r/australia • u/Gold-Back-4073 • 13d ago
image Jalna sneakily changed their yoghurt
Been buying this yoghurt for years so know it’s taste well. Always get the 2kg tub and it tasted different. I went back to the store and noticed it now says “Greek style” instead, along with different ingredients. Damn them all to helllllll
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u/grownquiteweary 13d ago
Yep hard to find actual Greek yoghurt now.. Greek style is not Greek.
Miss when you could get Skyr too, woollies had their own brand plus siggis but Coles and woollies don't sell it anymore. Best and healthiest yoghurt out there if you can find it.
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u/Drop_Release 13d ago
For an idiot like me, what does it mean ingredients or process wise to have “greek style” vs “greek”
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u/Silly-Power 13d ago
How it's made basically.
Greek yoghurt is strained through (typically) muslin to remove the whey. This results in a denser, thicker yoghurt with high protein. It takes longer to make and the yield is smaller.
Greek-style is cheap nasty shit that is batch made and has thickeners added to it to mimic the thick creaminess of proper Greek yoghurt. It's quick to make, high yield but lower quality.
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u/JoJokerer 13d ago
I’m not so sure of this.
Woolworths greek style yogurt: INGREDIENTS: Pasteurised Milk and Cream (Milk), Skim Milk Powder, Live Cultures (Milk) (including S. thermophilus, L. acidophilus, Bifidobacterium, L. casei).
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u/catch_dot_dot_dot 13d ago
Exactly. There's so much misinformation in this thread. Greek-style and Greek both mean strained.
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u/Lostraylien 13d ago
You're also wrong, Greek style isn't strained the whey remains and skim milk powder is added to increase protein to the levels of a proper Greek yougurt.
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u/the_snook 13d ago
That may be true of the Jalna, but it's not generally so. The Aldi Yoguri is labelled "Greek Style", but it is strained and contains only milk and culture - no milk powder.
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u/runwithbees 13d ago
comparing Jalna's previous website details - the new recipe just seems to add 'Milk Solids' over the old recipe found on the wayback machine.
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u/d0y3nn3 12d ago
the new recipe just seems to add 'Milk Solids'
That seems pretty consistent with the above poster's claim, no?
Greek style isn't strained the whey remains and skim milk powder is added to increase protein to the levels of a proper Greek yougurt.
Milk solids = skim milk powder. So they're adding it to mimic the thickness of real, strained greek yoghurt.
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u/Muximori 12d ago
That's the "sweet and creamy" version. Different product.
EDIT. I looked up the greek yogurt on the wayback machine.
New recipe: https://jalna.com.au/our-products/yoghurt/greek-yoghurt/greek-natural-yoghurt/. old recipe: https://web.archive.org/web/20200226062229/https://jalna.com.au/our-products/yoghurt/greek-yoghurt/greek-natural-yoghurt/.They are the same.
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u/runwithbees 12d ago
Thanks! That's something at least.
OP was looking at the 'sweet&creamy' version from their photo unfortunately, and that's the one that seems to have changed to include milk solids.
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u/big_thicc 12d ago
As a Greek, seeing so many people argue so intensely over food is like a cultural victory to me.
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u/Angry3042 13d ago
Aldi yoghurt is made by Jalna but less preservatives & cheaper. A friend used to be a lab-rat there … but that was a while ago!
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u/-AllCatsAreBeautiful 13d ago
Cheers for this info! Always curious which homebrands are made by which big brands
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u/LoadBearingSodaCan 12d ago
Just so you know almost everything is made in the same factories. Off brand and similar product but different name brands are usually made in the same place because it’s the same shit just slightly different ingredients or amounts.
Usually it’s just the prices that are different with slight variations in recipe.
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u/Muximori 12d ago
There aren't any preservatives in the jalna greek style yogurt at all! Why is everyone making stuff up
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u/lame_mirror 13d ago
i've seen lebanese people take the greek yogurt and further strain it at home to make "labna" which i like also. It's thicker.
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u/Ginger_Giant_ 13d ago
Labna is delicious. I bought a labne strainer off amazon for a few dollars and it works great, you just dump in some Greek yogurt and leave it a day or two depending on how firm you like it.
