Probiotic Yoghurt with 10 Live Cultures

Our probiotic yoghurt is made at Volcanic Creamery from our own fresh, full-cream milk from our A2/A2 cows 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 or drain in off if you prefer.

 

What Makes Our Yoghurt Different?

Our ingredients for a start! Milk(A2/A2) and cultures - that's it, 2 ingredients, a bit of heat and time gets you delicious creamy yoghurt. Our factory is just 36 meters from the cowshed - our milk travels fresh from the cow and is pumped straight into our pasteuriser - still warm! 
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Where Can I Buy Volcanic Creamery Yoghurt?

 

We currently sell a 700ml glass jar and 2L tub - both in our returnable swappa packaging.
You can find our yoghurt at Volcanic Creamery stockists across the Bay of Plenty.

Click here for our current stores.

 

Yoghurt for Cafés, Restaurants & Food Service
 

Larger food-service formats are avaliable in 5L and 10L pails. Contact Volcanic Creamery to discuss your requirements.

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10 live cultures.

Billions of live bacteria.

 

We don’t make our yoghurt with just the minimum cultures needed to ferment milk.

Our yoghurt is made using a diverse blend of 10 live bacterial cultures, including Lactobacillus and Bifidobacterium species that have been widely researched for their interactions with digestion, the gut microbiome and the immune system.

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Independent culture testing measured 330 million viable lactic-acid bacteria per gram of yoghurt at the time of testing.

That’s approximately:

49.5 billion live bacteria in a 150 g serve
231 billion live bacteria in a 700 g jar

 

Different probiotic species and even different strains within the same species can behave very differently. Here’s why the cultures in our yoghurt have attracted so much scientific interest.

 

Streptococcus thermophilus

One of the traditional cultures responsible for turning milk into yoghurt. Research has shown that live yoghurt containing S. thermophilus can improve lactose digestion, in part because the bacteria supply enzymes that help break lactose down in the digestive tract.

 

Lactobacillus delbrueckii subsp. bulgaricus

The classic partner to S. thermophilus. Beyond creating yoghurt’s characteristic flavour and acidity, research on live yoghurt containing these organisms has demonstrated improved lactose digestion in people who have difficulty digesting lactose.

 

Lactobacillus acidophilus

One of the best-known probiotic species. L. acidophilus has been extensively researched for its ability to survive gastrointestinal conditions and for its potential influence on gut microbial balance, digestive function and immune-system activity.

 

Lactobacillus casei

A widely used probiotic found in fermented dairy products around the world. Research involving selected L. casei strains has investigated bowel function, digestive comfort, microbiome balance and recovery of intestinal bacteria following disruption such as antibiotic use.

 

Lactobacillus rhamnosus

One of the most extensively researched probiotic species. Specific strains of L. rhamnosus have been studied for digestive health, antibiotic-associated diarrhoea, other forms of diarrhoea, intestinal barrier function and interactions with the immune system.

 

Lactobacillus plantarum

A particularly hardy organism naturally found in many fermented foods. Selected L. plantarum strains have been investigated in human trials for bloating, abdominal discomfort, bowel habits and symptoms associated with irritable bowel syndrome.

 

Bifidobacterium bifidum

Bifidobacteria are natural members of the human intestinal microbiome. Research on selected B. bifidum strains has investigated their potential role in digestive function, maintaining a healthy intestinal environment and interactions between gut bacteria and the immune system.

 

Bifidobacterium longum

One of the most widely researched Bifidobacterium species. Studies involving specific B. longum strains have looked at digestive health, gut microbial balance, immune signalling and the developing field of the gut–brain axis.

 

Lactobacillus paracasei

A resilient probiotic species capable of surviving challenging gastrointestinal conditions. Research on selected strains has explored potential effects on digestive health, gut microbiome composition, intestinal barrier function and normal immune responses.

 

Lactobacillus fermentum

A lactic-acid bacterium naturally found in fermented foods and also associated with the human gastrointestinal tract. Selected L. fermentum strains have been studied for their potential influence on gut microbial balance, digestive function, antioxidant activity and immune responses.

 

Why use 10?

There isn’t one single “probiotic bacterium”.

Different bacteria perform different roles, survive differently through digestion and interact differently with the enormously complex microbial ecosystem already living in the gut.

That’s why we choose a diverse 10-culture blend rather than relying on only one or two organisms.

 

 

A note on probiotic research: probiotic effects can be highly strain-specific. Research involving one strain cannot automatically be assumed to apply to every strain within the same bacterial species. The research discussed above explains why these species are of scientific interest; it is not a claim that our yoghurt prevents, treats or cures any medical condition.

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