Dear Migros, the nature jogurt léger was always so nice and firm. But the ones with the mdh 3.6 & 10.6 are watery and mega runny. Very different from usual. Is there a new recipe? If so, please change it back to firm.
Dear Migros, the nature jogurt léger was always so nice and firm. But the ones with the mdh 3.6 & 10.6 are watery and mega runny. Very different from usual. Is there a new recipe? If so, please change it back to firm.
Hello MartinaB92, thank you very much for your comment. I will be happy to look into it. Can you tell me the batch numbers (a combination of numbers and letters)? They are printed on the lid. Thank you very much for your help. Kind regards, Tabea
Hello MartinaB92, thank you very much for your comment. I will be happy to look into it. Can you tell me the batch numbers (a combination of numbers and letters)? They are printed on the lid. Thank you very much for your help. Kind regards, Tabea
Hello MartinaB92, thank you very much for your comment. I will be happy to look into it. Can you tell me the batch numbers (a combination of numbers and letters)? They are printed on the lid. Thank you very much for your help. Kind regards, Tabea
Hi Tabea Unfortunately, I no longer have the package. I only know that it was the mdh 3.6 and 10.6. Has nothing been changed in the product? Because otherwise I won't be buying it in future, as the taste wasn't that great...
Hi Tabea Unfortunately, I no longer have the package. I only know that it was the mdh 3.6 and 10.6. Has nothing been changed in the product? Because otherwise I won't be buying it in future, as the taste wasn't that great...
Good morning MartinaB92, thank you very much for your feedback. I understand that you did not keep the packs. There was no adjustment to the recipe. For our specialist department, it sounds more like a break in the cold chain caused the unusual texture. In retrospect, it is no longer possible to trace where in the value chain this deviation occurred. As an immediate measure, we asked all areas involved to ensure proper handling. I apologize for the uncertainty that has arisen. Do you still have the receipt? If so, I recommend that you show it on your next visit so that you can get a refund. Best regards, Tabea
Good morning MartinaB92, thank you very much for your feedback. I understand that you did not keep the packs. There was no adjustment to the recipe. For our specialist department, it sounds more like a break in the cold chain caused the unusual texture. In retrospect, it is no longer possible to trace where in the value chain this deviation occurred. As an immediate measure, we asked all areas involved to ensure proper handling. I apologize for the uncertainty that has arisen. Do you still have the receipt? If so, I recommend that you show it on your next visit so that you can get a refund. Best regards, Tabea
Thanks for the feedback. I'm glad nothing was adjusted in the recipe. Then I'll give my favorite yogurt another chance. Yes, I gave the receipts online in the app. But I don't want my money back, mistakes can happen. I'm just glad that nothing has been changed and that it's still in the range. Since it feels like all léger products are being discontinued like my favorite croissant...
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
I've never experienced that either. I occasionally take a yoghurt with me for lunch from home and it sits in my bag for a good 6 hours without refrigeration. Even then, a firm yoghurt is still a firm yoghurt (often caramel, natural or vanilla). A little whey on top, but it was still firm.
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
I found this online: "The firmness of yoghurt depends on several factors: the fat and protein content of the milk, the yoghurt culture used, the temperature during ripening and, above all, the ripening time. With these components, you can determine the firmness of the yoghurt yourself. And without the use of undesirable additives to thicken the mixture, as is the case with many store-bought yoghurts." Source: https://rommelsbacher.blog/2020/11/09/zum-perfekten-joghurt-mit-joghurtbereiter/
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
You don't think Migros will stand up here in the forum and admit that something went wrong during production, do you? No company does that unless it has to or there is no other way (see Ferrero and salmonella). The answer from Migros is a kind of marketing answer, something wishy-washy so that the customer doesn't follow up and the issue is forgotten as quickly as possible... I've never had a firm yoghurt turn liquid in the heat. I think I'll do an experiment tomorrow (it's supposed to be a hot day tomorrow): I'm going to buy some firm yoghurt later and leave it in the heat all day tomorrow, I'm curious to see if it turns liquid.
