Saturday, February 4, 2012

Addendum to Greek Yogurt Tasting

I did a Greek Yogurt Tasting awhile back and Fage came up the winner.  But that was before I had the opportunity to try Cabot Greek Yogurt.  Cabot, makers of my favorite supermarket cheese show that they can stand with the big boys of yogurt.  Their Greek yogurt is INSANE.  The taste and texture is just the most delicious ever.  In fact it's more like a combination of the best yogurt with the richest sour cream and the most gourmet creme fraiche.  It's full fat and the golden color makes me wonder if some of the milk they use is from grass fed cows.  You must try it!

I used the Cabot yogurt in a delectable recipe I wanted to share with you, Cheesy Egg Muffins from Nom Nom Paleo.  I made these up yesterday and ohmystarsdelicious! 

I haven't had a lot of luck using coconut flour so I'm always looking for interesting and tasty recipes to work with it.  I used Sargento extra sharp shredded cheddar and lots of black pepper.  Because the coconut flour can leave the final product with a sandy texture, I let the coconut flour soak in the egg and yogurt mixture for half an hour before adding in the cheese and baking.  What a revelation, no sandy texture at all!  The addition of the coconut flour transformed these little gems from just baked eggs and cheese into a delightful, tender, cheesy, savory muffin.  Win-win!


3 comments:

  1. I've never had greek yoghurt, I have to try it one day :)

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  2. Thanks for that review of the Cabot yogurt. I wonder if they have it out here in California? I'll have to look at Whole Foods next time I go.

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  3. We buy Cabot Greek yogurt at Publix and Winn-Dixie here in Florida. That stuff has real ATTITUDE, but we love it. We've made the coconut flour biscuits from the wellnessmama blog, and they are just as easy to make as these, which we will try soon.

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