The Dorset Dairy Co. started as a farm diversification project — a way to process the farm's own milk into fresh, natural dairy with a clear provenance.Dan is the third generation of his family to farm at Crib House. He started farming full-time at 18, and a few years later persuaded Alex to swap city life for Dorset — a decision she's mostly forgiven him for. For years, Dan watched the farm's milk leave in tankers, undervalued and unrecognised. He started looking for a better use for it and began experimenting with soft cheese. Then Alex brought home a tub of Greek yoghurt, and it was love at first spoonful. Within weeks, Dan was culturing milk on the AGA and straining it through cheesecloth on the kitchen counter. Family and friends cleared every batch. The idea for Dorset Strained Yoghurt had found its farm.
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nothing added but culturePlain yoghurt should only have two ingredients — milk and live cultures. For every litre we make, we start with over three litres of fresh, unhomogenised West Country milk. We ferment it slowly with our carefully selected live cultures, including probiotics. We then strain it until we reach the thick, creamy texture we're looking for. What's left is naturally high in protein and low in sugar, with no skimmed milk powder in sight (the stuff that makes fortified high-protein yoghurts taste like cardboard).
"A brightly flavourful yoghurt with a smooth and very creamy mouthfeel. The palate has clean, fresh, lactic notes and the acidity is really well balanced. An honest yoghurt and delicious with it." — Great Taste Awards judges on our whole milk strained yoghurt |
deliciously flavoured youghurtsHow do you make a low sugar, high protein flavoured yoghurt?
Simple, you use our half-fat strained yoghurt base and fold in a natural berry compote with no added sugar. The texture, taste and nutritional value of our flavoured yoghurts make them perfect for weaning whilst still being enjoyable for all ages. |
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proper farmhouse butterThe cream we skim off when we make our fat free and low-fat yoghurt and kefir is too good a by-product to waste. Instead, once a week, we mix in a blend of live lactobacillus bacteria and allow these cultures to ferment the warm cream overnight before moving the churn to the cold store, where the cream is aged. During this process, the lactose breaks down the sugars and carbohydrates in the cream and produces certain lactic acids. These are the source of the distinctive rich, tangy and complex buttery flavour that distinguishes our butter from 'normal' butter. We then roll it by hand into golden logs.
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Photos courtesy of Daniel Miller