Super Thick Kerned Natural

175g
450g
850g

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, low in fat and is naturally low in sugar – 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!

Where to buy

  • Ingredients

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

  • Nutritionals
    TYPICAL VALUES PER 100g
    Energy 398kJ/95kcal
    Fat 5.0g
    of which saturates 3.4g
    Carbohydrate 3.5g
    of which sugars 3.5g
    Protein 9.0g
    Salt* 0.09g
    Calcium 128mg†
    *Salt is entirely due to naturally occurring sodium.
    †16% of the Nutrient Reference Value (800ml/day).

What do people think?

As usual Yeo Valley creates another gem. This is my go to yogurt now.

Ross
Fitness fiend, Healthy foodie, Nature lover, Parent with tots
(5/5)
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Yeokens Hr

You know you'll get Yeokens for that, right?

For every pot you buy you get Yeokens, a digital currency you can redeem for freebies, discounts, events or donate them to charity.

Go to Yeokens

Super Thick Yogurt Bowl

Super Thick Yogurt Bowl

Is it a bird? Is it a plane? No, it’s our Super Thick Kerned yogurt swooping in to brighten up your day! Grab a pot and get creating – if you need some inspiration, take a look at our video.

The Art of Kerning

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.

And it’s not just Yogurt...

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