Dairy product made from pasteurised milk fermented by harmless bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus). This culture breaks down lactose in milk into lactic acid, which gives yogurt its sharp, refreshing tangy taste and thicker texture. Yogurt can be made from whole or skimmed milk. All yogurt is a live product (except long-life yogurt)
Bio live yogurt is a smooth live yogurt made with active bio cultures for a mild and creamy taste. Claims to help aid digestion
Natural set yogurt is made with traditional cultures and sometimes known as French yogurt, it is fermented in the pot that it is sold in.
Natural yogurt A smooth yogurt made from traditional cultures. Available in low fat or wholemilk varieties.
Greek yogurt is stirred to concentrate the flavour and texture and fat content so had a deliciously thick and creamy texture. The original variety is made from whole cow's milk and cream, the 0% fat variety is made from skimmed milk and milk proteins. Real Greek full fat yogurt (not Greek style) is ideal for cooking as it will not curdle when cooked. It is traditionally used to make tzatziki - yogurt, cucumber and mint and garlic dip.
Yogurt makes a very good marinade for meats (add tikka masala curry paste to yogurt and marinate chicken pieces before making chicken tikka). Also add to salad dressings, blend with fruit to make smoothies or the Indian drink Lassi, or use in place of cream in dessert recipes. Yogurt is often stirred into curries to reduce the heat, add just before serving or it will curdle. Real Greek yogurt is best used in casseroles and soups as it is richer and will not curdle, but you can stir 1 tsp cornflour into 1 pint of natural yogurt to help stabilize it. Serve it with muesli for breakfast or dilute with milk or fruit juices to make a drink.