The original. Tangy, clean, full-fat — the one chefs reach for when they need yoghurt that holds its shape.
Real Madagascan vanilla bean folded through after straining. You'll see the specks. You'll taste them.
Raspberry compote stirred through, just enough to ribbon the yoghurt. Real fruit, real tartness, real flecks.
Ripe passionfruit pulp — seeds and all — stirred into our twice-strained Greek yoghurt only after culturing. Bright, tart, the actual fruit, not flavouring.
Single-origin cold-extracted coffee, stirred into our twice-strained Greek yoghurt only after culturing — so it tastes like proper coffee, not weak chocolate milk.
Fresh ginger juice through the strain. Warmth in the back of the throat. The grown-up pick.
Annie's rich and creamy Greek yoghurt is made from grass-fed New Zealand milk with heirloom probiotic cultures and the virtue of patience. Perfectly smooth and slightly tart, our family recipe is delicious for breakfast, in bakes, marinades, dressings, dips, or simply on its own.
Whole milk, live active cultures.
Annie's vanilla bean Greek yoghurt is anything but ordinary. Tahitian and Madagascan beans, from sustainable micro-farms, speckle Annie's thick and creamy Greek yoghurt for a slightly floral and bold vanilla that will have you scraping the bottom of the jar.
Greek yoghurt (whole milk, live active cultures), cane sugar, vanilla seeds, citric acid.
Real raspberry compote folded through after straining. Tart, fresh, with visible flecks of fruit.
Label data pending — back-of-jar photography to come.
Our thick and creamy Greek yoghurt meets the goodness of regionally sourced, aromatic passionfruit. The result — a tart, tropical burst that you'll love.
Greek yoghurt (whole milk, live active cultures), passionfruit pulp, cane sugar, citric acid.
Annie's smooth and creamy Greek yoghurt is infused with the goodness of freshly brewed coffee for the perfect, decadent treat. Great for breakfast, as a midday snack, or an afternoon pick-me-up.
Greek yoghurt (whole milk, live active cultures), cane sugar, fresh ground coffee beans, sea salt, citric acid.
Annie's ginger Greek yoghurt is punchy and creamy with candied young ginger bits folded in for that extra kick and spice. A surprise crowd favourite that will have you back for more.
Greek yoghurt (whole milk, live active cultures), cane sugar, fresh ginger juice, minced ginger, citric acid.
Most "Greek-style" yoghurt is thickened with milk powder. Ours is thickened by removing whey — twice. That's why it costs more to make and tastes more like Greek yoghurt should.
We start with grass-fed New Zealand milk (higher fat, better culture) and pair it with live probiotic strains. The culture runs slow. The strain runs long. The texture stands a spoon.
No stabilisers. No thickeners. No artificial flavours. No "Greek-style."
Cold yoghurt, room-temperature fruit, something crunchy added last. Most people get the order wrong.
2 tbsp plain Greek, 1 tbsp tahini, lemon, garlic, salt. Goes on roast veg, grain bowls, fish.
Plain Greek + spices breaks down the protein. Tenderest chicken you'll char on the grill all year.
All six flavours of Greek yoghurt, plus the 1kg pots in plain & vanilla, available across eleven Little Farms locations and on RedMart.
