“It’s just like judgement. You can spell it as judgment too and both are correct” I say.
“Okay but I prefer yogurt” Mysaucepan says.
“Fine, you spell it the way you like it but I like yoghurt” I respond.
Yogurt or yoghurt, it looks like Chobani Greek Yogurt has opted for Dairy Australia’s way of spelling it although the real reason is because it hails from the US where yogurt is the more common spelling. In Australia, both yogurt and yoghurt are current although the latter is more commonly spelt.
Chobani is an American brand of Greek style yoghurt founded by Hamdi Ulukaya in 2005. The Turkish-born American businessman stumbled upon a classified advertisement for food giant Kraft’s discontinued yoghurt factory near Utica, New York.
After throwing away the ad initially, he fished it out from the trash, made an inspection of the factory and bought it on the spot. He went on to develop a recipe for healthy, delicious and high-quality yoghurt that hit the supermarket shelves 18 months later and has since become America’s top-selling Greek yoghurt brand in 2010.
Chobani purchased a dairy in Australia in 2011 and its products are now on the shelves of Woolworths.
Greek style yoghurt is yoghurt that has been strained in cloth to remove the whey. It is made from milk that has been enriched by removing some water content.
As such, Chobani Greek Yogurt takes on a consistency between that of yoghurt and cheese.
Chobani is not as sweet as regular yoghurt and still has its distinctive sour taste. It comes with a host of flavours – strawberry, passion fruit, mango, pineapple, blueberry, peach and plain that range from 0% – 2& fat with 13% protein.
Made with real fruit, ingredients are natural with no preservatives or artificial flavours. It claims to have two times more protein than regular yoghurt with a good source of bone-building calcium. It is also gluten-free, kosher-certified and 95% lactose free.
Chobani suggests some interesting recipes to cook with its yoghurt. I like the looks of a mushroom bruschetta or herb salad dressing although I am not sure about adding it to a Thai red curry.
The plain yoghurt is definitely a candidate for a North-Indian palak paneer.
An alternative would be my cold tzatziki dip made with diced cucumbers, garlic, extra virgin olive oil and a squeeze of lemon juice. I know I would be dipping some carrot and celery sticks into this dip a lot more come summer.
A bit of research on Google tells me Chobani’s founder Hamdi Ulukaya has opened a new $100 million yoghurt plant in Twin Falls, Idaho. According to Bloomberg Billionaires Index, he is worth US$1.1 billion in 2012 and is one of the newest billionaires in the world. Is this a testimony that you should try and pick up some Chobani Greek Yogurt?
So dear readers, do you prefer regular style yoghurt or Greek style yoghurt and if so, would you try Chobani Greek Yogurt?
ChopinandMysaucepan received complimentary yoghurt products courtesy of Chobani Greek Yogurt. All opinions on this blogpost are our own.
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