Probiotic Yoghurt With 10 Live Cultures
Have you ever tried REAL yoghurt?
Our probiotic yoghurt is made at Volcanic Creamery from our own fresh, full-cream milk and a carefully selected blend of 10 live bacterial cultures.
It has a rich, creamy texture with a gentle yoghurt tang. We don’t rely on unnecessary thickeners, stabilisers or artificial sweeteners to create the texture.
Because the milk is unhomogenised, a natural cream layer can form at the top and some whey separation can occur. That’s normal for traditionally made yoghurt — simply stir it back through if you prefer.
What Makes Our Yoghurt Different?
Made locally near Rotorua from our full-cream milk, with 10 live cultures, a simple ingredient philosophy and reusable glass packaging.
Our 10 Live Cultures
Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus rhamnosus
Lactobacillus plantarum
Bifidobacterium bifidum
Bifidobacterium longum
Lactobacillus paracasei
Lactobacillus fermentum
Why Does Natural Yoghurt Sometimes Separate?
Whey separation and a natural cream layer can occur because our yoghurt is made from unhomogenised milk. This is normal — simply stir it back through.
Where Can I Buy Volcanic Creamery Yoghurt?
Find our glass-jar yoghurt at Volcanic Creamery stockists across the Bay of Plenty and central North Island.
Yoghurt for Cafés, Restaurants & Food Service
Larger food-service formats may be available. Contact Volcanic Creamery to discuss your requirements.
