jrm30655 Posted December 26, 2011 Report Share Posted December 26, 2011 I like yoghurt. In the States, I used to eat it with a spoon. Down here, I just open the carton and pour it in my mouth. Even American brands are the same, runny. Anybody have any idea as to the reason for the difference in consistency beween Mexico and the States? As an aside, just returned from a trip up north to Florida and tried Greek yoghurt for the first time. Think I could live on it full time. Very thick in consistency, very low in calories. Anybody seen it here? Checked out Super Lake and WalMart, the two most likely contenders. Nada. Just asked two different questions in one post. Mea Culpa. Link to comment Share on other sites More sharing options...
Ellie Posted December 26, 2011 Report Share Posted December 26, 2011 I like yoghurt. In the States, I used to eat it with a spoon. Down here, I just open the carton and pour it in my mouth. Even American brands are the same, runny. Anybody have any idea as to the reason for the difference in consistency beween Mexico and the States? As an aside, just returned from a trip up north to Florida and tried Greek yoghurt for the first time. Think I could live on it full time. Very thick in consistency, very low in calories. Anybody seen it here? Checked out Super Lake and WalMart, the two most likely contenders. Nada. Just asked two different questions in one post. Mea Culpa. Go to the organic market tomorrow and find Deena - great Greek yogurt... Link to comment Share on other sites More sharing options...
HelperGuy Posted December 26, 2011 Report Share Posted December 26, 2011 Same question from me. Perhaps it's a cultural thing (no pun intended). There is also a striking lack of flavour selection. Link to comment Share on other sites More sharing options...
jrm30655 Posted December 26, 2011 Author Report Share Posted December 26, 2011 Many thanks, Ellie. Organic Market in Centro Laguna Tuesdays from 10 to noon? Ask for Deena. Got it. You listening, Helper Guy? Link to comment Share on other sites More sharing options...
Toltepeceno Posted December 27, 2011 Report Share Posted December 27, 2011 The difference is taste differences, or at least their perceived taste differences. Take for example cheetos, cheesy in the us and chile here. The only thing there is not enough chile, just bland tasting. Ritz crackers taste bland here, I don't know how they figure out the stuff needs to be changed.here. Link to comment Share on other sites More sharing options...
lakeheron Posted December 27, 2011 Report Share Posted December 27, 2011 Definitely go buy Deena's yogurt and then put your own fruit in it, berries, mango,banana, watermelon, pineapple, slightly cooked apples, any fruit works. Then you can sweeten it with whatever you want to your own taste. Link to comment Share on other sites More sharing options...
luisa Posted December 27, 2011 Report Share Posted December 27, 2011 Same question from me. Perhaps it's a cultural thing (no pun intended). There is also a striking lack of flavour selection. Helper, I find lots of different yogurt flavors. Look for the yogurt with the hand made label. It is normally available in a wide variety--with and without sugar, pineapple, nut, strawberry, prune, and other. Link to comment Share on other sites More sharing options...
mexicolindo Posted December 27, 2011 Report Share Posted December 27, 2011 Look for the word "cremoso" on the label, and you will a better consistency. Nestle has a very good one without sugar (the real flavor). Also you can find a very good one from "la Pastora", and in onrganic stores. Link to comment Share on other sites More sharing options...
MtnMama Posted December 28, 2011 Report Share Posted December 28, 2011 You can make Greek yogurt with Alpura or La Jeim (sp?) plain yogurt and a couple of coffee filters. Put the filters in a sieve, add yogurt, put the sieve over a bowl and put the whole thing in the fridge overnight. Add fruit or whatever you want. Link to comment Share on other sites More sharing options...
Ginger Posted December 28, 2011 Report Share Posted December 28, 2011 Many stateside yogurts have gelatin added to them to thicken which may account for the difference in texture. Link to comment Share on other sites More sharing options...
bmh Posted December 28, 2011 Report Share Posted December 28, 2011 I like the very runny and acidic yoghurt we get in France and cannot stand the thick ones so there is no accounting for taste. Over there you can find from very thin to very thick so obviously there is some addition of a thickening agent in some of them. Link to comment Share on other sites More sharing options...
MountainGal Posted December 28, 2011 Report Share Posted December 28, 2011 Are there any commercial yogurts here that do not have a sweetener added? I like natural, without the sweetener, like I bought in U.S. You can cook with it. The ones I've tried here (Lala and Yoplait) have sweetener added to the "Natural" - be it sugar or sucralose. Link to comment Share on other sites More sharing options...
elainem9999 Posted December 28, 2011 Report Share Posted December 28, 2011 Alpura Natural is the only one I've found that has no added sweeteners. Link to comment Share on other sites More sharing options...
desafinada Posted December 28, 2011 Report Share Posted December 28, 2011 Lejaim yoghurt natural is low fat and doesnot have sweeteners added. Link to comment Share on other sites More sharing options...
jrm30655 Posted December 28, 2011 Author Report Share Posted December 28, 2011 When I lived in the States, I had a yoghurt maker. All natural ingredients, no gelatin and you could not turn it upside down and get it to fall out of the jar. Just checked ingredients on my current container of Mexican yoghurt and the fourth ingredient is "agua". Think we might be getting to the bottom of the mystery Link to comment Share on other sites More sharing options...
bmh Posted December 28, 2011 Report Share Posted December 28, 2011 Not sure if it is the only thing, I had a yoghurt maker in France and it made liquid and acidic yoghurt so maybe the type of yeast used is important , I have not idea why the yoghurts would be so different.. We did not add water and they were liquid. Maybe the type of milk? Anyone knows? Link to comment Share on other sites More sharing options...
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