Live natural yoghurt is a staple in many households, prized for its tangy flavour and gut-friendly bacteria. But not all supermarket options are created equal. A recent taste test of full-fat, plain live yoghurts reveals clear winners and losers, with texture, flavour, and provenance key factors.
Top-rated was an organic yoghurt, described as 'creamy yet loose-textured and beautifully pourable', with a sweet-forward flavour and balanced acidity. Made with British organic milk and live cultures, it offers excellent value for an organic option. Another standout was a thick, creamy yoghurt with a well-balanced, sweet-forward flavour and gentle acidity, also made with British milk and live cultures.
For those seeking indulgence, a rich, thick, and creamy organic yoghurt was praised for its sweet taste and fresh, lively acidity. A pot-set variety, reminiscent of fromage frais, was noted for its thick, creamy, and clean-tasting profile with less sharp acidity, fortified with vitamin D and live cultures.
Goat's milk yoghurt emerged as a useful alternative for those who find cow's milk harder to digest. It was described as very thick, extra-creamy, with a pronounced sour twang, deeply satisfying and genuinely delicious. A clean set yoghurt with proper body and structure, complex sour notes balanced by subtle sweetness, also scored highly.
Lower-rated options included a light and clean yoghurt with a smooth, thick consistency and classic sour edge, deemed simple, reliable, and undeniably good value. At the bottom was a smooth and mild yoghurt with a relatively neutral flavour and looser consistency, made with British milk and very good value, but lacking in character.
