Our greek yoghurt is artisanal made in the same way the ancient greeks did and some cultures in the Middle-East are still doing. We make natural yoghurt and hang this yoghurt for 4 hours in a cheese cloth. By doing this, the liquid (whey) drips out of the yoghurt and the solids stay in the cheese cloth. After 4 hours, the yoghurt has become thick and creamy in the most natural way possible. We don’t need to add milk powder, starch or other thickeners. Just lovely yoghurt!
- Full cream: 5% fat
- High level of protein: 11 grams
- No or reduced sugar
- No additives (coloring, flavoring or odoring)
- Flavours: Natural, Blueberry, Mango-passion, Raspberry
- 100 ml
- 6-pack Assorted (6 x 100ml)
- 450 ml
- 700 ml Glass
- 5 litre bulk packaging
Probiotic Yoghurt Drinks
- LGG Probiotic strain (Lactobaccilus rhamnosus yoghurt culture)
- Recommended daily intake
- Sugar: 6%
- Flavours: Vanilla, Strawberry, Goji berry
- 5-pack with 120 ml bottle
- 5 Litre jerrycan
If you would like to know more about the benefits of probiotics and the science behind LGG you can go to The Probiotics Institute.
Labneh is a traditional cream cheese originally from the kitchen of the Middle-East (Lebanon). Labneh is a thick, creamy and light salted cream cheese which is made by draining greek yoghurt for 48 hours in linen cloths. The mouth feeling is very soft and smooth. With labneh you can vary endlessly. Traditionally labneh is served with mezze (flatbread), olive oil and herbs and spices such as Zaatar, mint, and pepper or combined with olives and sun-dried tomatoes. Nowadays, Labneh is also used for cooking as a sour cream or a cream cheese as an ingredient for a sauce or cheese cake. For more inspiration you can check our page for Labneh recipes.
Labneh is a source of proteins, fats, and minerals such as vitamine B12 and calcium.
- Fat: 11%
- Protein: 15%