You don't think Migros will stand up here in the forum and admit that something went wrong during production, do you? No company does that unless it has to or there is no other way (see Ferrero and salmonella). The answer from Migros is a kind of marketing answer, something wishy-washy so that the customer doesn't follow up and the issue is forgotten as quickly as possible... I've never had a firm yoghurt turn liquid in the heat. I think I'll do an experiment tomorrow (it's supposed to be a hot day tomorrow): I'm going to buy some firm yoghurt later and leave it in the heat all day tomorrow, I'm curious to see if it turns liquid.
It's great that you're doing this experiment. Please let me know how it turned out? And I agree with you, faulty productions are often not admitted. Mistakes happen everywhere, you just have to own up to them...
It's great that you're doing this experiment. Please let me know how it turned out? And I agree with you, faulty productions are often not admitted. Mistakes happen everywhere, you just have to own up to them...
I'll do it, I'll write it here, my yoghurt experiment result ;-) I'm also wondering whether it's true that "an interruption in the cold chain is responsible for the unusual texture" of the yoghurt. Well, my experiment would probably be more of an extreme case of cold chain interruption, but if it's true, it's true. First, the small natural yoghurt goes into the fridge and then I'm curious.
Thanks for the feedback. I'm glad nothing was adjusted in the recipe. Then I'll give my favorite yogurt another chance. Yes, I gave the receipts online in the app. But I don't want my money back, mistakes can happen. I'm just glad that nothing has been changed and that it's still in the range. Since it feels like all léger products are being discontinued like my favorite croissant...
I bought two Léger Nature yoghurts this afternoon, one with an expiry date of 3.6. and one with an expiry date of 10.6. The one with an expiry date of 3.6. was "runny", not firm. And that was shortly after I opened it after taking it out of the fridge and paying for it at the till. In other words, it was already "liquid" in the chiller cabinet in the Migros store and didn't become liquid in the short time between taking it out of the chiller cabinet and paying for it at the till. It was edible, but definitely not firm. I didn't open the one from June 10, it's in the fridge; it seems to be firm if you press it gently from the outside (the one from June 3 felt different to the one from June 10).
Hello MartinaB92, thank you very much for your comment. I will be happy to look into it. Can you tell me the batch numbers (a combination of numbers and letters)? They are printed on the lid. Thank you very much for your help. Kind regards, Tabea
Hi Tabea Unfortunately, I no longer have the package. I only know that it was the mdh 3.6 and 10.6. Has nothing been changed in the product? Because otherwise I won't be buying it in future, as the taste wasn't that great...
Hi Tabea Unfortunately, I no longer have the package. I only know that it was the mdh 3.6 and 10.6. Has nothing been changed in the product? Because otherwise I won't be buying it in future, as the taste wasn't that great...
Good morning MartinaB92, thank you very much for your feedback. I understand that you did not keep the packs. There was no adjustment to the recipe. For our specialist department, it sounds more like a break in the cold chain caused the unusual texture. In retrospect, it is no longer possible to trace where in the value chain this deviation occurred. As an immediate measure, we asked all areas involved to ensure proper handling. I apologize for the uncertainty that has arisen. Do you still have the receipt? If so, I recommend that you show it on your next visit so that you can get a refund. Best regards, Tabea
Good morning MartinaB92, thank you very much for your feedback. I understand that you did not keep the packs. There was no adjustment to the recipe. For our specialist department, it sounds more like a break in the cold chain caused the unusual texture. In retrospect, it is no longer possible to trace where in the value chain this deviation occurred. As an immediate measure, we asked all areas involved to ensure proper handling. I apologize for the uncertainty that has arisen. Do you still have the receipt? If so, I recommend that you show it on your next visit so that you can get a refund. Best regards, Tabea
Thanks for the feedback. I'm glad nothing was adjusted in the recipe. Then I'll give my favorite yogurt another chance. Yes, I gave the receipts online in the app. But I don't want my money back, mistakes can happen. I'm just glad that nothing has been changed and that it's still in the range. Since it feels like all léger products are being discontinued like my favorite croissant...
