Which countries consume the most yogurt? France, followed by Turkey. 57 percent of French citizens eat yogurt each day, with Turkey close behind at 52 percent. In general, Europeans consume about 40 pounds per year, mostly in the afternoon and evening.
1. France. The country that gave the world Danone and their desserts and snacks tops the list of the 11 countries that consume the most yogurt. Accounts of yogurt consumption there date back to Francis I of France who was miraculously healed by eating it.
Not only is the history of yoghurt tied to Bulgaria, but Bulgaria's history and identity can be traced through its production. In Bulgaria, yoghurt is everywhere.
Over 50% of French people eat yoghurt every day. In contrast, only 20% of Americans eat yoghurt daily, preferably Greek yoghurt and usually for breakfast. I didn't expect such a difference in eating habits when it came to yoghurt.
China. In China, people prefer to drink their yogurt; only 11% eat it by spoon. 54% prefer a probiotic variety, much more than the other markets. A full 83% of surveyed Chinese reported actively looking for probiotics in yogurt, compared to 50% or less in other countries—most choose it for its gastrointestinal benefits ...
In order to make set yogurt, instead of a probiotic drink, the probiotics must contain one of these strains; Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus. It is best to use a premium, multi-strain probiotic that requires refrigeration.
The majority of the French population eats at least one serving of yogurt daily, and one third consume five servings weekly, starting from infancy. In the U.S., meanwhile, only 6 percent of us eat yogurt every day.
European yogurt also lacks the artificial sweeteners and preservatives found in processed American yogurt. Making your own yogurt, using the ingredients of your choice, is easy.
Yogurt in Germany
Yogurt has been a popular product in Germany for a long time, especially as part of a breakfast meal. One trip to a supermarket will confirm the sheer number of varieties and brands available.
The reason for this is due to milk pasteurization methods. “Milk is pasteurized through a process called ultra high temperature (UHT) in Europe, which kills the bacteria and can lead to a longer shelf life product without refrigeration,” explains Natalie Alibrandi, a UK-based food scientist and CEO of Nali Consulting.
So where does it really come from? This is a bit complicated, because the original thermophilic yogurt comes from Bulgaria, dating back around 4000 years! As yogurt spread into the Mediterranean region, you start seeing variations based on the type of animal milk used.
Dhau (Nepal Bhasa: धौ) is a variety of yogurt primarily prepared by Newar people of Nepal. It is traditionally made in clay pots. The most famous and delicious variety of dhau is Juju dhau, which is known for its rich taste and thick consistency. Juju dhau literally translates to "king of yogurt" in Nepal Bhasa.
But, first of all, why is it so bitter? Well, turns out that after the fermentation process, Greek yogurt is strained more times than regular yogurt. This makes it have that signature thick texture and, most importantly, brings out the strong and bitter flavors that bacteria may cause once the yogurt is fermented.
Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!
But yoghurt is actually more nutritious than milk. The main reason is that the fermentation process makes it easier to digest, so the nutrients can be absorbed more easily into the body.
Europeans maintain higher food safety regulations.
Combined, these strict food regulations protect against possible, harmful effects that derive from artificial substances Americans routinely inject in their foods–and ingest in their bodies.
Because nutritionists urge us to avoid too many sweets, going Greek is a smarter choice. “Greek has a lower amount of sugar (around 5-8 grams, compared to 12 or more grams) than the regular yogurt, while still having the high levels of vitamins and minerals,” Ewoldt says.
The French typically eat pastries for breakfast, potatoes for lunch, and soups for dinner. France, like most developed countries, also has its share of meat eaters, vegetarians, and salty-and-sweet food enthusiasts.
"It's not necessarily better for you than Greek yogurt or better for you than just plain yogurt," said Delbridge, a spokesman for the Academy of Nutrition and Dietetics. "It's just about the user experience and kind of what your preferences are on taste and cost."