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Cyka UchuuJin wrote:Knew I could depend on you lot! Now just have to find an Aeon.
I've never had it, but as i understand, it tastes bloody awful.
Samurai_Jerk wrote:You can also find the Partheno brand by Morinaga in a lot of different supermarkets.
http://partheno-gy.jp/
I think it's actually Greek-style as in made in Japan but it's not bad.
Cyka UchuuJin wrote:what's the name of the local market stuff? think maretsu petit would have it?
Samurai_Jerk wrote:If you've heard it's awful, why are you looking for it?
wagyl wrote:Samurai_Jerk wrote:If you've heard it's awful, why are you looking for it?
See OP.
Sometimes it is important to drill down into why these crazy fad diets ostensibly require something. What factor of greek yoghurt are they looking for? Possibly higher protein and lower carbohydrates.
I have never had greek yoghurt in Japan, but I prefer it to other kinds of yoghurt in other countries when I have had it there.
Takechanpoo wrote:just google it and easy to find
http://partheno-gy.jp/
its maybe greek-yoghurt-style one, though
btw Aeons top value brand is pretty notorious for its low quality among j-customers.
aeon went into the red and they plan to abolish top value brand.
Russell wrote:The house-brand yoghurt of Max-Value (or is that Top-Value?) is actually pretty good. I prefer it over the other brands.
Never ate their Greek one.
But now I HAVE to try.
Mjam...
Samurai_Jerk wrote:Let's hope this interest in yogurt extends to all things Greek.
Samurai_Jerk wrote:Let's hope this interest in yogurt extends to all things Greek.
Yokohammer wrote:Just by pure coincidence, I woke up this morning to find a couple of packs of Partheno in the fridge. The kind with the little cup of honey in the lid. It was very good, so I have requested that my live-in purchasing agent make it a regular stock item.
Cyka UchuuJin wrote:Yokohammer wrote:Just by pure coincidence, I woke up this morning to find a couple of packs of Partheno in the fridge. The kind with the little cup of honey in the lid. It was very good, so I have requested that my live-in purchasing agent make it a regular stock item.
i bought it, but have yet to try it. it's always scary to go greek the first time...
Yokohammer wrote:Cyka UchuuJin wrote:Yokohammer wrote:Just by pure coincidence, I woke up this morning to find a couple of packs of Partheno in the fridge. The kind with the little cup of honey in the lid. It was very good, so I have requested that my live-in purchasing agent make it a regular stock item.
i bought it, but have yet to try it. it's always scary to go greek the first time...
Just add a little honey and everything'll go sweet and smooth.
Yokohammer wrote:Cyka UchuuJin wrote:Yokohammer wrote:Just by pure coincidence, I woke up this morning to find a couple of packs of Partheno in the fridge. The kind with the little cup of honey in the lid. It was very good, so I have requested that my live-in purchasing agent make it a regular stock item.
i bought it, but have yet to try it. it's always scary to go greek the first time...
Just add a little honey and everything'll go sweet and smooth.
~ Tapatalking ~
J.A.F.O wrote:Late to the party but it's relatively easy to make. By some high fat milk morinaga makes one that's 4.5%. Then get a large sealable container. Pour the amount of milk you want to turn into yogurt into container. But one of those R-1 yogurt drinks and add to the milk. Seal and let sit for a day and a half ish or until its pretty thick. Then line a colander with a clean linen and pour contents into that. Tie ends together with a rubber band so you now have a pouch sitting in a colander then put the colander into a large bowl for the whey to drain into. Set whole thing in fridge for a day or two occasionally draining the whey. Check for the consistency you want and when done stir all together. Voilà done. Too long in the fridge and you get cream cheese. Enjoy.
J.A.F.O wrote:Late to the party but it's relatively easy to make. By some high fat milk morinaga makes one that's 4.5%. Then get a large sealable container. Pour the amount of milk you want to turn into yogurt into container. But one of those R-1 yogurt drinks and add to the milk. Seal and let sit for a day and a half ish or until its pretty thick. Then line a colander with a clean linen and pour contents into that. Tie ends together with a rubber band so you now have a pouch sitting in a colander then put the colander into a large bowl for the whey to drain into. Set whole thing in fridge for a day or two occasionally draining the whey. Check for the consistency you want and when done stir all together. Voilà done. Too long in the fridge and you get cream cheese. Enjoy.
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