A few months ago, I let you in on a little secret about Greek yogurt [Wikipedia]. Not all of this extra-thick, protein-rich yogurt is made the old-style way, by straining liquid out of it it. Some companies are creating that rich taste by adding thickeners, such as powdered protein and starch.
Judging by comments that I heard, a lot of people feel rather passionately that the original, strained version is morally superior. But here’s another little secret: That traditional process for making Greek yogurt is also quite wasteful.
At the Fage factory in Johnstown, N.Y., for instance, it takes 4 pounds of milk to make 1 pound of authentic Greek yogurt. What happens to the other 3 pounds? It’s strained out of the yogurt as a thin liquid called whey, and getting rid of that whey is actually a headache. Greek yogurt factories have to pay people to take it off their hands.
This may sound confusing if you heard my story about cheese-making the other week. That story described whey as a valuable source of lactose and concentrated protein that ends up in other food products (including the thickened version of Greek yogurt, in fact).
Disclosure: A former Stonyfield customer, I now enjoy fast growing Chobani yogurt, particularly the pomegranate variety.
I’ve published www.schoolinfosystem.org for 8+ years. It is (over)due for a revamp.
I’ve been thinking about the next thing, as it were. In this case, I would like to support:
a) River of news focused on education along with subsets: music, math,
art, science, reading, special and so on.
b) Features: I do interviews from time to time and periodically readers will send in their analysis of a particular topic.
c) Vertical topics such as individual schools/districts/colleges.
d) I publish a weekly enewsletter to about 2200 recipients.
I appreciate any ideas/recommendations you might have. I can be reached @jimzellmer and email@example.com
Tap or click on the image to view a slideshow, here.
Pairings, as I overheard at the fourth annual Wisconsin Original Cheese Festival, at Monona Terrace on Saturday, are hot. Certainly the concept is everywhere — and it seems the more unexpected the pairings, the better.
Pairings are about more than this wine goes well with this dish. Pairing events are more focused on slowing down the tasting experience. It’s not about eating per se. It’s about using the paired food and drink to bring out the subtle flavors within each.
I was impressed with a cheese and sake pairing session at 2010′s Wisconsin Original fest that revamped my impression of sake — high-end, artisanal sakes taste more like wine than mass-market sakes — and those featured at the tasting went well with the chosen cheeses. On the other hand, I have not had a sip of sake since that session two years ago. Old habits die hard.
At this year’s fest, Barrie Lynn, “the cheese impresario,” presented pairings of Wisconsin cheeses with Tennessee whiskeys.
Pairings, Lynn confirms, are “a Slow Food strategy.” And although when she leads a pairing session she’ll give plenty of hints for bringing out the flavors, her bottom line is to “rock out and have fun.”