Anyone here eat yogurt and if so; when you’re cutting or when you’re bulking? Is there any particular kind that’s “better”, kind of like how most bodybuilders prefer ezekiel bread? I’ve just started eating a cup of Yoplait with raspberries as part of my breakfasts, more for the digestive benefits though.
[quote]AccipiterQ wrote:
Anyone here eat yogurt and if so; when you’re cutting or when you’re bulking? Is there any particular kind that’s “better”, kind of like how most bodybuilders prefer ezekiel bread? I’ve just started eating a cup of Yoplait with raspberries as part of my breakfasts, more for the digestive benefits though. [/quote]
If your looking for digestive benefits, I think there is some sort of serum which grows bacteria in your digestive tract, I forgot what it’s called.
Try that instead.
This is the closest I could get to what I was talking about
Greek yogurt is great and very versatile. I usually buy the brand called Fage(pronounced fah-yeh)
In the morning I mix it with scoop vanilla protein and frozen blueberries. It freezes up a bit and turns to like a frozen yougurt/ice cream consistancy. Dr Bowden mixes it with frozen cherries which sounds pretty good too.
You can substitute it in recipes that call for mayo, sour cream or salad dressing. I also make egg salad with it or chicken salad. I also mix it with the Japanese Sriracha hot sauce for a nice spicy dipping sauce for sashimi tuna or even steak. And I take greek yogurt and put a little bit in my hair when I’ve had a rough week. What do you think holds it up, slick?
[quote]PunisherHCK wrote:
Greek yogurt is great and very versatile. I usually buy the brand called Fage(pronounced fah-yeh)
In the morning I mix it with scoop vanilla protein and frozen blueberries. It freezes up a bit and turns to like a frozen yougurt/ice cream consistancy. Dr Bowden mixes it with frozen cherries which sounds pretty good too.
You can substitute it in recipes that call for mayo, sour cream or salad dressing. I also make egg salad with it or chicken salad. I also mix it with the Japanese Sriracha hot sauce for a nice spicy dipping sauce for sashimi tuna or even steak. And I take greek yogurt and put a little bit in my hair when I’ve had a rough week. What do you think holds it up, slick? [/quote]
Where do you buy it?
Most grocery stores carry it now. Whole foods and Wegmans definitely carry it. I have seen it at some walmarts, shoprites, Acme and Giant. If they don’t carry it ask if they can.
Another brand is called Chobani. However I have never tried it and usually see it as a flavored greek yogurt (premixed with blueberry syrup etc) which adds unwanted sugars. I usually buy the plain one because I use it for so many things. Kind of expensive but I think it is worth it.
[quote]PunisherHCK wrote:
Most grocery stores carry it now. Whole foods and Wegmans definitely carry it. I have seen it at some walmarts, shoprites, Acme and Giant. If they don’t carry it ask if they can.
Another brand is called Chobani. However I have never tried it and usually see it as a flavored greek yogurt (premixed with blueberry syrup etc) which adds unwanted sugars. I usually buy the plain one because I use it for so many things. Kind of expensive but I think it is worth it.[/quote]
Thanks. I’ll look around for it. They don’t carry it at Winco or Safeway which is unfortunate.
Greek yogurt from Trader Joe’s. Their non-fat version is perfect, and you can either eat it plain, or add granola and honey, depending on your goals.
Greek yogurt FTW without a doubt. Most have around 20g of protein per serving. No other yogurt even comes close to that.
Cals are also low which makes it good for cutting (some people think that the milk sugars are counterproductive but I haven’t experienced that myself), and you can add lots of stuff to it in order to pump up the cals for a bulk. (PB is my fav!)
I even use it often to cook with in place of a sour cream base or to ‘smoothen’ out my protein pancakes etc…
Sadly, it is rather expensive 
If you go to a Ralphs or Dillons maybe, thats CA and Midwest, they have carb master yogurt with 80g cal, 12g protein and 3g carbs for 50 cents. cant beat that.
Ive tried greek yogurt, i dont wana be a thread hijacker but I like regular yogurt but when I tried greek yogurt it was horrid, i couldn’t even swallow it…did I get a bad batch or something?
[quote]Petermus wrote:
Ive tried greek yogurt, i dont wana be a thread hijacker but I like regular yogurt but when I tried greek yogurt it was horrid, i couldn’t even swallow it…did I get a bad batch or something?[/quote]
Idk if this is what you referring to but I have had Fage greek yogurt be super fucked up sometimes right when I open it. Its like seperating and not thick or creamy, kind of like tiny pieces of cottage cheese. When this happens it is soupy but seems okay to eat so I usually put it in a shake. Has anyone else experienced this with Fage?
