Tag: Set style yogurt

According to the Dairy Farmers of Canada, Balkan yogurt is made by fermenting milk directly in individual containers, unlike regular yogurt which is stirred in large vats. This fundamental procedural difference is what distinguishes Balkan yogurt and regular yogurt, leading to significant variations in texture and consistency.

Originating from the Balkan region, Balkan yogurt is known for its distinct texture, which is created by a specific fermentation process. Unlike other varieties, this yogurt is a 'set-style' product, fermented directly in its final container, leading to its characteristic thick and creamy consistency.

According to researchers at the National Institutes of Health, evidence of fermented milk products, resembling yogurt, have been found in Eastern Europe dating back as early as 8000 B.C., soon after the domestication of milk-producing animals. The unique characteristics of modern Balkan yogurt, a tradition passed down through generations, lie in its distinct set-style fermentation and specific bacterial cultures.

According to food historians, the first American fruit-on-the-bottom yogurt was introduced in 1947 by Dannon to appeal to American palates. The decision to place fruit on the bottom was initially a result of avoiding U.S. food safety laws, which at the time prevented mixing dairy products with other ingredients. This manufacturing quirk became an iconic feature that continues for a mix of practical and preferential reasons today.

Did you know that the distinct packaging of yogurt with fruit at the bottom was originally created to bypass U.S. food safety laws in 1947? This clever strategy is a primary reason why does Greek yogurt have fruit on the bottom, and it has shaped the industry ever since.