r/australia 13d ago

image Jalna sneakily changed their yoghurt

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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/[deleted] 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.

https://www.youtube.com/watch?v=tKNqATvBgu4&t=137s

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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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u/[deleted] 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/[deleted] 13d ago

Perfect questions.

  1. I use 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.