Size

500ml

Ingredients

Full Cream Raw Cow’s Milk, Yoghurt Cultures

Allergens: Cow’s milk.

Free From

• Added preservatives
• Added thickening agents
• Added synthetic additives
• Added growth hormones
• Routine antibiotics
• Animal by-products in feed

Made with raw full cream milk from pasture-raised cows.

Directions to Use

Enjoy Mooberry Farms Double Thick Strained Yoghurt chilled on its own or use it:

• With fresh fruit and berries
• With muesli, granola or oats
• In breakfast bowls
• In smoothies and chia puddings
• As a base for dips and spreads
• In salad dressings and sauces
• With curries and spicy dishes
• As an alternative to sour cream
• In baking and desserts
• With herbs, garlic or spices for savoury accompaniments

What Is Double Thick Yoghurt?

Double thick yoghurt is a natural yoghurt from which some of the liquid whey has been removed through straining.

Ordinary yoghurt forms when specific bacterial cultures ferment milk. During fermentation, the bacteria convert some of the milk’s lactose into lactic acid.

As acidity increases, the structure of the milk proteins changes and the milk develops the characteristic texture and tangy flavour of yoghurt.

To make strained yoghurt, the finished yoghurt undergoes an additional step. Some of its liquid whey is allowed to drain away. Removing part of this watery fraction leaves a thicker, denser and creamier yoghurt behind.

That’s the simple principle behind traditional strained yoghurt.

Milk + cultures + fermentation + straining.

Nothing else.

Is Double Thick Yoghurt the Same as Greek Yoghurt?

Traditionally, what many people now call Greek yoghurt is essentially a type of strained yoghurt.

However, modern commercial terminology can become confusing.

Some products achieve a thicker “Greek-style” consistency through added milk proteins, starches, gums or other stabilising and thickening ingredients, rather than relying entirely on traditional straining.

Mooberry Farms Double Thick Yoghurt gets its thick consistency through straining some of the whey from cultured full cream milk.

What Is Whey?

When people hear the word whey, they often think immediately of tubs of whey protein powder.

But whey begins as something much simpler.

Whey is the liquid portion of milk that separates from the more solid protein-rich portion during processes such as yoghurt making and cheesemaking.

Milk contains two major families of proteins: casein and whey proteins.

During yoghurt fermentation, acidification changes the behaviour of the casein proteins, helping create the yoghurt’s characteristic gel structure. A watery liquid containing water, lactose, minerals, whey proteins and other soluble components can separate from that structure.

That liquid is whey.

When yoghurt is strained, some of this liquid fraction is removed, while the thicker yoghurt remains.

Double Thick vs Natural Yoghurt

Both Mooberry products begin with the same basic idea: full cream milk cultured through fermentation.

The main difference is the additional straining step.

Natural Yoghurt: retains more of its original whey and therefore has a naturally softer, more fluid yoghurt consistency.

Double Thick Strained Yoghurt: has some of its whey removed, producing a denser, richer and creamier texture.

Neither needs to be considered inherently “better”. They are simply different expressions of cultured milk.

Choose Natural Yoghurt when you prefer a lighter, more traditional yoghurt consistency, and Double Thick when you want something richer and thicker for breakfast bowls, dips, sauces or desserts.

Made with Raw Full Cream Milk

Mooberry Farms starts this yoghurt with raw full cream cow’s milk.

The milk is not pasteurised before being used for this product, and the yoghurt is not subsequently pasteurised after fermentation.

That makes it quite different from many conventional commercial yoghurts produced from pasteurised milk or heat-treated after fermentation.

Raw milk has not undergone the controlled heat treatment of pasteurisation and therefore retains its naturally occurring milk components without pasteurisation-related heat exposure.

Fermentation then transforms that milk into an entirely different cultured food.

What Happens to Milk During Yoghurt Fermentation?

Fermentation is much more than simply making milk thicker.

Yoghurt cultures use lactose, the naturally occurring carbohydrate in milk, and convert some of it primarily into lactic acid.

As the milk becomes more acidic, its proteins reorganise and create the characteristic yoghurt structure.

At the same time, fermentation changes the flavour, acidity and biochemical composition of the original milk.

This is why yoghurt tastes tangy even though fresh milk doesn’t.

