Six of the best yogurts from Yorkshire
PUBLISHED: 00:00 06 November 2015 | UPDATED: 16:34 06 November 2015
Tony Greenway has a taste of Yorkshire culture
We didn’t have yogurts when I was a kid, writes Tony Greenway. Don’t get me wrong: they had been invented (I’m not that old), it was just that my mum wouldn’t give them house room.
‘It’s curdled milk!’ she’d say, as though it was a bad thing. She also led me to believe that in the event of a nuclear attack and the eradication of all other food, she would still draw the line at eating yogurt.
So I craved yogurt, especially after seeing a certain delicious-looking brand advertised repeatedly on TV. I won’t say what it was called, just that it had – and still has – the same name as a popular winter sport.
In the end, my mum gave up and bought me one. I felt quite cosmopolitan eating it, announcing that it was even better than Angel Delight.
I became quite the yogurt fan. Mum, meanwhile, continued to pull a face across the dinner table whenever I indulged, as though I was spooning down industrial waste.
Weird how things change. These days, my kids – and virtually everyone else – practically live on yogurts. They’re easy, cheap, nutritious and come in organic and low-fat versions. What’s not to like?
But which are the best? We gave these Yorkshire brands a whirl (and then licked the spoon).
St Helen’s Farm
These thick and creamy yogurts, stocked in many supermarkets, are made from goats’ milk produced at St Helen’s Farm, Seaton Ross where, apparently, each goat produces around three litres of milk per day (that’s a lot of yogurt). The farm has had a good year, winning prizes at various county shows, including firsts at Devon County Show (yes, it’s down south but it still counts) for its natural yogurt and blossom honey yogurt.
They’re famous for their cheese and butter, but in June Wensleydale Creamery launched a range of Yorkshire Yogurt in strawberry and raspberry, rhubarb and vanilla, lemon curd and toffee apple. All made with Yorkshire milk, naturally.
You have to wonder about the size of Longley Farm’s trophy cabinet. At this year’s Great Yorkshire Show, for instance, the Holmfirth-based owners took gold in the flavoured whole milk yogurt category for their blackcurrant yogurt, with their blueberry winning silver in the dessert yogurt category. In the flavoured low fat yogurt group, Longley’s strawberry and rhubarb took silver and gooseberry won bronze. Personally, I like the sound of its boysenberry fromage frais. I haven’t tried it yet – but I’m going to.
York-based Yorvale is best known as a dairy ice-cream maker but, a little over two years ago, it launched some fab frozen yogurts: Marvellous Mango & Lime, Ravishing Raspberry, Blissful Blueberry and Heavenly Honey.
Icelandic skyr yogurt (pronounced ‘skeer’) has come to Yorkshire because Sam Moorhouse, from Hesper Farm in Skipton, discovered it on a trip to Reykjavik. Skyr, which has actually been around since the ninth century, is made by incubating skimmed milk with live active cultures and is naturally fat free and nutritious. It’s also very trendy right now and comes in strawberry, original, vanilla and blueberry. What’s more Hesper, which was shortlisted in the food product of the year category at our recent Food & Drink Awards, is currently the only British farm making authentic skyr.
Sue Gaudie from Stamfrey Farm in Northallerton is originally from Cornwall, so it should come as no surprise that she has given the county some incredible organic clotted cream (for which we are all very grateful, frankly). Her farm also produces glorious organic breakfast yogurt, made with the skimmed milk that’s separated in the clotted cream process. It’s low fat and good for you. So count me in.