About tzatzki, it’s interesting, mine is grossly similar, but I find full fat yogurt superior in almost every way, from flavor to texture, and it’s often got a lot less … stuff … that lowfat options use to compensate for the texture and taste, often a lot of sugar.
Mine also has a good bit of quality lemon juice, it adds to the tang and acidity, and makes it work even -better- as a marinade. Otherwise though, very similar.
Actually, I made some 2 days ago, and will be having it again tonight as a part of a dish.
Mixed salad greens from the store
2-3 smallish tomatoes fresh from MiL garden, half seeded, half whole, all cut into wedges.
~ 12 oz of homemade pork souvalki kebabs with red onion, cooked in air fryer.
1/3 cup of the tzatzki stirred into the greens and tomato as a dressing, with the above kebabs de-skewered on top.
(the honeyed apricot side in the above link is fine, but I don’t make it often, but the pork soulvaki (made with pork tenderloin or the sirloin ends of a pork loin) is on my frequent rotation list, although I suggest adding a bit of salt and additional capsicums to the version in the link.
Lowfat yogurt should be banned (and I won’t even get into what should happen to nonfat). It’s time to move on from the 80s when fat was considered the enemy. We know more now, make use of that knowledge!
Honestly, I think yogurt makers are just trolling us with that lowfat crap.
(Serious answer tho: Greek yogurt is, at least in the US, another name for strained yogurt. You can turn regular yogurt into Greek yogurt by lining a colander with cheesecloth, putting it over a bowl, dumping the yogurt in, and letting it sit for a few hours. It’s thicker in texture and tastes creamier even if it’s nonfat).
If I’m going to just be eating yogurt on its own, my all time favorite is vanilla.
Sounds boring, but it’s really good. I like my yogurt without chunks of stuff, but something about smooth creamy yogurt with a nice vanilla flavor is just great. Especially if it’s got real vanilla.
Not yogurt, but cottage cheese. ONLY cottage cheese. Cannot eat the non-fat stuff, cannot eat the full-fat stuff. Only the goddamn low-fat stuff. Years of inculcation by my mother as a child with her 1970’s vision of proper diet fare permanently damaged me with cottage cheese.
It’s weird. I’m not hung up on low-fat yogurt, fucking country crock margarine and the other horrible “healthy” detritus of my youth. But I’ve been completely brain-washed with cottage cheese.