I’ve been slacking on the yogurt review series, so here’s an update:
I’m currently living in Seoul, and i am impressed with the yogurt here, though there’s always something missing (i miss the pure, homemade taste of Liberté, and that unforgettable perfection of La Fermière). Today, i’m going to write about the two Korean yogurts i like the most so far [UPDATE: Maeil’s new organic yogurt mentioned]:
pure by Maeil
viyott by Seoul Milk
joghurtbecher © beierle + keijser (via lensculture)
I haven’t found a new favorite yogurt, but i did try some worth blogging about. First up, Liberté’s Méditerranée line:
via ZauBEr Hour (click image to visit)
Donna-Lynn Kovic from Liberté left a comment on my first yogurt post notifying me of Liberté’s upcoming lemon and coconut flavors in the Méditerranée line. As per her suggestion, i contacted Julie Rivest in the marketing department to find out where i might be able to find these supposedly “European-tasting” yogurts in my area of Central Jersey. I didn’t have much luck finding grocery stores near me that stocked them, but when i went back to NYC for school, i found these everywhere and eventually bought some from my favorite local cheese shop, East Village Cheese. I’d been reading all over the foodie blogosphere that the Plum & Walnut flavor from this line was jaw-droppingly good, so naturally, i bought one of those, and one of Lemon and one of Coconut, both favorite flavors of mine, though i gotta admit, this is the only brand i’ve ever seen carrying coconut-flavored yogurt. I normally hate fruit on the bottom yogurts (the water from the fruit purée forms nasty clumps in the yogurt once it’s mixed in), so i was disappointed to find out that the plum+walnut mixture was in the bottom of the cup. But there was a resurgence of hope when i pulled back the foil lid and noticed that there wasn’t a single drop of that disgusting liquid that forms on top of most yogurts (which FAGE nicely avoids by placing a sheet of fibrous, woven parchment directly on the top surface of each of its yogurts). I thought, as long as the fruit mixture is similarly devoid of extra liquid, this could turn out to be good.
Current top yogurts:
1. Dannon’s All Natural Lemon
(can’t find a picture of lemon, but this is the right product line, though the packaging design has changed)
2. Wallaby’s Organic Lowfat Key Lime
Since my last yogurt post, i’ve tried several more yogurts, and i’ve found a new favorite (that’s right, it knocked Liberté off the number 1 position, and believe me, it takes a lot to do that). But before i talk about that, i have to tell you about this amazing yogurt i had in Morocco.
I hated yogurt until i went to Paris this January and lived there for five months. Every major supermarket there has at least two aisles of yogurt selections, and most of those selections are amazing. France is particularly famous for its “pure” yogurt, in all its thick and fresh goodness:
I’m talking about the yogurt in the center of the pile, in the terra cotta pots (the lovely terra cotta pots that are perfect for storing all kinds of ingredients!). It’s made by La Fermière. I wish i had a close-up shot of the yogurt itself. It’s surprisingly firm that you can literally cut it with your spoon; it’s nothing like the runny yogurt we have in the States. It’s not as tart as American yogurt; it tastes creamier, but not at all fatty. It is full fat, but you know what, that’s how yogurt was meant to be. But it’s not like Greek yogurt at all; Greek yogurt is strained, so it’s got a “sticky” consistency–the consistency of acrylic paint. (Pardon the rather unappetizing metaphor. Not hatin’ on Greek yogurt, folks–i actually swear by FAGE when cooking.) Anyway, here’s a pic i found of the yogurt itself; although it’s tiny, you can get a feel for the yogurt’s consistency: