Milk tea shop owners, take note!
Wei-Chuan Raw-Milk Yogurt “Nong 2000” is here
Looking to freshen up your menu? Start with a cup of yogurt. Bright mango, sweet-tart strawberry, soft banana and crunchy granola can all build on the same yogurt base.
What's arriving is Wei-Chuan Raw-Milk Yogurt “Nong 2000”: a 1 kg pack for in-store preparation, and a starting point for menus like fruit yogurt cups and yogurt smoothies. If you want a yogurt line and an easier-to-manage set of ingredients and steps, add it to your test list.
One carton of Nong 2000, a whole yogurt menu
| Product details | What we're introducing |
|---|---|
| Name | Wei-Chuan Raw-Milk Yogurt “Nong 2000” |
| Net weight | 1kg |
| On the pack | Flavored fermented milk · Pasteurized |
| Uses | Fruit yogurt cups · Yogurt smoothies · Granola yogurt cups |
This product is designed for thick-yogurt applications. Existing coverage of the brand describes it as a yogurt ingredient for the food-service channel, mentioning uses such as fruit bowls, smoothies and slushes.[1] For stores, the most worthwhile thing to test first is how it works with your own fruit, granola and cups.
The thick texture coats fruit and granola in a way tea can't, and for smoothies you can adjust thickness with milk, fruit and ice. Before launch, taste the base on its own, then decide on sweetness and topping ratios.
Read the pack before describing it The pack says it is pasteurized, so don't describe it as a live-culture or probiotic product; “raw milk” in the name doesn't mean it's unpasteurized either. Follow the delivered label for ingredients, nutrition, storage and shelf life.
One base, three ways to serve it
Fruit yogurt cups:Keep the white yogurt and colorful fruit in visible layers so customers can see the fruit. It's built in layers, and easiest to start with fruit you already stock.
Yogurt smoothies:Blend fruit and yogurt into a thick, smooth drink. Check that it comes up the straw easily and doesn't get thin as the ice melts before settling the recipe.
Granola yogurt cups:Smooth yogurt meets crunchy granola, easy to turn into a small cup eaten with a spoon. Add granola to order or pack it separately to keep the crunch.
Sharing one yogurt and pairing it with ingredients you already have keeps testing focused. Give each drink a clear flavor focus; there's no need to add lots of jam, syrup and toppings at once.
Mango yogurt cup: bright fruit you can see
White yogurt with golden mango looks fresh and bright. Put a little mango at the bottom, add the yogurt, then finish with mango cubes, so every cup has both smoothness and bite.
| Ingredient | Test amount per cup |
|---|---|
| Wei-Chuan Raw-Milk Yogurt “Nong 2000” | 200g |
| Mango flesh | 80g |
| Ready-to-eat granola | 10g |
Method:Split the mango into two portions; lightly press one and put it at the bottom of the cup. Add the yogurt, then arrange the rest of the mango on top. Sprinkle granola before serving, or pack it separately. Don't add sugar at first; taste, then decide whether to adjust.
Strawberry yogurt smoothie: fruit in every sip
Blended with yogurt, strawberry gives a soft color and a direct flavor. The difference from a layered yogurt cup is how it's eaten: fruit, creaminess and sweet-tartness all come together in one sip.
| Ingredient | Test amount per cup |
|---|---|
| Wei-Chuan Raw-Milk Yogurt “Nong 2000” | 180g |
| Strawberry flesh | 60g |
| Milk | 40g |
| Ice | 40g |
| 1:1 syrup (sugar to water by weight) | 0–10 g, added after tasting |
Method:Prepare the strawberries according to your store's process, then blend with the yogurt, milk and ice in an ice-crushing blender until smooth, following the equipment instructions, and pour into the cup. Test without sugar first, then decide how much syrup to add based on the strawberries' ripeness and the base's sweetness.
Adjusting If you switch to sweetened strawberry purée or jam, recalculate amounts and sweetness. To change thickness, adjust only the milk or the ice at a time, and recheck the fill level.
Banana granola yogurt cup: smooth and crunchy together
Soft banana and crunchy granola add contrast to a yogurt cup. With natural colors and simple ingredients, it suits a small cup menu item eaten slowly with a spoon.
| Ingredient | Test amount per cup |
|---|---|
| Wei-Chuan Raw-Milk Yogurt “Nong 2000” | 200g |
| Ripe banana flesh | 60g |
| Ready-to-eat granola | 15g |
Method:Weigh the yogurt into the cup, slice the banana just before serving and lay it on top, then add the ready-to-eat granola. For delivery, pack the granola separately so it doesn't go soggy. Cut bananas fresh and check how they look at the expected eating time.
Test notes These are pairing suggestions, not official brand recipes, and have not been tested in a working store. Start with cups of about 300–350 mL for the mango and banana yogurt cups and about 350 mL for the strawberry smoothie. Grams are not the same as millilitres; calibrate fill lines through testing. Colors, thickness and fill heights in the images are illustrative.
Test a round first, then plan your stock
Pick the two that suit you first.Start with fruit you always stock, and record the base's sweetness and acidity, fruit aroma, thickness and how it looks in the cup. Settle on one yogurt cup and one smoothie before adding more flavors.
Stock by actual usage.At 200 g of yogurt per serving, 1 kg makes 5 servings in theory, less what clings to containers and is lost in handling. Add ingredient cost, fruit waste, cups and portioning supplies before setting the menu price.
Manage storage and opened packs separately.Follow the actual label for unopened storage, shelf life and requirements after opening. Don't infer a temperature or number of days from the words “pasteurized”. For cold drinks, pre-chill as your supplier recommends, and keep tools and handling hygienic when portioning.
Keep menu wording accurate.Don't claim “zero sugar”, “low fat” or health benefits without verification. All three contain dairy, and for the granola check gluten, nuts and cross-contact information. Before launch, check how texture holds for both dine-in and delivery.
To add a yogurt line to your milk tea shop, start with one carton of Nong 2000: mango for bright fruit, strawberry for a smoothie, and banana with granola for texture. Get the pairings right and record the amounts, and the new product has a clear path onto your menu.
Wei-Chuan Raw-Milk Yogurt “Nong 2000” is now in stock. Ask us about product selection, ordering and pairing testsContact us → Related products · Chilled DairyTake a look →Product name, net weight and heat-treatment labelling are based on the packaging provided; follow the label on the delivered product. The recipes are test suggestions, not official brand recipes. Images are AI-generated scene and serving illustrations, not photos of tested recipes.
[1] Background on the product's applications: Xiaoshidai (food industry media), report of 24 April 2024. This article does not cite specific viscosity or nutrition figures; the three pairings are our own test suggestions.
