All about Yogurt
Perfect as-is or incorporated into an array of dishes, Canadian yogurt is as versatile as it is delectable. See how it can make your everyday delicious.
Yogurt, made from Canadian milk, is a true dairy delight. Yogurt in all of its forms is a delectable treat: by the spoonful, frozen, baked, smoothie’d, mixed with fruit, or even straight from the tube. One part dairy, one part chemistry – who would have thought that science could taste so good?
Learn more about where yogurt comes from, how it’s made, and what makes yogurt from Canadian milk so delicious.
All kinds of Yogurt
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Stirred yogurt
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Balkan-style or set-style yogurt
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Greek yogurt
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Skyr
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Probiotic yogurt
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Kefir
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Drinkable yogurt
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Frozen yogurt
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Lots more
How to make the most of it
It starts with Canadian milk
Fresh milk or cream is first pasteurized to eliminate bacteria and homogenized to maintain a smooth, creamy texture. The addition of lactic bacteria starters (cultures) begins the fermentation process.
Getting cultured
After the addition of Lactobacillus bulgaricus and Streptococcus thermophiles bacteria, it’s kept at specific temperatures to stimulate bacteria activity.
In the thick of it
The bacteria then converts the lactose (the sugar naturally found in milk) to lactic acid, which thickens the milk and gives it that signature tangy yogurt taste.
All in good taste
The yogurt is then cooled down and flavoured. Finally, it’s ready to grace your grocery store dairy aisles and kitchens at home.
For Canadian goodness,
look for the logo
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