Yeo Valley Organic Greek Recipe Strained Natural Yogurt 0% Fat

Good Things Come to those Who Wait
In this pot is the thickest, creamiest yogurt we've ever made - just like traditional Greek but all our own.

Our secret? We've kerned* it, very slowly, up to nine times. It makes for a super luxurious spoonful that's naturally boosted in protein and even lower in natural sugars.
*Kerned, you say? Why it's old Somerset for "thickened". But then we have a funny word for everything.

No added ingredients.
This yogurt contains only milk's naturally occurring sugar (lactose).

Contains the Following Live Cultures: Lactobacillus bulgaricus, Streptococcus thermophilus.

Yeo Valley

Yeo Valley,
Blagdon,
North Somerset,
BS40 7YE,
U.K.

Yeo Valley,
Unit 118,
Moat House,
54 Bloomfield Avenue,
Belfast,
BT5 5AD.
yeovalley.co.uk

Contains Milk

No added ingredients, This Yogurt contains only Milk's naturally occurring Sugar (Lactose), Contains the Following Live Cultures: Lactobacillus Bulgaricus, Streptococcus Thermophilus

Organic British Milk, 0% Fat, Just Like Greek but Homegrown, High in Protein, Low in Sugar, No added sugar, Suitable for vegetarians

Pot

How it works
- Find your unique Yeokens code under your lid
- Visit yeovalley.co.uk/yeokens and register
- Enter your code and start collecting
- The more Yeokens you collect, the more rewards you can claim

Design: bigfish.co.uk

Yeo Valley,
Blagdon,
North Somerset,
BS40 7YE,
U.K.

Yeo Valley,
Unit 118,
Moat House,
54 Bloomfield Avenue,
Belfast,
BT5 5AD.

Please Keep Refrigerated. Once Opened, Eat within 3 Days.
For 'Use By' Date, See Lid.

Full Product Name:
Fat Free Strained Natural Yogurt

Storage:
Please Keep Refrigerated. Once Opened, Eat within 3 Days.
For 'Use By' Date, See Lid.

Additional Information:
Soil Association Organic - GB-ORG-05, UK agriculture
OMSCO - The Organic Dairy People

This Pot is Made of 100% Recycled Plastic & Card, and it's 100% Recyclable

Learning the art of Kerning*

We start by heating up some lovely organic milk and adding a few spoonfuls of our live bacteria - that's all we need.

Then we let it sit for a bit to let the live cultures grow and turn the milk into yogurt. Next, we kern* it in a super-fine sieve by straining off the whey.
*Kerned is a local Somerset word. it just means "thickened".

Then we do it again. And again. And again... until it's delicious. It even boosts natural sugars. Kerned, as we say in Somerset.

Film - Do Not Recycle; Lid - Recycle; Pot - Recycle; Sleeve - Recycle