your favorite yogurt in Chiang Mai ?

[orang37]

I bought some "Lanna Milk" brand Bulgarian-style at a Rimping this week, and am finding it creamier than other local brands ... but, given my dysfunctional taste-buds ... 

 

I'd appreciate knowing your favorite.

 

~o:37;

[pgrahmm]

You know - I have to admit....This is one topic I've never thought about.....

[cmsally]

Mostly we get what I think used to be called "Moms yoghurt" although not sure if it is lablled as such now. It is homemade by a lady who lives in Hang Dong and delivers. Kasem store stocks a lot of it. Must be her biggest customer!

[Thailand]

Yolida - my dogs love it!????

[naboo]

I make it myself, very easy to do.

 

I prefer Chokchai milk, but find Meiji makes a better yoghurt.

[boonrawdcnx]

Real yoghurt has to have live active bacteria - everything else is crap - useless to your body.

Live and active cultures refer to the living organisms Lactobacillus bulgaricus and Streptococcus thermophilus, which convert pasteurized milk to yogurt during fermentation.
All yogurts are required to be made with these two cultures. In addition, some yogurts contain Lactobacillus acidophilus, Bifidus and other cultures.
In heat-treated yogurt, these cultures are killed during post-fermentation heating.

Live and active culture yogurt is supposed to be helpful in preventing gastrointestinal infections, boosting the body's immune system, fighting certain types of cancer and preventing osteoporosis.

You can also use the live culture yoghurt at home to produce your very own yogurt and cream cheese!

This will not work with pasteurized products because the process kills the live bacteria that is actually good for us.


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[hougourou]

2 hours ago, naboo said:

I make it myself, very easy to do.

 

I prefer Chokchai milk, but find Meiji makes a better yoghurt.

 

Meiji milk and Dutchie brand yoghurt for the starter works perfectly for us:  Half gallon of Meiji whole wilk and one small container of Dutchie plain yoghurt, both at room temperature, heat the milk until warm, mix in yoghurt, keep  pot undisturbed for 12 hours in  insulated  ice chest (no ice), and in 12 hours you've got great unsweetened yoghurt at a fraction of the price of Yolida.

[orang37]

2 hours ago, boonrawdcnx said:

Real yoghurt has to have live active bacteria - everything else is crap - useless to your body.

 

Okay, and now: what is your favorite yogurt ? ????

 

~o:37;

[YogaVeg]

7-11 and Rimping started carrying a Bio lactose-free yoghurt in vanilla, strawberry, and my favorite: coconut chunks.

 

I'm assuming it is "organic" as it labels "Bio" in big letters, and it lists live cultures on the (Thai) label as well.

It sure is tasty and doesn't give me tummy disturbances as non-organic stuff often does...

 

Comes in a dark green label, one for 15 baht, sells out real fast I've noticed, so keep looking!

[rebo]

You may find more hints here:

 

[McTavish]

Yolida is best natural yoghurt though we sometimes make our own.

[Lacessit]

Farmers Union Greek Style Yoghurt, plain or with a hint of honey. Available at Rimping, about 70 baht for a two-pack. I've tried a few others, but they are watery and tasteless in comparison.

[FolkGuitar]

 

Yolida.  We bought it a few times, then began using it as a starter to make our own.

Big container of Meiji 100% plus a half cup of yogurt, set in a warm place for a day, and Voila! Thick, creamy yogurt that tastes just like Yolida. We don't even heat up the milk first. Just make sure the containers are clean, mix well, keep warm, and wait a day. Then into the fridge to chill, and we've got enough to last the two of us about three days. Then it's downstairs to buy another bottle of Meiji. Just make sure to save half a cup for the next batch.

 

 

 

 

 

 

Edited September 30, 2018 by FolkGuitar

[elektrified]

6 hours ago, FolkGuitar said:

 

Yolida.  We bought it a few times, then began using it as a starter to make our own.

Big container of Meiji 100% plus a half cup of yogurt, set in a warm place for a day, and Voila! Thick, creamy yogurt that tastes just like Yolida. We don't even heat up the milk first. Just make sure the containers are clean, mix well, keep warm, and wait a day. Then into the fridge to chill, and we've got enough to last the two of us about three days. Then it's downstairs to buy another bottle of Meiji. Just make sure to save half a cup for the next batch.

 

 

 

 

 

 

We also use Yolida as the starter. We buy the milk from the dairy co-op on Huay Kaew across from the zoo. It comes in 2 gallons I believe. Sold in a huge heavy-duty bag. Much cheaper than the store. We use 1 small container of Yolida, 2 gallons milk and bring it close to a boil. Then we let it cool and pour it in a large plastic container, wrap a towel around it and set it aside in the warmest room for 48 hours. In the past we let it sit for 24 hours but I found it a little watery. The last couple of times I let it sit 48 hours and it was perfect; thick and creamy.

Edited September 30, 2018 by elektrified

[boonrawdcnx]

 
Okay, and now: what is your favorite yogurt ? [emoji846]
 
~o:37;

Yolida


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