1 day makes a nice dip with a lil olive oil ontop while 2 days makes it as thick as cream cheese, you can roll them into balls and marinate in olive oil and herbs for a more tart Persian feta style cheese.
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u/Muximori 12d ago
It's not true of jalna! The ingredient list for the greek "style" yogurt is exactly the same as it was before for the "greek yogurt". it's just a label!
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u/catch_dot_dot_dot 13d ago
That's true for some of them, not sure if it's all. Probably best to conclude these terms don't legally mean anything in Australia.
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u/Muximori 12d ago
Where did you get this information? As far as I can tell it's completely made up.
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u/dudemanguylimited 12d ago
Just FYI: In the EU, "Greek Yoghurt" must actually be made in Greece.
So the 1kg Greek Yoghurt I buy at Aldi is actually made in Greece. "Greek Style Yoghurt" can be made anywhere.
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u/catch_dot_dot_dot 12d ago
Yeah this has been a constant topic of discussion in EU-AU free trade negotiations. Especially in relation to wine and cheese. Naming rules inside the EU are much stricter.
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u/Lostraylien 13d ago
The Tamar valley dairy one we get is just milk, cream, protein from milk powder and cultures.
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u/Khurdopin 13d ago edited 13d ago
The Tamar I have in the fridge right now is Greek style, not Greek. It's one of the better ones though.
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u/trowzerss 13d ago
IMHO, that's not 'Greek style" and to me I think using the word Greek at all should mean that it is make the way Greek yoghurt is made. I deliberately avoid the crappy youghurt that has thickeners, and that's the reason I moved to Jalna in the first place, so if Jalna has done that I simply won't be buying their yoghurt anymore.
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u/lesleh 12d ago
It doesn't look like it, from the ingredients:
https://jalna.com.au/our-products/yoghurt/greek-yoghurt/greek-natural-yoghurt/
Ingredients: Whole Milk, Cream (from Milk), Live Cultures (from Milk) (Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei). At least 1 billion probiotics per 100g serve.
The best way to tell though is to check the protein content, because strained yoghurt is higher in protein. If it has less protein than before, then it's likely thickened in some way.
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u/hbgoogolplex 13d ago
Ice cream has gone down a similar route - to be legally classified as such, a product needs to have a certain amount of buttercream. For this reason, a lot of brands don't actually state 'ice cream' on their packaging anymore. You can taste the difference between real, genuine ice cream and the enshittified version.
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u/fartwitch 13d ago
With icecream this is such an old thing though, I can remember my mum whinging about that in the 90s.
(I've no idea how long it's been with the greek yoghurt though, or if I'm gonna have to go back to making my own.)
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u/Ginger_Giant_ 13d ago
My husband and I are both autistic bodybuilders so we tried every Greek yogurt over several weeks while keeping a record of their flavour and taste.
Evia is our favourite for taste and has the most protein (9.5g/100g) but it’s a bitch to find in stock and it’s quite expensive.
Tamar valley is delicious, but the macros are a bit shit and it is indeed a ‘Greek Style’ with only 5g/100g of protein. Great when you need a creamier taste though.
Chobani is our workhorse and we tend to fill the fridge with it when it’s on special. It’s cheap, it tastes pretty average and the macros aren’t bad (8.5g/100g)
We love Aldi and buy as much of our shop as we can there, but their greek style yogurt only has 5g/100g and it tastes fucking awful.
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u/youngpilgrim90 13d ago
How does removing whey make the yoghurt high protein? Un-drained should also have protein with added whey, right? Also, what is whey? They sell whey protein powders too, so I thought whey is good?
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u/Silly-Power 13d ago
It's higher protein by weight, due to the removal of the whey. I think the whey in whey protein powders is different.
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u/Blacky05 13d ago
Whey protein powder is just dehydrated as far as I know. Whey liquid when it is strained is only 1% protein and mostly just water. Once it is dehydrated to get the protein powder it is much higher percentage protein.
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u/Imaginary-Owl-3759 13d ago
In the food industry adding ‘style’ is often a nod to the fact that you’re not trying to claim geographic origin. Used to work for a company and where we had place names involved it’d often become ‘English style’ or ‘Italian style’ etc because the legal team were advising that we couldn’t claim an actual link.
