Healthy Food Database
Yoghurt - Low Fat
Low-fat yoghurt is made from skimmed milk, fat-free milk solids and live cultures. It can be natural or flavoured with fruits, vanilla or honey. Sugar-free yoghurts are also available but are not recommended. The fermenting process occurs by adding a starter culture, a blend of bacteria -usually lactobacillus bulgaricius and streptoccus thermophilus. Lactobacillus acidophilus is another common bacteria added in yoghurt-making. It encourages the growth of healthy bacteria in the intestines necessary for complete digestion. Low-fat yoghurt can be set or stirred.
Set yoghurt is made in the container it is sold in and is not as smooth and creamy as stirred yoghurt. From a health perspective it's preferable as the healthy bacteria are preserved better. During the yoghurt-making process, lactose from the milk is broken down into lactic acid. Lactose intolerant people can usually tolerate low-fat yoghurt.
Note: some flavoured yoghurts may contain fruits or flavours that are high in salicylates, so if sensitive it's best to opt for plain yoghurt only.
Buy from the supermarket or health food shop. Check the use-by date. Select one with acidophilis and avoid any with artificial sweeteners, colouring and added flavour.
Store in the fridge in the container for 2 - 3 weeks.
Tips & Tricks:
To prevent low-fat yoghurt from separating during heating it can be stabilised by heating in a pan with 1 egg white and 1 teaspoon of seasalt. Stir uncovered (in one direction only) for 10 minutes.
Source: Stephanie Alexander: The Cook's Companion.
Low-fat yoghurt is excellent to replace cream in many savoury dishes. It can be stirred into soups and casseroles and works particulary well with spicy dishes. Flavour your own low-fat natural yoghurt with fruit and serve for breakfast.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
High Blood Cholesterol
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.