Eight strawberry yogurts to put to the taste and nutrition test

LOW fat, no fat, full fat, organic, bio, Greek style — the new wave of yogurt takes a bit of surfing. And then there is the ocean of bacteria that turn milk into yogurt to consider.

The choice of bacteria is often governed by the amount of fat in the type of yogurt to balance taste. There can be quite a chalky taste in strained Greek yogurt and various other low- and fat-free versions which have a desirable higher protein content. The lactic cultures can also provide the tangy flavour which consumers love or hate, more noticeable in plain varieties.

Watch cartons not labelled by culture type or by ‘live cultures’, as in order to prolong shelf life, those without these living organisms may be pasteurised after the yogurt has been made, killing the live cultures and their benefits. All milk used in yogurt sold in shops is pasteurised first so that there is no danger of bugs.