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Some things are fundamental. While we give a lot of thought to how our yogurt is made, its’ nutritional composition and how it’s packaged, we never forget to prioritise taste. Life is much too short to eat unpalatable food, and there is no guilt in pleasure. Fortunately, nature is bountiful and our two principal ingredients – fresh milk and ripe fruit – require little more than time and expertise to transform them into delicious yogurt.
Starting with the base, we add cultures to fresh milk and ferment it over time. Cultures are added after pasteurisation to ensure the billions of bacteria are live reaching the gut. We source a range of active strains including Lactobacillus casei, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium and Lactobacillus rhamnoses. Each batch is unique and the time it takes to cultivate a yogurt varies. Under the watchful and patient eye of our yogurt makers, the milk gradually transforms until it reaches the perfect pH and texture. Our natural yogurts come in fat-free, low-fat, whole milk, greek-style and high-protein authentically strained. We make both organic cows’ milk and goats’ milk yogurts.
Some are mild and creamy, some are exceptionally thick and others still are sharper with that distinctive natural bite. Whatever taste and texture you prefer, you’ll find there’s a yogurt-maker at Glenisk, focused on making it just the way you like it.
For those who enjoy a fruity inclusion, we source organic fruits and flavours, in-season, to compliment the natural yogurt. Fragrant vanilla, luscious cherries, ripe strawberries, sweet blueberries and a dozen other options combine beautifully with the bases to create a sensational taste.
For inspiration on how to use our products in mouth-watering recipes, visit our recipe section.