About Us
Cyclops has a 37-year tradition of crafting award-winning yoghurts using only premium dairy ingredients
Our European-style yoghurts are renowned for their thickness and silkiness. They're made using original recipes that combine the freshest farm taste, with sustainable manufacturing practices. We are proud to be New Zealand owned.
Pure and Simple:
The Cyclops Way
At Cyclops, we believe in keeping things simple and genuine. Our yoghurts are crafted with just two ingredients: milk and cultures. No GMOs, no artificial sweeteners, and absolutely no unnecessary additives.
Using a unique overnight fermentation process and a special blend of live active cultures, our yoghurts deliver great taste while supporting your digestive health and overall well-being.
Yoghurt is a true nutritional superstar, linked to a healthier heart, stronger bones, effective weight management and more! We’re committed to bringing you all these benefits in every spoonful of our probiotic-rich yoghurt, making it the perfect choice for those who value their health.
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Discover the True Essence of Yoghurt
In a world of shortcuts and compromises, Cyclops Yoghurt stays true to its roots, crafting real and authentic yoghurts that nourish your body and delight your taste buds. Every spoonful is a celebration of simplicity, quality, and health. Join us in savouring yoghurt as it was meant to be.
Jim is back
Cyclops is delighted to welcome back Jim Small, the person who first developed our yoghurts way back in 1988. Today’s range of premium products all owe their origins to Jim’s invention of recipe and process.
When he started Cyclops Jim was charged with enthusiasm for making better yoghurt than what was available in New Zealand at the time. Coming from outside the dairy industry allowed him to innovate at an artisan level and effectively create the first premium yoghurt. Some of his early innovations were, thicker, Greek style yoghurt, fruit on top and transparent packaging. In the early 90’s Cyclops introduced the first genuine strained Greek yoghurt to the market.
Jim says the reason he is so happy to be back with Cyclops after a few years away is because of the new team that is in place. He says, “the food industry is about more than simply making the best quality product. It requires a lot of other skills and disciplines. The team in place now are highly skilled in what they do which allows me to concentrate on the product and the processes – as I have always loved to do. It’s my dream job!”
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Cyclops Natural Yoghurt is so versatile, and our multiple varieties make it even more so! 😎
One of the most hardworking ingredients in your fridge, you can add richness to marinades and baking, protein to your smoothies, and creaminess to your dressings and dips. You can even slather it on your face for a skin supporting mask 🧖♀️
One ingredient, a long list of possibilities. How are you using our natural yoghurt?
The salad that converts salad sceptics 🤤
Roasted pumpkin, cauliflower and chickpeas — spiced with cumin, smoked paprika and sumac — piled onto a platter and finished with a garlicky Cyclops yoghurt sauce and toasted pine nuts. Served warm or at room temperature, it works as a side or a meal on its own.
--Ingredients--
◼️Roasted vegetables
1.4kg pumpkin, peeled and cut into 3cm cubes
1 small cauliflower, cut into florets
1 x 400g can chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
½ tsp ground cumin
½ tsp smoked paprika
1 tsp sumac
Salt and black pepper
◼️Yoghurt sauce
1 cup Cyclops 1% Thick & Creamy yoghurt
1 garlic clove, finely minced
2 tbsp lemon juice
1 tbsp extra virgin olive oil
¼ tsp salt and black pepper
◼️To serve
2 tbsp pine nuts
2 tbsp sliced almonds
1 tsp sumac
Fresh parsley, chopped
--Instructions
▪️Preheat oven to 220°C and line a large baking tray.
▪️Toss pumpkin, cauliflower and chickpeas with oil and spices until well coated.
▪️Spread on the tray in a single layer and roast 30–35 minutes, turning halfway, until golden and tender. ▪️While that`s in the oven, mix all yoghurt sauce ingredients until smooth and set aside.
▪️Toast pine nuts, almonds and sumac in a dry pan until golden and fragrant — watch them closely.
▪️To serve, pile the roasted vegetables onto a platter, spoon over the yoghurt sauce and finish with toasted nuts and plenty of parsley.
19 inflammatory proteins.
That`s how many dropped in a Stanford study when people added fermented foods like yoghurt and kefir to their daily diet.
Your gut is worth looking after and Cyclop is here to help 😎
Not all yoghurts are created equal 👀
When choosing a yoghurt for protein, always check per 100g, not per serving. Many brands show per serving figures, which can vary a lot and make their protein look higher than it is.
Dairy yoghurt also contains all nine essential amino acids, making it a complete protein source. Plant-based alternatives may work as a cooking substitute, but they really do not compare nutritionally. 💪
Real food. Real protein. No additives. 🩵
🎉🎉 This week we reached 5000 Followers!! 🎉🎉
Thank you Cyclops fans 🤩
To celebrate, we`re giving away the ultimate prize pack:
▪️A Cyclops Bucket Hat
▪️A year`s supply of Cyclops (52 tubs)
▪️Naming rights to the cow on the tub of our next new variety (reasonable, female names preferred, no Boaty McBoatface etc 😆)
To enter:
▪️Like this post + follow us + tag a friend in the comments
Bonus entries:
▪️Share this post to your story (+1)
▪️Share a post or story (must be public) about why you love Cyclops and tag us (+5) — we love to hear it
Entries close May 12th at 5 pm, good luck!! 💙💙
