Super Thick Creamy 0% Fat Natural
The wait is over… Here’s a creamy thick organic yogurt kerned here in Somerset (kerned means thickened – scroll down to find out more)
It’s high in protein, naturally low in sugar and has 0% fat – perfect for breakfast, pudding and post-gym snacking.
The pot is our first that is made from 100% recycled plastic and card and is 100% recyclable – simply unzip the card outer layer and separate!
Available at
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Ingredients
No added ingredients. No added sugar. This yogurt contains only milk's naturally occurring sugar (lactose). Contains (MILK).
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Nutritionals
TYPICAL VALUES PER 100g Energy 241kJ/57kcal Fat <0.5g of which saturates 0.3g Carbohydrate 3.5g of which sugars 3.5g Protein 10.0g Salt* 0.10g Calcium 131mg† *Salt is entirely due to naturally occurring sodium. †16% of the Nutrient Reference Value (800ml/day).
What do people think?
– Penny MillerI love yeo strawberry and blueberry,but lem curd too only prob for me too high in syns as dieting,but my new fave is 0% natural extra thick,its so nice,especially with a touch of lemon curd and blueberries I’m hooked,my daily breakfast now love love yeo Valley products.Thankyou
Sweet tooth, Baking fiend, Healthy foodie
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Dame Jessica Ennis Hill
We’ve teamed up with Olympic gold medallist Dame Jessica Ennis Hill to talk about how she includes organic dairy in a nutritious diet.
From our Super Thick Creamy yogurt to our new Little Yeos pouches, there are plenty of ways to use Yeo Valley in your day.
Super Thick, Super Creamy
High in protein, low in fat, and naturally low in sugar – what’s not to love?
Super Thick Yogurt Bowl
The Art of Kerning
Kerned is an old word used around our parts in Somerset. It just means ‘thickened’ but we do like to have a word for everything – anyone know what Gert lush scrumpy means? Answers on a postcard…
We don’t want to keep this secret just for local people so we’ve re-visited this old way of creating super thick and creamy yogurt to create our Super Thick yogurt.
The process starts by heating up our lovely organic milk and adding a few spoonfuls of live cultures, then we let it sit for a bit to let the live cultures grow. Next is the kerning part! We kern it using a super fine sieve to strain off the whey, and then we do it again, and again, and again, until it is wonderfully thick and delicious, it can take up to nine times! This process not only makes the yogurt thicker, it also boosts the protein and removes some of the lactose, which is the sugar found naturally in milk.
Have you tried...
And it’s not just Super Thick Yogurt...
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