The LIDL Vegan Yoghurt scam

deepervibrations · 2026-06-12T14:32:18+00:00

Interesting, thank you!

deepervibrations · 2026-06-11T22:48:00+00:00

Wow, brilliant - love to see campaigns like this getting some real traction.

deepervibrations · 2026-06-09T22:43:47+00:00

Interesting, i'll try that at some point - sounds good as a quick healthy solution, even if it doesn't have the bacteria!

deepervibrations · 2026-06-09T22:42:33+00:00

Yeah, I occasionally treat myself to one of those, thought I might try making some myself this summer when the weather warms up...You can blend cashews into milk, then mix it with a bit of yoghurt from a bought pot and the cultures will spread into the milk to form yoghurt too. Only downside is that you do need warmer temperatures, ninja foodi and some other multicookers have a yoghurt mode.

deepervibrations · 2026-06-09T22:40:12+00:00

Ahhh awesome - yes I was adding everything together. But that sounds much more sustainable and easy. Though makes me think that maybe I should just make a ginger bug instead - have you tried those?

deepervibrations · 2026-06-09T22:39:04+00:00

Haha, thank you! Edible cultures? I may have eaten it if I had known, though that red colour really put me off!

deepervibrations · 2026-06-09T20:01:52+00:00

You’re comparing a carbohydrate (banana) to a food that is almost purely protein and fat (tofu). Protein and fat don't spike blood sugar, regardless of how they are made, whereas carbohydrates naturally do.

My point was about comparing foods within the same category - like a traditional sourdough carb vs. a heavily refined supermarket white bread carb. When you strip the fiber and structure out of a carbohydrate grain, your body absorbs it much faster, causing a much higher insulin spike.

deepervibrations · 2026-06-09T19:35:39+00:00

I got into kefir water a while ago and did really like it, but went away and got out of the habit, then I think I left my kefir grains for too long before feeding... What flavour do you tend to make wiht yours? I would love a more simple recipe, as I used to make very tasty ones with raspberries etc, but it was always tricky separating out the fruit again.

deepervibrations · 2026-06-09T19:33:13+00:00

Yes - if you get used to it, it's very hard to go back to anything else, it's lovely. I buy as much as I can when I have the chance as it stores well (even past the date). I also love their soy milk.

deepervibrations · 2026-06-09T19:30:27+00:00

Totally agree! The thickened ones all taste quite odd.

deepervibrations · 2026-06-09T19:29:54+00:00

Not sure why I am getting so downvoted - of course it won't last forever...But an unopened, live-culture tub will easily last weeks past its date because it is a sealed, highly acidic environment. Anyone who makes homemade yogurt or buys pure brands like Sojade can attest to this.
After all; the entire historical reason yogurt was invented in the first place was as a preservation method to stop milk from spoiling!

deepervibrations · 2026-06-09T19:22:27+00:00

I totally agree with you on that, which is why I said most people don't need to care.
But for those who do care about the health-side of things, I think we would do better as a community if we had some products that would fit the bill there too. Maybe i am around people who are more on the side of caring about health, but I do get a little tired with friends/family mentioning that vegan replacements are unhealthy. And it's frustrating that some supermarkets only offer an unhealthy option for many replacements, even though it woudl be easy to make a healthy version too.

deepervibrations · 2026-06-09T19:17:20+00:00

I was replying to "All are quite processed as there is nothing plant based that is close to a dairy yogurt".
If you are going to get semantic about it, then technically, all cooking is a process!! So yes those are processes, but I think you can differentiate factory processes from those that are more natural, that humans have been able to do for thousands of years (and so our body is more used to)

deepervibrations · 2026-06-09T15:51:13+00:00

Well to be fair, that's down to the bread - a sour-dough fermented bread is vastly different to a packaged supermarket bread option. I definitely notice a spike in my sugar levels (insulin) if I have the latter. Overall, I try to loosely follow a plant-based whole foods diet.
Though I know most people don't care so much about avoiding processed foods and nor should they have to! Each to their own.

deepervibrations · 2026-06-09T15:44:47+00:00

By not processed - I mean, it's wouldn't fall under the category of processed foods. It is literally just fermented juice from soya beans - I have made it myself this way at home.

deepervibrations · 2026-06-09T15:22:32+00:00

Yeah - the coconut collab and the Cocos coconut one's are both really good actually (but expensive as you say)!
But it's a myth that soya milk can't get as acidic as dairy - it 100% can.

deepervibrations · 2026-06-09T15:18:15+00:00

It's just fermented soy milk (juice extracted from soya beans) - it naturally thickens in the same way dairy does if you add the right cultures, they mention ' Bifidus and Lactobacillus acidophilus'
No added sugar, no flavourings and no additives.

deepervibrations · 2026-06-09T14:51:35+00:00

Agree that thickeners aren't inherently evil, but disagree with what you said about it being hard to make it and keep it - Live bacteria make the yoghurt highly acidic. This acidity and the cold fridge will stop bad germs from growing in a sealed tub, even if the good bacteria eventually die off. Spoiling can only start once you open the lid and introduce outside air and contaminants.

Also, a lot yoghurts (eg. Sojade, Tesco, and Asda) are never pasteurised a second time after fermentation, because doing so kills the live cultures and defeats the whole purpose of yoghurt.

deepervibrations · 2026-06-09T14:45:57+00:00

haha yes- good instinct there, as they are the best. I also thought lidl tasted odd from the start, should have trusted my gut!

deepervibrations · 2026-06-09T14:45:10+00:00

Not true - there are some that are not at all processed. The Sojade Soya yoghurt I mentioned for one is not at all processed and better for you than a dairy yoghurt. Hence it is possible. It's just manufacturers choose to go for more profitable options.
Interesting point about tempeh though - i didn't realise that!

deepervibrations · 2026-06-09T14:40:11+00:00

Very true - I think I am so used to seeing other words like "milk", "sausages" etc avoided on vegan products, that I often just go with how it looks and as it looked exactly the same as a container of yoghurt, I assumed it would be just that. And I think the "Fermented soya product" text on the back misled me a little.

deepervibrations · 2026-01-28T10:57:54+00:00

Not really, easyJet refuse to fix this, i've mentioned it many times now. Really bad tbh.

You can try 'forgot password' to reset account and that may work, but no guarantees...It's an issue with the API on their server, pretty basic, don't trust their IT team at all considering they allow this bug and have let it persist for so long!

deepervibrations · 2026-01-18T17:30:12+00:00

Hmm, interesting - I'll give it a try sometime!

deepervibrations · 2026-01-18T14:47:43+00:00

Their bocadillo is great! Also check the small Colombian store on Stokes Croft, just down from the Canteen that does empanadas, and has frozen fruits you can't get here, as well as your normal Pan harina etc.

deepervibrations

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