£1.93
This Ocado Natural Yoghurt is made using whole milk sourced from British farms, providing a high-quality base for many meals. It offers a characteristically creamy texture and a pleasant tangy flavour profile. This versatile product is designed to be a staple ingredient across sweet and savoury culinary applications.
- Made with whole milk for a richer consistency.
- Features a smooth, creamy texture and authentic tangy taste.
- Suitable for blending into breakfast smoothies or bowls.
- Use it as a direct substitute for sour cream in dips.
- Functions well as an ingredient in various baking recipes.
Keep this essential whole milk yoghurt chilled for optimal enjoyment.
Read MoreDescription
xProduct Description
Ocado Natural Yoghurt.
Whole milk live natural yoghurt made with British milk.
With its creamy texture and tangy flavour, our natural yoghurt is a versatile staple in any kitchen. Add to breakfast bowls and smoothies, or use as a base for dips and dressings. It can also be used as an ingredient in your favourite sweet and savoury recipes.
Top Tip!
Mix with honey and fresh berries for a delicious and healthy breakfast bowl, or use as a substitute for sour cream in your favourite dips and sauces.
Got any lovely leftovers?
There’s no need to worry about waste if you have extra yoghurt in the fridge, simply scroll down and follow our quick and easy Cucumber Gazpacho with Almonds and Jalapeños recipe.
Info
(
39
)
Product attributes
Product attributes
Vegetarian
Ocado Price Promise
Product Information
Ocado Natural Yoghurt.
Whole milk live natural yoghurt made with British milk.
With its creamy texture and tangy flavour, our natural yoghurt is a versatile staple in any kitchen. Add to breakfast bowls and smoothies, or use as a base for dips and dressings. It can also be used as an ingredient in your favourite sweet and savoury recipes.
Top Tip!
Mix with honey and fresh berries for a delicious and healthy breakfast bowl, or use as a substitute for sour cream in your favourite dips and sauces.
Got any lovely leftovers?
There’s no need to worry about waste if you have extra yoghurt in the fridge, simply scroll down and follow our quick and easy Cucumber Gazpacho with Almonds and Jalapeños recipe.
Country of origin
UK
Nutritional data
Typical Values
(As Sold)
Per 100g
*Reference
Intake
Energy
297kJ
8400kJ
Energy
71kcal
2000kcal
Fat
3.3g
70g
of which saturates
2.2g
20g
Carbohydrate
5.3g
260g
of which sugars
5.3g*
90g
Fibre
0.5g
24g
Protein
4.7g
50g
Salt
0.11g
6g
*Reference Intake (RI) figures for an average adult.
* Contains naturally occurring sugars
This pack contains 5 servings.
Storage
Keep refrigerated 0 to +5°C.
Once opened, consume within 5 days.
Package type
Pot & Film
Recycling information
Pot
Rinse & Recycle
Film
Don't Recycle
Ingredients
Whole Milk Natural Yoghurt (
Milk
), Live Bacterial Cultures [
Bifidobacterium, Lactobacillus acidophilus, Streptococcus thermophilus
].
For
allergens
, see ingredients in
bold
.
Brand
Ocado
Manufacturer
Produced and packed for:
Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK
www.ocado.com
Country of Packing
Packed in the UK using British milk.
Recipes
Cucumber Gazpacho with Almonds and Jalapeños
Prep time: 10 mins
Cook time:
Serves: 4
“This Cucumber Gazpacho with Almonds and Jalapeños is a mix between two chilled Spanish soups: gazpacho and ajo blanco,” says recipe writer, chef and food stylist Clare Cole. “The almonds and olive oil add a rich creaminess while the cucumber and celery keep it fresh. Serve as a light summer lunch or in little glasses as a chic starter.”
Ingredients:
50g blanched almonds
1 small garlic clove, peeled
2 large cucumbers, chopped
1 jalapeño chilli, deseeded and roughly chopped
1 small bunch flat-leaf parsley, leaves picked
1 small bunch basil, leaves picked
1 celery stick, roughly chopped
1½ lemons, 1 juiced, plus extra ½ squeezed to taste
3 tbsp olive oil, plus extra to drizzle
4 tbsp natural yoghurt, to serve (optional)
Method
Step 1
Put the almonds, garlic and 50ml cold water into a high-speed blender; blitz on high until smooth
Step 2
Add the cucumber, jalapeño, parsley, basil (reserve a few basil leaves), celery, lemon juice and a pinch of salt; blitz until pale green and consistent in colour and texture.
Step 3
With the blender running, gradually pour in the 3 tbsp oil until emulsified. Add more salt and lemon juice to taste, plus a little more water, if needed.
Step 4
Chill for at least 1 hr. Serve in bowls (with 1-2 ice cubes, if you like); top with a drizzle of oil, a grind of black pepper, the reserved basil leaves and a dollop of yoghurt, if using. Store in a chilled airtight container for up to 5 days.
