Category: Cheese-Yogurt-Dairy

TIP OF THE DAY: Uses For Greek Yogurt ~ Cut Calories & Cholesterol But Not Flavor

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[1] Instead of a cream sauce, use a fat-free, cholesterol-free yogurt sauce. See the recipe (photo © Wisconsin Milk Marketing Board). [2] Curried Grilled Salmon With Pineapple Raita. Here’s the recipe from Chobani.   When we discovered nonfat Greek-style yogurt many years ago, we were able to give up our high-cholesterol, high-calorie sour cream and…
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PRODUCT: 365 Brand Greek Yogurt

Posted on by thenibble

Greek yogurt has become one of the stars at American supermarkets, experiencing a steady rise in sales. It has been pleasing palates across the nation. Why the love affair? Greek yogurts are triple-strained, removing excess whey. This delivers a sweeter flavor than conventional yogurts, which are known for their tartness. Thick and creamy, lowfat or…
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TIP OF THE DAY: Cheese For Lactose Intolerant People

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Cabot Cheddar labeled “Lactose Free.” Photo by Elvira Kalviste | THE NIBBLE.   The other day, at a social gathering, one twentysomething guest turned down a Godiva liqueur-spiked milkshake, announcing he was lactose intolerant. “So am I,” said another guest. “Me too,” chimed a third. “And cheese was my favorite food.” We can develop lactose…
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TIP OF THE DAY: Compound Butter For “Instant” Sauces

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Want to become a more impressive cook instantly? Use compound butter! Also known as finishing butter, or beurre composé in French, it’s unsalted butter that has been blended with seasonings. There are endless variations. Escoffier published 35 combinations in 1903, and cuisine has evolved in many directions since his classic renderings of anchovy butter and…
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TIP OF THE DAY: Be More Devilish With Deviled Eggs

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America loves deviled eggs, although we can’t agree on the best recipe. So serve them as a first course in a trio of three different recipes. Here’s a gourmet deviled eggs concept from Root, a farm-to-table restaurant in Bethlehem, New Hampshire. Chef Richard Larcom prepared a delicious appetizer of deviled eggs served three ways, using…
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