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Cow's Milk Products
Fruit Yoghurt
In the supermarkets of both islands Trinidad and Tobago you can find a wide variety of commercial yogurts, some not so bad, others almost inedible for somebody who knows what a good yogurt tastes like.
There was no product on the market that could give the commercial yogurts a run for its money in taste and quality.
This gave me the idea to produce home made yogurts high in quality and great taste. Because not everybody is able to or wants to pay for pricey goat milk yogurt, I decided to prepare my yogurts from cow's milk.
For more than two years now my fruit yogurts are available at the three largest supermarkets in Tobago. Unfortunately, I am not able deliver to many more businesses because I cannot produce more working by myself.
After a slow start this fruit yogurt has become a front runner in demand and why should it not? The fruit bases I use are made from fresh or fresh frozen fruit, all prepared by me personally. When some of the fruit (which is grown in Tobago but not always available on a regular basis) is short in supply, I am obliged to import frozen fruit pulp from Florida. In Florida the fresh fruit is pureed and frozen and packaged without any additives. They are that good that you can practically sell them as fresh products.
I cannot mix the defrosted fresh fruit with my yogurts; it would spoil the yogurt in a flash and so I must at first boil the pulp. The fruit is carefully prepared and stirred into the finished yogurt.The fruit transforms the already very good natural yogurt into a delicious fruit yoghurt. That's why it is called "Stirred Yogurt". The commercial yogurts with little fruit content are "Settled Type Yogurts">
With cheap yogurts the fruit (mostly canned), is pasteurised together with the milk and then the yogurt is incubated with the fruit already mixed into it. Usually these fruit yogurts contain a very small amount of actual fruit.
The commercial yogurts are also mixed with a thickening agent, usually gelatine (made from animal bones) and other types of starches. Then artificial flavourings are added, food colouring and of course preservatives. Not many people read the labels; but a really good yogurt has none of these additives!!!
Printing "Active cultures" or similar terms on a yogurt package is designed to distract the customer to show at least something positive. Without any "active culture" it is not yogurt!
I mix pure apple pectin into my fruit pulp which brings out the natural taste of the fruit. Pectin, a natural starch, at the same time also provides a good source of fibre for your body. Together with lemon juice the pectin thickens the fruit pulp in order for the yoghurt not to drip off your spoon. The amount of fruit I stir into the yoghurt would otherwise make the yogurt too thin.
There is absolutely no end to my creativity. I feel happy when I develop a new kind of fruit yogurt. The individual fruit mixtures are prepared with love and mixed with all natural seasonings.
Mango pulp for yogurt- it has to boil this fast
My up to now available fruit yogurts sell in containers of 12 oz ( ca. 400g)
MANGO |
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PINEAPPLE |
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SORREL-GRAPEFRUIT |
Sorrel - Flower of the sorrel plant |
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GUAVA-VANILLA |
Psidium guajava |
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PASSIONSFRUCHT - PEACH |
Maracuja |
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BANANA CHOCOLATE CHIP |
Silk Fig and Belgian Chocolate |
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| SOUR SOP |
Guanabana |
Many others are now in the developmental stage. At the moment I am working on a new yogurt with natural fibre and prunes:
CRUNCHY CEREALS ( Granola ) Caramel & Honey roasted
PRUNES & SUNFLOWER SEEDS
I crunch the oatmeal with my kitchen machine and roast it myself, because the commercial Granola is of a bad quality.
Note: At customers' request my Natural Yogurt is now available in 16 oz containers (ca 500g)