FAQs – Ingredients, Nutrition & Our Process
🥛 What makes your yogurt different? We use traditional culturing methods, whole milk, and time. Our yogurts are fermented slowly to develop natural tang, depth, and balance. Texture comes from pot-setting and straining — never gums or thickeners. We let yogurt be yogurt.
🧫 How is your yogurt made? We begin with fresh milk and live cultures, slowly fermented to develop flavour and texture. Each style is defined by how it is set and strained:
- Bulgarian → pot-set, strained
- Greek → pot-set, strained further
- Kefir → pot-set, strained
- Curds → softly set
- Yogurt Cream Cheese → further strained and compressed (labneh)
Each method creates a distinct texture and flavour profile.
🦠 Are your products live-cultured? Yes. All our yogurts, kefirs, curds, and cultured coconut products contain live cultures at the time of production. Natural changes in flavour or acidity over time are normal in traditionally fermented foods — this is a sign the cultures are active, not a defect.
🍓 How do you flavour your yogurt? Flavours are gently folded into already-cultured yogurt after fermentation. We never ferment with flavourings. This preserves the yogurt's natural tang and the true character of the ingredients. No artificial flavourings are used.
🍯 Do you add sugar? We do not use refined sugar. Some products are unsweetened. Others are lightly sweetened with allulose — a naturally occurring, low-calorie sweetener — where stated, to balance acidity without masking the cultured flavour.
🧀 What's the difference between yogurt, curd and yogurt cream cheese?
- Yogurt → smooth, thick, creamy and uniform
- Curd → softly set with tender curds floating in light whey
- Yogurt cream cheese → dense, spreadable, double-strained
All textures are achieved naturally through fermentation and straining — no additives.
📊 Are nutrition values exact? Nutrition values are indicative and based on representative batches. They may vary slightly due to natural fermentation, ingredient variation, and small-batch production. If you have specific dietary requirements, feel free to contact us directly.
🌿 Do you use stabilisers or preservatives? No. We rely entirely on fermentation, time, and straining. Where additional ingredients are needed — such as in our plant-based products — they are clearly listed and kept minimal.
🧫 What if I see mould? Our products are fresh and preservative-free. If visible mould appears, do not consume the product. Discard it and ensure storage is at 1–4°C. If this occurs well before the stated shelf life, please contact us with your order number and a photo and we will make it right.
🥥 Are your products suitable for lactose intolerance? Long fermentation naturally reduces lactose, and many people with lactose sensitivity tolerate our cultured dairy well. We also offer fully dairy-free options — coconut yogurt and coconut kefir. Individual tolerance varies so we recommend starting with a small amount.
❄️ How should products be stored? Keep refrigerated at 1–4°C at all times. Refer to individual product pages for shelf-life guidance. Our products are made fresh and do not contain preservatives, so proper refrigeration is important.
🥄 Can yogurt be frozen? Freezing is not recommended for long-term storage as it may affect texture and live cultures. Some customers enjoy freezing certain products as a treat — this is fine for occasional enjoyment but not as a storage method.