Clandeboye Estate Yoghurt

It’s not hard to see why Clandeboye Estate Yoghurt stands out from the crowd: not only is it made with milk from Clandeboye’s prized herd of Holstein and Jersey cows, but the eye-catching packaging is based on an oil painting of those very cows and the estate by their owner, Lady Dufferin, who is a talented artist.

Northern Ireland’s only locally made cows milk yoghurt, it contains no additives or preservatives and is blended by hand using traditional techniques that produce a rich creamy texture without high fat content. The milk is prepared and cultured very gently over 24 hours in small batches, which helps to develop both flavour and texture; available in Natural and Greek styles, it is ideal for eating on its own, or with fresh berries (or with Clandeboye’s own granola, perhaps) or for using as a recipe ingredient.

Like many other farms, Clandeboye needed to find ways to diversify, and they identified a niche in the market for a locally produced speciality brand of yoghurt; then, working with Loughry College at Cookstown, they were able to get the product off the ground in a relatively short time scale.

Turning the business idea into a commercial reality was the work of David Crawford, the first Northern Irish graduate of the University College Cork’s Diploma in Speciality Food Production. The course, which has the collaboration of key figures in Irish food including Darina Allen from Ballymaloe and Giana Ferguson of the Gubbeen Cheese, was developed in response to the needs of the growing number of small scale specialist food enterprises across Ireland.

“Financial investment aside, it’s the time and energy that goes into this dairy herd that is central to the success and great taste of Clandeboye Estate Yoghurt. Our products are all about nature and goodness, using my own oil illustrations on the packaging is a unique way of communicating these values to our customers.” explains Lady Dufferin. “At full tilt, we will have the potential to produce yoghurt from 750,000 litres of milk from our herd, that’s about 3 million pots a year - not bad for 80 cows!”

Widely stocked in shops throughout Northern Ireland (outlets are listed on their website, www.clandeboye.co.uk), Clandeboye Estate Yogurt is on the breakfast menu at all Hastings Hotels, Galgorm Manor Hotel and served at Café Sol in Dublin. You’ll also find it at Avoca Shops, specialist delis and farmers markets in Ireland – and customers are also very welcome to call to the Estate Dairy on Crawfordsburn Road, beside the Clandeboye Lodge Hotel, to buy the product and see the cows for themselves.


RECIPES

Rhubarb and Granola Smoothies

This recipe for a filling and healthy smoothie is from Stephen Jeffers at the popular Bangor restaurant Jeffers by the Marina. Stephen, a staunch supporter of quality local produce and former resident chef at the Clandeboye Estate, was pleased to discover that there was a local artisan alternative to mass-produced yogurts - for more of his recipes visit www.clandeboye.co.uk

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Vanilla Yoghurt Bavarois with Stewed Rhubarb & Strawberries

This beautiful yoghurt-based dessert from Carrig Country House on beautiful Caragh Lake, near Killorglin in Co Kerry, would make a stylish finale for a dinner party.

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