re: Yogurt with Beets From The New Persian Kitchen

Cyalexa, I made two batches and found it mildly salty. I used Fage whole fat yogurt...

it was pretty tangy & seemed to cut the salt. Plus, I only made 1/4 size batches so perhaps my salt was less than the full measurement.

 
I'm sorry to hear that. Good to know. I noticed that sodium in yogurt varies

from 45 grams of sodium to almost twice that. Also, in my experience, sea salts can very dramatically. I sent my friend who made the beet dish a note, asking him what brand of yogurt and sea salt he used. I thought they were spot on. I'll report back when I hear from him.

For me, I think sea salts vary too much to be useful in recipes. I almost always default to Kosher salt instead, then bump it up to my personal preference. (Salt to taste.)

 
No need to apologize.

I liked the dish and will make it again, just with less salt. I used kosher salt and homemade yogurt. My yogurt has just skim milk and milk powder, no added salt.

 
Does fat mask saltiness? I went with the full-fat Fage and swear it tasted as rich as sour

cream. Made me realize what I'm missing with the FF stuff.

 
Yes, you're right. I think the type of yogurt makes a big difference. Try the full fat Greek yogurt.

 
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