I often struggle to find yoghurt for children that is flavoured but not intensely sweetened... though even that's beginning to change in Australia with some great options from a few different brands.

Look at these macros—pretty impressive for a kids food:

http://www.tamarvalleydairy.com.au/wp-content/uploads/Screen...

Unfortunately they only sell it in pouches—no option to buy the same product in a large tub.

Yogurt is fairly easy to make at home, especially with electric pressure cookers like instant pot.

Then you can guarantee what goes into it.

You can make Kefir very easily. Is similar to yogurt but tastes better because it has also some additional yeast fermentation to the lactic acid.You do not need any device, just a lockable container and the bulb.

Where do you get cultures (or determine which are naturally present)?

just buy yogurt with live cultures. back when I used to make my own yogurt I would just put a tablespoon of dannon into a gallon of whole milk.

If you look at the box, it'll say active culture present. Any yoghurt with active culture will do. Once you have your first batch ready, you can reuse it.

And home made yogurt tastes sooooooo good.

I like to buy Bulgarian or Greek yoghurt and add jam to it. That way you can control the sugar content. Those types of yoghurts in particular also have a great, slightly sour taste that is great on its own once you get used to the relative lack of sweetness.

It's much cheaper to get a large tub of plain, unsweetened yogurt and add jam/honey/whatever to taste.

If the milk is good,almost probably good milk can find in Australia,, if that is your wish ate certain point, you can heat it until is hard(it kind of start to feel burn), to stay more than 10 seconds or around with finger immerse in milk.

Maybe for 3 liters of Milk you can use 2 around 200ml plain "natural" white yougurt cheaply sold.

I add honey most everyday, once a month brown sugar, or for variety aswell sugar cane syrup(what is superb, I have to say) on ocasions. First time better use only 1 liter of Milk only, to avoid waste if the mission goes unplannedly, for lack of training.

:for flavor: Is good for kids add redberries, or other color small berries, for adults, for magnesium, Almonds.

I rather suspect this is because the market for butter creates a complementary market for skim milk.

Skim milk isn't great, so the producers have little choice but to heavily market 'low-fat' products.

There's only so much ricotta that the market will bear.

I've never understood the market for skimmed milk; normal milk has so little fat anyway, it seems pointless to remove any, especially since it ruins the flavour.

I can only guess that the milk producers want that milk fat for something else, butter and cream perhaps, so created an artificial market by claiming skimmed is healthier.

The taste or lack thereof depends entirely on what you’re used to. I drink semi-skimmed 1.5% milk; 0% milk tastes really bland and ~3% milk is way too sweet and rich-tasting. But IME it doesn’t take long for your taste to adjust to either lower or higher fat content. Anyway, to me it makes perfect sense to separate the cream for other uses (what would be the alternative of selling the skimmed milk? Just throwing it away?)

I'm surprised anyone would actually want to drink skimmed milk. Semi-skimmed at least still tastes like milk, but skimmed tastes very watery (to me, at least).

> what would be the alternative of selling the skimmed milk? Just throwing it away?

Huh, hadn't thought of it that way!

Some people (myself included) just prefer the taste of skim milk. I know it’s not healthier - compared to whole milk, it doesn’t fill you up but it has the same amount of sugar and almost the same amount of calories - but I still enjoy it more.

As bizarre as it sounds it is possible to buy lactose-free whole milk (from cows) that has half the sugar of skim. (It's still more calories per serving.)

My daughter is lactose intolerant and drinks this - it does indeed have less sugar, and the taste is still really similar to normal whole milk.

One case where I like skimmed milk is when I'm using it to accompany a peanut butter, banana, and honey sandwich. I get plenty of fat from the peanut butter, and a modest amount of healthier unrefined sugar from the banana and honey, but in that context my meal doesn't need the extra calories from the milk fat and already has enough strong flavours that the milder taste of skimmed milk works well.

And yes, I use the natural kind of peanut butter with just peanuts and sometimes salt. The bread is commercial loaf bread but of a healthier variety than white, with several whole grains and nontrivial protein, for example.

I personally don't mind. In fact, I look for yogurt that's low in fat and low in sugar as it tends to be high in protein and relatively low in calories, case in point FAGE Total 0%. 90 calories and 18g of protein in a 6oz. serving. Better than most protein bars.

Also, I might be alone in this, but I think the lower-fat FAGE yogurts (specifically the 2%) taste better than the full-fat one. They have a certain "tang" to them that isn't present in their whole milk yogurt, which I absolutely love for making sauces, dips, etc.

I don't think they taste better (I find them very claggy too), but I do think it tastes great, and it's the best low-fat yoghurt I've ever had, by a wide margin - and there isn't any added sugar, which is almost unheard of in low-fat yoghurt.

Low fat french kwark is what you want. It has like 20g of protein per 100g and is very low in calories. It taste great too (at least once you've added honey or a bit of jam).

FAGE and Chobani seem to be the best of supermarket yogurts (and Yoplait the worst).

I'm glad Whole Foods has this - https://www.instacart.com/whole-foods/products/163404-white-... - it's pretty much the only reason I go to Whole Foods, as prefer Trader Joe much more (but they don't have it there)...

Siggi's skyr is pretty good, too. A bit more calories and a bit less protein (110 cal, 15g protein), but definitely tastes better than the 0% fat FAGE, in my opinion.

Yogurt in America really sucks.

They're either "Greek" (strained yogurt), which tastes horrible IMO, or sweetened to death with artificial flavors.

I just want some "traditional" types that are sweetened by just sugar with no whey or whatever stripped out.

You should try to find this one - https://www.instacart.com/whole-foods/products/163404-white-... - I'm bulgarian, and this one while not perfect is pretty close to my taste.

Thank you, will try.

There’s one that I think is local to the Bay Area, but you might be able to find something similar: Pavel’s Russian Style (full fat). It is excellent.

... and no added sugar, or "fruits" in it...