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Milk is transformed into yoghurt by the use of bacterial cultures that create acidity and thicken texture during the fermentation process. The best examples are made in small batches, pot-set (fermentation occurs in the container) and are free of thickeners that compromise the silky texture of the curd.  Australian farmhouse producers represent the very best production, including Schulz Organic Dairy (cow) and Meredith Dairy (sheep and goat.)