Bondi Yoghurt – a cultured choice

Like many families with young babies, we go through a lot of yoghurt in our household. Our one year old absolutely loves yoghurt and would eat it all day if she could. The supermarket shelves are now flooded with dozens of yoghurts featuring all kinds of benefits with unpronounceable Latin-sounding names (many of which are made up by the brand’s marketing team). Some yoghurts have as many as eight teaspoons of sugar in them and the same amount of calories as a Magnum ice cream; so how do we choose the best yoghurt for our family?

I heard about Bondi Yoghurt, which is made by Bondi couple Chris and Carolina, through a local nutritionist. They currently sell it exclusively at the Bondi Farmers Market on a Saturday and sell out most weekends, so they must be doing something right! I went along last weekend to buy a jar and speak to Chris about what sets it apart from the many other offerings.

So what’s the difference between Bondi Yoghurt and other yoghurt brands on the market?

Chris: “Apart from the fact that it’s locally made, being sold directly by the people that are making it, there are two essential differences:

First of all it’s made from 100% Jersey cow milk. It’s a very rich, creamy tasting milk, so some people find it a bit too overpowering for coffee or tea, but for yoghurt manufacturing it means that you don’t need to add anything to the yoghurt to make it creamy or thick.

Secondly, there’s no additives. If you look at our ingredients list it’s just milk and culture.  Other yoghurts use gelatine, they might add cream or pectin, preservatives, colours or flavours. That’s not where we’re coming from.”

Why do you use Jersey cow milk?

Chris: “Jersey cow milk has a high amount of butterfat, which has a lot of really good things in it that we need. It’s high in oleic acid (which is found in olive oil) and has a lot of health benefits [including more Vitamin A, B1 and B2 than many other dairy breeds]. It’s perfect for making yoghurt as it thickens up nicely without needing thickeners, plus it has the highest protein count [compared to other major dairy breeds].”

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Why do people come back to buy Bondi Yoghurt?

Chris: “Mainly it’s because of  the quality of the product. It’s a very rich, creamy, thick yoghurt without the additives. It’s not guilt free- it is full fat. But full fat can be a good thing; for nutrients and goodness for your body.

There are three main sectors of our market and they come back for slightly different reasons:

  1. Mums with babies- we get a lot of new mums saying ‘we want something for our child that has no additives’. You want to start them off with the best possible start and you want to know what’s in your food and where it comes from.
  2. Foodies in their twenties and thirties- these are people looking for local, artisan, hand-made products and Bondi Yoghurt is very much a hand made product.
  3. People falling into the 50+ age bracket; many of them grew up in the 50s and 60s when food had lots of additives and they’ve now decided to change their lifestyle to eat and live more healthily.”

Why should people try it?

Chris: “First and foremost because it’s the way yoghurts were meant to taste. It’s fresh, it’s creamy, it’s clean tasting, it also has that home-made, hand-made feeling to it. And then all the secondary things; supporting local industry, food awareness, healthy due to no additives.”

 

The next step for Bondi Yoghurt is to enter the product into some competitions and slowly expand their sales into some of Bondi’s local health food stores that are already clamouring for their product. Chris and Carolina are happy to take it slowly as they have a young family and Chris also works full-time during the week as a designer.

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