The natural acids combine with the milk proteins to give an exceptional texture and taste: a prize-winner at a host of dairy shows.
These are made using the traditional bacteria: lactobacillus bulgaricus and streptococcus thermophilus. THe word "bulgaricus" is a reference to Bulgaria as it is thought that the origins of yogurt lie in this area of Europe. "Thermophilus" means they like to be warm, Our yogurts are fully fermented, which is why they have such a pronounced flavour. Most other makers slow down the fermentation and then try to take control of the product with stabilisers and preservatives. You won't find any of these in our yogurt (or anything else from Longley Farm); we let the bacteria go to work, giving you the taste of the real thing, which explains why we win so many prizes.