Making Müller Yogurt
Where are Müller Yogurts made?
Our yogurts are made in Market Drayton, in the rural county of Shropshire surrounded by lots of lovely cows and fields. This is an ideal location for Müller allowing us to source 90% of our milk from within 30 miles of our Shropshire Dairy. During peak demand, some products are sourced from other Müller Dairies in rural Saxony or Bavaria in Germany, the birthplace of Müller.
How is Müller Yogurt made?
Milk is taken locally from cows across the Shropshire, Cheshire and Staffordshire countryside and kept in storage tanks ready for use. The milk is collected from the farm in special insulated milk tankers to keep it cool and fresh. When the milk arrives at our Dairy it is pasteurised (heated through to stop bad bacteria growing), this ensures the milk is safe, just like the milk you have at home. The milk is then pumped into special tanks where ‘friendly’ bacteria (also known as yogurt cultures) are added. This friendly bacteria ferments the lactose (the natural sugar in milk) turning it into lactic acid. The lactic acid sours the milk causing it to thicken, and form its characteristic yogurty texture and mildly tangy tast. When the yogurt is ready it is cooled down to a temperature where the bacteria are no longer able to grow. For some yogurts, the yogurt is then gently mixed with fruit compote to make fruit yogurts. The yogurt is then poured into pots and packaged ready to be sold in the shops. In our famous Fruit Corner yogurts we produce a separate fruit compote to let you enjoy it in your own individual way.
