Woodlands Farm Ltd

01242 890215

Sciencey Stuff...

Our yogurts are all made on our farm from the milk and cream of our own cows.

We breed them, feed them & milk them.

Then we pasteurise it, bottle it & make yogurts out of it.

All on site, all our own equipment.

Every morning we are up with the lark to take lashings of fresh milk and cream for that day's yogurt. It's hard getting up at 4.30am each morning, but it means the milk and cream we use is as fresh as possible, making the end product taste that little bit better!

The milk and cream is pasteurised to a high temperature, before being cooled. We then add our own unique culture and allow it to incubate$ at a constant temperature for 4 hours.

Later that day, fruit is added and the product packed, ready for delivery in our fridge van. From Cow to Pot in 12 hours - it doesn't come much fresher than that!!

» FLAVOURS

Nutrition data for yogurt - Typical Values for 100ml

Flavour	Energy (kcal)	Total Fat (g)	of which saturates (g)	Total Carbohydrate (g)	Total Sugars (g)	Sodium (mg)
Raspberry	116	4.60	3.11	12.20	8.40	61.20
Toffee	113	3.80	2.19	16.10	12.50	83.60
Rhubarb	116	5.20	3.06	13.30	9.80	67.50
Fruits of the Forest	112	4.60	3.11	11.80	7.90	62.60
Black Cherry	128	4.60	3.11	13.10	9.10	62.20
Blackcurrant	122	4.60	3.11	13.00	8.00	61.90
Strawberry	123	4.60	3.11	13.80	10.10	59.70
Gooseberry	115	4.60	3.11	12.80	9.00	62.20
Peach Melba	107	4.60	3.11	11.20	7.60	60.50
Blueberry	116	4.60	3.11	13.70	9.70	58.70
Plain	93	4.60	3.11	7.40	6.30	66.70

Friendly bacteria

Our yogurts are made with 'friendly bacteria' which is thought to be beneficial for your immune system. We use two species of bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus, in the making of our yogurt. These two have a symbiotic relationship, meaning they work well together in a cultured dairy product like yogurt.