Greek yogurt, as mentioned, is incredible. I like Fage, but the brand I like best is Oikos by StoneyField Farms. They are pretty easy to find, and generally it seems easier (around me, anyway) to find fat free versions of the flavored yogurts from Oikos than Fage.
Here’s a link:
Also, try Icelandic skyr. The texture is a little less thick but the taste has just the tiniest bit more bite, which I enjoy.
Check this link:
http://www.skyr.is/Products/Plain/
and
Incidentally, I mentioned both greek yogurt and skyr as something I keep in my kitchen all the time in this weeks edition of TMuscle Twitter. They really are great.
[quote]John Romaniello wrote:
Greek yogurt, as mentioned, is incredible. I like Fage, but the brand I like best is Oikos by StoneyField Farms. They are pretty easy to find, and generally it seems easier (around me, anyway) to find fat free versions of the flavored yogurts from Oikos than Fage.
Here’s a link:
Also, try Icelandic skyr. The texture is a little less thick but the taste has just the tiniest bit more bite, which I enjoy.
Check this link:
http://www.skyr.is/Products/Plain/
and
Incidentally, I mentioned both greek yogurt and skyr as something I keep in my kitchen all the time in this weeks edition of TMuscle Twitter. They really are great.[/quote]
Yea Oikos, I couldn’t remember the name but I see that often at the stores over here on the east coast. That Iclandic Skyr sounds interesting. I will definetely have to try that. Thanks a lot John
Or if you’re like me and live in Canada, where everything new comes 2 years late, you can make your one.
Put fat free plain yogourt in a cheesecloth or coffee filter, let it hang for 24 hours so the juice comes off, and voila Greek yogourt.
I tried this morning, mixed it in my omelet mix, it was awesome. It adds a fantastic texture, very creamy and fluffy.
For a healthy dessert I’d add some honey, pieces of fruits, cinnamon and walnuts or something like that.
[quote]gogotheviking wrote:
Or if you’re like me and live in Canada, where everything new comes 2 years late, you can make your one.
Put fat free plain yogourt in a cheesecloth or coffee filter, let it hang for 24 hours so the juice comes off, and voila Greek yogourt.
I tried this morning, mixed it in my omelet mix, it was awesome. It adds a fantastic texture, very creamy and fluffy.
For a healthy dessert I’d add some honey, pieces of fruits, cinnamon and walnuts or something like that. [/quote]
I really like this idea. What kind of yields are you getting? This could potentially save me a lot of coin. Thanks! 
Well, since I live in Greece, I can tell you that strained yogurt is the least processed yogurt of all.
It contains more probiotics and enzymes than any other yogurt, has more amino-acids and the highest biologic value.
Just make sure you buy a yogurt with a 2% (or higher) fat, so that Calcium, Vit. A & D can be absorbed properly.
…I won’t call it “Greek” yogurt since I’m Greek…
(obviously…)
I’ve tried Fage (pronounced faggy), Oikos, and Chobani and I think Chobani is by far the best tasting and most consistent. It comes flavored but I buy the plain fat free. 100 calories, 18 grams protein. It has more protein than the other 2 and is cheaper. $1.25 a container vs almost $2 for the other 2.
[quote]Doc L wrote:
[quote]gogotheviking wrote:
Or if you’re like me and live in Canada, where everything new comes 2 years late, you can make your one.
Put fat free plain yogourt in a cheesecloth or coffee filter, let it hang for 24 hours so the juice comes off, and voila Greek yogourt.
I tried this morning, mixed it in my omelet mix, it was awesome. It adds a fantastic texture, very creamy and fluffy.
For a healthy dessert I’d add some honey, pieces of fruits, cinnamon and walnuts or something like that. [/quote]
I really like this idea. What kind of yields are you getting? This could potentially save me a lot of coin. Thanks! :)[/quote]
I’m sorry, English is not my first language… What do you mean by yields?
[quote]gogotheviking wrote:
[quote]Doc L wrote:
[quote]gogotheviking wrote:
Or if you’re like me and live in Canada, where everything new comes 2 years late, you can make your one.
Put fat free plain yogourt in a cheesecloth or coffee filter, let it hang for 24 hours so the juice comes off, and voila Greek yogourt.
I tried this morning, mixed it in my omelet mix, it was awesome. It adds a fantastic texture, very creamy and fluffy.
For a healthy dessert I’d add some honey, pieces of fruits, cinnamon and walnuts or something like that. [/quote]
I really like this idea. What kind of yields are you getting? This could potentially save me a lot of coin. Thanks! :)[/quote]
I’m sorry, English is not my first language… What do you mean by yields?
[/quote]
No worries…
I mean, if you started with a 900g container (32oz) roughly how much strained yogurt would you have made at the end of the process?
Well after 8-10 hours at least 5-6 ounces of liquid has been drained from the yogurt, so you don’t lose much quantity, just the liquid.