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.