Yogurt is milk that has had a combination of harmless bacteria added to it, traditionally Lactobacillus bulgaricus and Streptococcus thermophilus. The bacteria causes the milk to ferment and thicken and gives it its characteristic tangy taste.
Yogurt was originally produced to extend the keeping qualities of milk but now is enjoyed simply for its taste and versatility in cooking. Yogurt can be made from whole or skimmed milk. Over the past 10 years new bacterias have been used in yogurt-making, to make 'bio yogurts', these are reputed to aid digestion.
The majority of yogurts sold in the UK are 'live' yogurts - this means that they contain live bacteria when they are sold and up to the use by date. Rather confusingly the label 'live' on a yogurt usually refers to the fact that one of the new types of bacteria has been added (a 'bio' yogurt).
Uses: Natural yogurt can be added to fresh fruit and cereals for breakfast. It can be used to make dips and salad dressings, as a garnish for soups and used to add a creamy taste and texture to sauces and curries. It can be used as a substitute for cream or ice cream or as a topping for fresh fruit, meringues or gateaux.
To store: Keep in the fridge and consume by the use by date.
Waitrose stock a wide variety of flavoured yogurts and several natural yogurts including:
Greek Sheep's milk
This is a rich and creamy Greek set yogurt made in Greece from sheep's milk.
Natural bio live
Available in fat free and wholemilk varieties, bio yogurt is a smooth live yogurt made with active bio cultures for a mild and creamy taste.
Choose from low fat or wholemilk natural set yogurt. Set yogurt is made with traditional cultures and is sometimes known as French yogurt, it is fermented in the pot that it is sold in.
A smooth yogurt made from traditional cultures. Available in low fat or wholemilk varieties.
Made in Greece, Greek yogurt has a deliciously thick and creamy texture. The original variety is made from whole cow's milk and cream, the O% fat variety is made from skimmed milk and milk proteins.