Buy yoghurt jelly online

Yoghurt jelly is a popular dessert ingredient made from sweetened, flavoured, or plain yoghurt combined with gelatin.

No, yoghurt jelly has a creamier and tangier taste than regular jelly due to the addition of yoghurt, and its texture is a bit softer than regular jelly.

Regular yoghurt jelly contains animal-derived gelatin and dairy, so it's not suitable for vegans. However, vegan versions using plant-based gelatins and dairy substitutes can be made.

You can make dairy-free yoghurt jelly by using plant-based yoghurt and a vegan alternative to gelatin such as agar agar or pectin.

Yes, you can use flavoured yoghurt to make yoghurt jelly. The flavoured yoghurt will give the jelly a distinct taste.

While it's less common, yoghurt jelly can be used in savoury dishes. It's possible to flavour the yoghurt with herbs or spices before setting it with gelatin.

Yes, you can freeze yoghurt jelly. However, it may affect the texture and the jelly may not be as firm when thawed.

Yes, you can use low-fat yoghurt to make yoghurt jelly. It will result in a lighter version of the dessert.

Yoghurt jelly is commonly used in desserts such as mousses, cheesecakes, and panna cotta. It can also be used as a topping on fruits, pastries or puddings.

Yoghurt jelly can be a healthier alternative to other desserts as it contains the probiotics and nutrients found in yoghurt. However, it can be high in sugar, so consumption should be moderate.

Yes, yoghurt jelly can be easily made at home using a few simple ingredients: yoghurt, a sweetener like sugar or honey, and gelatin or a vegetarian gelling agent.

Yoghurt jelly typically has a mildly sweet and tangy taste because of the yoghurt, although the flavour can be adjusted with the addition of sweeteners or flavourings.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yoghurt jelly can be stored in the refrigerator for about 3-5 days.

You can use pectin, agar agar, or carrageenan as substitutes for gelatin in making yoghurt jelly.

Your yoghurt jelly might not be setting because the mixture may not have enough gelatin or the mixture wasn't cooled sufficiently before being placed in the fridge.