Bulgaria is considered to be the cradle of yogurt. However, one part of yoghurt culture is called Lactobacillus Bulgaricus. Once yoghurts were eaten exclusively for health, but today we also want to enjoy them.
And there is a lot to choose from! In the cooling shelves of the store lurking on us a plethora of species. From luxury creamy white or with all kinds of flavors to low -fat. In addition, making basic white yogurt at home is nothing so complicated. All you need is quality fresh pasteurized milk, yoghurt culture – either purchased (you can find on the Internet) or a little live yogurt, that is, which does not contain starch and a little knowledge of production technology, or yoghurt, where it can produce yogurt and beginner.
But this time we will not devote ourselves to preparing home yoghurt. Since yoghurts are an important source of animal proteins, calcium and living cultures for our organism, we decided to try those in the editorial office (I, editor Eva, editor Tereza and Art Director Marta) on their own taste buds. In our editorial basket, the cream yoghurts from the dairy Valašské Meziříčí, Choceň, Olma or the Polabské dairy met.
Our evaluation does not contain professional criteria, we were mainly interested in the taste experience – after all, fat is the bearer of taste… But we still looked at the composition. In addition to these criteria, the yoghurts chosen by us are very similar – volume, fat content and finally the price for which they are for purchase. I pulled out the longest match – white cream yoghurt (but of course I couldn’t resist even those with the flavor), Terezka, who invited her three sweet offspring for testing, honestly tested fruit flavor yoghurts and Marta decided to yogurt with chocolate or nuts. Well why not, what a person, other taste preferences. And if you are wondering which of the mentioned ones have become our favorites, read on.
White cream yoghurt
Tested: Eva Všetíčková
Some may find it a little boring, but I just like the clear tastes, so white yogurt is a clear choice for me. In addition, I can influence the final sweetness when combined with another ingredient – fruit or oatmeal. I do not consume them only in their original form, but I also use them in baked and unbaked desserts and in the summer to prepare homemade fruits, which I highly recommend. I greatly appreciate their pure composition on all the creamy yoghurts by me – only cream and live yoghurt culture, no added thickeners.
Cream yogurt from Wallachia
(Dairy Valašské Meziříčí)
Composition: cream, yoghurt culture, proteins 3 g, carbohydrates 3.3 g, fat 10.1 g
Cena: 15,90 CZK/145 ml
Rating: This yoghurt is beautifully halty, thick just the three, which I tasted most tasty, velvety. The taste reminded me more of a sour cream. So I ate one crucible just and the other I combined with the first strawberries, which I collected on the flower bed at the cottage – a combination of absolutely divine!
Bedrich
(Milko, Polabské dairy, as)
Composition: cream yogurt with bifidobacterium bb-12®, proteins 3.5 g, carbohydrates 5.0 g, fat 10 g
Cena: 15,90 CZK/150 ml
Evaluation: The manufacturer of yoghurt with the human name Bedřich even states in its composition what bacteria is sour. I also liked it, but it was slightly acidic than the other tested, despite the fact that the starting raw material had the highest percentage of natural carbohydrates.
Choceňský cream yogurt
(Choceň dairy)
Composition: cream, live yoghurt culture, proteins 3.5 g, carbohydrates 3.8 g, fat 10.2 g
Cena: 16,90 CZK/150 ml
Evaluation: Also Choceň Smetana Yogurt has fulfilled everything that promises its composition. He was correct and acidic – probably the most similar to the Wallachian yogurt.
Florian classic cream yogurt
(Being)
Composition: cream, yoghurt culture, proteins 3.0 g, carbohydrates 3.9 g, fats 10.3 g
Cena: 15,90 CZK/150 ml
Evaluation: White yogurt from Olma Olomouc Olma I also ate first and then in combination with oatmeal. Even in this case, I was not disappointed with taste or consistency.
Yogurt
As we have already mentioned, Bulgaria is considered his cradle, so one of his cultures has his name in the title. If we then examine the composition of yoghurt culture in detail, we find that it usually contains two components – Streptococcus Thermophilus (ST) a Lactobacillus Bulgaricus (Lb). The ratio between them is 1: 1 to 1: 2. The first affects the density of yoghurt and the second on its acidity. Together they participate in the resulting aroma and the taste of this favorite product.
Yogurt is a sour dairy. It is caused by spilling milk or cream or buttermilk or their mixtures using cultural microorganisms Streptococcus thermophilus a Lactobacillus delbrueckii bulgaricus. These must be at least ten million in each gram of yoghurt, throughout the durability of the product, as stated by Decree No. 397/2016 Coll. as amended.
