Mashiro yogurt
New Products ( 9 )
Meg Milk’s new Mashiro yogurt uses a lot of cream, with less fat for a smooth taste. The milk tastes more natural because of less Lactobacillus. It also has a little rum mixed in, giving it an alcohol content of less than 0.3%. 110 yen.
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9 Comments
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0
Sarge
I will try this.
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ahemmm
why did they need to put rum in it? whatever happened to fruit? or will they keep it in the chu-hi section at supermarkets?
and how do you use "a lot of cream, with less fat"?
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LoveUSA
Cream with less fat is an oxymoron. I do not see less fat written on the package but maybe it is the angle of the picture.
lol, who writes these promotion pieces, really? Yoghurt contains Lactobacillus, otherwise it won't be yoghrut, yoghurt without Lactobacillus is not natural. So I suppose this yoghurt contains a lot of other unnatural stuff to make it look like yoghurt. Not a fan of Megmilk anyway.
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LoveUSA
No Lactobacillus inside, so it is not healthy, the point of eating yogurt is to take in the bacteria that cleans your intestines. If you eat it for the rum, then ok.
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gaijintraveller
It may use a lot of cream, but not dairy cream as that is too fatty. It probably uses some other artificial cream.
Yoghourt is not supposed to taste like milk. It is supposed to taste like yoghourt.
I suppose the rum is to make it taste less like milk.
Believe th PR if you want. Megmilk is the new name for Snow Brand, so you know you can trust what they say.
Buy a yoghourt maker then you can easily make your own yoghourt from milk of your choice. You just need to buy one pack of yoghourt to start the thing off, but make sure you buy one with the bacteria in it so that it will regenerate naturally.
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LoveUSA
Actually the things you can read on the packages of goods here are quite amusing. Sometimes funny English, sometimes funny information, if you think over it it is nonsense.
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LoveUSA
to be more specific you should buy yoghurt with live bacteria. Many yoghurts say they have the bacteria inside, but few have it live. Most healthy yoghurts have the stamp of the Ministry of Health (I think) which says Specially Approved Healthy Foods. Such yoghurts are Morinaga yoghurt which contains Bifidus bacteria and Meiji Bulgarian yoghurt which contains bulgaricus and thermopilis bacteria. Any yoghurt with additives like sugar, flavours (rum, vanilla, etc) and substance added to make it thick and less watery is not natural. You can recognize the real yoghurt if it tastes a little bit sour and if there is water substance coming out from it.
The advertised product here is a kind of dessert using milk, not real yoghurt.
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sourpuss
"yoghurt-flavored milk! less bacteria taste!"
has a nice ring to it.
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Dewaashita
It took a tremendous amount of thoughtfulness to reach back into an old recipie collection. I'm guessing this would have been pre-1910. That would have been the absolute latest it could have been. With the control of the Spice Islands and the more politically-controled parts of Africa, vanilla would have been not as easy to get as rum. Alcoholics far outnumbered vanilla lovers. So wild guess, recipie range between 150 and 275 years of age, approximately?
Throwing in a bit of cream makes sense. Of course, mentioning that the Lactobacillus would be carried to a lesser degree is not only more honest than the greater amount of yoghurts out there can attest to, it would be in keeping to some of the more traditional recipies approximately along this line.
Outstanding. Nice job in research.
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