Sussex Yoghurt from Northiam Dairy


Northiam Dairy dates back to 1919 when it was started by Rupert Cyster’s Grandfather. Today, its still a family run farm and is home to 80 cows.
Northiam Dairy is based near Hastings in leafy East Sussex. They produce traditional milk, cream and yoghurts all overseen by Tim, the expert dairy manager.
They don’t shout about their traditional values, but a visit round the farm, you can feel the homeliness. The cows have a huge area to roam with, grassland and diverse plants acres of.
So, their yoghurt ingredients are naturally sourced and hand prepared. The fruity flavours are packed full of flavour. Available in a range of pack sizes, either natural or fruity, creamy and low fat. All suitable for vegetarians.
The creamy yoghurts have a satisfying 7% fat content which is closer to a Greek style yoghurt and adds a luxurious smooth texture.
All their delicious yoghurts contains live bacteria for gut health (and flavour).

                                                                                                                                                                  Plus other key nutrients for maintaining bone health including calcium, protein, potassium, phosphorus and Vitamin D.

Northiam yoghurt is lightly sweetened with unrefined sugar. These sugars are better for your body and retain much more of the sugar’s natural nutrients, such as calcium, iron and magnesium.

Barely Yoghurt Soup

Image courtesy @Emily Han


2 tablespoons butter

1 medium white or yellow onion, finely chopped

1 1/2 cups cooked wheat berries

1 tablespoon finely chopped fresh parsley, plus more sprigs for garnish

1 teaspoon dried mint

1 teaspoon salt

Freshly ground black pepper 3 1/2 cups

vegetable stock 1 1/2 cups

plain yogurt, room temperature

Sweet Paprika for garnish (optional)


Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent.


Add barley, parsley, mint, salt, and pepper and stir to coat.

Add vegetable stock and bring to a boil.


Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don’t boil it or the yogurt will curdle.

Sussex Yoghurt from Northiam Dairy

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