VERLORENKLOOF FARM

DAIRY FARMING AS IT SHOULD BE

 

THE STORY OF OUR YOGHURT

 

At Verlorenkloof Farm we have gone back to a time when dairy farmers produced yoghurt from full fat milk, adding just a pinch of cultures and straining it by hand to produce an all-natural plain double cream yoghurt. That is why we call it: Yoghurt As It Should Be. Our secret lies in exceptionally high quality milk produced by a herd of Friesland purebreds grazing on pastures maintained through careful natural farming practices. The fresh milk is inoculated and fermented in stainless steel vats. The final product is what real yoghurt should taste like without a hint of preservatives or additives.

 

Verlorenkloof Yoghurt 'As It Should Be' is produced:

  • by the most natural, time-honoured methods
  • with the utmost integrity
  • by a special farming community
  • in a very special place
  • to the highest quality and safety standards.

 

This is why we distribute and sell Verlorenkloof Farm yoghurt with pride and enthusiasm.

 

This is Yoghurt 'As It Should Be.'

 

PRODUCTION | BENEFITS

SOCIAL MEDIA | NEWS | RECIPES | FURTHER READING

 

 

YOGHURT NEWS

 

March 18 2016 |  We are proud to have featured in Agri magazine. The magazine is distributed to farmers all over South Africa and we are happy to share our story of a small farming business success. Click on the image below to view the article:

 

RECIPES

 

FURTHER READING

 

Moo Science | Enjoy Healthy Dairy Without Guilt

 

Washington Post | The Not-So-Secret Truth About Yogurt The Rest Of The World Already Knows

 

Specialty Food.com | The New Yoghurt Culture

 

Sarie Tydskrif | Jogurt (&Kie) Jou Pad Na Geluk?

 

 

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