Attention FAGE lovers...CHEAP/Delicious - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

kraley · 03-10-2009, 11:39 AM

Hey there Fage lovers (it's a DELICIOUS Greek style (thick) yogurt for those neophytes). I was going broke buying my Fage (Over $4.00 here for one container) and a friend of mine gave me a Donvier Wave Yogurt Strainer. ($17.95 at cooking.com). Let me tell you, this thing works AWESOME! It holds a cup of yogurt, you put in your plain yogurt the night before you eat it and it strains out all of the whey. You dump the whey in the morning and FEAST on your thick, creamy, yogurt bought at a fraction of the price that I was paying for Fage. It is an easy clean-up (not like the cheese cloth mess I tried before) and is super delicious. Hope this will help some of you who have to "drive over the mountain" for their fix!

Corrine · 03-10-2009, 12:40 PM

Quote:

Originally Posted by kraley

Hey there Fage lovers (it's a DELICIOUS Greek style (thick) yogurt for those neophytes). I was going broke buying my Fage (Over $4.00 here for one container) and a friend of mine gave me a Donvier Wave Yogurt Strainer. ($17.95 at cooking.com). Let me tell you, this thing works AWESOME! It holds a cup of yogurt, you put in your plain yogurt the night before you eat it and it strains out all of the whey. You dump the whey in the morning and FEAST on your thick, creamy, yogurt bought at a fraction of the price that I was paying for Fage. It is an easy clean-up (not like the cheese cloth mess I tried before) and is super delicious. Hope this will help some of you who have to "drive over the mountain" for their fix!

Major problem with the Doniver is that it only holds a cup of yogurt. After straining the whey off (24 hours to get a really thick end result), it yields just around 1/2 a cup.

I've posted several times about straining plain yogurt - I just use a coffee filter inside a stainless steel sieve so there's no messy cheesecloth to deal with.

I make my own yogurt with organic milk - 5 cups at a time but after straining, I maybe get 1.75 - 2 cups.

In real terms, because you're only getting half the quantity (after straining) with regular plain yogurt, there isn't a lot of difference in cost between that and FAGE. I do it because I can't get FAGE locally and a 100+ mile round trip is a pain.

ladybugnessa · 03-10-2009, 12:52 PM

if you have one close by trader joes house brand greek yogurt is cheaper and really good.

sassy37 · 03-10-2009, 12:57 PM

Gee I think that fage is gruesome tasting

xxx

Corrine · 03-10-2009, 01:03 PM

Quote:

Originally Posted by sassy37

Gee I think that fage is gruesome tasting

xxx

LOL!

I know that Sherry eats it as is!

I like it with some Splenda and blueberries/strawberries etc.

Good mixed 50:50 with fat free mayo for salads or dips etc. And I use it in place of sour cream on baked sweet potatoes (with chives or spring onions)

sassy37 · 03-10-2009, 01:16 PM

Quote:

Originally Posted by Corrine

LOL!

I know that Sherry eats it as is!

I like it with some Splenda and blueberries/strawberries etc.

Good mixed 50:50 with fat free mayo for salads or dips etc. And I use it in place of sour cream on baked sweet potatoes (with chives or spring onions)

Hey Corrine not a bad idea for baked pots and savory dips .. but not on its own JAYSUS !!!!!!!!!!!!!!!!! EWWWW .... lol

xxx

CarrieP · 03-10-2009, 01:39 PM

I'm with you Sassy! The first time I tried it, I was like Whoooaaaa! There's no way I could eat it plain. I got the 0%, so maybe the 1 or 2 aren't as bad, but I have to cut it with fruit or something. But using it as a sour cream is a better, more realistic use!

KarenInKali · 03-10-2009, 01:54 PM

but it seems to me if you get regular yogurt and strain it, you're still not getting the proteins that you get with Fage and greek yogurts... buy straining it you're not magically adding protein, right? The reason I eat Fage is for the protein value....

Corrine · 03-10-2009, 02:08 PM

No doubt that there's no yogurt to rival the protein found in FAGE.

For all the newly post-op peeps - can't beat FAGE for the big protein bang.

Swamp · 03-10-2009, 02:17 PM

I have known Fage as "Labneh". I first had it at a Middle Eastern restaurant and I had to learn how to make it. I agree that it is really good.
How to Make Labneh Cheese: 8 steps - wikiHow