You can always make your own. You just need a spoonful to start the culture, and then you can just keep using the leftover from the last batch to start the next one. All it takes is milk.
I prefer unflavoured natural yoghurt.
Greek yoghurt is a bit too acidic-tasting for first thing in the morning.
Unfortunately, the only non-Greek yoghurt on shop shelves is over-processed flavoured “fat-free” yoghurt-type deserts.
Milk is basically Fat and Water, with some solids in suspension. Fat-free milk is just water and some solids. Fat free yoghurt is just water and metabolised solids and tastes terrible.
So they add sugar to make it taste and suddenly Fat-free dairy has a higher GI than normal dairy.
Ffs and I just assumed that here in WA was due to the rail line wash out.
Unflavoured Greek yogurt has been my breakfast staple for like 20 years.
We’re usually pretty immune to these sorts of shortages, because WA grows so much of its foods locally.
I noticed Aldi had no yoghurt for a bit, but there has been plenty of local supplier stocks.
You can always make your own. You just need a spoonful to start the culture, and then you can just keep using the leftover from the last batch to start the next one. All it takes is milk.
I prefer unflavoured natural yoghurt. Greek yoghurt is a bit too acidic-tasting for first thing in the morning.
Unfortunately, the only non-Greek yoghurt on shop shelves is over-processed flavoured “fat-free” yoghurt-type deserts. Milk is basically Fat and Water, with some solids in suspension. Fat-free milk is just water and some solids. Fat free yoghurt is just water and metabolised solids and tastes terrible. So they add sugar to make it taste and suddenly Fat-free dairy has a higher GI than normal dairy.