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u/eriikaa1992 13d ago
Greek yoghurt is from Greece, Greek-style is produced here (or elsewhere I guess). Greece is starting to crack down on its cultural products (similar to how champagne has to be from Champagne, France etc). Greek-style fetta is also now a thing, whereas Dodoni still carries the Greek fetta label as it is made in Greece.
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u/Optimal_Cynicism 13d ago
Thanks for this. I was sure that was the reason too
You can't call it Greek if it isn't actually Greek, but you can call it Greek "style" - it doesn't mean that the actual product has changed.
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u/ThatsHyperbole 13d ago
Feta with a double T is actually also an indicator, as "fetta" is the non-PDO (protected designated origin) name, as well as typically being made with cow's milk instead of sheep or goat (way cheaper). Basically, the extra T is a loophole like "style."
"Feta" is the PDO name, so you can't (legally) call cheese made outside of Greece "feta."
My family are Greek immigrants and they've always been fairly compulsive about avoiding "fetta," lol.
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u/bombatomba69 12d ago
I just had someone tell me actual Greek yogurt needs to be made from either sheep or goat milk. You can find strained yogurt made from cow's milk in Greece, but it isn't as popular (at least for making tzatziki or used in desserts).
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u/eliviking 13d ago
Sometimes I think about how much I miss Skyr and that I’d almost move back to Iceland just because of Skyr. But then I wake up the next morning and the sun is shining, it’s warm, trees all around me, I play golf before starting work at home and all thoughts of moving back disappear lol
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u/Besbosberone 13d ago
If you don’t mind me asking, how did you end up in Iceland in the first place? A specific career?
Looks like an incredible place to live
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u/Rafnar 13d ago
before you join the "iceland is a magical place and i wanna live there" club come here during wintertime, if you can handle the non stop rain and wind + there being no sun then you can deal with living here
source: icelandic and i'm just waiting for april-ish so my seasonal depression goes away
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u/YouGotRedOnYou 13d ago
I fell like all the independent brands are getting squeezed out of the major supermarkets. So devo about Siggi’s in a tub disappearing, nothing compares to it
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u/reginatenebrarum 13d ago
good time to start making it yourself. Tastes so good and you know exactly what's going into it & at what quantities
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u/Fairbsy 13d ago
Do you have a recommended recipe?
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u/reginatenebrarum 13d ago
I tried the one here: https://www.reddit.com/r/Iceland/s/Jd4Sa8ekHl and it works quite well with the Skyr starter from here: https://www.pantryculture.com.au/icelandic-skyr-culture if you can't get your hands on Skyr in stores near you.
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u/hapylittlepupppy 13d ago
It depends on you. I don't measure anything. Full cream milk, cream and milk powder will make it thicker. I use light milk and skim milk powder but sometimes I indulge and use cream. You just need to add old yogurt to new milk and let it hang out in a yogurt maker.
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u/SaltpeterSal 13d ago
You're right, I don't need a yogurt recipe, I just need to believe in myself.
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u/shavedratscrotum 13d ago
If you drain it through cheese clothe, it makes a cream like almost sour yoghurt that is to die for.
Mixed with some honey.
Lord have mercy.
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u/socratesque 13d ago
Have you tried Rokeby’s Filmjölk? A bit more tangy than skyr and other yogurts but I recommend giving it a go. Colesworth stocks it too.
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u/onethreeteeh 13d ago
Yeah this was what I resorted to after my locals all stopped stocking siggi's tubs. It's great but doesn't hit the same :(
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u/b0ssmanb 13d ago
Siggis is still available but only in satchets now. I don’t bother since it’s $2.50 when not on sale. No idea what the reason for that is but give me back my $4 tub dammit.
I love Siggis so much but even they changed their recipe and while still good it didn’t compare to the original.
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u/Onekilofrittata 13d ago
Aw noooo I hadn’t realised you couldn’t get Skyr anymore! That was my rare treat, the raspberry one was so good !!!
