YOGHURT & DRINKING YOGHURTS

AS BREAKFAST COMPANION, SNACK OR DESSERT

YOGHURT RANKS AMONG THE MOST POPULAR DAIRY PRODUCTS

We love it pure or with fruit, eat it with muesli or as a dessert: Yoghurt is so multi-faceted and delicious that on average each German consumer eats about 15kgs per year! As a so-called curdled milk product, yoghurt is made from milk by adding special lactic acid bacteria. Sounds pretty banal, but it can be varied to such a degree that a great variety of types comes into being: mild ones, acidulous ones, semi-solid or creamy ones, natural yoghurt or fruit yoghurt, and all these with varying degrees of fat content.

By the way, it’s the fat content in the milk that decides which yoghurt comes about: skimmed milk yoghurt (1.5% fat max.), low-fat yoghurt (between 1.5% and 1.8% fat), whole milk yoghurt (at least 3.5% fat), cream yoghurt (at least 10% fat) or Greek yoghurt (between 0.1% and 10% fat) with a higher protein content.

YOGHURT CONTAINS MANY VALUABLE NUTRIENTS,

BUT ONLY FEW CALORIE-RICH CARBOHYDRATES

Of course, yoghurt, like any dairy product, also contains carbohydrates. But the amount is very low: At a fat content of 3.5%, yoghurt has as little as 69 calories per 100g. And all the valuable nutrients contained in the milk get safeguarded during fermentation and are thus also present in the yoghurt – e.g., protein and calcium. It takes only one 250g cup of “Der Große Bauer” to cover about 40% of the daily calcium need.

In addition – with regard to 100g of yoghurt with a 3.5% fat content – it also contains 0.04g of vitamin B1, 0.18mg of vitamin B2 and even 0.4μg of vitamin B12. A few more yoghurt content facts: Yoghurt often agrees well even with people suffering from lactose intolerance. And whether you eat organic yoghurt, low-fat or cream yoghurt doesn’t really make a difference with regard to the content of vitamins and minerals – that stays more or less the same since it’s not dependent on the fat content.

YOGHURT IS A TRUE MULTI-TALENT

CAKES, DIPS, SAUCES, DRESSINGS 

– BUT PLEASE WITH YOGHURT

Of course we enjoy our yoghurt in the morning for breakfast, pure with fresh fruit or with our muesli. But also when baking or cooking, yoghurt shows its true multi-talent nature. Multi-layered cakes and fruity crèmes – unthinkable without yoghurt. As a cooking staple for various dips, sauces, and dressings, yoghurt is indispensable.

In order to reduce the fat content in cream sauces, yoghurt can be used as well, as it can give many dishes a fresher note as a replacement for cream or sour cream. But please note: Add the yoghurt only at the end of the cooking time, otherwise it will curdle and lose its taste. Worked up your appetite yet? Then take a look at our yoghurt recipes.