Chobani Greek yogurt: mind-boggling American success story!

I looked for a BUSINESS section, alas there isn't one, so I put it here.

Seriously, what a phenomenal success story! In our economic downturn, this man's half billion dollar sales a year meteoric rise is simply staggering. Yes, it's long (TS don't come in here), but it's a fascinating story of capitalism and the American dream.

For the rest of the rags-to-riches story...click here...
http://www.syracuse.com/news/index.ssf/2011/07/how_rural_chenango_county_beca.html


(ps: Kraft has to be kicking their own ass for missing the boat on it)

 

I have tried this yogurt it tasted pretty good and has a lot more protein than the other yogurts, so it is more filling without the extra calories.

 

When I see how expensive Greek yogurt tends to be, I am baffled. It's so easy to make. Growing up, my mum hand-made huge batches of it in our kitchen. We'd then mix bread and sugar in it, or honey, or used it to make tzaziki. (cucumber,garlic and yogurt).

 

I guess that is what makes it successful low production cost + premium pricing.

Of course in America we think anything from one of the 'old countries' is too exotic to make easily.

 

Recipe please on the Greek yogurt!
I LOVES Tzaziki!!!!

 

You guys don't have enough choices in real yoghurt over there!

You can buy a yoghurt maker container and do it with packs of starter that you mix with the milk.

Otherwise, all you need to do is bring the milk to the boil and then let it cool to lukewarm. Then you mix a couple of tablespoons of greek yoghurt (so buy a small pot the first time and then save some from your homemade batch) with a little bit of milk. Once the cooled milk has a skin on it pour this on top (don't stir it or break the skin).

Then you cover it with a tea towel in a warm place for about 8 hours. If you want it thick you then need to put it on a clean cloth (very clean tea towel or cheesecloth), twist the top tight and let it drain (I usually just drain it in the fridge overnight). The longer you drain it, the thicker it is. The longer you let it sit before refrigerating, the more tangy it is (max 12 hrs).

It's actually not as much effort as it sounds, but if its your first time just look up the method.

Mix with whatever you want.. yum!

I love it and eat it every day. You can make it dessert with honey and dried fruit, into savoury dips, stir it into soup, mix with a bit of lemon juice and herbs for salad dressing.. very versatile!

YOu can make it low fat milk or full cream.