Our artisanal yoghurt and creamy, smooth yoghurt cheese called labneh, is hand-crafted from full cream, pasture fed milk right here at Verlorenkloof Farm. It is filled with live cultures and essential nutrients and free from any additives, stabilisers, thickeners, or preservatives.

Hand Strained

Preservative Free

Pasture Fed

Vegetarian Friendly

The Story of our Yoghurt & Labneh

Verlorenkloof Farm we have gone back to a time when dairy farmers hand-crafted 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 pure-bred Friesland cows 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, thickeners, flavourings or any other additives.

To make our labneh, we add a bit of salt to our double thick yoghurt and hand-strain it for a further 2 days to produce a thick and creamy, smooth spreadable cheese, similar to cream cheese, but with a unique and distinct yoghurt taste.

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.

Verlorenkloof Yoghurt Stockists

If your favourite store does not stock our products, please let us know so that we can get in touch with them to ensure that they do. Trade enquiries welcome – please contact Chris Venter on 082 568 8881.

In the news

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:

The Benefits of our yoghurt

Yoghurt is the product of milk that has been fermented primarily by a class of bacteria called Lactobacillus. This bacteria converts lactose (the main sugar in milk) into lactic acid and in so doing  reduces the pH of the milk from around 7 down to 4.6 or there...

Production of our yoghurt

IT STARTS IN THE SOIL. The soils on which the pastures grow are tested regularly and the minerals are carefully replenished to create an optimum chemical balance in the soils. Irrigated with pure and specially aerated water, this makes the soil porous and aerobic and...