Sugars in yoghurt

Posted by ellerbracke @ellerbracke, Nov 19, 2019

I just read an article in the paper stating that the sales of yoghurt are steadily trending downward. In our semi-upscale local grocery chain there are roughly 8 linear feet, 4 to 5 shelves worth, of yoghurt on display. Other than plain yoghurt, there are 4 (!), store brand, generic yoghurts available with “no sugar added”. (Both my husband and I dislike 2 of those 4 flavors). All the other greek, skandinavian, australian, etc. yoghurts have sugar added, in addition to the already naturally occurring sugar in the fruit. I have a well functioning digestive system, no need for probiotics, also basically no weight problem except when it comes to sweets and sugar in general. Any type of sweetened food tends to immediately show on the scale. Much more than ingested fat or carbs in general. Yes, I could buy plain yoghurt and add my own fruit, but since I’m not crazy about yoghurt in the first place, the large container would likely go bad before I get around to eating it.
Most of the time I do not care for sweet stuff, some home-baked cookies around Christmas time, dark chocolate frequently, doughnuts once a year (apple doughnuts when apple-picking in NC). Anyway, this sort of ties a little into the sugar in general discussion. I just find it frustrating that there are tons of gluten free, reduced fat, organic, non-GMO, etc. food products available, but not something as simple as no-sugar yoghurt.

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Thanks to everyone for the feedback. I don't mind the Stoneyfield (plain, no added sugar) but will probably also try to make some (using the link John posted) as I'm curious about the process and flavor difference. For someone who doesn't cook much at all, it seems almost alchemical.


It only takes me around 5 to 10 minutes of work to make the yogurt after watching how @LeeAase makes his yogurt — It did take me multiple trys before I got the cook time down with the inexpensive yogurt machine (108 degrees for 14 hours). Basically I grind up 4 BioGaia tablets (Lactobacillis reuteri bacteria) and a spoon of the previous batch of yogurt. Mixing it with a little bit of heavy cream. Then I pour in a quart of organic half & half and a little extra heavy cream to top it off. Stir it a few minutes and pour it into 8 small yogurt glasses with lids to go into the yogurt machine.

It's a thicker yogurt but my wife likes it with fresh blueberries or raspberries.

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P.S. – Forgot to mention I add a teaspoon of vanilla extract to each batch.

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