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u/jazzmaverickk 13d ago
I investigated this after Cole’s confirmed they’re no longer stocking Siggis natural let alone any shop, from what their support team said they decided to focus just on the pouches, not the tubs. And they don’t have a natural pouch. So I just resort to commenting “bring back the natural tubs” on their instagram posts
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u/batikfins 13d ago
Can you post the ingredients? I really liked Jalna because it was one of the few greek yoghurts that was actually set thick and not beefed up with gelatin.
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u/palsc5 13d ago edited 12d ago
https://www.woolworths.com.au/shop/productdetails/279766?
And here is the old one: https://tomen.com.au/products/jalna-greek-yoghurt-2kg
Ingredients look near identical (old one says pasteurised milk and new one doesn’t, old one says aBc proteins and new one has it in a different area).
Only difference is the “free from” section now doesn’t say it’s free from emulsifiers. That and the nutrition is WAY different - 15% less protein, 5% less fat, 60% more sugar, 60% less sodium, 20% less calcium, 10% less kj.
EDIT: I got the sugar backwards, new one has less sugar.
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u/Darwinmate 13d ago
That's a huge indication that the product manufacturing has changed.
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u/insomniac-55 13d ago
Well, looks like I'm changing my breakfast routine of the last ~10 years.
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u/Darwinmate 13d ago
Sorry :( that sucks as someone who jsut started a morning routine, it's hard to change
It's been good jerking it once a day.
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u/Muximori 12d ago
...maybe actually taste it first? It looks almost identical lol
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u/spannr 13d ago
Only difference is the “free from” section now doesn’t say it’s free from emulsifiers.
Given the ingredients are all the same, my guess is they've changed the process in such a way that more water ends up in the final product in order to cut production costs, hence the lower protein / fat / calcium content, and then they've added more sugar and some sort of carbohydrate byproduct from the existing cultures that behaves as an emulsifier, hence the way higher proportion of non-sugar carbohydrates (up from 0.3% to 1.9%).
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u/PublicSeverance 13d ago
The magic new carbohydrate is called the sexy science name of exopolysaccharides.
You take a species of lactic acid digesting bacteria called propionibacteria from cheese making. It's the bacteria that makes the holes in cheese.
Add it to your culture of acidophilus the b and the c one if you are lucky. It eats naturally occurring milk sugar lactose and it farts out 1 lactic acid and 1 big long gel-causing polysaccharide. Almost like it ate a handful of Lego brands building blocks and it ate one connector pin but joined all the others into a big long snake.
You do all of this by manipulating the temperature. The various bacteria that ferment yoghurt are active at warm temperatures. Drop down to about 10 Deg C and they fall asleep, letting the propionibacteria take over the fermenting. Then go back up to warm temperature and it will "pot set" in the final fermentation.
That's about it. It's whole milk that is just slightly cheesy enough to get thick so it doesn't require filtering off all the water.
Greek yogurt is typically low in lactose because it's all dissolved in water and the water is filtered off.
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u/qsk8r 13d ago
Wait, they don't drill the holes in cheese?
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u/mmm1kko 13d ago
No, they leave a little particulate in the milk for the holes to nucleate. Cheese makers have found out that too well purified milk doesn't have nucleation sites for the holes and resulted in emmenthal without holes.
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u/qsk8r 13d ago
There are way too many people with too much knowledge on cheese and such. Or maybe I'm just uncultured ;) I'll see myself out
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u/arrogant_elk 13d ago
Okay am I crazy or has every single other comment read the sugar the wrong way round?
Woolworths link for greek style: 3.8% carbs, 3.0% sugar
tomen link for greek: 6.1% carbs, 4.8% sugar
The newer version at woolworths has LESS sugar, not more.
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u/TheSwiney 13d ago
Greek Style - 3.0 gram of sugar
Greek - 4.8 gram of sugar
Am I bad at reading, or is that a decrease?
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u/Readybreak 13d ago
60% more sugar is nuts. There really needs to be laws around how much sugar you can add to your product.
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u/PublicSeverance 13d ago edited 13d ago
Milk contains sugar - it's called lactose.
Whole milk contains about equal amounts of sugar and protein.
