Showing posts with label yogurt. Show all posts
Showing posts with label yogurt. Show all posts

Wednesday, July 3, 2013

Liz Lemon Greek Ben & Jerry's

Yiayia would never put lemon in her yogurt or put yogurt in the "freeza." But you have to love this very New York frozen yogurt tribute to 30 Rock character Liz Lemon, AKA actress and writer Tina Fey, who yes, has some Hellenic heritage. I only caught one Greek reference in the show - when the daffy assistant is engaged to a guy named Dimitri.
This ad is in the 49th Street Times Square train station, and shows the show's namesake Rockefeller Center edifice nearby. Is this Ben & Jerry's flavor available in other parts of the country?

Saturday, June 1, 2013

Yogurt, Whey & Greek-Turk Battle For Domination

New York recently played host to a yogurt summit.
That's right. Gov. Andrew Cuomo was front and center, too.
Despite its Big Apple reputation, New York is a state full of dairy farms. And it turns out the national craze - strained, thick Greek yogurt – is boosting milk demand and producing tons of waste. Greek producer Fage has operations in New York’s Mohawk Valley, while Chobani - founded by Hamdi Ulukaya, a Turkish man of Kurdish extraction - operates in the “Southern Tier” of the state. 
The summit addressed just what to do with the runoff from straining yogurt, otherwise known as “whey.” I think of whey as a good thing. I think that's what Mediterranean food shops use to store feta. One would think industrial bakers could use it, or that someone could bottle a branded, new lassi or salty-mint drink. Instead, this Modern Farmer article totally demonizes the yogurt byproduct as "acid whey" and says it's a potential environmental hazard. One Upstate New York farmer tried to turn whey into electricity, but it cost millions.
There is another way to take the whey away: just artificially thicken the yogurt.
This 2012 NPR story explains the battle - mostly for yogurt authenticity - and says one Turkish dairy products company has studied just how to get the Greek "residual mouth coating, meltaway and jiggle."
Kiss a Greek, perhaps?
My advice: make yogurt at home. Here's a recipe for thick, Greek yogurt. Boil lots of milk, and cool it just enough to mix with some already-made yogurt. (My rule: it's just cool enough if you can hold your pinky in the hot milk for about 10 seconds). Then let the mixture sit in a warm place (that requires more finagling in winter). Strain. The above recipe says use an old t-shirt for straining. Greek grandmothers are known to use cheesecloth.

Friday, November 14, 2008

Greek Islanders


Some Greek islanders who live to age 90 are the subject of an AARP longevity study.
I can tell them why Greeks live long: a rebellious spirit, and lots of yogurt. It helps that they eat plenty of seasonal veggies and walk a lot.
On the Isle of Hydra, which I visited for an exorbitant sum two weeks ago, residents this week blocked the arrival of boats. Their gripe: the loss of mega ferries that once dumped many more tourists in the tiny, gorgeous port. According to today's Kathimerini newspaper (in English), "residents on Hydra, in the Saronic Gulf, blocked the island’s main harbor for a second day ... locals gathered at the port Thursday and prevented a high-speed ferry from docking." A little moonshine -- raki -- probably gets those yiayiades and papoudes ready for their morning protests. "Nothing in excess" as Solon and others have said.