Yoghurt explainer

Meredith are local heroes of the dairy community, known around the country for producing insanely tasty hand-made cheeses and yoghurts while passionately looking after their animals and local environment.

Their specialty goat and sheep milk products are ‘farmhouse’, meaning they do everything from grow the grass to packaging the finished product. The milk used is so fresh it’s never more than 12 hours old.

Given how many options out there for yoghurt these days, like anything, you need to know what you’re buying.

Taken from the Turkish word “Yoghurt”, meaning to curdle or thicken by fermentation. Simply put, yoghurt is milk and bacteria.

Despite humans being the only animals to consume milk of other animals, research has uncovered many health benefits from being rich in beneficial bacteria, protein, calcium, vitamins and minerals to boosting immunity and reducing blood pressure.

Traditionally, yoghurt was made by fermenting sheep’s milk in open clay pots. Today, it’s mostly cow’s milk in huge tanks that are often added to with thickeners, sugar, colours, preserved fruit. 

Natural Yoghurt

Yoghurt in its purest state. The only ingredients are milk and natural bacteria cultures, there are no thickeners or artificial products added, and is generally high in calcium.

Greek Yoghurt

Strained through a filter which removes naturally-occurring sugar (lactose) and whey (liquid milk), leaving it thicker and creamier. This process often means a lower calcium level, but much higher protein than natural yoghurt. Traditionally made from sheep’s milk which is why it is often called ‘Greek style’, as Australian yoghurt often uses cow’s milk. From a culinary perspective, Greek-style yoghurt tends to hold up better when heated, making it a healthier substitute for cream in cooking.

Pot set Yoghurt

Bacteria is cultured and allowed to set in the pot in which it is sold. This is often an indicator of a higher quality yoghurt as bacteria has to be at the optimum levels before they are sealed and cannot be added to. This natural fermentation is an added bonus because without additives, the cultures remain viable ie continue to grow, metabolise and multiply.

On top of creating exquisite, flavoursome yoghurts and cheeses from traditional sheep and goat’s milk, Meredith Dairy continue to set the standard for socially and environmentally conscious producers, with ongoing research and development enabling continual improvement to their farming systems, final products and sustainability.

Know what you’re buying. And support local!

Follow Meredith Dairy on Instagram at @meredith_dairy