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Dorset StrainedYoghurt
FarmFresh
LowSugar
Dorset Strained Yoghurt Dorset Strained Yoghurt
Delicious
Natural
Nutritious

We believe that natural, unprocessed food with a clear provenance is the best and healthiest kind of food.


The Concept
The Concept

Nothing added
but culture

We believe that less is more. That's why there are only two ingredients in our yoghurt - milk and live bio cultures. For every litre of yoghurt, we start with over three litres of milk and after adding our carefully selected cultures (including probiotics), it is strained using traditional methods to create a thick, creamy texture packed with protein. We currently offer two products, Whole Milk Dorset Strained Yoghurt and Fat Free Dorset Strained Yoghurt.


The Products

Fat
Free

Dorset Strained
Yoghurt
Made using the finest skimmed milk Available in 180g, 500g and 800g pots. A 180g Snackpot contains:
15.3g
Protein
99kcal
Energy
1.6g
Sugar
Product Details

Whole
Milk

Dorset Strained
Yoghurt
Made using the creamiest whole milk Available in 180g, 500g and 800g pots. A 180g Snackpot contains:
13.1g
Protein
203kcal
Energy
2.0g
Sugar
Product Details
Whole Milk
Dorset Strained Yoghurt
Snackpot 180g
Tub 500g
Ingredients Milk and live active bio cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei).
Suitable for Vegetarians
  • Typical value (per 100g)
  • Energy 470kj / 113kcal
  • Fat 7.6g
  • of which saturates 5.2g
  • Carbohydrates 3.8g
  • of which sugars 1.1g
  • Protein 7.3g
  • of which salt 0.1g
Fat Free
Dorset Strained Yoghurt
Snackpot 180g
Tub 500g
Ingredients Milk and live active bio cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei).
Suitable for Vegetarians
  • Typical value (per 100g)
  • Energy 234kj / 55kcal
  • Fat 0.5g
  • of which saturates 0.2g
  • Carbohydrates 4.2g
  • of which sugars 0.7g
  • Protein 8.5g
  • of which salt 0.1g
The Process

Every morning, the fresh milk is collected on the milk trolley and wheeled over to our yoghurt room.

There, we pump it through a filter and it either goes straight into the vat, or takes a short detour through the separator (if it's destined for our fat free yoghurt). The milk is then heated to pasteurise it and, more importantly for our yoghurt, to denature the whey proteins and make them attach themselves to the casein proteins. Put simply, this is how we retain the valuable protein during the straining process.

We then cool the milk a little and introduce our carefully selected Dorset Strained Yoghurt live bio cultures.

After a thorough mix, the milk and cultures are left for a few hours so that they can get to know each other better - that's when the magic happens!

Once set, the yoghurt is ready for the most important part of our process, the straining.

Using the traditional method, we pour the mixture into cloth bags and hang them up to drain off the whey (mainly water and lactose). This leaves us with the luxurious creamy texture that we're looking for and we can now transfer the yoghurt to our filling machine. The finished pots are stacked and stored in our cold room where they dream of being released into the wild and meeting up with a nice fruit filling or nutty companion.

The Recipes

It's the most used
ingredient in our fridge
by a mile...

Alex's grandmother used to mix strained yoghurt with mayonnaise in her potato salad because she said it made it lighter. This was the first recipe that Alex tried out on Dan and since then, she's used it as a healthier alternative to cream, mayonnaise, cream cheese and various other ingredients. Naturally a huge fan of the yoghurt, Alex says 'Even if you just want a guilt-free breakfast, there are so many ways of preparing it and so many different toppings to try, that it never gets repetitive. It's the most used ingredient in our fridge by a mile'.


View Recipes
Recipe
Serves 4 | Medium | 19 Ingredients

Chicken Korma

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Recipe
4 | easy | 9 Ingredients

Coronation Chicken

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Recipe
| easy | 6 Ingredients

Tzatziki

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