New figures have exposed a staggering level of yoghurt waste across the United Kingdom, prompting chefs and environmentalists to call for action. According to the environmental action NGO Wrap, a shocking 51,000 tonnes of yoghurt is wasted in the UK every year, with half of that total comprising unopened pots.
The Date Label Dilemma Driving Waste
The primary culprit behind this unnecessary waste is confusion over date labels. Best-before and use-by dates often trick consumers into discarding perfectly safe food. In response, many supermarkets have removed use-by dates from products like yoghurt, though best-before dates often remain. Experts advise that for any product without a use-by date, consumers should always perform a simple sniff test before considering it waste.
This alarming statistic has inspired innovative culinary solutions to tackle the problem head-on in our own kitchens.
A Silky, Sustainable Dessert Solution
Award-winning chef and food writer Tom Hunt has created a delectable recipe designed specifically to use up excess yoghurt. His creation is a light, vegetarian twist on the classic Italian panna cotta, swapping heavy cream for live yoghurt or its non-dairy alternatives.
This version is set with agar agar, a gelatine derived from seaweed, making it suitable for vegetarians and giving it a delightfully soft-set texture. The dessert is refreshing with a deliciously tangy note from the yoghurt, balanced by the sweetness of brown sugar, honey, or maple syrup.
How to Make Waste-Not Panna Cotta
The recipe is straightforward, serving four people. You will need:
- 2½ tbsp agar agar flakes (check brand instructions as potency can vary)
- 50g brown sugar, honey, or maple syrup
- 1 tsp vanilla extract
- 300g live yoghurt or a non-dairy alternative
Method: Begin by sprinkling agar agar flakes over 200ml of water in a saucepan. Bring to a boil without stirring, then simmer for five minutes while stirring until fully dissolved. Remove from heat, stir in your chosen sweetener and vanilla until dissolved, then whisk in the yoghurt. The mixture will begin setting quickly, so promptly divide it between four glasses or ramekins and refrigerate for at least four hours.
Serve the panna cotta directly from its container or turned out onto a plate. It pairs beautifully with tea-soaked prunes and their syrup, seasonal fruit compote, jam, or a sprinkle of toasted nuts like pine nuts for added crunch.
This simple recipe not only results in a sophisticated and satisfying dessert but also represents a practical step every household can take to combat the UK's significant food waste problem, starting with the fridge.
