Onken Biopot Set Natural Yogurt 450g

Mild & Creamy. British Milk. High Protein. Gluten free. Suitable for vegetarians. Live Cultures: Lactobacillus Bulgaricus. Streptococcus Thermophilus. Bifidobacterium. Natural Set yogurt with a pot that is 90% recycled PET (rPET). Made with whole milk for a mild, fresh taste and a thick texture. Perfect for breakfast, cooking, baking or making. Nothing artificial & no added sugar.

Why is Set Yogurt Unique? Fresh pasteurised milk & live cultures are filled into each pot. The pots are then held in a bespoke room, where the cultures create a thick set yogurt, perfect for recipes and breakfast!

FNF (Fun Natural Fact): The liquid in this Set yogurt is whey which contains protein. So stir it in and enjoy!

Recipe Inspiration: Tikka Masala Skewers

These Tikka Masala Skewers (with chicken or halloumi based on your preference) are perfect for a quick meal. With a marinade that makes the skewers juicy and a coriander & yogurt sauce.

Ingredients: (Serves 4)

• Skewers (if using bamboo skewers soak them in water for 15 minutes before using)
• 150g Onken Natural Set Yogurt
• 2 tbsp tikka masala curry paste
• 1 tbsp grated ginger
• 4 small chicken breasts, cut into 2 cm chunks
• 2 tbsp sunflower oil

For the Sauce:

• 150g Onken Natural Set Yogurt
• Small bunch of coriander
• Zest of ½ lime

For the Salad:

• A few handfuls of lettuce
• 1/2 red onion, thinly sliced
• 2 baby cucumbers, thinly sliced
• 4 large flatbreads
• A few tbsps of lime pickle if you want things a little spicer!

• 1. Mix the Onken Natural Set yogurt together in a bowl with the curry paste and ginger then stir through the chicken chunks.
• 2. Leave to marinate for at least 15 minutes in the fridge or overnight if you have the time.
• 3. Make the sauce by blending the yogurt with the coriander (stalks and leaves), lime zest and a pinch of salt in a small food processor and set aside. (You could always chop the coriander and stir it all together if you prefer. )
• 4. Assemble the kebabs by gently shaking any excess yogurt mixture off each piece before sliding on the skewers. Don't pack them too tightly.
• 5. Heat a griddle pan over a medium high heat, brush the kebabs with the oil and cook for 4-5 minutes on both sides until the chicken is golden and hot all the way through. (Don't worry if some bits catch a little bit, it all adds to the flavour!)
• 6. Serve your kebabs with the salad, flatbreads and the coriander sauce you made earlier.
• 7. TOP TIP: If you want to make these kebabs vegetarian cut 2 blocks of halloumi into 2cm chunks and leave those to marinate in the yogurt mixture before threading on to the skewers with some cherry tomatoes.

Product Information

Nutrition