Holds up very well, but it doesn’t heat as well. Having less fat and more milk proteins, it *will *curdle if you let it get too hot. I turn off the heat under the dish (usually stroganoff) and let it cool for a few minutes before I add the yogurt.
I also use it in my ranch dressing now: 1 cup Fage, 1/2 cup mayo, 1/2 cup Hellmans lowfat mayo (yes, it’s one of the few items I’m brand loyal about) and my buttermilk powder/herb mix, then milk as needed to thin. Considering that my household somehow goes through a quart of buttermilk dressing a week (my son puts it on everything), using 0% Fage for half the bulk really cuts down on the calorie load in a significant way!
I have never been a fan of Greek yogurt but you guys made Fage sound so good that I bought a tub. I got the 2% stuff without the sidecar (no way in hell I’m paying extra for honey when I have a bottle sitting on my counter).
The end result is that I’m in love. I like it without the honey but I like it more with. It is so good. I love the texture and the mix of flavors. It’s perfection. The tub says there are two servings in it but I can’t see how. I have had 3 so far (the first one was way too much though) and I still have enough for breakfast tomorrow. I think I can easily get 5 servings out of one tub. With my own honey, it’s well worth the price.
Thanks for bringing this lovely stuff to my attention!
Oh and I don’t much like the drizzle of honey because some bites have too much and others have too little. I solved the don’t stir problem by lightly folding it in. Works perfectly.
Yes, like I said, for stroganoff, as well as a couple of soup recipes I’ve got. Don’t want it to boil, generally, as it can still separate, but you can heat it. Not so much with yogurt. No, curdling doesn’t make it taste more like sour cream, it gives it a yucky grainy mouth feel.
Hey, I was a greek yogurt stirrer for some time. Last night, I don’t know what happened, but, I just didn’t stir. . . I don’t regret it. I think I’m not stirring from this point on. Try it.
Sour cream’s an ingredient in plenty of hot dishes, many of Eastern European extraction. Since it’s mixed in homogenously with other things, it’s texture is not of concern.
