By Pamela Redwine
Wow, the monogrammed pocket T-shirt class that we had at the Extension Office on June 11 was a lot of fun and very interesting. We had five participants who made some really cute t-shirts for themselves and gifts for others as well. We are looking at doing another workshop with the embroidery machines again soon.
The Healthy You Exercise class meets each Monday, Wednesday, and Friday. Wear cool clothes, comfortable shoes and bring some water to drink. You do not have to register for this class.
The Crochet Group will meet on Thursday, June 20 from 10 a.m. until noon at the Extension Office. This is a fun, laid-back group that enjoys learning to crochet. You can work on different projects at your own pace. It is free and open to the public, all you have to do is bring your own yarn and crochet needle.
The Clover Buds 4-H Club will meet on Thursday, June 20 at 3 p.m. at the Multi-Purpose Building. This program is free and open to all youth ages 5-9. Please call 675-2730 to register your child. Also remember, to bring back your completed activity log from the May meeting
A youth sewing class will be held on Friday, June 21 from 10:30 a.m. to 12:30 p.m. in the Multi-Purpose Building. This program is free and open to all youth ages 7-15, however it is limited to 10 participants. Please call 675-2730 to register your child.
A Kids in the Kitchen will be held Monday, July 1 from 1 p.m. until 4 p.m. at the Multi-Purpose Building. The program is free and open to all youth ages 5-15, however it is limited to 10 youth. Please call 675-2730 to register your child.
Canning classes will be offered at the Extension Office. A tomato canning class will be held at the Extension Office on Monday, July 1st at 6 p.m. The class is free, but because this will be a hands-on class, it is limited to the first five people to call and register by June 28.
Don’t forget to like us on Facebook at MSU- Yalobusha County Exten-sion Service to keep up with our upcoming events
What is Greek Yogurt?
The term “Greek yogurt” refers to yogurt that has been strained, with the whey removed.
Is it actually Greek? Well, just because it’s called Greek yogurt doesn’t mean that it only comes from Greece. In fact, the term “Greek yogurt,” as it is used today, appears to have been coined by the Greek dairy company Fage when they started importing their strained yogurt to the U.S.
They called it Greek because, at that point, it was Greek. A few years later several companies (including Fage) started making this strained type of yogurt in the U.S. The term “Greek yogurt,” therefore, has come to mean only strained yogurt, not yogurt that physically comes from Greece.
What to Look for When Buying Greek Yogurt:
• All types of yogurt should only contain milk and yogurt cultures.
• In many cases, yogurt will also contain cream. This is not a bad thing, it is added so that the yogurt achieves a specific fat percentage. For example, a low-fat yogurt may start out with nonfat milk and then have a bit of cream added in order to create a low-fat version.
• Avoid yogurts that contain milk protein concentrate, added sugars, thickeners, Gelatin, sugar substitutes, syrups, fruit, grains, etc. They are not real yogurts. In fact, in Greece, these yogurts cannot even be labeled as yogurt. Instead, they are required to be called “yogurt desserts”.
• Choose low-fat and nonfat yogurts to avoid most of the saturated fat that’s found in other kinds of yogurt. Low-fat works better in some recipes, but nonfat is just fine when enjoyed plain and will save you about 50 calories per serving.
How Does Greek Yogurt Compares to Other Yogurts?
Greek yogurt is an attractive snack due to its creaminess, high protein, and low carbohydrate content. It contains almost double the amount of protein then regular yogurt due to the straining process that makes it Greek. However, the removal of the whey from Greek yogurt makes it lower in some minerals like calcium, potassium, and magnesium. It is also important to note that the yogurt consumed as part of a traditional Mediterranean diet in the 1950s and 60s was regular yogurt (not strained) from sheep’s milk, which was also rich in omega-3 fatty acids.
With that in mind, all types of yogurt can be part of a healthy diet. What’s more important is what you add to them. Keep things lean and healthful!
Article Source: www.foodandhealth.com