Originally Posted by
TMOliver
I'm amused by "Australian" yoghurt. My local supermercado ain't long on plain (unsweetened/unfruited) varieties, but stocks from organic to "Greek Style" - pretty much covers memories of Turkish - and a new "Indian" sort. I don't recall any claim that Australian cows are any more natural - ... is "natural"? "Organic"? - the most over-used and PC of terms - than cows of other nationalities.
You'll find that my original post showed a recipe by the Australian Dairy board.
Originally Posted by
dannyr
While I'd like to say our yoghurt is much better than that you'll find in the USA (it is, but just to keep you all on side....
) the recipe calls for standard unflavoured yoghurt