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.
In short: 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
- Kefir → fermented with grains, grains removed, gently strained
- Curds → softly set
- Yogurt Cream Cheese → further strained and compressed (labneh)
Each method creates a distinct texture and flavour.
🦠 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 expected in traditionally fermented foods.
🍓 How do you flavour your yogurt?
Flavours are gently folded into already-cultured yogurt. We do not ferment with flavourings.
This preserves the yogurt’s integrity, 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, where stated, to balance acidity while keeping fermentation front and centre.
🍬 Why allulose?
Allulose helps soften sharp acidity without masking cultured flavour. It’s used sparingly to maintain balance, avoid refined sugar, and preserve texture.
🧀 What’s the difference between yogurt, curd & yogurt cream cheese?
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Yogurt → smooth, thick, creamy and uniform
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Curd → softly set with tender curds
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Yogurt cream cheese → dense, spreadable, double-strained
All textures are achieved naturally through fermentation and straining.
📊 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.
🌿 Do you use stabilisers or preservatives?
No. We rely on fermentation, time, and straining.
Where needed (e.g. plant-based products), ingredients are clearly listed and kept minimal.
🧫 What if I see mould?
Our products are fresh and preservative-free. Natural breakdown may occur over time.
If visible mould appears:
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Do not consume
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Discard the product
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Ensure storage at 1–4 °C
If this occurs well before the stated shelf life, please contact us with your order number and a photo.
🥥 Are your products suitable for lactose intolerance?
Yes. Long fermentation naturally reduces lactose, and many people tolerate cultured dairy well.
We also offer fully dairy-free options, such as coconut yogurt and coconut kefir. Individual tolerance varies.
❄️ How should products be stored?
Keep refrigerated at 1–4 °C at all times.
Refer to individual product pages for shelf-life guidance.
🥄 Can yogurt be frozen?
Freezing is not recommended for long-term storage, as it may affect texture and live cultures. Brief freezing for enjoyment is optional for some products.