It also helps explain why fermented dairy has been part of traditional food cultures for thousands of years.

Before modern refrigeration, fermentation offered humans a valuable method of transforming a highly perishable food into something with different characteristics and keeping qualities.

Yoghurt and Lactose Digestion

One particularly well-established benefit of yoghurt fermentation relates to lactose digestion.

The microorganisms used to make yoghurt ferment some of the lactose originally present in milk. Live yoghurt cultures can also provide microbial β-galactosidase, an enzyme involved in breaking down lactose.

This helps explain why some people with lactose maldigestion tolerate yoghurt better than an equivalent amount of ordinary milk.

Why Doesn’t Mooberry Farms Add Thickeners?

Commercial food manufacturing often aims for a product that behaves exactly the same every time.

That can involve manipulating ingredients or adding stabilisers and thickeners to control texture and prevent separation.

Mooberry Farms takes a simpler approach with this yoghurt.

Its thickness comes primarily from fermentation and straining.

This also means you are buying a genuine fresh farm product, so some natural variation in texture, acidity and consistency may occur between batches.

That variation isn’t necessarily a defect.

It is part of working with milk, microorganisms and fermentation rather than an industrially standardised formulation.

Storage & Handling

Keep refrigerated at all times.

Fresh raw-milk yoghurt is a perishable cultured food.

Return the container to the refrigerator promptly after serving and always use a clean spoon when taking yoghurt from the container.

A small amount of liquid may occasionally appear on the surface. That’s whey.

You can simply stir it back into the yoghurt if you prefer, or pour it off if you want an even thicker consistency.

Natural differences in thickness, acidity and flavour may occur between batches.

Why Organic Choice Chose Mooberry Farms

Mooberry Farms Double Thick Yoghurt represents many of the qualities Organic Choice looks for in traditional fresh food:

pasture-raised dairy, minimal ingredients, fermentation, traditional preparation and local small-scale production.

Instead of manufacturing thickness with an elaborate ingredient list, Mooberry Farms starts with raw full cream milk and cultures, allows fermentation to transform the milk and then removes some of the whey through straining.

Simple food doesn’t necessarily mean simple biology.

Behind those two ingredients are a pasture, a cow, milk proteins and fats, living cultures, fermentation and an ancient food-making technique.

That’s precisely why traditional foods like yoghurt remain so interesting.

Learn more about Mooberry Farms, their pasture-raised cows and why Organic Choice chose them as one of our trusted local suppliers.

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Frequently Asked Questions

What is double thick yoghurt?

Double thick yoghurt is strained yoghurt. After milk has been cultured into yoghurt, some of its liquid whey is strained away. This produces a thicker, richer and creamier consistency than ordinary natural yoghurt.

Is double thick yoghurt the same as Greek yoghurt?

Traditional Greek yoghurt is a type of strained yoghurt, so the principles are very similar. However, some modern “Greek-style” products achieve their thickness using added milk solids, proteins, starches or gums rather than traditional straining.

What is the difference between Mooberry Double Thick and Natural Yoghurt?

Both are cultured dairy products. Mooberry Double Thick Yoghurt has some of its whey strained away, giving it a denser and creamier texture. Natural Yoghurt retains more of the whey and consequently has a softer consistency.

Does Mooberry Farms Double Thick Yoghurt contain thickeners?

No. Its thick consistency comes from straining away some of the whey, rather than adding thickening agents.

Is Mooberry Farms Double Thick Yoghurt made from raw milk?

Yes. It is made with raw full cream milk from pasture-raised cows and is not pasteurised after fermentation.

Does it contain live cultures?

Yes, it is a fresh cultured yoghurt and is not pasteurised after fermentation.

Is strained yoghurt lactose-free?

No. Fermentation and straining can reduce the amount of lactose compared with the original milk, but this yoghurt should not be considered lactose-free unless laboratory analysis confirms it.

Is the yoghurt from pasture-raised cows?

Yes. The milk used by Mooberry Farms comes from pasture-raised cows raised on their own farm and a small number of other farms following the same farming principles.

Where can I buy Mooberry Farms Double Thick Yoghurt?

Mooberry Farms Double Thick Strained Yoghurt is available from Organic Choice in Centurion, Gauteng, subject to fresh-stock availability and our applicable fresh-food delivery areas.