Our approach to our products is always the same – produce the best milk and make the purest products possible. And our yogurt is certainly pure.
We start with our Certified Organic Milk and then simply add probiotic cultures, acidophilus, Bifidus, and L. Casein. And as is the case with all of our products, we prefer not to homogenise the milk we use in our yogurts, as we believe that when it comes to great dairy, less is more.
How do we create our delicious yogurt?
We make our yogurt by 'milking and making' at the same time. This technique guarantees that the milk used is the freshest it can be so the yogurt has a richer flavour and a uniform texture.
First, we pasteurise our certified organic milk for a few minutes at 80C. This denatures the proteins, enabling them to bind and form a firmer yogurt.
Then we chill it to a more temperate temperature and add our culture strains: probiotic cultures, acidophilus, Bifidus, L. Casein, and traditional Greek culture (for our Greek Yogurt). After around 20 minutes of inoculation, it's time to pour, pack, seal, date, and weigh!
Once packaged, the yogurt is placed in an incubator and kept at roughly 40 degrees overnight before being progressively lowered to a usual refrigerator temperature of 3-4 degrees Celsius over the course of a 24 hours.
Because we don't use any stabilisers or gelatine in our products, each yogurt is tub-set and topped with a thick layer of cream.
Natural or Greek: What’s the difference?
The main difference is that we add different bacteria cultures between Natural Yogurt and Greek Yogurt. Natural yogurt is a pro-biotic yogurt that is lighter and milder in flavour. The different cultures transform the Greek Yogurt texture and change the way it tastes, this means that it is a heavier and tarter yogurt.
What makes our yogurt the best?
Our nutrient-dense pot-set yogurt is an excellent source of protein and calcium. Vitamins, potassium, and magnesium are also present. And it doesn't stop there! Yogurt may also boost metabolism and help with muscle rehabilitation. You read our rundown of Five Health Benefits of Eating Organic Yogurt for more tips.
Our creamy organic yogurts are a favourite staple among our customers like Kay, “We always use plain yogurt instead of sour cream or cream to go with curries, tacos, baked potatoes and cakes. Also mix yogurt into whipped cream to go with desserts, even on pavlova. Also, use yogurt instead of buttermilk or sour cream in cake baking. Works a charm!” - Kay, Schulz Customer and Devotee.
We've had a lot of positive comments regarding our yogurt's wonderful flavour and adaptability for both sweet and savoury recipes. Like our Fig and honey yogurt cheesecake, Schulz Natural yogurt Dip for Zucchini Fritters, Upsidedown Rhubarb Yogurt Cake. You can also check out our Summer Yogurt Recipes for Yogurt Lovers.
(Pictured Julia Ostro’s Upsidedown Rhubarb yogurt Cake)