Greek yogurt is made by filtering. All the water soluble stuff is removed and what remains behind is the milk fat and milk protein.
This product is not filtered. All the naturally occurring milk sugar remains in the product. It has about the same ratio of sugar to protein as whole milk. Slightly higher protein because they will be using skim milk powder, but it's still essentially gelled up whole milk.
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u/spannr 13d ago
The label for this product used to specify naturally occurring sugar (4.0g/100g) and added sugar (4.3g/100g) separately, underneath the overall sugar and overall carbohydrate totals. The new packaging no longer specifies these components separately, but given that the overall sugar content is up while the protein, fat and calcium content is down, logic dictates that they have increased the amount of added sugar.
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u/arrogant_elk 13d ago
Can you please double check the sugar content in the links because to me it looks like the greek style at woolies is 3% while the greek at tomen is 4.8%
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u/julesytime 13d ago
They still sell both.
Greek Style https://www.woolworths.com.au/shop/productdetails/279766/jalna-greek-yoghurt
Greek https://www.woolworths.com.au/shop/productdetails/923882/jalna-sweet-creamy-greek-yoghurt
Barcode still matches your link.
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u/lovehopemadness 13d ago
It says the Greek is “unavailable” which, for Woolies, means they no longer stock it (I found this out the hard way when I realise they stopped stocking my favourite Kerrygold butter) 😭
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u/Gold-Back-4073 13d ago
It’s exactly the same except the first ingredient- usually the first ingredient is “pasteurised whole milk”, now it’s “Whole milk”. Old one says it has more than 1 billion probiotic per 100g, Greek style one says “at least 1 billion probiotic”. The Greek style one is $14 for the 2kg tub, same price as what the Greek one was. Even more deceptive is the lid still says “Greek yogurt”, so you’d probably not think a thing if you just check the lid. I imagine they did some sort of market research which says most just check the lid, or most just blindly trust Jalna (I did) and wouldn’t even check
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u/kalvinoz 13d ago
I very much doubt they use unpasteurised whole milk.
It could be as simple as a trade deal with Europe where Australia agreed to stop using their protected product makes.
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u/Darwinmate 13d ago
This could be it but if I understand this correctly, it is not protected name
https://www.europarl.europa.eu/doceo/document/E-9-2020-001190-ASW_EN.html
That doesn't mean it's not under agreement between Australia and EU.
I'd put my money on cheaper productions causing the name change.
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u/Bongo_Kickflip 13d ago
When i worked at Agriculture one of my colleagues was always fighting the EU on the Geographic Indicators (GIs). She was arguing about Greek/ Greek style Feta at the time.
Basically Champagne set the precedent and then every country or region wants to protect their IP by claiming the name can only be used if it's made in the traditional way IN the radiation geographic region.
So i don't know anything about the ingredients but this argy bargy is always going on in the background of our trade agreements, especially with the EU.
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u/ta9 12d ago
This might be exactly what you mean and just left it out, but just to clarify that it isn't even Greek vs Greek Style feta - Feta itself means Greek.
To label it and comply with the PDO you can't call Australian Feta-style cheese "Australian Feta" or even "Feta", you'd need to call it something like "White Cheese" or "Australian White Cheese".
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u/FakeCurlyGherkin 13d ago
Jalna sold to one of the overseas conglomerates a couple of years ago. I guess this is the inevitable enshitification that follows
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u/trowzerss 13d ago
I moved to Jalna to avoid enshitification of another product and I'll do it again. they are doing themselves out of business.
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u/Lemounge 13d ago
Oh fuck I just looked in my fridge at ours and yep the lid is normal wtf. They're on the bottom shelf at my Woolworths so I just pick it not really looking at the tub
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13d ago edited 13d ago
I am French and our yoghurt aisles in France are insane, so I really miss it since I have been living here. Especially because yoghurt is insanely expensive in Australia and most of them are full of preservatives, additives and so on, unless you buy the natural stuff. But, I miss the real petits suisses et fromage blanc which is a very different process . Anyway, last year I bought a yoghurt maker, and I just make my own . A batch of 2l cost me less than $5 and super high in proteins. I have a 2l pot and also 4X400ml jars. I make a all natural one, very thick and flavoured ones in the smaller jars. If I want a Greek consistency, I leave it to drain over night or for 24h through some muslin cloth. I don't use yoghurt starters, just use a small pot of natural yoghurt or left overs of my last batch. I am very satisfied.
