13/08/2026
๐๐ข๐ ๐ฒ๐จ๐ฎ ๐ค๐ง๐จ๐ฐโ
It takes approximately 2 to 3 litres of whole milk to make just 1 litre of Madi's Natural Products' thick Greek style yoghurt!๐ถ
Greek yoghurt starts as regular yoghurt, which is then carefully strained to remove the liquid whey. This process reduces the volume by 60% to 75%, giving Greek yoghurt its rich, creamy and beautifully thick texture.
Why does the yield vary in hand-made yoghurt?
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Milk fat and solids:
Full-cream milk produces a thicker yoghurt with a better yield than skim milk and the yoghurt has a very creamy mouthfeel. Mass produced/commercial yoghurts are often made with skim milk and thickeners are added.
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Straining time:
Straining for around 4 to 6 hours produces a denser, thicker Greek yoghurt.
So, when you enjoy a spoonful of thick Madi's Natural Greek style yoghurt, youโre tasting the result of quality Jersey cows' milk, time and careful preparation. ๐ค
At Madi's Natural Products, we believe that real goodness takes time and love.
For information on Madi's Natural Products please contact Madi on:
๐076 168 7550
๐จ[email protected]