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Schulz’s Thickened Yogurt is free from stabilisers or additives. Probiotic cultures – acidophilus, bifidus and L. Casein – are added to the certified organic milk to develop a gentle acidity in the pots as they cure in warm rooms at the dairy.
Tailored to our foodservice customers, Simon adds local, organic milk powder to his natural yogurt to thicken the consistency and reduce the separation of whey from the yogurt when scooped.