An ultra-creamy, thick, and rich dairy product made from whole milk with added cream, resulting in a luxurious texture that holds its shape, often compared to Greek yoghurt due to its straining process which removes whey, offering a decadent base for both sweet and savory dishes, breakfasts, or enjoyed plain.
Texture: Exceptionally thick, smooth, and dense, often described as velvety or luxurious, sometimes described as “stands up a spoon”.
Flavor: Rich and creamy with a mild, slightly tangy taste, less tart than low-fat yoghurts.
Ingredients: Made from pasteurized cow’s milk and cream, often with added live cultures, and sometimes enhanced with extra protein.
Versatility: Excellent for cooking, baking, making dips, creamy sauces, as a decadent topping for fruit/cereal, or eaten alone as a satisfying snack or dessert.
Appearance: Slightly different color than low-fat yoghurt due to the higher cream content, often with a subtle sheen.