to make one kilogram of Chobani Greek Yoghurt.
Once the cultures have been added to fresh milk to turn it into yoghurt,
Chobani takes it a step further and strains it.
The end result is a thick and creamy texture that offers
twice the protein of regular yoghurt.
I’ve been taking the Chobani Greek Yogurt pots to work for my lunch, I started with this Blood Orange flavour.
The yogurt is very thick, it is creamy but also has a slightly cloying texture which I haven’t noticed in other 0% fat Greek Yogurts. I really liked the blood orange sauce, it had a sharp acidity and cut through the diary beautifully. Definitely a thumbs up for the Blood Orange flavour.