Marrook Farm Yoghurts
Pot Set Yoghurts:
We make yoghurt in the traditional way just with milk and culture. We use the traditional yoghurt cultures with the addition of the probiotic Acidophilus and Bifidus bacteria. The yoghurt is set in the jar. We do not homogenize our milk,(homogenization smashes the big fat globules in milk and distributes fat evenly through the milk), so the cream is at the top of the jar. If you want a skim milk product, just skim the cream off and give it to your cat! When you break this delicate curd, whey will naturally form, it is completely natural and very nutritious.
In the production of yoghurt we use no thickening agents (e.g. Milk powder, milk solids, gelatine), their use also absorbs the whey produced and gives a bitterness to yoghurt. We use no antifoaming agents for foaming problems in production (commonly used but as an aid to manufacture not mentioned as an ingredient), and to sweeten our yoghurts we only use pure honey or organic maple syrup. All our yoghurts are available in glass jars which can easily be recycled. Set yoghurt is available as Mild Natural, or flavoured with Lemon Myrtle and Honey, or MapleSyrup with Vanilla.
Lemon Myrtle is a native rainforest shrub with a beautiful refreshing oil which we combine with a pure bush honey direct from the apiarist. The honey varieties available change through the year and result in subtle variations in flavour.
Our maple syrup is certified organic from Canada and combined with a sensational organic vanilla from Vanauatu makes a delicate and delicious yoghurt.
Greek Style yoghurt:
This yoghurt is made thicker than the set yoghurts by draining some of the whey out. It uses almost twice as much milk for a jar of Greek yoghurt, so in winter when milk supplies are often short it is not always possible to produce.
Marrook Farm Cheeses
A fresh curd, the simplest and most natural of cheeses, made by adding culture setting the milk and draining. It was made traditionally in the households of many European cultures. It is extremely versatile add herbs and onions use as a dip or with potatoes or Pasta, bake in frittatas, mix with fruits as a dessert, use in cheesecakes, use your imagination…
Is made in the traditional way, but from cows milk.Ours is a mild fetta stored in brine. It is very important to always keep fetta covered with brine .
A tilsit style cheese named after our local area. We make it over the summer months, mild and very moreish when young and stronger when old. A great melting cheese. Washed and turned with great regularity.
A gruyere/ Swiss mountain cheese, named after the Bulga Plateau, reflecting the unique sweet flavours of the mountain grass. Aged to at least 6 months washing and turning regularly. Made only over the summer.