Annie missed proper yoghurt. The kind you grew up with — thick, tangy, cultured slow. The kind that holds its shape on a spoon. The kind that isn't pretending to be dessert.
The yoghurt in Singapore wasn't quite right. Most of it was too sweet, too thin, too eager to pretend it was something else — a snack, a dessert, a smoothie waiting to happen. The ones that were close were imports flown in from Europe, weeks old by the time they got here.
So she started making it herself. In a little kitchen, with grass-fed New Zealand milk and live probiotic cultures. The first batch was for her. The second was for the neighbours. By the fifth, the fridge couldn't hold it all.
Slow is the whole point.
Industrial yoghurt is fast. You can set it in an hour, thicken it with milk powder, sell it the same week. It tastes like the shortcut.
We do it the other way. Hours, not minutes. Live cultures, not stabilisers. Twice-strained for the texture you remember — the spoon-stands-up texture, the one that hasn't been in a Singapore fridge for years.
Then sour cream. Then crème fraîche.
Once the yoghurt found its rhythm, the rest followed. Sour cream — proper full-fat, no stabilisers — for the people who'd given up finding it. Crème fraîche at 35% fat, the way the French would recognise, for galettes and pasta and stirring into things off the heat.
Now it's all on the shelves at Little Farms, in eleven stores across Singapore. The Greek yoghurt comes in six flavours — plain, vanilla bean, raspberry, passionfruit, coffee, ginger — in 120g jars and 1kg pots. The sour cream and crème fraîche are 200g. All in recycled glass. All made the same week you'll eat them.
What we want to be when we grow up.
The same. A little bigger, maybe. A few more flavours, a couple more retailers, a proper kitchen instead of the half-domestic one we started in. But still small enough that the person culturing the milk is also the person hand-labelling the jars. Still made here. Still proper.
If you've eaten our yoghurt, you already know what we're trying to do. If you haven't yet — there's a jar waiting at Little Farms.
Annie, founder · Singapore