Custard yoghurt? How about coffee, or coconut yoghurt, or a food experiencing a comeback – peanut butter? If those flavours take your fancy, keep an eye on the yoghurt section in your supermarket.
“We are seeing numerous new flavour developments globally,” says Tanya Shaban, new product development manager for Fair Cape Dairies. The company is seeing the rise of two specific markets – those who want to eat yoghurt for its functional or health benefits (probiotics, Omega 3s, for example) and those who want yoghurt to be more like a dessert.
Yoghurt has been a food staple in the Middle East for a long time, but it’s not a food your parents’ generation necessarily grew up with.
Gone are the days when yoghurt was a fringe health food, taking up a tiny portion of the dairy fridge, and then usually in the form of Bulgarian yoghurt. Yoghurt has moved to the forefront of the healthy snack market, and now comes in a variety of flavours - popcorn may even be on the cards soon, says Shaban.
The latest in the Fair Cape range is custard.
Yoghurt is such a versatile food. Sweet or savoury, it adds a creaminess to dishes without the richness of cream. Yoghurt mixed with sour cream or mayonnaise makes a good spread, or a dip – try yoghurt, tahini and garlic mixed together.
As a lunchbox food, it’s convenient. But as with all dairy, one needs to read the labels, and be aware of sugar and additives. Often a sweet fruit like mango, mixed with plain yoghurt, is all the added sweetness one needs. Some yoghurt makers, like Fair Cape Dairies, are investigating natural sweeteners like Stevia.
Choose labels that state it’s hormone free; and look for milk from dairies that don’t use antibiotics routinely, and treat their cows with care.
When it comes to cooking with yoghurt, there are many possibilities. Whether it’s in muffins or in meat dishes, yoghurt cooks well, and moistens baked goods. Yoghurt is also great as an accompaniment to spicy chilli dishes, either on its own, lightly salted, or mixed with cucumber. It is cooling to the palate.
It’s also great for marinating meats, like chicken and lamb.
Add yoghurt at the end of cooking for soups, and don’t let it boil, as it will curdle.
Yoghurt is made from milk using a culture, and if made correctly, the beneficial bacteria, called probiotics, are excellent for your gut flora. Don’t freeze yoghurt, it changes texture. Also, don’t beat yoghurt too vigorously, as it breaks down. When baking, gently fold into ingredients.
Here are some recipes supplied by Fair Cape Dairies.
Choc Chip Yoghurt Muffins
Serves 12
1 ¾ cups plain flour
¾ cup sugar
½ tsp salt
1 tsp baking powder
2 eggs
½ cup vegetable oil
3x100g cups of Choc Chip Yoghurt
¾ cup white chocolate chips (optional)
Combine flour, sugar, salt and baking powder in a large bowl. Combine yoghurt, oil, milk and eggs in another bowl. Pour egg mixture into dry mix until combined evenly. Mix in white chocolate chips (optional).
Grease muffin tray and evenly distribute mixture. Bake at 180°C for 25 to 30 minutes or until skewer comes out clean. Leave to stand for 5 minutes before removing from tray and place on wire rack.
Green Curry Yoghurt Chicken
1 tablespoon oil
1 red onion, sliced
500g skinless chicken fillets, sliced
200g green beans, tops removed (and/or: 1 x green pepper, sliced)
1 carrot, peeled and thinly sliced
2 to 3 tablespoons Thai green curry paste
200g plain Bulgarian Yoghurt
2 tsp brown sugar
1 Tbsp soy sauce
Steamed jasmine rice
Extra yoghurt, for serving
Dice chicken into cubes or slice into strips. Heat oil in a pan and sauté onion and chicken for 2 to 3 minutes or until golden.
Add vegetables and curry paste and cook for 5 minutes before adding yoghurt. Cook for a further 3-4 minutes or until vegetables are tender.
Season with brown sugar and soy sauce and serve with steamed jasmine rice.
Top with an extra dollop of natural yoghurt to serve.
Custard Yoghurt Fridge tart
Serves 6- 8
1 packet Tennis Biscuits
125ml butter
¾ tin of condensed milk
1 packet lemon jelly
Half a pack of Fair Cape Custard Yoghurt (3x100ml) flavour of your choice (pear and custard, stewed fruit and custard, peach and custard)
Crush packet of biscuits in blender or bowl. Melt butter slightly and mix evenly through biscuit crumbs. Press biscuit crumbs into a medium dish to form the base. Dissolve jelly powder in 125ml boiling water and allow to stand for five minutes. Pour custard yoghurts and condensed milk into bowl and stir gently. Add dissolved jelly and mix. Pour into base. Refrigerate overnight.
Berry Smoothie
Serves 2 to 3
1 banana
1 handful of raspberries
1 handful of blueberries
1 cup milk
1 cup of your favourite flavour yoghurt
Blend the banana, raspberries, blueberries, milk and yoghurt. (It is important that you blend the mixture well.)
Serve in a tall glass. To add more berry flavour to your smoothie, layer the top of the smoothie with berries. - Cape Argus