Winner Winner 🤩🏆🏆
For the second year in a row, our Lactose Free yoghurt has been named the best lactose free yoghurt in New Zealand 😎
We love being able to provide a yoghurt that can meet the needs of both the lactose free community and the low FODMAP community 🩵
Because everyone deserves nourishing, delicious, real food 👌
@reubenmade_ has been doing a bit of a deep dive into yoghurt ownership in NZ over on his account 👀
Turns out.... a shocking number of the choices in the yoghurt aisle are actually owned by the FRENCH 😱
Following the sale of Fonterra’s consumer business to Lactalis, it’s a good time to check who’s behind your favourite tub.
Cyclops is proudly NZ owned and made, with almost 40 years perfecting our recipes. Thick, creamy… and not owned by the French! ✅ 🇳🇿
Some other Kiwi-owned options he identified are: our sister company @re.dairy, Gopala, Zany Zeus, BioFarm, Kishna, and King`s Creamery 💙
Shop local. Support Kiwi families, Kiwi jobs and our local economy!
WHO IS THE THICKEST OF THEM ALL? 🥊🥛
We had a customer ask us recently which of our yoghurts is actually the thickest 🤔
And contrary to what the name might suggest... it’s our Greek 😅
Our Thick & Creamy is the OG Cyclops recipe, first introduced to Kiwi fridges back in 1988. It’s a traditional yoghurt made simply with milk & cultures.
Over almost 40 years, we’ve perfected our fermentation process to create an incredibly thick (and creamy 😛) yoghurt without needing to add thickeners, gelatine or other texturising ingredients.
Our Greek yoghurt takes things one step further.
Greek yoghurt is strained to remove some of the whey (liquid), concentrating the yoghurt and creating that extra-dense, extra-thick texture. Straining also concentrates the protein and changes the flavour, giving our Greek a little more tang than the original T&C.
So yes... we realise it`s a bit puzzling having a yoghurt called Thick & Creamy that isn’t actually our thickest yoghurt 😂
We’ve talked about changing the name since introducing our Greek, but Thick & Creamy has been around for almost 40 years, and we don’t want to confuse our loyal customers 🫶
And when it comes to a traditional, unstrained yoghurt?
She’s still VERY thick. And VERY creamy 🤤
So, which corner are you in?
💜 TEAM GREEK
💚 TEAM THICK & CREAMY
The possibilities are truly endless with Cyclops Yoghurt! 😎
There`s something about a cake that`s soft, buttery and just barely holding it together that makes a Sunday feel like a Sunday. 🍰
This one`s made with our Vanilla Bean Greek Yoghurt, which keeps it wonderfully moist, and layered through with a cinnamon nut streusel for crunch in every slice. Serves 8-10.
CAKE
◼ 115g unsalted butter, softened
◼ 200g caster sugar
◼ 2 large eggs, room temp
◼ 270g Cyclops Vanilla Bean Greek Yoghurt
◼ 125ml milk
◼ 2 tsp vanilla extract
◼ 1 tsp baking soda
◼ 250g plain flour
◼ 1½ tsp baking powder
◼ ½ tsp fine sea salt
◼ ½ tsp ground cinnamon
CINNAMON STREUSEL
◼ 50g plain flour
◼ 40g brown sugar
◼ 25g caster sugar
◼ 1¼ tsp ground cinnamon
◼ Pinch of fine sea salt
◼ 35g cold unsalted butter, cubed
◼ 30g pecans or walnuts, chopped
METHOD
◼ Preheat oven to 175°C. Grease a 20cm springform tin and line with baking paper.
◼ For the streusel, combine flour, sugars, cinnamon and salt. Rub in butter until coarse crumbs form, stir through nuts, then refrigerate.
◼ Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then vanilla. Add yoghurt and milk and mix well.
◼ Whisk flour, baking powder, salt and cinnamon in a separate bowl, then fold into the wet mix until just combined.
◼ Spread half the batter into the tin, scatter over one-third of the streusel, top with remaining batter, then the rest of the streusel.
◼ Bake 50-60 minutes until a skewer comes out clean or with a few moist crumbs. Cover loosely with foil if it browns too fast.
◼ Cool in the tin 15 minutes before turning out. Serve warm with extra yoghurt on the side.
Click the link in our bio for the full recipe!
