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Organic 'Veloudo' Sheep's Milk Yoghurt 150g
Veloudo organic yogurt is made with 100% fresh Greek sheep's milk, following a traditional Greek recipe that has been passed down for generations. The milk is pasteurized within a few hours of collection to preserve its nutrients, and then it is strained in special bags to create a velvety, rich yogurt with a complex flavour. Veloudo is a healthy and delicious breakfast option that is packed with protein and calcium. It is also a good source of probiotics, which are beneficial for gut health. Whether you enjoy it plain or topped with your favourite fruits or granola, Veloudo is sure to become a staple in your breakfast routine.
£2.50
Unit Price
£1.67
/ 100 g
Net content: 150g
Packaging: Plastic tub
Suitable for Vegetarians
Ingredients: Pasteurised organic whole sheep's milk, yoghurt cultures
Allergens: Milk
Packaging: Plastic tub
Suitable for Vegetarians
Ingredients: Pasteurised organic whole sheep's milk, yoghurt cultures
Allergens: Milk
| Typical Values | Per 100g |
|---|---|
| Energy | 481kJ/ 116kcal |
| Fat | 8g |
| of which Saturates | 6.6g |
| Carbohydrate | 3.9g |
| of which Sugars | 3.9g |
| Protein | 0.1g |
| Salt | 0.1g |
Veloudo Dairy, Kria Vrisi, Macedonia
Veloudo is a family-owned business that has been in operation for over 10 years. The company was founded by two brothers, Nikos and Dimitris Veloudos, who are passionate about producing high-quality, organic goat yogurt.
The Veloudos' family has been farming goats in Greece for generations. They know the importance of raising goats in a healthy and sustainable way. Their goats are free to roam in open pastures and are fed a diet of organic hay and grains. The milk from these goats is then used to make Veloudo's yogurt.
Veloudo's yogurt is made using a traditional recipe that has been passed down through the family for generations. The yogurt is made with fresh, local goat milk that is free of antibiotics and hormones. The milk is pasteurized within 4-6 hours of collection, and the yogurt is then thickened and strained in a "tsantila" (sack cloth). This process results in a dense, velvety yogurt with a rich flavor.