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
I've never experienced that either. I occasionally take a yoghurt with me for lunch from home and it sits in my bag for a good 6 hours without refrigeration. Even then, a firm yoghurt is still a firm yoghurt (often caramel, natural or vanilla). A little whey on top, but it was still firm.
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
I found this online: "The firmness of yoghurt depends on several factors: the fat and protein content of the milk, the yoghurt culture used, the temperature during ripening and, above all, the ripening time. With these components, you can determine the firmness of the yoghurt yourself. And without the use of undesirable additives to thicken the mixture, as is the case with many store-bought yoghurts." Source: https://rommelsbacher.blog/2020/11/09/zum-perfekten-joghurt-mit-joghurtbereiter/
Is that the case? That a firm yogurt becomes liquid when it gets warm? I've never heard of this either, I was thinking more of an irregularity during filling where it doesn't set in the pot at all (all yoghurts would normally be firm but become liquid when stirred and filled. Firm yoghurt is first filled and then blobbled in the pot to form a firm yoghurt). I once had a small firm yoghurt that was forgotten outside for a day in summer, when I saw it it was very warm, but apart from a little more whey on top it was tiptop firm and edible. Does it have to stand in the sun for a long time to become liquid or how does it work?
You don't think Migros will stand up here in the forum and admit that something went wrong during production, do you? No company does that unless it has to or there is no other way (see Ferrero and salmonella). The answer from Migros is a kind of marketing answer, something wishy-washy so that the customer doesn't follow up and the issue is forgotten as quickly as possible... I've never had a firm yoghurt turn liquid in the heat. I think I'll do an experiment tomorrow (it's supposed to be a hot day tomorrow): I'm going to buy some firm yoghurt later and leave it in the heat all day tomorrow, I'm curious to see if it turns liquid.
You don't think Migros will stand up here in the forum and admit that something went wrong during production, do you? No company does that unless it has to or there is no other way (see Ferrero and salmonella). The answer from Migros is a kind of marketing answer, something wishy-washy so that the customer doesn't follow up and the issue is forgotten as quickly as possible... I've never had a firm yoghurt turn liquid in the heat. I think I'll do an experiment tomorrow (it's supposed to be a hot day tomorrow): I'm going to buy some firm yoghurt later and leave it in the heat all day tomorrow, I'm curious to see if it turns liquid.
It's great that you're doing this experiment. Please let me know how it turned out? And I agree with you, faulty productions are often not admitted. Mistakes happen everywhere, you just have to own up to them...
It's great that you're doing this experiment. Please let me know how it turned out? And I agree with you, faulty productions are often not admitted. Mistakes happen everywhere, you just have to own up to them...
I'll do it, I'll write it here, my yoghurt experiment result ;-) I'm also wondering whether it's true that "an interruption in the cold chain is responsible for the unusual texture" of the yoghurt. Well, my experiment would probably be more of an extreme case of cold chain interruption, but if it's true, it's true. First, the small natural yoghurt goes into the fridge and then I'm curious.
Thanks for the feedback. I'm glad nothing was adjusted in the recipe. Then I'll give my favorite yogurt another chance. Yes, I gave the receipts online in the app. But I don't want my money back, mistakes can happen. I'm just glad that nothing has been changed and that it's still in the range. Since it feels like all léger products are being discontinued like my favorite croissant...
I bought two Léger Nature yoghurts this afternoon, one with an expiry date of 3.6. and one with an expiry date of 10.6. The one with an expiry date of 3.6. was "runny", not firm. And that was shortly after I opened it after taking it out of the fridge and paying for it at the till. In other words, it was already "liquid" in the chiller cabinet in the Migros store and didn't become liquid in the short time between taking it out of the chiller cabinet and paying for it at the till. It was edible, but definitely not firm. I didn't open the one from June 10, it's in the fridge; it seems to be firm if you press it gently from the outside (the one from June 3 felt different to the one from June 10).
