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I can relate, fellow Canadian too.. Even making your own yogurt is not cost efficient. It is literally cheaper to buy yogurt than the standard ordinary milk an
by smashed 3y ago
I can relate, fellow Canadian too..
Even making your own yogurt is not cost efficient. It is literally cheaper to buy yogurt than the standard ordinary milk and sour it yourself. Cheese is even worse.
All the weird regulations, price control, quota, duties and import restrictions seem to ultimately benefit mostly the very large industrial transformers, leaving actual farmers with scraps and consumers with ballooning costs.
- gnicholas 3y agoInteresting, I make yogurt and find it to be cost-effective. Perhaps that’s just because yogurt is very expensive here (Silicon Valley).
- eternauta3k 3y agoAlso cost-effective in Germany, at least the materials. To minimize the time cost, * don't do the initial step where you almost boil the milk * dissolve the powdered milk and starter yogurt using one of these [1] * make the yogurt directly in the boxes ("tupperware") you'll be storing it in * make large batches [1] https://www.google.com/search?tbm=isch&q=sch%C3%BCttelbecher&tbs=imgo:1 https://www.google.com/search?tbm=isch&q=sch%C3%BCttelbecher...
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- j45 3y agoYogurt is absolutely more cost effective to make at home in Canada. You can’t buy 1 gallon/4 litres of yogurt for $5 as far as I can tell. Maybe there is an angle I’m not aware of. Plus you can be free of all the preservatives.
- Broken_Hippo 3y agoPlus you can be free of all the preservatives. This is the speech of a scaremonger: You might not be trying to scare folks, but you've certainly bought into it. Preservatives cut down on food waste and are an overall good for society. More folks would starve without these and more folks would wind up with foodborne illnesses. I'll mention that salt and sugar are preservatives, we've just found better methods now. Are all of them good? Nope, but food preservation was never perfect. That doesn't make it worse now.
- j45 3y agoNot to distract from the original conversation, it’s great meaning your own yogurt in the quantities you’ll consume per week. No fearmongering intended. There’s lots of natural preservatives. But we know that’s not always the case with most commercial options.
- prmoustache 3y agoThey may be a necessary evil for large production of the industry but you can make do without them when you make your owns that you will eat in the following 3 days. It is still a bonus in that case.
- deleted 3y ago[deleted]
- astura 3y agoSomething I've noticed about Yogurt specifically - yogurt is very expensive at the grocery store (almost $5 for the 32 oz tub of plain store brand) but much cheaper at Walmart ($2.36 for a 32 oz tub of plain store brand).
- chronogram 3y agoWere you trying to make yoghurt without starting with yoghurt? All you need is a little bit of yoghurt and the bacteria will multiply and sour the milk. Same thing for kefir, fil milk and plant based yoghurts. Mozzarella is made with a sort of perpetual stew at the farm or milk factory, instead of adding a bacterial culture directly to milk like most cheeses. In the Netherlands you can find dairy farms everywhere, and some of those have a shop with some range of milk or milk products, usually what they themselves prefer the most. They know how it works, so they can replicate it and it becomes no problem.
- smashed 3y agoI think I was not clear enough. First there is a floor price on milk. Milk cannot legally be sold below that floor price to consumers. Farmers are prohibited from selling fresh milk direct to consumers. It's illegal. Period. They can't gift it either. It has to go to a transformer to be mixed with, homogenized and pasteurized. Dairies and cheese makers, with the proper license, buy fresh milk in bulk to be transformed. Since yogurt, or cheese, is not milk, there is no floor price. Somehow this often cause the transformed product to cost less than the raw ingredients (milk) that goes into it if you were to purchase that milk as a consumer. And of course, you can only buy pasteurized, homogenized milk, which is an entire other problems. This is the case in Quebec, Canada. Other provinces have different but similar laws. The dairy industry is the only one that is protected in such a way, hence why OP commented how crazy the industry is here, as nothing else work that way.
- OJFord 3y ago> Were you trying to make yoghurt without starting with yoghurt? All you need is a little bit of yoghurt Don't make it sound difficult to bootstrap. You can just use some chickpeas or chilli crowns.
- ttctciyf 3y agoAnecdotally, UK, the cheapest yoghurt (believe me, I have researched!) just dropped from £1.10/l to about £0.7/l - anomalous considering the rampant groceries inflation we have, but there it is. Milk is about £0.64/l, so roughly equivalent if you add in the cost of heating it. However, the price for live yoghurt is a different story - much more expensive, which is why I have recently started making my own.
- cinntaile 3y agoIs this UHT milk or the kind that only lasts a week?
- verbify 3y agoI buy oat milk, but I assume the kind that lasts a week. UHT is not very popular on these islands.
- t90fan 3y agoThe latter, UHT isn't popular at all here in the UK, unlike on the continent.
- implements 3y agoFresh milk is currently £1.45 for 2.27 litres, down from £1.65 at peak. Tip for UK readers: You can put an unopened 4pt plastic milk bottle in the freezer and it will keep as long as UHT. Defrosts in a few days in a fridge. (Was handy during COVID lockdowns)
- ttctciyf 3y agoOrdinary, but skimmed milk - mumsnet says you need to boil it for ~10 mins and then let it cool to ~40C before adding the live yoghurt culture. Working well so far! UHT is usable, and doesn't need to be boiled, but for that added convenience it costs nearly twice as much.
- prmoustache 3y agoI don't think these kinda of comparisons are valid. The cheapest yoghurts have all a very bad taste and consistency in the mouth while those you will do at home taste on par with those you pay a premium for.
- foobarian 3y agoNot Canadian here, but isn't it expected that a large scale bulk operation would inevitably be more efficient than a small scale manual one, regardless of any regulatory factors? At the end of the day the goal should not be for an amateur to beat a cutting edge agro corp on price. There are tons of other metrics that big co. can't compete on, such as learning, unique flavor, enjoyment of a hobby, etc.