandwiches. Otherwise, none of the above. In recipes, I go through a lot of plain yogurt (for curry) and sour cream (for Eastern European). I never cook Chinese.
i have way too many sauces i could swim in it. growing up i had all sorts of sauces hot sause,relish,branstron and some would just burn your tongue out of existence
Ketchup, Soy sauce, Hoisin, Worchestershire, Cooking sherry, Vidalia Onion Dressing,chicken and beef buillion and broth, BBQ sauce, Knorr, Mustard(dry, regular, spicy brown) ,and Smoke...they are all regular staples in my pantry for cooking!
We do have a few different types of soy sauce but it's not interchangeable with ketchup..
& in the summer when we're grillin'~we tend to reach for the ketchup.
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Although, me personally - I rarely use either but soy sauce probably sees more action at my house than ketchup does.
