This Greek Yogurt from single-origin dairy, Pinkie’s Farm, comes in two variants: sweetened and unsweetened.
Both variations are thick and creamy, with a velvety texture, and a tangy flavor.
Aside from using it for your breakfast, Pinkie’s Farm Full Cream Greek Yogurt has so many other uses.
Greek Yogurt is a great ingredient in baking, especially in recipes that call for sour cream or mascarpone. It adds moisture to cakes and muffins, and makes them more tender. On that note, full cream Greek yogurt is best for this, as you need that fat to react with the other ingredients to make your bake successful.
You can also marinade your meats in it! Yogurt chicken is always so tender, and that’s the secret. The active bacteria in the yogurt breaks down the meat, acting as a natural tenderizer. Mix it with some lemon juice and your choice of herbs, and use it to marinate your chicken, pork, or beef.
Greek yogurt is otherwise known as strained yogurt, meaning it’s been strained more times than regular yogurt (at least thrice). That extra straining removes most of the moisture and whey, making it thicker than regular yogurt, but still keeping that same tart taste. That also means that it has more protein and less sugar, but less carbohydrates and calcium. But both options are packed with probiotics, which are highly beneficial to digestion, weight loss, and heart health.
Immediately store your yogurt in the back portion of the fridge, never the door, at 4°C or below. Once out of the fridge, do consume it immediately! Do not leave yogurt at room temperature for more than 2 hours. When stored properly, the shelf-life of yogurt is seven to 14 days.