On making yoghurt
We chose the milk first. The cultures second. The jar third. Then we waited. You can't rush a culture.
Annie, founder & head dairy
A small Singapore dairy making probiotic yoghurt and cultured cream from grass-fed New Zealand milk. Without compromise. In recycled glass.
We chose the milk first. The cultures second. The jar third. Then we waited. You can't rush a culture.
Each jar is filled by hand. Each batch is small. We could make more, faster. We don't.