Comments on: Plain Yogurt is a Good Cheap Eat

By: 10 Frugal Fall Snacks for Hungry Kids (Recipe: Spiced Pear Cake) — Life As Mom

10 Frugal Fall Snacks for Hungry Kids (Recipe: Spiced Pear Cake) — Life As Mom — Wed, 19 Oct 2011 15:28:12 +0000

[...] is one of my favorite snacks! Plain yogurt, preferably full fat because it tastes creamier, drizzled with maple syrup is [...]

By: Patricia

Patricia — Wed, 02 Mar 2011 17:00:33 +0000

Why fat won’t make you fatter?
Here’s a resource:

Nourishing Traditions, by Sally Fallon, head of the Weston A. Price Foundation. It will convince you!

Love your posts. Thanks for them, and the recipes!!

By: Maple Yogurt Parfait

Maple Yogurt Parfait — Wed, 02 Mar 2011 09:36:27 +0000

[...] of my favorite foods is plain yogurt. It goes oh so well in baked goods. And with fresh fruit and granola? Delish! I also like it plain, [...]

By: Kate

Kate — Sun, 25 Jul 2010 19:27:47 +0000

I second the resources others have said about eating fat. We eat tons over here, and my husband’s lost 60 lbs. doing it!

I find Dannon whole milk plain yogurt at Walmart for about $2/carton. And the only ingredient is “cultured Grade-A milk” which is great! No thickeners, stabilizers, or other crap. I put it in smoothies or feed it to my son plain or mixed with blueberries. Yummy!

By: Kristen@TheFrugalGirl

Kristen@TheFrugalGirl — Sun, 25 Jul 2010 11:06:09 +0000

I use whole milk to make my own yogurt, and none of us have gotten fat from it. Whole milk yogurt is WAY better than low fat yogurt.

By: Kristen@TheFrugalGirl

Kristen@TheFrugalGirl — Sun, 25 Jul 2010 11:05:00 +0000

I make my own yogurt every week, actually! My recipe is here: http://www.thefrugalgirl.com/2009/10/how-to-make-homemade-yogurt-2/

It’s super simple and doesn’t require any weird contraptions or equipment.

By: Lori

Lori — Sat, 24 Jul 2010 17:55:36 +0000

One of my favorite cookbook authors (Joanna Lund) used fat-free yogurt for the following alternatives:
3/4 cup plain yogurt + 1/3 cup nonfat dry milk is a sour cream substitute (makes 8 servings) (her recipe calls for fat free, but I have used both and it works)
Knowing that, I use yogurt as a substitute in dip recipes for sour cream on a regular basis. If you have one of those dip mixes (like French Onion or Ranch) OR want to use salsa (about 1 cup of your favorite salsa) you have a great topping for baked potatoes or steamed brocolli. The salsa version is great for tacos and burritos. She recommended that if you cook with yogurt instead of sour cream, that for every 3/4 cup yogurt add 1 teaspoon cornstarch to stabilize it. I have not ever tried the cooking yogurt with cornstarch due to a corn allergy in the family, so I cannot vouch for how well that works. Neither have I been brave enough to make my own yogurt…yet!

By: Liz

Liz — Wed, 21 Jul 2010 15:31:27 +0000

I, too, was scared to go full fat because all the food authorities say otherwise, and that’s all I knew. I made the switch a year ago, and I have been happy with that move.

By: Liz

Liz — Wed, 21 Jul 2010 15:29:41 +0000

I agree with Jennie. Eat full fat. I stopped doing low-fat/no-fat a year ago.

By: Liz

Liz — Wed, 21 Jul 2010 15:28:04 +0000

Fat is essential to your diet because the vitamins and minerals we need are fat soluble, meaning the fat is what carries them to wherever they’re supposed to go. If you don’t have full fat in your dairy, you really aren’t getting the benefits of the calcium, which pretty much nullifies the reason to consume dairy.

Also, when they remove the fat from dairy, they are removing vitamins. They have to replace the vitamins, so thus you see on the label Vitamin A & D. The problem is that they are synthetic. I guess I don’t like the idea of fake stuff in my food.

I’m also of the mind that if fat were bad, our natural foods wouldn’t have been created that way in their original state.

The foods that we really need to curb are refined sugars and flours. That’s what packs on the fat cells.