Yoghurt — Gastrology

Jalna has just launched a new ‘Sweet and Creamy’ range of yoghurt which is based on Jalna’s Natural Greek Yoghurt recipe.

The yoghurt is velvety smooth in texture and lightly sweetened with fruit juice which makes it less acidic than Jalna's traditional Greek yoghurts.

There is nothing artificial in any Jalna products (i.e. no gums, starches, gluten, gelatine, stabilisers, preservatives, colours or acidifiers, no numbers in the ingredients list or words you don’t understand) and this is the same with their new ‘Sweet and Creamy' range.

Jalna has also recently launched a snack size Citrus Splice, another dessert alternative that is a throwback to that famous 1980’s pairing of citrus and cream that conjures up memories of walking to the corner store on a hot summer’s day!

Jalna’s new addition to its pot set yoghurts are perfect for summer. We loved that there are no artificial additives, contain all the goodness of yoghurt (e.g. contain 3 million+ ABC probiotic cultures per 100g) and proudly Australian made and owned.

For recipe ideas visit www.jalna.com.au.

Gastrology received the product courtesy of Jalna.

This post is Sponsored by Nuffnang.

Location: Collingwood Childrens Farm, St Heliers Street, Abbotsford

Phone: 03 9415 6581

Dairy Farmers and Nuffnang hosted an exclusive brunch at Collingwood Children’s Farm to celebrate the new Thick & Creamy everyday gourmet yoghurt. Gastrology bloggers enjoyed a delicious brunch which was prepared from fresh local ingredients and inspired by the exciting new range of Dairy Farmers Thick & Creamy gourmet yoghurts.

Nestled on a bend of the Yarra River with acres of paddocks, gardens, orchards, rustic buildings and shady trees, Collingwood Children's Farm was the perfect venue for trying the range of exciting, newly launched, gourmet flavours.

Dairy Farmers Thick & Creamy has been re-formulated to truly deliver on its “Thick and Creamy” promise. The result is an even better, truly gourmet yoghurt experience that Australians can enjoy every day.

The re-formulated yoghurts come repackaged in gorgeous premium packaging, which uses hand-drawn illustrations and romantic typography and comes in two sizes: a 150g tub and a 600g tub.

There are 8 exciting new gourmet flavours to choose from: Field Strawberries, Original Sweetened, Field Blueberries, Mango & Passionfruit, Lemon Cream, Yellow Box Honey, Caramelised Fig and Raspberry & Coconut. We loved the delicious authentic flavours.

We were spoilt with as much yoghurt as our hearts desired. There were also an array of treats that were made from Dairy Farmers Thick & Creamy gourmet yoghurt.

A world of difference from the “gourmet” yoghurts that have saturated the market which taste like confectionery and are far too sweet, Dairy Farmers Thick & Creamy has the perfect level of sweetness and had true fruit flavours.

The yoghurt has a full cream taste and mouth feel but contains a mere 8% fat and has no artificial colours, flavours or preservatives (they even exclude standard yoghurt nasties like gelatine!). Using a well-formed, gentle yoghurt process means the thick & creamy texture is accentuated. The fruit flavours have gone through a rigorous selection process where the best fruit are sourced – and the difference is obvious!

The fruits in the yoghurt were a good size and looked as good as they tasted. We loved how much fruit there was in the yoghurts which made the yoghurt deliciously fruity without compromising the creamy, indulgent taste profile of the base yoghurt.

The afternoon ended with a cooking class by Alana Lowes (from Series 3 of MasterChef Australia) where we were shown how to recreate the delicious Farmhouse Layered Cheesecake which we were privileged to indulge in as part of the lovely brunch (scroll down for the recipe!)

Farmhouse Layered Cheesecake Recipe

Makes 12

Preparation time: 15 mins

Biscuit base

4 crumbled digestive biscuits

1 cup toasted muesli

2 tsp brown sugar (optional)

Large pinch cinnamon powder

35g melted butter

Filling

2 cups Dairy Farmers Thick & Creamy Lemon Cream Yoghurt

Citrus topping

150g fresh citrus fruits eg. orange, lime

1 tsp cornflour

2 tbsp lemon juice

2 tbsp caster sugar

Combine all ingredients for citrus topping in a saucepan. Cook over medium heat for 4 to 5 minutes until the fruits break down and release juice (if the sauce is too syrupy, add a little more cornflour to thicken). Remove from heat, and set aside to cool.
Combine the crumbled biscuits and muesli, along with the melted butter, ground cinnamon, and sugar. Spoon into four serving glasses, and press nicely to the base.
For filling, divide the Dairy Farmers Thick & Creamy Lemon Cream Yoghurt between the four glasses.
Spoon over the cooled citrus topping.