We wanted to make just one yoghurt, and the best yoghurt we possibly could. This meant using only two ingredients: our fresh Jersey milk and culture.

The result is a yoghurt full of character and depth of flavour, something milk powder just can’t achieve. And no added sugar.

We thicken and concentrate the yoghurt by gently ladling the warm curd into cloth straining bags and leaving these to strain for a number of hours. This authentic Greek straining method, rarely used by today’s commercial yoghurt producers, is messy and labour-intensive, but we think the result speaks for itself.

Learn more about Robe Dairy Yoghurt in Kate Foreman’s article for Inside South Australia.

Cheese. Milk. Yoghurt. Made on our little farm.