Hohepa traditionally made yoghurt is produced as either natural pouring or thick Greek. It is prepared using biodynamic/organic milk from their milking shorthorn cows, which are fed on lush herbal lay pasture by the sea in Clive, Hawke’s Bay.
Milking is carried out twice a day, adjacent to the onsite Creamery. Probiotic cultures are added to the pasteurised fresh milk, which is strained through muslin to produce thick yoghurt, made fresh every week. No thickeners, additives or preservatives are added, which produces a unique product.
Hohepa yoghurts are unsweetened and therefore are ideal for either savoury or sweet fare. Natural yoghurt comes in a 1-litre bottle and the Greek in 550gm tub.