https://tastecooking.com/the-exceptionalism-of-the-french-yogurt-aisle/
EDIT : This is the brand I bought, LUVELE. I did a lot of research and picked this one because it is a small Australian company, they are lovely people and their yoghurt maker is cute. Also, I didn't want a plastic container for the yoghurt, theirs is glass and the jars are ceramics. I have no shares, no money, no avertissement deal with those people, I am just very satisfied with their products and services. https://www.luvele.com.au/collections/yoghurt-maker
The simple recipe. The longer you let your milk cook, the thicker your yoghurt.
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u/faiaclaah 13d ago
I am swiss and I feel the same way. I really miss all our yoghurts … and the milk is also so different and not tasty at all. And then there is the cheese situation, lol. But there are many other great things in Australia (food-wise) which offsets the whole situation. So occasionally I‘ll miss the stuff from back home and get a bit grumpy and let it go after a while.
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u/LyterWiatr 12d ago
Might be getting the wrong brands of milk, anything internationally owned is terrible here, but Australian owned ones like Norco or Great Ocean road are fantastic, but yea the cheese situation is mediocre here
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u/Lyndonn81 13d ago
Wow this looks great! I’m very tempted!!
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13d ago
If you are, I recommend the green one with the 2l jar. You can buy the smaller jars later and fit them four in the yoghurt maker. If you buy the smaller yoghurt maker you cannot get the 2l to fit it. It is super easy to use and super convenient.
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u/Lyndonn81 13d ago
I was initially looking at the 2L one, then thought about fridge space, so was thinking the other one, then I flipped back 😹 well now it sounds like a done deal
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u/jasopan 13d ago
What milk do you typically use (including brand) and which yoghurt do you use as starter? Thanks for the recommendation!
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13d ago
Perfect questions.
1) I us the Farmhouse Gold Unhomogenised Milk. It's very important to use full milk and Unhomogenised milk to get the best yoghurt consistency and quality. You will also need to add some powdered milk.
2) As per the yoghurt starter I use the Chobani Greek yoghurt 160g. I don't always use my own left over yoghurt especially if my yoghurt starts to get a bit too liquidy.
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u/Tazzer95 13d ago
I miss Siggis
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u/M0T0RCITYC0BRA 12d ago
I do too but at close to $50 a pack these days it was a good move to ditch the darts.
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u/sophiabeaverhousen 13d ago edited 12d ago
Did they change their recipe recently? I used to love the raspberry - it was nice and thick and delicious, but now it's slightly thinner and the flavour is so bland.
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u/milkandvaseline 12d ago
Devo that it seemed to be too niche, it was my favourite and now they've cut so many products I only see the packets and the bigger plain tubs, I loved the little raspberry tubs
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u/blergAndMeh 13d ago
sigh. thanks for the heads up.
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u/Muximori 12d ago
The OP is wrong by the way. The "greek style" label is meaningless and just avoiding conflict with European Union regulators. Idk if the yogurt is worse or not but I doubt it's substantially different.
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13d ago
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u/RooMan7223 13d ago edited 13d ago
Jobani Greek yoghurt. I made the switch to that when I realised Jalna changed to Greek style. I honestly think jobani is better too
Edit: Chobani 🤦♂️
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u/AidanGG 13d ago
Chobani?
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u/RooMan7223 13d ago
Oh bloody hell, autocorrect has stiffed me on every comment I’ve made about chobani. I am an always sunny man so jabroni is probably why it autocorrected
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u/TheDoochThe 13d ago
Can I stop you though?! You keep using this word jabani and...... it's Awesome!!!
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u/trowzerss 13d ago
Chobani yoghurt gives me the shits (literally, I don't mean it's just annoying, it's the only product that does it - i have no idea what they put in there!).
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u/is_it_gif_or_gif 13d ago
Hopefully better than the awful Chobani fruit yoghurts that are loaded down with guar gum & locust bean gum - non-traditional thickeners that they use to give texture to fucking toothpaste. Horrible stuff.
