We have recently had our products tested for their nutritional values and are proud to say that they stand out from the crowd as you can see below. With over double the protein than other leading double cream yoghurts, and much lower carbohydrate values (simply because we strain the yoghurt), we bring you a healthier option to what is commercially available.

More than double the protein!!!

Our Double Cream Strained Yoghurt contains more than double the protein than other leading double cream yoghurt brands! 

Double Cream Strained Yoghurt

with live cultures

Our Double Cream Strained Yoghurt is our flagship product and is a supremely decadent, thick and natural, strained yogurt, full of live probiotic cultures. It has been strained for between 8 – 10 hours to remove the whey (around 50%) and there-by leaving you with a thick, creamy textured yoghurt without the addition of thickeners, stabilisers and emulsifiers.

Conventionally 1 litre of milk produces 1 litre of yoghurt but in the case of our Double Cream Strained Yoghurt, 2 litres of milk produces 1 litre of yogurt. Due to the 100% natural composition of our yoghurt one may notice slight inconsistencies in the texture – you may notice a little whey has further separated from the yoghurt – either you can just mix this back into your product or simply pour it off.

Our Double Cream Strained Yogurt has significantly varied nutritional values to plain yoghurt. It contains double the protein and 3 times the fat of regular yoghurt – this makes it an ideal substitute and ingredient in cooking and baking, The higher fat content means it can withstand higher temperatures and will resist curdling. It also contains half the carbohydrate content of normal yoghurt making this the ideal yogurt choice for people following a banting or paleo diet.

Both of our yoghurts are completely clean. They contain no additives, preservatives, thickeners, stabilisers or emulsifiers. They contain no sugar and no milk powder – this is often an ingredient which is added to provide a thicker yoghurt. The ingredients are simply raw whole milk and live probiotic cultures.

Traditional vs Commercial

We are often asked about the price of our yoghurt compared to other commercially produced and cheaper Greek style yoghurt or Double Cream yoghurts. Mostly the texture of commercially produced yoghurts is achieved by the addition of thickeners, stabilizers and emulsifiers. Our yoghurt, however, is made the traditional way where the yoghurt is strained in large muslin bags for a number of hours depending on the consistency you require and desire.

Double Cream Strained Yoghurt Nutritional Values

Energy (kj) 478.15
Protein 7.26
Carbohydrates 6.11
of which total sugar 2.47
of which fructose <0.5
of which sucrose <0.5
of which lactose 2.47
of which maltose <0.5

Total fat 6.76
of which saturated 4.22
of which trans 0.21
of which polyunsat 0.23
of which monounsat 1.75
OMEGA 3 <0.1 – neg
OMEGA 6 0.17
Dietary Fibre <0.5
Total sodium 36.02mg
Calcium 99.1mg

Smoothie Yoghurt

with live cultures

Our Smoothie Yoghurt is a natural, live cultured yogurt. Our Smoothie Yoghurt is a “plain” yoghurt and is the product from which our Double Cream Strained Yoghurt as well as our Labneh are made from, following the straining process.

Plain yoghurt has a thinner pouring consistency, a bit like drinking yoghurt and commercially made plain yoghurts will add milk solids, thinkeners or emulsifiers in order to get a thicker yoghurt. We add nothing but the live yoghurt cultures to our milk to bring you Smoothie Yoghurt.

As the name suggests, our Smoothie Yoghurt is great for making a delicious smoothie or drunk as a drinking yoghurt. Or it can be mixed in with your favourite fruit or cereal for breakfast.

Both of our yoghurts are completely clean. They contain no additives, preservatives, thickeners, stabilisers or emulsifiers. They contain no sugar and no milk powder – this is often an ingredient which is added to provide a thicker yoghurt. The ingredients are simply raw whole milk and live probiotic cultures.

Labneh

with live cultures

Labneh, also known as Lebanese Cream Cheese, is a Yoghurt Cheese and is made by further straining our delicious Double Cream Strained Yoghurt for 10 – 15 hours. This leaves a decadent, creamy yoghurt cheese containing live yoghurt cultures and which, like all of our other products, has no additives such as emulsifiers, thickeners, stabilisers or milk solids.

Because Milkwood Labneh is plain and has a high protein and fat content, it has many uses ranging from being used as a dip, to a spread for crackers, as well as being used in baking and cooking. Adding your own personal flavours such as Basil Pesto, Sweet Chilli or any exotic favour, brings some magic to a cheese platter!

Delicious labneh cheesecakes and other baked goods are possible with this high-quality product, which is why we supply a number of restaurants and deli’s in both the Western and Eastern Cape. 

