Our natural, organic yoghurts can be enjoyed on their own or as an ingredient in many delicious recipes.  The culinary possibilities are endless.  Here’s just a small selection of our favourites.  And if you have a delicious recipe using our yoghurts, let us know – we’d love to share it.


Cucumber and Yoghurt Dip

Great with any Indian food, spicy dishes or as a dip.

  • 1/2 cucumber, peeled and grated

  • 1 pot of 450g Clearwater's Lactose Free Organic Natural Yoghurt

  • 1 garlic clove, crushed

  • 1/2 lemon, juice only

  • 1 tablespoon fresh mint, chopped

  • pinch of salt (to taste)

Gather the grated cucumber in your hands and squeeze to remove the excess water.
Place the cucumber in a bowl. Add the yoghurt, garlic, lemon juice, mint and salt and stir well.
Serve the dip with raw vegetables, savoury biscuits or delicious with any grilled meat, Indian and Mediteranean dishes.


BERRY Yoghurt Parfait

Place 1 cup mixed berries and ¼ c sugar in a saucepan. Simmer over medium heat for 15-20 mins.

In 4 parfait glasses alternately layer the fruit with 1cup of muesli and 2cups Clearwater’s Lactose Free Organic Mixed Berry.

Repeat the layers until you reach the top. Serves 4.


Banana Smoothie

  • 1 frozen banana

  • 1/3 cup Clearwater’s Organic Honey Yoghurt

  • ¼ cup of whole milk

  • 1 tablespoon honey

  • 1/4 teaspoons ground cinnamon

Add all ingredients to a blender or food processor. Blend until smooth and serve immediately.


Apple Spice Muffins

Moist and light!

  • 2 cups flour

  • 1/2 cup sugar

  • 1 1/2 teaspoons baking soda

  • 2 eggs

  • 1 cup Organic Natural Yoghurt

  • 1/4 cup butter, melted and cooled

  • 2 teaspoons cinnamon

  • 1 cup apples, peeled and chopped

Sift together flour, sugar, baking soda and cinnamon. In another bowl, blend eggs, yoghurt and butter. Pour egg mixture into flour mixture, add apples and stir. Bake at 180 deg C  for 20 - 25 minutes.

Spiced Lamb with Saffron and Almonds

(serves 3-4)


  • 750g diced leg of lamb

  • 1 1/2 tablespoon Borderland Saffron Oil

  • 1 teaspoon salt

  • 1/2 cup Organic Natural Yoghurt

  • 1 tablespoon Ghee

  • 1/2 small stick cinnamon

  • 3 whole cloves

  • 1 small onion finely chopped

  • 2 cloves garlic finely chopped

  • 2 tablespoons fresh ginger grated

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground cumin

  • 1 tablespoon ground almond

  • 1 tablespoon fresh mint - optional


Marinate lamb in 1 tablespoon of Saffron Oil for 30 mins. Then add yoghurt and salt and leave while preparing the following:
Heat ghee and remainder of oil in heavy based pan with well fitting lid. When hot add cinnamon and cloves and saute. Add onion, garlic and ginger and cook till soft; finally cumin and cardamon and cook another 2 minutes. Drain lamb and add to pan, sealing all sides. Add marinade almonds, and 1/4 cup of water. Stir well, reduce heat, cover and cook for 1 hour. Add mint.

Recipe courtesy of Roy and Hilary Borderland, Waimate.

Turkish Leeks in Yoghurt


  • 400g leeks (cleaned and thinly sliced)

  • 25g butter

  • 1 tablespoon olive oil

  • 1/2 teaspoon chilli flakes

  • 1 spoon full of fresh mint finely chopped or 1/2 spoon of dried mint

  • salt & pepper

  • 1 egg yolk

  • 1/2 teaspoon cornflour

  • 275g Organic Natural Yoghurt

Heat the oil and butter in a large frying pan over a moderate heat until bubbling. Gently fry the leeks for 10 minutes. Sprinkle over the mint and chilli flakes and stir well. Cook gently for a further 10 minutes. Mix the egg yolk and cornflower together into a creamy paste. Mix this into the yoghurt then spoon into the leeks. Bring to a gentle simmer then turn off the heat. Serve immediately.

Yoghurt-Herb Spread


  • 1 pot of 450g Organic Natural Yoghurt

  • 1 garlic cloves, crushed

  • ½ lemon, juice only

  • ½ teaspoon salt

  • 2 tbsp fresh mixed herbs (e.g.; mint, parsley, chives, oregano, rosemary, whatever……anything goes) chopped. 


  1. Drain the yoghurt overnight. (To get best draining don’t stir the yoghurt, use a knife to cut the yoghurt in 1-2CM squares (like curds) before emptying the pot in a kitchen sieve. Set the sieve in a bowl so the whey can be collected)

  2. Chop the fresh herbs finely.

  3. Place garlic, lemon juice, salt and herbs in a bowl. Add the drained yoghurt, and mix well.

  4. Serve spread on bread, crackers or as a dip.

  5. If kept in the fridge this will keep easily over a week

Carrot Cake Muffins

  • 2 cup plain flour 

  • 2 t baking soda

  • ½ t salt

  • ½ t cinnamon

  • ½ t allspice

  • ½ t ground ginger 

  • ½ cup oil or coconut oil 

  • 1 cup brown sugar

  • ½ cup apples (stewed and unsweetened)

  • ½ cup yoghurt

  • 3 eggs

  • 2 cups carrots (grated)

  • ½ cup coconut 

  • ½ cup walnuts

Yoghurt icing

  • 450g pot of Organic Fat Free yoghurt

  • ⅓ cup icing sugar

  • 1 T lemon juice


  1. Sift dry ingredients into a bowl.

  2. In another bowl whisk oil and sugar for a minute. Add stewed apples and yoghurt and mix to combine. Add eggs one at a time and whisk after each egg is added. 

  3. Fold the dry ingredients through the wet mix until just combined. Add carrots, coconut and walnuts.

  4. Bake at 180 ° Celsius for 20-30 minutes.

For the icing

  1. Take out the ½ cup of yoghurt for the cake and with the remainder of the pottle place it in a tea towel over a bowl. Cover and refrigerate for 24 hours (this allows the whey to seperate leaving you with a firm smooth paste).

  2. Add icing sugar and lemon and whisk until well combined.