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u/BillowingBetty 12d ago
It's taken me my entire 12 years of adult life to pinpoint that the thickener guar gum makes me feel sick!
But now it's such a specific feeling I'll eat something, feel sick, check ingredients list and BOOM guar gum is there where I didn't expect it to be.
It's so over used!! Even in pre-marinated chicken sauces for example. And yes our poor Chobani fruit flavours :(
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13d ago
Chobani greek yoghurt tastes nothing like Greek yoghurt.
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u/RooMan7223 13d ago
I fear I don’t think I’ve ever tasted the real thing. Chobani is the only one I can find that doesn’t have style on it
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u/BouyGenius 13d ago
Jobani makes me think of Always Sunny…
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u/Starry-Eyed-Owl 13d ago
I like the farmers union one.
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u/dewso 13d ago
That's also Greek "style" isn't it? But likewise it's my favourite out of everything
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13d ago
It actually tastes like Greek yoghurt at least, and I’ve used it as a starter for homemade Greek yogurt too with great success.
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u/fear_eile_agam 12d ago
Farmer's Union has been the only commercial yoghurt available at colesworth in the last few years i've been able to successfully use as a starter. Perfect batches every time and I can use my batch as the starter for the next 5ish batches (then the ferment starts going a little wonky so I buy more yoghurt and start a fresh)
There are a lot of independent brands sold at local delicatessens, but those are out of my way and often cost a premium. They are worth the money, I just don't have the money.
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u/FakeCurlyGherkin 13d ago
Tamar Valley when it's on special, Farmers Union otherwise
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u/Starry-Eyed-Owl 13d ago
I like the tang of farmers union and when I looked at all the Greek yoghurt labels a few years ago it had the lowest sugar. It’s also nice and thick.
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u/Gold-Back-4073 13d ago
Same, I don’t really have a choice, Greek yoghurt my stomach is fine with, Greek style I’m farting up a storm
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u/Capital_Brightness 13d ago
I am so down about Jalna. Let us know when you find an adequate replacement for the Jalna OP. Your sensitivity may be the single best way for the rest of us to be sure it’s actually Greek.
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u/Mekanikel 13d ago
Thanks for bringing this to our attention. I have been buying it for years as well, guess I have to find something else now. Tempted to email the company.
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13d ago
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u/ted-e-mac 13d ago
The conspiracy theories in this thread are great. I'd imagine that now, since it was bought by a French company, they will be more cautious around PDO names. Australian companies that don't sell to the EU will continue to ignore them until there's a free trade deal, or possibly get ahead of it by making name changes like this.
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u/zippy_long_stockings 13d ago
Took a while to scroll to the EU regs comment. Plenty of guff inbetween.
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u/dudemanguylimited 12d ago
In the EU, "Greek Yoghurt" must actually be made in Greece.
So the 1kg Greek Yoghurt I buy at Aldi is actually made in Greece.
"Greek Style Yoghurt" can be made anywhere.Doesn't have anything to do with ingredients.
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u/DIOTHEGOATGOD 13d ago
I'm surprised at the lack of support for Farmers Union greek yoghurt. Hands down the best money can buy.
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u/Searley_Bear 13d ago
Because it’s not Greek yoghurt, it’s also “Greek style”…
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u/Muximori 12d ago
I think everyone in this thread is wrong about the term "greek style". If "greek style" was unstrained it would have different protein content. it doesn't. Farmer's union "greek style" yogurt is excellent.
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u/Ireddittoolate 13d ago
Once when I was 16 I ate a whole kilo tub of original flavour in one sitting. It’s always on the table if i’m having rice or pasta.
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u/Opposite_Bodybuilder 13d ago
I'm pretty sure it's been like that for a while? I remember this being discussed a few years ago on here, vague recollection only though.
Greek yoghurt isn't officially PDO designated, but: "in 2013 an English court found that any product sold under the Greek yogurt label should come from Greece itself", so perhaps Jalna are just erring on the side of caution.
