For a school cake sale, choose your yoghurt based on the recipe and storage requirements: use a product explicitly described as strained if the recipe calls for it, or try a plain Greek-style yoghurt if the recipe leaves the choice open. The yoghurt products reviewed here need to be kept chilled; a UHT drink that can be stored unrefrigerated until opened is not an automatic substitute. If you’re selling cakes containing milk without packaging in France, you’ll also need to provide buyers with information about this allergen.
You’re making cakes containing milk and need to be able to tell families about it, particularly if the portions are sold without packaging. In France, the decree of 17 April 2015 published by Légifrance sets out the requirements for providing allergen information about non-prepacked food.
You need to plan your shopping and preparation around a fresh ingredient. Auchan’s product pages for Delta and Auchan yoghurts specify chilled storage, with temperature ranges that vary by product.
You need to know whether the recipe calls for strained Greek yoghurt or allows Greek-style yoghurt. The product names and ingredients for Delta, Auchan and Carrefour Extra products can help you tell the difference before choosing a pack size.
For cakes intended for a school sale, first check the ingredients and storage requirements of the product you plan to use, then make sure it suits the recipe. If you need to store it unrefrigerated before opening, you’ll be looking at a different type of product, so you’ll need to test how it works in baking.
| Criteria | What to check | Who this matters to |
|---|---|---|
| Allergens | Keep the ingredient list for the yoghurt you use and check the allergens in the full recipe. | If I’m selling portions without packaging, I want to be able to tell families that the cake contains milk. Around 42% of consumers are said to prioritise this information. |
| Chilled storage and use-by date | Check the use-by date on the pots and plan to keep them chilled until you use them, following the product’s storage instructions. | If transport and preparation take up the whole day, I need to be able to keep the yoghurt within its recommended storage conditions. This would be the top priority for around 33% of consumers. |
| Recipe and pack size | Compare the product name, ingredients, fat content and quantity required. If the recipe allows alternatives, try it with the product you’ve chosen. | If my recipe specifies “strained Greek yoghurt”, I look for a product that says it is strained rather than relying on the words “Greek-style” alone. Matching the recipe would be the main requirement for around 25% of consumers. |
Auchan describes Delta as an authentic strained Greek yoghurt, while its own Greek-style product is labelled as plain whole milk yoghurt with cream. The two descriptions don’t mean you can use either product interchangeably in a specific recipe.
If the recipe calls for strained yoghurt, look for that description on the product. Otherwise, try the recipe with the exact product you plan to use before making the whole batch.
Auchan’s product page specifies 2 °C to 6 °C for Delta and 0 °C to 6 °C for its multipack of Greek-style yoghurt. Anses advises that food marked with a use-by date should not be eaten after that date.
Check the dates on the pots you buy and arrange to transport and store them chilled. If you need to store the product unrefrigerated before opening, look at UHT products separately and test any substitution in your recipe.
The Delta, Auchan and Carrefour Extra products reviewed here all contain milk. Once the cakes have been made, families can’t tell what ingredients have been used just by looking at them.
Keep the ingredient lists for the products you use and note the allergens in the complete recipe. If you’re selling unpackaged cakes in France, prepare the information for buyers in line with the requirements described by Légifrance and the DGCCRF. Also check the organiser’s guidance.
Auchan’s product page describes the 1 kg pot of Delta as plain, authentic strained Greek yoghurt. It’s worth considering if your recipe specifically calls for strained yoghurt.
Carrefour’s plain Greek-style yoghurt is available in a 1 kg pot, which may suit a recipe that allows this type of yoghurt.
The plain Greek-style yoghurt range includes a pack of 4 × 150 g pots, which you can compare with the amount your recipe calls for.
Lidl describes Eridanous as a Greek-style yoghurt that can be used in sweet recipes, among other things.
Not the fresh products reviewed here: Auchan specifies storage between 2 °C and 6 °C for Delta, and between 0 °C and 6 °C for its multipack of Greek-style yoghurt. Check the use-by date on the pot you buy and follow its storage instructions during transport and before use.
Don’t assume they’re interchangeable without testing the recipe. Auchan describes Delta as strained, while its multipack of Greek-style yoghurt is labelled as plain stirred yoghurt made with whole milk and cream. Check the product name and ingredients for the one you choose.
If your recipe uses the yoghurts reviewed here, you’ll need to include milk in the allergen information provided to buyers. In France, the decree of 17 April 2015 published by Légifrance sets out the requirements for this information on non-prepacked food. Keep the ingredients for the complete recipe and check the guidance from the school or organising association.
Not automatically: the HiPRO UHT drink, which Danone says can be stored unrefrigerated before opening, isn’t Greek yoghurt. If your recipe allows for a different type of ingredient, try it out before making the cakes for the sale.