Shall I change the name of the blog to “The Witchy Blogger”? I’ve been on a rant today, right? I’m almost always telling you of wonderful things I’ve made or tried . . things you should run out and buy. The frozen avocado was good and definitely better than no avocado but it isn’t as perfect as fresh avocado. The freeze dried yogurt – horrible!
First, is frozen avocado. We have the hardest times getting decent avocados here and when we do accidentally get good ones, because we go to the store about once every three weeks if I have my way, they don’t last that long so when I saw these, I thought . . that could solve every problem I’ve ever had! Kinda but not 100%. It makes great guacamole, which makes it about 95% perfect but I defrosted some and added to our soup just as I would fresh avocado and it got mushy and not great so . . use it in guacamole but not in soup!
Second, freeze dried yogurt. I had visions of mixing this with water and it being perfect, fluffy yogurt. Nope. I mixed it with water. I mixed it with milk. It tasted at best like grainy powdered milky paste. Yuck!
Then I thought . I’ll put some in milk in the Instant Pot on yogurt setting like I do fresh yogurt as a starter and see if it will make yogurt. Nope . . just milk with a powdered milk flavor.
Won’t try that again.
Emma says
Could you just freeze dry little dots of yogurt and eat those as a snack? My kids are pretty small (I guess you know that though haha) and they enjoy “Yogis” which are just freeze dried yogurt that melts in their mouth as a treat.
Teri says
I tried those frozen avocado chunks too. Didn’t like them at all — not even for guacamole! It seemed like such a good idea and would have been a wonderful product to have on hand but no thanks 🙁
Liz says
I’ve started buying “Cabo Fresh Guacamole” from Sprouts – it is 95% avocado “paste”. It has avocado, salt and less than 1% of vinegar, onion, garlic, jalapeno, absorbic acid, citric acid, xantham gum. So, it basically fits into my Whole 30/clean diet program. I try to have a tablespoon of the stuff everyday with breakfast or on a sandwich . It is easier than buying an avocado and guessing when it is ripe. And, if I wanted to, I could add other items to make more of a dip for snacking.
I also found a similar product at Walmart. But, you need to make sure that the stuff has some form of citric acid/absorbic acid. This product stays fresh after I open it and use only a spoonful of the stuff. If you pick up a product without the citric acid, then it starts browning up asap. In my local Neighborhood Market, the two types of guacamole are in different locations. The good stuff was found next to the sour cream. The lousy stuff is in the fresh produce section.Weird….
I need to find a smaller size and freeze it to test the defrosting phase. But, I usually get a few of the 12 oz containers and use it up within a week or two. Just in time to go for other groceries.
I also tried a freeze-dried yogurt and I agree that it works better as a snack food than trying for a yogurt to eat.
Marilyn Smith says
Being a born and raised Californian, I will only buy fresh avocados. They ripen quickly here in the desert when I bring them home. If I buy a bag at Costco or Trader Joe’s, we can’t eat more than two before they start to rot. Sometimes for a party (and I will use about 6 avocados) if they are perfect I will use and buy them. I will not make guac with under-ripe aveos. Avo’s are in my main food group. So are bing cherries, white nectarines from the farmers market, fresh (and dried) chilies, raspberries/blackberries, good melons. I eat home canned tomatoes (have done plenty, but do not have room for large storage of meats, veggies and fruit. Can’t do it and we even lose wine at 120 degrees here.
Time for me to go finish my dinner. Cool enough tonight to use the oven!
Irene Grimes says
Hi Judy – completely off topic: I cannot find the recipe for your Cream Biscuits!! (it has disappeared from the post in December 2016….). Please, please, please re-publish? or email it to me? I know this is a tall ask and that I should have saved it….
dezertsuz says
Good to know on the yogurt! Maybe the freeze drying killed some bacteria it needs to flourish?
Judy H says
When avocado is a good price here, I buy a bunch and lay out slices on a cookie sheet covered in freezer paper. Then I bag it up and use it for smoothies or guacamole. It is OK in salads if you cover it with vinegar or citrus while it thaws, but you’re right – the texture is not the same. The vinegar or citrus can prevent it from blackening, though. I make salads for work almost every day, so sometimes I just want the avocado even if it’s softer than it would be fresh.