Fruit cream yoghurt
Tested: Tereza Pavcová
I admit without torture that I almost do not eat fruit yoghurts. But that does not mean that this fact would get me out of testing. Rather the opposite. My children will eat a nice quantum during the year. After all, it’s a quick and easy option for breakfast, as well as a snack, which is at hand in the afternoon. So I would say that when it comes to good yoghurts, they are quite experts. In the store they quickly know what they did not like. And they choose accordingly. What has never been cool in our refrigerator for a long time? During the test week it was definitely peach yoghurts. The first were those from Valašské Meziříčí, the last of them almost ripped the fight. The bright second place was “strawberry with vanilla”. The younger son had breakfast for about four days in a row, and it is quite a performance for him, because, as he says, he likes to try new tastes (especially when it comes to sweets).
I have a nice blind
But to enjoy some fun and “real” testing, I have prepared a blind test for children. We chose three creamy yoghurts and to be the same, but more samples, we added one classic. I picked up the yoghurts in the AK bowls only added numbers with numbers. So no one knew what he was just tasting.
Wallachian cream yogurt cherry
(Dairy Valašské Meziříčí)
Composition: Cream, 14 % fruit component (sugar, cherries 33 %, glucose-fructose syrup, beetroot concentrate, aroma), yoghurt culture
Cena: 18,90 CZK/150 g
Rating:
The first evaluation was – so normal. But then it turned out that it means just right. Not too sweet, not very dense, a lot of fruit but properly acidic. Marmalade at the bottom of the crucible is always a hit and it was so in this case, but not in testing, because I had to mix the yogurt secretly. Even so, according to children, it was clear to know, which is good news for me. What would I miss? Definitely glucose-fructose syrup.
Choceňský creamy yogurt cherry
(Choceň dairy)
Composition: Smetana, 16 % cherry component (sugar, cherries 30 %, beet concentrate, cherry aroma), living yoghurt culture
Cena: 18,90 CZK/150 g
Rating:
According to children, a clear test winner. It was said that it was creamy, both in taste and in the density of yoghurt itself. But if they were to choose only by sweetness, it would end up second. Of the yoghurt tested, he had the shortest and purest composition, which I liked again.
Florian Smetana Yogurt cherry
(Being)
Composition: Cream, 15 % fruit component (sugar, cherries 28 %, modified starch, beetroot concentrate, natural aroma), yoghurt culture
Cena: 17,90 CZK/150 g
Rating:
According to children, he was too sweet and overall they were not completely enthusiastic about taste as such. They marked him as denser, which did not bother them with other creamy yoghurts. Overall, however, they tasted and the bowl swept the fastest. Maybe because he was the first in a row. As my mother, I would like yogurt more without a modified starch.
Chocolate and hazel cream yoghurts
Tested by: Marta Laňková
I don’t eat cream yoghurts because of health restrictions, although, I tasted. My son Tomáš was willing to test. He started tasting all the flavors from hazel and chocolate, until he gradually “rode” to Favorit – Stracciatell’s yoghurts. The combination of fine, creamy taste and chocolate shavings is said to be the most! It seems that these yoghurts will now have to be quite often in our fridge. And what of them was his favorite? “The one from the dairy Valašské Meziříčí. He has the most chocolate shavings and the most creamy taste of all”Says Tomáš.
Wallachian cream yogurt stracciatella
(Dairy Valašské Meziříčí)
Composition: Cream, flavoring component 17 % (sugar, pieces of dark chocolate 12.5 %, cocoa mass, cocoa butter, sugar, natural aroma), yoghurt culture,
fats 8.5 g, carbohydrates 13 g, proteins 2.3 g, salt 0.08 g
Cena: 18,90 CZK/150 ml
Evaluation: Tomas’ most popular yogurt. It is creamy and thick, sweet just right. There are not only traces of chocolate, but real pieces that do not dissolve in yoghurt and crunch beautifully between the teeth. It is more like a dessert for a reward than yogurt.
Choceň Smetana Yogurt Stracciatella
(Choceň dairy)
Composition: Cream, flavoring component 16 % [cukr, čokoládové úlomky 11 % (kakaová hmota, kakaové máslo, cukr), aroma]yoghurt culture. Energy 630kj/151kcal, fats 9.7 g, of which saturated fatty acid 6.1 g, carbohydrates 13.0 g, of which sugars 12.0 g, proteins 3.0 g, salt 0.1 g
Cena: 19,90 CZK/150 ml
Evaluation: This yogurt reminded me of the Wallachian and I also liked it. Maybe there is a little less chocolate and was probably more acidic. I would add more chocolate and less yogurt.
Florian Smetana Yogurt Stracciatella
(Being)
Composition: Cream, flavoring component 17 % (sugar, chocolate flakes 11 % cocoa mass, cocoa butter, sugar), thickeners (modified starch and xanthan), acidity regulator citric acid, natural aroma, yoghurt culture, fats 8.4 g, carbohydrates 13.5 g, protein 2.7 g, salt 0.08 g
Cena: 17,90 CZK/150 ml
Evaluation: This yoghurt is fine, although it is not such a big chocyard, they are rather flakes, but again it is a little sweeter, so if you could freeze, it would actually be ice cream.
You could find this article in the Recipe Magazine No. 7/2025.
Source: Recipe magazine
