During lockdown, I started a short-lived project where I ate a different muesli every few days and told the world why I hated it (sometimes I had nice things to say too). During that time, I tried more than 10 brands of yoghurt. By the end of it I thought I had yoghurt all figured out – which were the best and worst, and which were the best muesli companions. Last week I found out I didn’t know anything about yoghurt at all.
My humbling came at the hands of a monstrous blind taste test of 17 yoghurts, all Australian-made, unsweetened and unflavoured. Along with eight other yoghurt-loving reviewers, we tested the yoghurts in two rounds: plain (often labelled as “natural”) yoghurts, then Greek or “Greek-style” yoghurts (traditional Greek yoghurt is strained, resulting in a thicker, fattier and higher-protein yoghurt; Greek-style is thickened with extra ingredients, usually cream). Yoghurts were scored on taste (out of 10) and texture (out of 5), then scores were averaged to give a final score out of 10.
