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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.Then we do it again. And again. And again.. until it's wonderfully thick and delicious. It even boosts the protein and lowers the natural sugars. Kerned, as we say in Somerset.*Kerned is a local Somerset word. It just means "thickened".
Organic Fat Free Stained Yogurt (Milk), Organic Sugar (5%), Organic Raspberry Purée (4%), Organic Blackcurrant Purée (2%), Organic Maize Starch, Natural Flavourings, Organic Concentrated Lemon Juice, Contains the following live cultures: Lactobacillus Bulgaricus, Streptococcus, Thermopilus
Please Keep Refrigerated.For :Use By" Date, See Lid. Keep Refrigerated
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