Three products. What's in them, how to use them, what they go with. Built for chefs, serious home cooks, and anyone who reads labels. From a small Singapore dairy using grass-fed New Zealand milk.
Live cultures. No thickeners. Strained twice.
Properly cultured. No stabilisers. Thick and tangy.
Soft, glossy, French-style. The high-end cousin.
Three cultured-dairy cousins. Different fat, different cultures, different jobs.
| Probiotic Yoghurt | Sour Cream | Crème Fraîche | |
|---|---|---|---|
| Fat | 5.5% | 18% | 35% |
| Cultures | L. bulgaricus · S. thermophilus · L. acidophilus · Bifidus | Lactic acid culture | Mesophilic culture |
| Texture | Thick, spoonable | Dense, tangy | Soft, glossy |
| Best for | Bowls & granola, smoothies | On potato, in dressings | On galettes, folded into soup |
| Shelf life | 21 days, refrigerated | 21 days, refrigerated | 14 days, refrigerated |
Folding the crème fraîche through brown-butter consommé, finishing the dish with sage.
Yoghurt as the base for their cucumber salad; sour cream on the smoked-trout tartine.
Whipped crème fraîche on top of their dessert galette. They go through 6 jars a service.
Stocked across all Little Farms locations in Singapore. Also on RedMart.
Shop Little Farms →Restaurants, cafés, hotels. 1L foodservice formats available. Stable supply, weekly delivery in Singapore.
trade@annies-sg.com →