Q. Is the yoghurt pasteurised?
A. Yes - In traditional pasteurisation, the milk is heated to 72°C and held there for 15 seconds. We heat the our milk to 85°C and hold this temperature for 15 minutes; this destroys any pathogenic organisms and vegetative cells that may be present in the milk as well as making a better set in our yoghurt and ensuring there are only good live culture in the final product; like good ground preparation prior to planting seeds.
Q.Is sheep and goats yoghurt safe for pregnant women?
A. Yes -
a) The milk and the finished yoghurts are regularly checked by an independent laboratory.
b) The milk is 'high pasteurised' which ensures it is very safe.
c) The yoghurt is acidic which helps keep it safe and you healthy.
Q.Can it be given to young children?
A. Yes - With the following cautions; as part of a varied diet when weaning onto solid foods. If your child has any eating disorders or reactions, please check with your GP or Paediatrician.
Q.Can someone with lactose intolerance eat it?
A. Usually they can. Most people with lactose intolerance are able to eat our yoghurt as the cultures convert some of the lactose to lactic acid and the yoghurt creates lactase during digestion which converts the remaining lactose.
Q.What 'Cultures' are in our yoghurt?
A. We use our own special blend of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus. Every batch we make has fresh culture added to ensure the finished yoghurt has the correct balance of live culture.
Q.Can you freeze yoghurt?
A. We do not recommend freezing our yoghurt as it breaks down the delicate curd structure.
Q.Where can I get your goats yoghurts/goats butter/sheep's milk powder?
A.Our full range is available through real health food shops, farm shops and the better grocers and delis – see where to buy. We distribute weekly to shops throughout Great Britain and Ireland. The skimmed sheep's milk powder is available by post and can be ordered through our web page.
Q.Why do we add corn starch and pectin to the goats' yoghurt?
A. To get a good set with goats’ milk it must be either concentrate it by ultra filtration, evaporation or adding a 'stabiliser', we choose to add cornstarch and pectin as this meets our aim of minimal processing; it also adds the benefit of added fibre to the yoghurt improving its ability to pass through the digestive system, helps absorb toxins in the intestines, delays the diffusion of sugars through the intestines so lowering the rate of entry of glucose into the blood and improving the effect of microbial lactase in converting lactose.
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