DID YOU KNOW…
Fact Nº1
We use 4 different types of live culture to make our yogurt: streptococcus thermophilus, lactobacillus lactis, lactobacillus acidophillus, bifidobacterium lactis
Fact Nº2
Legend has it that the first yogurt in Europe was given to the French King Francois 1 when he had a stomach ache and this cured him in the 16th Century.
Fact Nº3
We have 4 robots to allow the cows to choose which one to use and it prevents dominant cows from blocking access for younger cows!
Fact Nº4
Yogurt has been a dietary staple in Turkey, Greece, Syria and the Near East for 100’s of years.
Fact Nº5
The cows wander into the robots themselves throughout the day and night: they choose to be milked an average of 3.1 times a day – much more often than when we milked through a conventional milking parlour.
Fact Nº6
Yogurt only caught on as a consumer food in the early 1900’s in Western European.
Fact Nº7
A 150g serving (one of our small pots) of plain yoghurt provides around a third of our daily iodine and bone-building calcium, and nearly 15 per cent of our daily protein.
OUR YOGURT IS…
Because our cows are milked by robot some of the milk will be collected as soon as it has cooled.
As a result you might notice a creamy layer on the top of our yogurt where the cream has risen before the yogurt has set.
It’s the process which makes dairy foods safe for all and provides our friendly bacteria with a great environment in which to thrive.
It’s our friendly bacteria Lactobacillus Bulgaricus, Bifidobacterium Lactis and Steptococcus Thermophilus which perform their magic turning base milk into delicious bio live yogurt.
Once you have eaten some of our yogurt you might notice some liquid appear overnight – this is natural it’s whey, the high protein by-product so beloved of body builders. Just give it a stir and it will disappear.
* HOMOGENISATION
is a process whereby the cream is emulsified through the milk by forcing it under pressure. It’s common to most of the liquid milk these days.