Health

Why Does French Yogurt Taste so much Better…and Healthier? Our recent trip to Paris reminded me how real yogurt should taste. Here’s why the French version wins—and what we’ve learnt aligns with a growing hunger for cleaner food. Last September, in a busy Parisian supermarket in Le Marais, I rediscovered a love I’d forgotten: French yogurt. A simple but profound realization: this was what yogurt was supposed to taste like. The plain, store-brand variety we picked up was creamy without being heavy, naturally sweet without added sugar, and completely free of that faint artificial aftertaste I’d come to accept from American versions. Back home, our yogurt selection often felt uninspiring – either overly sweet or strangely artificial. But here, even the most basic and affordable option delivered the rich, clean and beautifully balanced flavors I remembered from living in France years before. More on Health and Food: Interested in learning about anti-inflammatory super food: Check out: The Secret to Japanese Longevity: Protein-Packed Tofu Ironically, many yogurt brands in American supermarkets are actually French-owned (think Danone, Yoplait). Yet the stateside versions are a far cry from their European counterparts. The difference isn’t just nostalgia—it’s a testament to how production methods, regulations and consumer behavior (shaped by industries and brands) can transform the same brand into two entirely different products. Two Brands we really enjoyed daily during our trip : This gap mirrors a growing movement in the U.S., led by voices like Robert F. Kennedy Jr. and his MAHA movement, to prioritize food quality over convenience (and profit?). While RFK isn’t campaigning for yaourt specifically, his mission to purge industrial additives from our diets underscores why French yogurt feels like a small act of rebellion—one spoonful at a time. The Art (and Science) of French Yogurt So what makes French yogurt so decadent? It starts with a method called pot-setting or cup-setting, where each jar ferments undisturbed for hours, letting cultures work their magic slowly. No rushing, no stirring—just quality milk transforming into something silkier, more balanced and yet more complex than anything mass-produced. “Pot-set” yogurt refers to a type of yogurt where the final product is a firmer, more solid texture due to being cultured and allowed to set in the container in which it is sold, according to BBC Good Food. This contrasts with other yogurts that may be stirred before packaging, resulting in a creamier, looser texture.  Compare that to most American yogurts, which are whisked in industrial vats, then pumped with pectin or gelatin to fake creaminess. Even ‘natural’ brands often rely on ultra-pasteurization, which kills the lively tang of traditional fermentation. The French prioritize texture and taste over shelf life, using whole milk and live cultures as nature intended. The result? Yogurt that’s rich without heaviness, tangy without bite—a balance American yoguart rarely achieve. Health Benefits: Beyond the Spoon This isn’t just about flavor. French yogurt’s simplicity delivers health perks most American versions can’t match: It’s a reminder that ‘healthy’ food shouldn’t need a nutritionist’s decoder ring—just real and HONEST ingredients. Where to Find It (or Make Your Own) In the U.S.: DIY magic (to avoid the pricy $ tag): With whole milk, a starter culture, and this reliable YouTube tutorial, you can replicate a little bit of Paris in your own kitchen 🙂 Closing Thought Food revolutions start with small choices. Choosing yogurt that’s crafted, not concocted, is a vote for flavor and integrity—one that France cast centuries ago. As Americans rethink what ‘healthy’ means, perhaps we’ll remember that the best foods don’t just nourish the body. They delight the senses, too. More on Wellness