#yoghurt

Yoghurt!!

トモヱ乳業 瀬戸内レモンヨーグルト

トモヱ乳業さんから5/31新発売！

以前はシチリア産レモン果汁入りのヨーグルトが出てたけど、それが瀬戸内レモン果汁に変わったっぽい🍋✨

スペック

広島県産の瀬戸内レモン果汁1%、ビタミンC 100mg配合のヨーグルト。

乳脂肪分はほとんどなくて、寒天で固められて香りがつけられたハードタイプ。

･････････････････････････････୨୧ 開封 ･････････････････････････････୨୧

淡い黄色でつやつやぷるん✨

平らに凝固してて、パッケージの可愛らしい印象そのままの中身。

香料が控えめで素晴らしい！

近づくと、レモン味のラムネ菓子っぽい香りがふわりと感じられる🍋

すくうとプルプルしているようで、予想外に柔らかくもある。

勝手に崩れていく感じ。

水分も感じる手応えで、あっさりしてそうな予感。

･････････････････････････････୨୧ 頂きます🙏 ･････････････････････････････୨୧

甘酸っぱくてうるうる！

ヨーグルトって説明なしに食べたらわからんかも！！

すごく瑞々しくて柔らかくて、リアルじゃない「レモンのお菓子」なパサっとした味がついてる🍋

レモン味のミルクゼリーって感じの食べ物。

スプーンですくって食べてるのに、飲み物を飲んでるような食体験。

この瑞々しさは夏場に嬉しいな✨

どんだけ暑くてもこれはスルッと喉を通ってくれる😋

あっという間になくなっちゃうけど、バテてる時の栄養補給にめっちゃいい。

極限まで軽やかに仕立て上げられたヨーグルト！

============================ 無脂乳固形分 8.7% 乳脂肪分 0.3% ————————————————— 栄養成分（70gあたり） エネルギー 51kcal たんぱく質 2.3g 脂質 0.3g 炭水化物 9.8g 食塩相当量 0.15g カルシウム 84mg ビタミンC 100mg ————————————————— 原材料名 生乳（国産）、乳製品、砂糖、レモン果汁、デキストリン、寒天／ビタミンC、香料 ————————————————— 購入価格 109円（税別） ————————————————— 製造者 トモヱ乳業株式会社 ============================

八ヶ岳ヨーグルト パイナップル

なんとー！！

八ヶ岳乳業さんのヨーグルトが、とある都内のスーパーで扱われてるのを発見！！

いつも置いてないお店なんやけど、一回だけの入荷かな？？

数日後にもう一度訪れるとなくなってたし、すごい運良く買えたのかも！！

販売エリア

八ヶ岳乳業さんのヨーグルトは長野・山梨エリアを中心に販売されてるそうで、関東・北陸・東海エリアでのお取り扱いは一部。

通販もされてないから、たまにCAMPFIREでイベント的に販売をしてくださるんやけど、しょっちゅう出張に行くわたしには発送時期が定まってないクラファンはなかなか手が出せず。

