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Currently, there are many yoghurt options with varying fat levels, origins, and non-dairy substitutes. Among the various varieties on the market is French-style yoghurt, which seems like a culinary trick but is actually a real type of yoghurt that comes from France. Using traditional methods, it is made in tiny batches, primarily in glass jars, with a limited number of ingredients. This dish, which tastes like yoghurt, is thick, creamy, and wonderful.
What Is French-Style Yoghurt?
French yoghurt distinguishes itself from the many other varieties available in the market by virtue of its richness, simplicity of preparation, and natural ingredients. This post-set approach creates each dish in its own container, as opposed to the ingredients and cultures mixing in a huge vat and then being portioned out. In other words, everything is placed in separate jars to set until it's time to consume, including sugar, yoghurt cultures, whole milk, and optional fruit and flavourings.
Like other yoghurts, this made-to-order small-batch variety is created with whole milk and live cultures that are allowed to settle in warm, humid conditions. The flavour of French-style yoghurt differs somewhat from other types of yoghurt, and because each jar is handmade, there may be little variations from one to the next. Real French yoghurt isn't produced without fat.
What Does It Taste Like?
The basic variety of this thick yoghurt is mostly creamy and mildly sweet, but it does have a faint tang. Of course, adding more components will result in different flavours and textures, such as fruit or vanilla.
The Origins Of French-Style Yoghurt
For generations, French-style yoghurt, with its deep historical origins, was an essential component of French culinary customs. Its origins were originally in the French countryside when farmers utilised their cow's milk. Bacterial cultures are added, and the milk is brought to a boil in small pots and allowed to ferment.
The first commercial French yoghurt brand entered the American market in 1974 thanks to companies like Yoplait. They stuck to the basic pot-set fermentation process but continued to produce enormous quantities of yoghurt using cutting-edge production techniques.
French Yoghurt Vs. Greek Yoghurt
Greek yoghurt is prepared differently than French yoghurt, and the two have different textures. Greek yoghurt gets its thick consistency by vigorously straining the yoghurt to extract most of the liquid. The method for making French-style yoghurt is to mix together some basic components, transfer them straight into the pot, and then leave it for eight hours. Yoghurt is made from milk and gets its thick consistency through the fermentation and culture process.
Storage Instructions
Refrigeration is advised for any yoghurt. French-style yoghurt is rich in fat, so it doesn't need to be covered, but doing so keeps it shielded from other flavours in your refrigerator. Yoghurt that is homemade can stay sealed for weeks and can be opened and consumed for up to two weeks. Yoghurt from stores is fresh until the date on the label that indicates its expiration (and maybe even a few days after that).
