Yoghurt is a very flexible friend in the kitchen
It can, of course, be enjoyed as is - either on its own or with a sweet or savoury addition.
Perfect as a dessert or as a snack between meals, it's natural, healthy and nutritious.
To make it especially delicious and enjoyable, try adding fruit, nuts, honey or sugar to the basic natural yoghurt.
Yoghurts are soft and light in the mouth, a real delight when you want something fresh and
Varieties and textures of yoghurt and fermented milks
The market offers a vast array of yoghurts to suit all palates and meal occasions.
They come in a variety of textures (e.g. liquid, set, smooth), fat contents (e.g. luxury, lowfat, virtually fat-free) and flavours (e.g. natural, fruit, cereal).
Fermentation with different micro-organisms also provides a wide range of products with different flavours, textures, and consistencies.
has the appearance of a compact jelly with a more or less firm consistency. This type of yoghurt is fermented right in the container.
is a type of yoghurt with a smooth, creamy texture that is fermented in a vat or tank. The yoghurt is then stirred, before being cooled and packaged.
: offers a more liquid consistency, this drinkable yoghurt is made from fermented milk with added sugar and fruit or fruit-flavoured syrups and is intended as a nutritious drink.
- Type of thin yoghurt which is composed of a traditional yoghurt compound to which is added an ice cream mix of milk, sugar and cream. The substance then undergoes a freezing process. While frozen, the bacterial culture in the yoghurt remains dormant but is reactivated at a warmer temperature in the body.
are yoghurts to which sweetening ingredients such as sugar, honey, natural flavours, extracts, jams, syrups, whole and/or pureed fruit, and additional toppings such as granola or other cereals are added. Fruit yoghurts contain fruit integrated with a preparation that can be compared with the fruit jam. The fruit preparation is added to natural yoghurt stirred, after the stages of fermentation and cooling.
The control of the percentage of fat in yoghurt is very simple. Using a whole milk for regular yoghurt, low fat or partly skimmed milk for low fat yoghurt or skimmed milk for non fat yoghurt.
Great for cooking
It can also be cooked and added to soups, salads, meat, poultry, fish, rice, pasta dishes,
breads, cakes, pies, brioches, desserts and drinks.
In fact, yoghurt is used as a basic ingredient in several hot or cold soups, as well as for
making cold sauces or marinades to flavour and tenderize meat, poultry and game.
Plain yoghurt can also be used in place of cream, whether liquid, whipped or sour, and as
such can be added to mayonnaise or vinaigrette, reducing the level of calories and fat.
More great ideas for yoghurt
There are dozens of ways you can use yoghurt every day, check this page out regularly and
see for yourself.