So misunderstood! Lots of companies are coming out with yogurt that has probiotic cultures, bacteria that are good for your GI tract, blah, blah, blah...... Well, here's a little secret for you.....don't tell anyone........original yogurt already has those bacterial cultures. Ahhh!!! Are you suprised?!?! I really hope not. If you look at yogurt closest to its original forms, it has that wonderful bacteria in there already, and hundreds more!
Here's a little scientific information for you. Activia, created by Dannon, has made "Bifidus regularis" it's own culture. This isn't abnormal, a lot of good quality cheese companies do the same thing. Legally make the culture theirs so that other companies can't use them (just so you know Kraft isn't really one of them....) What they don't really tell you is that, Bifidus regularis isn't really a bacteria. It's real name is Bifidobacterium animalis subspecia animalis, strain DN-173 010, but that doesn't really roll off the tongue quite as easy, now does it.
This culture is found naturally in our GI tract already. We acquire them during infancy from breast feeding. The cultures develop and simply have a lower population when we're older because of the hundreds of other bacterial strains within our body. This yogurt, Activia, is simply changing the bacterial flora of your intestine to help things out.
Well, here's another secret for you, you can save some money by buying plain yogurt, which is cheaper.....and get a lot of the same benefits. You can look up the articles, whatever, the bacteria are really good for you and help promote good health.
So under appreciated! There are so many uses for yogurt, not just breakfast in the morning. It's wonderful to use in marinades, they add great flavor, breakfast in the mornings, lunches, dips.....whatever your mind can come up with. Personally, I really like to use yogurt for dips for veggies, chips, anything. Here's a good recipe for it.
Savory Yogurt Dip
8 oz plain, whole milk yogurt
Line a strainer with cheesecloth and pour yogurt into the strainer. Let excess liquid drain off the yogurt while you work on other stuff. Chop up your garlic finely, you can use as much or as little as you like. Personally, I'm a big garlic fan. Also, chop up your rosemary finely. Once you've drained the excess liquid off the yogurt, it will be much thicker with a consistency closer to a soft cheese. In a bowl, combine yogurt, garlic, rosemary, lemon zest, salt and pepper. Combine well. Serve with pita chips or anything else that sounds good.
Really, you are not short of options for this dip. Change up the flavors depending on what you're serving. Use lots of different herbs, spices, whatever suits your fancy. However, do not ever underestimate yogurt.