you know the hard yogurt thats they have on muesli bars and sultanas? it tastes damed good
once again no homo
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12-09-2008, 01:59 AM #1
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how do they make yogurt hard? (no homo)
My are your are birds are all and one gone away the they
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12-09-2008, 07:34 AM #2
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its probabally not real yogurt.
also, why would you put a no homo? that was a wasteNASM Certified Personal Trainer
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12-09-2008, 08:07 AM #3
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12-09-2008, 08:13 AM #4
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The yogurt is typically one ingredient of the frosting which is just dried.
Never made yogurt covered pretzels?
http://www.stonyfield.com/recipes/re...m?RecipeID=157It is the mark of an educated mind to be able to entertain a thought without accepting it.
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12-09-2008, 09:26 AM #5
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12-09-2008, 10:56 AM #6
the yogurt most often eaten and best tasting w/ muesli is usually a greek or meditterean style yogurt. These yogurts are a lot harder and thicker than american yogurts because they have the lactose and most carbs drained out of them.
The result is a very high protein low carb yogurt which is very healthy and taste great w/ muesli or granola
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12-09-2008, 11:29 PM #7
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12-10-2008, 09:32 AM #8
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12-10-2008, 09:37 AM #9"Hai guys Im reading Plato's Republic, Thrasymachus is an epic troll but he gets counter trolled by Socrates over and over, bitch needs to LEARN." -Gancor
bulking until the end of the year. yeah, it's gonna get nasty.
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12-10-2008, 05:58 PM #10
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anyone?
My are your are birds are all and one gone away the they
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12-10-2008, 06:03 PM #11
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12-10-2008, 06:06 PM #12
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Seriously
Yogurt is shy of curd, whilst it is curdling from the bacteria.
Coagulation is the key to the firmness here...
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12-10-2008, 06:14 PM #13
This "no homo" business is getting out of control
Got frustrated trying to figure out what "eating clean" even means, so I just had a burrito. IIFYM Crew is persuasive :shrug:
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12-10-2008, 06:20 PM #14
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Oops, misunderstood the question...
Correct answer is:
Usually the hard yogurt on bars is mainly fractionated palm kernel oil or hydrogenated oil, those are both hard at room temperature. (no homo) haha
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12-10-2008, 06:36 PM #15
If by 'hard' yoghurt you mean powdered, well, I?m a food engineer and this is just a spray-dried yoghurt.
They pulverize the yoghurt in large chambers where counter-flow hot air take almost all the water away from the yoghurt. It?s the same process of powdered milk.
If they claim it to be YOGHURT they add liofilized bacteria (S. thermophillus and L. bulgaricus) back, because they are destroyed with heating.
Hope it enlightens you.Be positive, always.
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12-13-2008, 02:57 PM #16
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12-13-2008, 03:06 PM #17
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12-13-2008, 03:20 PM #18
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12-13-2008, 03:33 PM #19
I think they have to suck it clean (no homo) of all the fluids inside by whipping it at high speeds (no homo).
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12-13-2008, 03:37 PM #20
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12-13-2008, 03:53 PM #21
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12-13-2008, 04:45 PM #22
you ****ing aussies eat a lot of meusli...they had that **** on every menu in thailand because of you guys.
btw...the hard yogurt on granola bars is not just yogurt...read the ingredient lable brah...its probably mixed with ****load of sugars which make it like frosting.
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07-09-2011, 02:06 AM #23
Yogourt is definitely straight.
I really like it when the yoghurt gets hard (no homo,) I mean it's ok when it's creamy and white too (no homo) but if I could learn how to make it hard (no homo) not anything like a dick (no homo) I would be especially pleased (no homo.)
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07-09-2011, 04:14 AM #24
It's because he's a miscer.
Control group crew membership revoked 7/5/2022 1:50pm PST not proud.
Inb4 honorable FDA/CDC/NIH/WHO representatives
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07-09-2011, 04:59 AM #25
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07-09-2011, 05:04 AM #26
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I can make you red like fire is that close enough?
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