Mooberry Free-Range Greek Yoghurt Raw

The milk used to make Mooberry Greek Yoghurt comes from Jersey cows raised on open pastures, where they graze freely on natural grasses. Jersey cows are known for producing milk that is exceptionally rich in butterfat and protein, which enhances the creaminess and flavour of the yogurt. The pasture-raised lifestyle ensures the cows’ milk is high in essential fatty acids like omega-3 and CLA (conjugated linoleic acid), as well as vitamins A, D, and E, all of which contribute to a more nutritious final product. The natural diet of the cows, free from artificial additives or grain feed, ensures a purer, more flavourful milk base for the yogurt.

NO ADDED SUGAR

Texture and Flavour

Mooberry Greek Yoghurt is famous for its thick, velvety texture. The process of straining the yogurt to remove excess whey results in a denser, creamier consistency compared to regular yogurt, making it more satisfying and indulgent. The high butterfat content from Jersey cow milk gives it a luxurious mouthfeel, while the flavour is tangy yet subtly sweet due to the quality of the milk and traditional fermentation methods.

The flavour profile is more concentrated than regular yogurt, with a refreshing tartness balanced by the natural richness of the milk. This balance of tang and creaminess makes it both versatile and enjoyable as a standalone snack or an ingredient in a variety of dishes.

Benefits of Raw Greek Yoghurt

1. Higher Nutritional Value

• Raw milk retains more of its natural enzymes, vitamins (such as Vitamin C, B-complex, and Vitamin A), and minerals like calcium and magnesium.
• Pasteurization can reduce the levels of certain vitamins and destroy enzymes that aid digestion.

2. Rich in Natural Enzymes

• Raw milk contains enzymes like lactase, which can help some individuals digest lactose more easily. Pasteurization destroys these enzymes, potentially leading to lactose intolerance for some people.

3. Beneficial Probiotics

• Raw milk contains beneficial bacteria that support gut health and boost the immune system. Pasteurization eliminates both harmful and beneficial bacteria, reducing the probiotic content.

4. Better Digestibility

• The proteins in raw milk are in their natural state, making them easier for the body to break down and absorb. Pasteurization can denature these proteins, potentially affecting digestibility.

5. Supports the Immune System

• Raw milk naturally contains immune-boosting compounds like immunoglobulins and beneficial bacteria, which are destroyed during pasteurization.

6. Natural Taste and Texture

• Many people find raw milk to have a creamier texture and more natural flavor compared to pasteurized milk.

7. Less Processed, Closer to Nature

• Raw milk is often produced under strict hygiene standards and comes from pasture-raised cows, ensuring a purer, more natural product.
• Pasteurized milk undergoes heating, which can alter its natural properties and reduce its overall freshness.

8. Sustainability and Ethical Sourcing

• Raw milk often comes from small-scale, sustainable farms where cows are pasture-raised, ensuring better animal welfare and environmental practices.

Important Note

While raw milk offers these benefits, it’s crucial to source it from reputable farms that maintain strict hygiene and safety standards to reduce the risk of contamination. Pasteurization was historically introduced to prevent diseases caused by poor handling practices.

By choosing raw milk from trusted sources, consumers can enjoy its nutritional and flavour advantages safely