REGEN
Raw Greek Yoghurt
Raw Greek Yoghurt
Thick. Tangy. Fermented the Old Way.
Product Details
Product Details
Our Raw Greek Yoghurt is luxuriously thick, tangy, and alive with beneficial cultures. Made from rich Jersey cow’s milk, it’s naturally A2, creamy, and brimming with protein, probiotics, and healthy fats.
Fermented slowly in small batches, this yoghurt captures the timeless art of traditional dairy-making — a food that is as nourishing as it is satisfying. Each spoonful carries the depth of unpasteurised milk, the life of wild microbes, and the creaminess that only comes from careful, patient crafting.
Each jar contains 450g
Ingredients
Ingredients
100% Raw Jersey Milk, & Live Cultures.
Get Inspired
Get Inspired
Whip it with a drizzle of raw honey and a splash of espresso for a luscious “breakfast tiramisu” — creamy, energising, and indulgent, yet still rooted in simplicity. Dessert meets morning ritual in one irresistible spoonful.
How to Store
How to Store
Bottled in UV-protective MIRON Violet Glass which preserves freshness and potency. Keep refrigerated at 0–4°C and consume within 5 days of opening for peak freshness and flavour.
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Our Customer Questions
Why does REGEN’s Greek Yoghurt taste richer than supermarket yoghurt?
Because it’s made with unpasteurised Jersey milk, naturally A2 and higher in cream, then fermented slowly with live cultures. This creates a tangier, more complex flavour and creamier texture than mass-produced yoghurts.
Is your yoghurt made from raw milk?
Yes. Our Greek yoghurt is made using 100% raw, grass-fed milk from Jersey Cow's. It’s gently cultured using traditional methods — no pasteurisation, no additives, no nonsense.
Is your yoghurt thickened or strained?
Ours is traditionally strained. We don’t use thickeners or gums. The rich, creamy texture comes from slow fermentation and careful straining of the whey — as it should be.
Does it contain live cultures?
Absolutely. Our yoghurt is teeming with beneficial bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus, naturally fermented to support gut health and digestion.
How long will it last?
Keep refrigerated and consume within 10 days of receiving. As a live, raw product, it may continue to ferment slightly — developing a deeper tang. That’s totally natural.
Why does it taste tangier than supermarket yoghurt?
Because it’s real. Raw Greek yoghurt has a deeper, more complex flavour. No sugar, no heat processing — just milk, culture, time, and care.
Can I use it in cooking?
Yes, but we recommend using it raw to retain the probiotic benefits. Try it in dressings, dips, smoothies, or dolloped over stews and roasted veg.