THE STORY OF OUR YOGHURT
At Verlorenkloof Farm we have gone back to a time when dairy farmers produced yoghurt from full fat milk, adding just a pinch of cultures and straining it by hand to produce an all-natural plain double cream yoghurt. That is why we call it: Yoghurt As It Should Be. Our secret lies in exceptionally high quality milk produced by a herd of Friesland purebreds grazing on pastures maintained through careful natural farming practices. The fresh milk is inoculated and fermented in stainless steel vats. The final product is what real yoghurt should taste like without a hint of preservatives or additives.
Verlorenkloof Yoghurt 'As It Should Be' is produced:
This is why we distribute and sell Verlorenkloof Farm yoghurt with pride and enthusiasm.
This is Yoghurt 'As It Should Be.'
March 18 2016 | We are proud to have featured in Agri magazine. The magazine is distributed to farmers all over South Africa and we are happy to share our story of a small farming business success. Click on the image below to view the article:
Moo Science | Enjoy Healthy Dairy Without Guilt
Washington Post | The Not-So-Secret Truth About Yogurt The Rest Of The World Already Knows
Specialty Food.com | The New Yoghurt Culture
Sarie Tydskrif | Jogurt (&Kie) Jou Pad Na Geluk?