“. . .a cow that good you don’t just eat in one sitting”. (old joke)
Note that not all of the flavored yogurts still contain “active cultures.” “Active cultures” have some health benefits on their own, so making sure your yogurt has them is a good idea. Most do, however.
Ah, I see. I consider “yogurt,” without further description the plain stuff. (Probably because when I buy yogurt, it’s for Indian/Middle Eastern/Greek recipes, where you certainly don’t want fruit flavor.) Why would you be surprised to find gelatin or pectin in something that has jellied or jelly-like fruit in it? That was my confusion.
A similar complaint I have is that a LOT of “cream” sold in the US is actually cream mixed in with carageenen, guar gum, and other crap. Very little commercial cream that I could find is actually honest-to-goodness cream and nothing else.
Wouldn’t the absence of ingredients other than milk imply that (in addition to being free of thickeners) it was plain? I certainly assumed that was the case. You were aware yogurt came plain, right?
This made me bust up laughing. My preschooler is befuddled by her crazy mother.
I eat plain yogurt almost every day. Recently someone gave me a single serving of “greek style yogurt” ( I forgot the brand name) that had a serving on honey on the side. Boy was that good! It was full-fat yogurt, so I won’t look for it on the shelves. But, boy was that good!
That was just a little dysentery joke. Guess I should have used the smiley after all.
Inside a eukaryote, it’s too dark to see! Hey, it beats "In America, Yogurt believes YOU!
I’ve made yogurt twice from active cultures from commercial yogurt. The first batch I decided not to eat (don’t ask). The second was quite awesome. Hence, commercial yogurts (can) have good, active cultures.
My Indian friends frequently offer home made yogurts (they convinced me to me make it, after all). It tastes pretty much like the commercial stuff, the natural commercial stuff.
The step, I believe, is to change an atom, or a naturally occurring molecule, within a larger molecule of margarine that will result in having plastic. Whether true or not I’ll leave as an exercise for a chemist.
But where in the product would you find the gelatin? I’d bet that it’s in the cherries at the bottom, and not in the actual yogurt.
Did you know that most commercially available table salt is almost 60% Chlorine by weight?! :eek: :rolleyes:
I saw that, and if I recall correctly, it was made with powdered milk and cream.
When Dannon says, “Cultured Grade A Milk”, what exactly does that mean? Is it fresh milk or powdered milk from a 50 lb. bag reconstituted? Does grade A milk really mean anything from an industrial perspective, would powdered milk mixed with water still fall under the category of Grade A milk?
Wouldn’t yogurt, being a dairy product, be non-vegan by definition?
Couldn’t you theoretically make vegan gelatin by collecting nail trimmings and hair from compliant vegans?
No animal abuse involved, and less squick factor than eating placenta.
Hair and nails are 100% keratin, which is a different protein than the collagen that makes up gelatin.
Well, to answer my own questions… it appears that by law, when Dannon lists “Cultured Grade A Milk” on its natural yogurt that it is, in fact, “real” milk, and not powdered and reconstituted milk.
The particular type of yogurt that they showed being manufactured on “How it’s made” was a fruit yogurt made by Danone (Dannon) and probably was a predecessor or part of their Danone Creamy product line, and of course was made in Canada (as are all of “How it’s Made” featured products and manufacturing processes).
I don’t get this. I mean we could take a cow, and treat it like a member of the family, green pastures, daily massages, beer- and when it dies a happy and fulfilled life, still a vegan won’t touch it. Whereas a human source who can certainly have lived a horrible and stress filled life full of fear and coercion becomes OK? Explain this someone? 