• Firstly the milk is pasteurised in tanks and some culture added.
  • Then it is separated into small traditional churns, the milk turns to yogurt in the churns.
  • Making yogurt in churn style way gives a thicker creamier yogurt as the small size of a churn allows the culture to do its job better.
  • When the yogurt is fermented and ready to go the different fruits are hand blended into each churn.
  • The fruity yogurt is then put into pots and starts the journey to your kitchen fridge.