パイナップルは諦めてたから、めちゃ嬉しい😭✨

スペック

3/30発売の期間限定フレーバー。

パイナップル果汁1%🍍

70g×3個入り。

台紙には公式キャラクターのやつみちゃんの紹介が書かれてて可愛らしい。

･････････････････････････････୨୧ 開封 ･････････････････････････････୨୧

つるんと凝固。

表面は真っ平らではなく、なだらかな段差や、水滴が落ちて固まったような小さな円状の跡、そして縁には気泡跡が。

ほぼ一般的な乳白色なんやけど、パイナップルのチクっと甘酸っぱい香りが漂ってきて何味かすぐわかる🍍𓂃 𓈒𓏸

すくうとプルプル。

固形感が強いから、練ろうとは思わん感じ。

･････････････････････････････୨୧ 頂きます🙏 ･････････････････････････････୨୧

おいしー♡

寒天の力もあってか、しっかり固形。

でも口に含むと噛めるほどでもなく、ゆっくり優しく溶けてくれる🫠

パイナップルのジューシーな味わいと並行して不思議と粉っぽい雰囲気も。

食感はなめらかやのに、なんでそう感じたんやろう。

乳脂肪分はほとんどないけど、口溶けのデザインが素晴らしいおかげで軽くなりすぎず、デザート的にゆっくり味わえる。

夏の雰囲気も出てて楽しいプルプルおやつ系ヨーグルト🥰

============================ 無脂乳固形分 8.7% 乳脂肪分 0.5% ————————————————— 栄養成分（1個70gあたり 推定値） エネルギー 53kcal たんぱく質 2.2g 脂質 0.5g 炭水化物 9.9g 食塩相当量 0.1g カルシウム 73mg ————————————————— 原材料名 生乳（国産）、砂糖、乳製品、パインアップル果汁、寒天／香料 ————————————————— 購入価格 139円（税別） ————————————————— 製造者 八ヶ岳乳業株式会社 茅野工場 ============================

The first time someone walks into an Indian grocery store in Australia, there's often a moment of confusion.

One shelf is filled with tubs labelled yoghurt.

Another has products called dahi.

At first glance, they seem almost identical. They're both made from milk, both have a creamy texture and both are stored in the refrigerated section. So it's easy to assume they're simply two different names for the same thing.

But once you start cooking with them, you realise there's a little more to the story.

For many South Asian families, dahi isn't just another dairy product. It's something that's been part of everyday meals for generations. A bowl of fresh dahi beside lunch or dinner feels completely natural. It's mixed into raita, blended into lassi, added to marinades and used in recipes that have been passed down through families.

Yoghurt has taken a different path.

In many Australian homes, it's the dairy product people reach for at breakfast. It's served with berries, granola, honey or blended into smoothies. It's familiar, convenient and found in almost every supermarket.

Neither one is trying to replace the other.

They simply belong to different food traditions.

That's probably why the question "What's the difference between dahi and yoghurt?" comes up so often. People aren't just asking about ingredients—they're trying to understand which one belongs in their kitchen and when.

The answer isn't about deciding which is better.

It's about understanding how each is used.

Some recipes feel more authentic with dahi. Others work perfectly well with plain natural yoghurt. And in many homes, both sit side by side in the fridge because each has its own purpose.

I find it fascinating how food tells stories.

Sometimes the smallest differences—like the name on a tub of dairy—can reveal generations of cooking traditions and cultural habits.

If you've ever been curious about the difference between dahi and yoghurt, how they're made, when they can be substituted and which one suits different recipes, I've put together a detailed guide that explores the topic in much more depth.

The first time someone walks into an Indian grocery store in Australia, there's often a moment of confusion.

One shelf is filled with tubs labelled yoghurt.

Another has products called dahi.

At first glance, they seem almost identical. They're both made from milk, both have a creamy texture and both are stored in the refrigerated section. So it's easy to assume they're simply two different names for the same thing.

But once you start cooking with them, you realise there's a little more to the story.

For many South Asian families, dahi isn't just another dairy product. It's something that's been part of everyday meals for generations. A bowl of fresh dahi beside lunch or dinner feels completely natural. It's mixed into raita, blended into lassi, added to marinades and used in recipes that have been passed down through families.

Yoghurt has taken a different path.

In many Australian homes, it's the dairy product people reach for at breakfast. It's served with berries, granola, honey or blended into smoothies. It's familiar, convenient and found in almost every supermarket.

Neither one is trying to replace the other.

They simply belong to different food traditions.

That's probably why the question "What's the difference between dahi and yoghurt?" comes up so often. People aren't just asking about ingredients—they're trying to understand which one belongs in their kitchen and when.

The answer isn't about deciding which is better.

It's about understanding how each is used.

Some recipes feel more authentic with dahi. Others work perfectly well with plain natural yoghurt. And in many homes, both sit side by side in the fridge because each has its own purpose.

I find it fascinating how food tells stories.

Sometimes the smallest differences—like the name on a tub of dairy—can reveal generations of cooking traditions and cultural habits.

If you've ever been curious about the difference between dahi and yoghurt, how they're made, when they can be substituted and which one suits different recipes, I've put together a detailed guide that explores the topic in much more depth.