At Bush Hill Cheese, good yoghurt begins with good milk, intentional and tested methods, and time. Made from the milk of our pasture-based Jersey herd on Underbush Farm in KZN, our yoghurt owes its thick, creamy texture to the way we make it, and not to any misleading additives.
After fermenting the milk with live cultures, we hang our yoghurt in muslin cloths, allowing some of the liquid whey to drain away. As the liquid reduces, the milk proteins remaining in the yoghurt become more concentrated, giving you more protein per spoonful. The process concentrates protein already present in the milk, without us adding protein powders or concentrates to increase the content.
We also leave the all the cream in, preserving the milk’s natural richness and the nutrients, including vitamin A. This vitamin helps maintain healthy skin, supports vision and contributes to normal immune function, while dietary fat helps the body absorb fat-soluble vitamins. The nutritional benefits extend beyond the cream.
Yoghurt provides protein for maintaining and repairing body tissues, calcium and phosphorus for healthy bones and teeth, and B vitamins, including B12 and riboflavin, which support nerve function and help the body release energy from food. Yoghurts’ live cultures also support gut health.
Understanding what you are eating begins with turning the tub around and reading the ingredients alongside the nutritional information. This is how you can check what has been added and how much protein, fat and sugar each serving provides.
For us, it comes back to knowing what we feed our cows to produce this content-rich milk, respecting traditional methods and making yoghurt we are proud to put on your table.