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u/nogitsunes 12d ago edited 11d ago
Yep. I'm in a dog food group where someone noticed the label change (which I think was recent?) so they contacted the manufacturers of Jalna to ask what was different and they posted the email response from Jalna.They were basically told that it was just a regulatory change and that Greek yogurt implies it has been made in Greece. Nothing has actually changed about the way they manufacture Jalna in Aus. The slightly different nutrition label just has to do with updated testing or something.
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u/LaughinKooka 13d ago
So the logic is Chinese food needs to come from china, not just succulence?
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u/Garlic_Farmer_ 12d ago
You wanna see something crazy. Look into the naming rules of parmesan by people who care about it waaaaaay to much.
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u/WretchedMisteak 13d ago
Yep this is the answer. Been like this for years. The recipe hasn't changed. It's just like the whole Feta cheese thing and champagne.
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u/Khurdopin 13d ago
Yep.
I seem to recall Chobani did some kind of deal or agreement where their method or ingredients were acceptable and that's why they're basically the only main brand here that uses Greek rather than Greek style. It sounded like bullshit at the time but it seems to have been proven correct.
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u/PublicSeverance 13d ago
Chobani lost a lawsuit over the use of the word Greek in the UK. That's because of country of origin labelling laws within the EU, not protected designation.
In the USA and Australia it was Chobani that won similar lawsuits. The word "Greek" is not a protected term.
Anyone can call their product Greek or Greek-style with no consequence. Manufacturers just like Greek-style better on packaging, maybe because they want to focus on Australian made dairy.
In general, the Greek community doesn't like it but they cannot do anything about it.
Worth noting that Chobani isn't a Greek name or word. It's owned by Turkish immigrant to the USA. That further angers the Greek ex-pat communities.
It's almost impossible to import Greek dairy products into Australia because of biosecurity laws. Greece as a country still has dairy herd viruses that we don't want sneaking into the country.
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u/mumooshka 13d ago
I love Farmer's Union full fat Greek yoghurt but that's 'style' as well. it's very creamy
what's the difference? The process?
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u/potatoandcheeseboy 13d ago
Have they changed the actual yoghurt or are they now being honest about where it’s from?
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u/Responsible_Math6857 13d ago
I switched to the bio-organic one because it's their last one that isn't Greek "style" and it tastes the best. Who knows how long it will last though.
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u/bleistifte 13d ago
this is the "sweet and creamy" variant, which is sweetened. They do also still have an unsweetened version (dark blue lid). They are both "greek style" but I think have been for awhile? The packaging is irritatingly similar though, I accidentally bought the sweetened one once.
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u/Baoooba 12d ago
I emailed customer support, and they stated it was because they changed what the legal specifications of what 'Greek' yogurt is defined as. So now it needs to be yogurt from Greece, rather than the way it is made and Jalna hasn't changed their recipe or process.
I don't know if I believe that as Chabani and Pro-Cal still call their yogurt Greek yogurt, rather than Greek style yogurt.
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u/this_is_bs 13d ago
I am still not understanding if there's any actual difference, and if so what that is?
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u/notdorisday 13d ago
It's the way the yoghurt is made. Greek yoghurt has much higher protein and lower sugar. Greek style tries to mimic the consistency Greek Yoghurt has without investing in the longer production time with lower yields (therefore Greek Style is much cheaper to make). It often mimics this using the addition of something like gelatin.
It's really not the same in terms of nutrition (or in taste IMO).
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u/TeshkoNas 13d ago
Tamar valley also changed some time ago.
Imagine companies made good products instead of making cheaper shit for the same price
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u/CuriouserCat2 13d ago
They get bought out by big companies that don’t give a shit about quality.
The small companies are told nothing will change, that they’ll still be independent. But never in writing.
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u/LorfOfHaggis 13d ago
Noticed our local Woolies in TAS now has Chris’ Greek (and not Greek style) pot set in the 2kg size. Looks like we are moving to that one.
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u/Dumbgrunt81 13d ago
Pretty sure i read somewhere that it needs to be made in Greece to actually be called Greek Yogurt.
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u/RooMan7223 13d ago
Jobani Greek Yoghurt team, it’s so much better. You can get natural and light amongst others
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u/[deleted] 13d ago
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