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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you know the hard yogurt thats they have on muesli bars and sultanas? it tastes damed good
once again no homo
its probabally not real yogurt.
also, why would you put a no homo? that was a waste
[QUOTE=willldabeast;256972621]its probabally not real yogurt.
also, why would you put a no homo? that was a waste[/QUOTE]
and why did you have to say it twice?
its not like people see yogurt and think dick
The yogurt is typically one ingredient of the frosting which is just dried.
Never made yogurt covered pretzels?
[url]http://www.stonyfield.com/recipes/recipe.cfm?RecipeID=157[/url]
[QUOTE=IGF-WON;256984371]and why did you have to say it twice?
its not like people see yogurt and think dick[/QUOTE]
i didn't think this thread had anything to do with yogurt until he put "no homo". I honestly thought it was about seducing a male peice of yogurt until it gets hard then making love to it.
That is very very HOMO. So it is good he put no homo.
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
[QUOTE=b5s402;257053891]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[/QUOTE]
im talking about the ones that hard about the same hardness of chocolate
[QUOTE=Flex500;257014721]i didn't think this thread had anything to do with yogurt until he put "no homo". I honestly thought it was about seducing a male peice of yogurt until it gets hard then making love to it.
That is very very HOMO. So it is good he put no homo.[/QUOTE]
x2
lol
[img]http://i283.photobucket.com/albums/kk299/edco76/sense.jpg[/img]
anyone?
[QUOTE=IGF-WON;256984371]and why did you have to say it twice?
its not like people see yogurt and think dick[/QUOTE]
Hard [dick] yogurt?
Seriously
Yogurt is shy of curd, whilst it is curdling from the bacteria.
Coagulation is the key to the firmness here...
This "no homo" business is getting out of control
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
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.
[QUOTE=daniel2k4;257790711]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.[/QUOTE]
so theres no way to do it at home?
[QUOTE=Bramble;259099791]so theres no way to do it at home?[/QUOTE]
You're blind. Look at the link above Helen.
[QUOTE=Colossal Spoons;257779591]This "no homo" business is getting out of control[/QUOTE]
I'm pretty sure that's something a homo would say. And you didn't say no homo so... CAUGHT YOU! HOMO!
;)
I think they have to suck it clean (no homo) of all the fluids inside by whipping it at high speeds (no homo).
[QUOTE=Bramble;259099791]so theres no way to do it at home?[/QUOTE]
Not really (Its essentially the same process for making whey).
I think they add oil to make it "set".
Anyways, hows it going in apple-picking country champ?
[QUOTE=GregT;259115191]Not really (Its essentially the same process for making whey).
I think they add oil to make it "set".
Anyways, hows it going in apple-picking country champ?[/QUOTE]
i hate the **** im sick of working on farms!!!
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.
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.)
It's because he's a miscer.
[QUOTE=JoshwaOnFire;714495301]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.)[/QUOTE]
I really hate t when people pointlessly bump 3 year old treads for their first post
I can make you red like fire is that close enough?