Dorset Dairy Co Strained Yoghurt

Dorset Dairy Co Strained Yoghurt

Address: Crib House Farm, Stallbridge, Sturminster Newton, Dorset DT10 2RT


Telephone: 07375 883299


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    Crib House Farm is nestled in the heart of the Blackmore Vale, a broad and picturesque valley that has been used to farm livestock and dairy for hundreds of years.


    Our gently rolling fields knit together to form a patchwork quilt that covers over 300 acres of beautiful Dorset countryside. Thick hedgerows bristle with wildlife and the underlying clay soil provides the perfect environment for pasture and forage crops. Traditional crop rotation along with a regenerative grazing system ensures that the soil remains rich and fertile.


    DAN & ALEX

    Dan is the third generation of the family to embrace the world of dairy farming at Crib House Farm.

    He started working full-time on the farm when he was 18 years old and met Alex a few years later. Working in the City, Alex didn't need much convincing to move to Dorset and she's been enjoying country life ever since.


    Diversifying into on farm processing serves two important purposes for us. Firstly, producing fresh, natural dairy products with a clear provenance and secondly, securing a future for the farm by guaranteeing a fair, stable price for free range milk. Our goal is to process all our milk on the farm.


    Whilst we are not organic, we are a family run farm and very responsible when it comes to the use of sprays and fertiliser. Since Dan took over the management of the farm from his father a few years ago, he has made a concerted effort to reduce the use of chemicals even further as he is a strong believer in sustainable farming practices alongside high-animal welfare.




    We believe that less is more. That's why there are only two ingredients in our yoghurt - milk and live bio cultures.


    While it's still warm, we pump the fresh milk through a filter and it either goes straight into the vat, or takes a short detour through the separator (if it's destined for our fat free yoghurt). The milk is then heated to pasteurise it and, more importantly for our yoghurt, to denature the whey proteins and make them attach themselves to the casein proteins. Put simply, this is how we retain the valuable protein during the straining process.


    For every litre of yoghurt, we start with over three litres of milk and after adding our carefully selected cultures (including probiotics), it is strained using traditional methods to create a thick, creamy texture packed with protein.


    We currently offer two products, Whole Milk Dorset Strained Yoghurt and Fat Free Dorset Strained Yoghurt, available in 180g, 500g and 800g pots.


    You can find our Strained Yoghurt and our other products in outlets across Dorset and the south of England and it is also available for restaurtants and other caterers through a few food service companies we work with.


    Check the map on our website to find your nearest stockists.