Currently, we have two different milk suppliers for two varieties of our yogurt.

We supply our Friesian milk from a neighbourhood farm called Red Lodge Farm. Red Lodge Farm is one of just a few farms licensed for the direct sale of raw milk. Also, they are situated just 4 miles away from our premises which allows us to reduce our carbon footprint to a minimum.

Jersey milk is supplied from a Greyleys Farm in York. They are a family-run award-winning farm that specialises in Jersey cows. Jersey milk is reacher in fat content and provides a lot of creaminess to our yogurt. Since we started being a part of a Food Circle York project, it allowed us to supply their milk bearly adding any extra travel miles.

Although natural yogurt can be frozen and will still keep its nutritional value, we do not recommend it. By freezing, yogurt may lose its texture and split a lot. Also, as we produce our yogurt in jars, the glass may easily break when frozen with yogurt.

There are a couple of reasons why we pasteurise raw milk. And they are both the same important. First of all, it allows changes in a whey protein and deactivates some of the natural milk cultures which would "fight for food" with added yogurt cultures. This helps to form yogurt texture, otherwise, yogurt would be very runny. What we do to make the process of pasteurisation less destructive for milk natural cultures is, we use a method known as VAT pasteurisation. It means we use the lowest possible temperature for a longer time.

Curds Our Whey Yogurt is not certified organic. Although the cultures we use are certified organic, the raw milk we use isn't.

However, cows from both farms are completely free-range and grass-fed. They also spread out cows' manure back on the fields to fertilise the grass. They do not use artificial sprays on their land.

Friesian - approx. 3.5 - 4%

Jersey - approx. 5.6 %

As we use whole milk, the same percentage will remain in yogurt.

Friesian Milk comes from Red Lodge Farm in Kirkhamgate.

Jersey Milk comes from Greyleys Farm in York.

Our supplier's cows are out to fresh grass pasture during spring, summer and autumn. Then they bring them into cows' barns for winter where they are fed mostly their grown haylage.

At Red Lodge Farm they also get fed with fodder beet and pellets which contain wheat, sugarbeet and a small amount of soya. This is to give cows a fully nutritional diet, to help them with health and fertility.

No.

Our suppliers give antibiotics if cows are poorly, and during treatment, their milk is never put in the milk tank and is discarded.

Red Lodge Farm does not vaccinate its cows or hens. They are a closed herd and all their cows are born and reared on their farm, so there is no need for vaccination as there are no diseases present on a farm which could require one.