Labneh Nutritional Values

Energy (kj) 734.92
Protein
11.81
Carbohydrates
3.54
of which total sugar 1.98
of which glucose <0.5
of which fructose <0.5
of which sucrose <0.5
of which lactose 1.98
of which maltose <0.5

Total fat 12.81
of which saturated 8.15
of which trans 0.46
of which polyunsat 0.32
of which monounsat 3.19
OMEGA 3 <0.1 – neg
OMEGA 6 0.24
Dietary Fibre <0.5
Total sodium 32.87
Calcium 94.4

Kefir

Kefir (correctly pronounced kuh-fear) is our ‘health bomb in a bottle product’! Kefir is a yoghurt-like, fermented drink that originated in the Caucasus Mountains in Eastern Europe and has been consumed for thousands of years.
It is a cultured enzyme and probiotic rich food which enhances the colonization of healthy bacteria in your digestive tract. Kefir is sometimes known as the ‘The Superfood’ because of its many health benefits and the fact that it contains about 30 strains of probiotics. The fermentation process causes it to have a tangy taste with a bit of a ‘fizz’ , hence the nickname ‘Dairy Champagne’.
Because of the proliferation of so many healthy probiotics, it will not ‘go off’ per say, but will become VERY tangy and fizzy if you leave it too long and the lid may pop because of the CO2 produced during the fermentation process.
Kefir is drunk, sipped or added to smoothies and other foods for many reasons by people looking to take advantage of its many health benefits.

There are a multitude of health benefits of kefir which have been proven through numerous research projects and studies around the world. Some of these benefits are:

IMPROVEMENT OF DIGESTIVE HEALTH
Because Kefir contains a wide variety of probiotics, which are known to be beneficial to maintaining and restoring the balance of intestinal microflora, it helps with problems such as constipation, diarrhea, bloating and gastritis
Studies have shown that the probiotic Lactobacillus kefiri, which is unique to Kefir can inhibit the growth of various harmful bacteria, including Salmonella, E. Coli and ulcers caused by Heliobacter Pylori infection and fights IBS (irritable bowel syndrome).
Kefir is also known to alleviate and help fight reflux and bile production.
Kefiran which is a type of carbohydrate found in Kefir, also has antibacterial properties.

IMPROVES BONE HEALTH & LOWERS RISK OF OSTEOPOROSIS
Ensuring adequate calcium intake is one of the most effective ways to improve bone health and slow the progression of osteoporosis. Because our Kefir is made from cows milk it is a great source of calcium.
Kefir made from full-fat dairy is not only a great source of calcium, but also Vitamin K2. This nutrient plays a central role in calcium metabolism and supplementing with it has been shown to reduce fractures by as much as 80%.
In certain studies it has been shown to assist with other musculo-skeletal disorders such as arthritis and gout.

BETTER TOLERATED BY LACTOSE INTOLERANT PEOPLE
For the lactose intolerant, Kefirs abundance of beneficial yeasts and various bacteria provide lactase which is an enzyme that consumes most of the lactose after the fermentation process.
The bacteria in Kefir turn the lactose into lactic acid lowering the amount of lactose in Kefir compared to milk. This is the reason why lactose intolerant people are able to tolerate Kefir better than milk.

OTHER BENEFITS OF KEFIR

Kefir can assist with weight loss and maintenance because of the lactose eating bacteria. This process continues in the gut assisting in breaking down sugar further.
It helps lower blood sugar which positively affects people diagnosed with diabetes.
It assists in calming the nervous system because Kefir contains tryptophan which is an essential amino acid that has been shown to calm the nervous system.
Studies have also shown that Kefir has an anti-inflammatory effect mainly in the gut treating IBS (Inflammatory Bowel Disease).

Please consult a GP should you have a medical condition.

” I have been using Milkwood Dairy’s Kefir for my son for the past couple of months. He has been undergoing chemotherapy and the Kefir has been an incredible support for his system. Not only does it boost and support his immune system, but it also keeps away nasty side effects like heartburn – by protecting the gut. We make delicious smoothies by adding fresh fruit, honey or peanut butter. I would definitely recommend it to anyone who needs a boost or wants to improve their gut health – which generally improves everything else.”

Lauren Bird

Facebook Post 17 September 2017

Kefir Nutritional Values

Energy (kj) 311.33
Protein 4.34
Carbohydrates 4.68
of which total sugar 2.1
of which fructose <0.5
of which sucrose <0.5
of which lactose 2.1
of which maltose <0.5

Total fat 4.27
of which saturated 2.68
of which trans 0.15
of which polyunsat 0.14
of which monounsat 1.07
OMEGA 3 <0.1 – neg
OMEGA 6 0.11
Dietary Fibre <0.5
Total sodium 37.55
Calcium 112

Call us:

071 410 4159

Email

tarryn@milkwoodfarm.co.za

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