#Brands - 13 August 2021
Fact Friday: 10 exciting (Emmi) yogurt facts
Emmi produces around 55,000 tonnes of yogurt in Switzerland each year. Reason enough to take a closer look at this popular dairy product and share more than just this exciting (Emmi) yogurt fact.
10 yogurt facts
#1
Word origin
The word “yogurt” comes from Turkish: “yoğurt” means “fermented milk”. This points to the manufacturing process.
#2
History and origin
Fermented milk products are among the oldest of all dairy products. Cattle farmers realised early on that sour milk has a longer shelf life than fresh milk.
#3
Yoghurt or yogurt?
How do you actually spell it? According to the dictionary, both versions are possible. We at Emmi decided in favour of “yogurt”.
#4
Swiss milk, Swiss fruit
Emmi produces around 55,000 tonnes of yogurt in Switzerland every year and flavours it with over 200 tonnes of the finest Swiss fruit.
#5
A real pick-me-up
Yogurt contains almost all the nutrients that our body needs every day: milk protein, milk fat, lactose, milk sugar, vitamins A, D, E, B2 and B12, as well as minerals such as calcium, phosphorus, magnesium and iodine. The lactic acid bacteria in yogurt support the natural intestinal flora and strengthen the immune system.
#6
Two ingredients
To make yogurt, you only need two ingredients: milk and natural yogurt. So yogurt is quite easy to make yourself. We tell you how in the recipe box below.
#7
Naturally sweet
Natural yogurt naturally contains milk sugar (lactose): 4.5 grams of it per 100 grams of yogurt.
The additional added granulated sugar is a flavour carrier, complements the flavour and reduces acidity. Normal yogurts contain an average of 8-8,5 grams of granulated sugar per 100 grams. In 2015, Emmi signed the Milan Declaration and has since steadily reduced the sugar content of many of its products. At the same time, we launched new products that contain significantly less added sugar, such as the Jogurtpur date-line.
#8
Pure yogurt pleasure
We do not add any thickeners or added flavourings to Emmi Yogurtpur. Particularly ripe fruits are used for the fine aroma. For example, one producer lets its apricots ripen on the tree for an extra-long period of time for our Jogurtpur line. “Jogurtpur Forest Berries & Dates” and “Mango Passion Fruit & Dates” do not even require any granulated sugar or sweeteners. The dates give the yogurt its natural sweetness. They also contain many trace elements, minerals, fibre and vitamins.
#9
Especially creamy
With Greek yogurt, compared with conventional yogurt, the whey is drained off for longer. This means the fat content can increase by up to 10%. This makes it creamier in taste and firmer.
#10
Too good to go
If the yogurt pot is undamaged, the contents are mould-free, it still smells good and the lid is not bulging, the yogurt can still be enjoyed after the use-by date. Yogurt is fermented and preserves itself for the most part. Trust your senses and do your bit to prevent food waste!
Homemade natural yogurt
Ingredients
1 litre milk
180 g natural yogurt
Preparation
- Heat the milk to 42-45°C (slightly hotter than lukewarm), then remove the pan from the hob. Add the yogurt and whisk until well blended. Immediately pour into jars and close with a lid.
- Place the jars in a pan, fill with 45°C water to just below the lid and cover with the lid or cling film. Place a blanket around and on top of the pan or place in an insulated box.
- Let it stand at room temperature for 8-10 hours or overnight. Remove the jars from water and place them in the refrigerator.
- Sweeten and flavour as desired with fresh fruit, vanilla or cinnamon.
Enjoy!
