This is one of the best yogurts on the market and even better with the massive bulk packs you can buy. I use a lot of yogurt in cooking and snacking

We always keep our eyes open for Jalna Yoghurt when it is on special. It is a thick and delicious yoghurt with a terrific texture and is a terrific Greek Yoghurt.

In most instances, I get concerned about price and how some products are not worth it, but in this case, it is worth your money due to the superior taste and texture

I can finish this pack by my own . It taste so delicious. Texture is so creamy. For me it goes with all kind of dishes.

The 2kg buckets are fantastic value. Texture is smooth and creamy with just the right amount of tang for a natural yoghurt.
Mixed with some frozen berries, Jalna makes an easy and versatile snack that our whole family enjoys.
Excellent product!

I buy the big tubs of this as it’s great value for money and I go through a lot of it. I have a bowl every night before bedtime with a mix of seeds, nuts and either dried or fresh fruit. It’s so creamy and delicious and stops me from going for chocolate or ice cream instead! Love it

I love the fact Jalna greek yoghourt is all natural, pot set and has no hidden nasties. However, as with most pot set yoghourts, this has a different mouth feel (almost like a panna cotta).

Perfect. so versatile, I use it every day.
On my breakfast cereal
In Savoury dishes it’s a must in Riata with curry.
A generous spoonful on soups
In bread making for cheats sour dough bread.
Perfect for baking. .Yoghurt lemon cake.
SOUR DOUGH
Ingredients (makes 1 Loaf)
• 160ml Luke Warm Water
• 1/4 Cup Jalna Vanilla Yoghurt
• 2 Tsp Lemon Juice
• 2 Tsp Butter
• 1 Tsp Sugar
• 1 Tsp Bread Improver
• 1/2 Tsp Salt
• 2 1/2 Cups Plain Flour
• 1 Tsp Dry Yeast
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Method
1. If making in Bread Maker: In order place all ingredients into bread making Bowl. If Oven Baking: Place ingredients in order into bowl and mix until a smooth and elastic constancy.
2. If Making in Bread Maker: Choose your bread type and Crust (I choose French and Medium). That is all, please see final step for serving suggestions. ENJOY! If Oven Baking: Transfer the elastic batter to a lightly floured surface and kneed for 5-10 minutes. Once complete kneed/roll into an oval ball suitable to fit your 750g bread pan.
3. If Oven Baking: Transfer the ball into a lightly greased (with butter and flour) bread pan. Cover with glad wrap and store in a warm area for 30 minutes – 1hour to proof. Now is a good time to pre-heat your oven to 220deg Celsius. TIP: It has proved enough when you can poke the bread near the pan and the dent you have made does not spring back.
4. If Oven Baking: Place in pre-heated oven on the middle shelf. Cook for 30-40 minutes or until bread looks cooked and feels hollow when tapped. TIP: Placing a bowl of water on the bottom shelf during baking can improve the bread quality.
5. For all cooking methods: Place on a wire rack to cool. CONGRATULATIONS: You have now made sourdough bread.
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Try adding Nuts, Seeds and Dried Fruit to change up the recipe and give more flavours. We love adding some cinnamon and sultanas for a fruit loaf.
Yogurt Cake Recipe

Ingredients
• 2 large eggs
• 250 ml (1 cup) whole milk noy skim, plain JALNA unsweetened yogurt
• 160 grams (3/4 cup plus 1 scant tablespoon) sugar (you can use an empty tub of yogurt and measure the equivalent of 1 1/2 yogurt tubs if you used the 125ml or 4oz kind)
• 80 ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
• 250 grams (2 cups) all-purpose flour (or 4 yogurt tubs)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• a good pinch of salt
• 1 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.
2. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.
3. In another bowl, sift together the flour, baking powder, baking soda, and salt.
4. Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear — don’t overwork the dough.
5. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
6. Let stand for 10 minutes, then transfer to a rack to cool.
7. Icing optional. – 4,tbls Jalna plain Yoghurt whisk in icing sugar mix to desired consistency (approx 1 cup)
NB Un-iced cake freezes well. I double the quantity and freeze one for a lazy day dessert.

JALNA
Just so versatile
Always fresh
Luscious taste
Never fails
Awesome inspiration
Awesome

My favourite, very tasty.

Absolutely the best. I can use it to make my own salad dressings, to cook with it for my pancakes, to add a liitle lemon juice and natviafor a lovely dessert. To just pop the top and have a quick spoonful for a snack! One of my favourites is to mix it with home made peanut butter, a little cocoa powder and a few drops of natvia. Yummy!!

I have tried the low fat and I have mentioned there was something missing this one is more creamier and a more full body taste which is what i love in a yoghourt i buy this one all the time even when my recipe ask for sour cream i use this instead love it

But not quite as delicious as some of the other greek yoghourt products that are on the market. That said, we do churn through a tub!

This is the best with fresh berries and fruit

Excellent nutritional value, delicious flavour, creamy texture. My whole family loves it! Extremely versatile: use it anywhere you’d normally use sour cream for a healthier meal! Much cheaper in the big buckets. Has all the right cultures for maximum health benefits. Make it up sweet or use its inherent tang for a more savoury meal