{"id":22876,"date":"2026-10-29T07:00:25","date_gmt":"2026-10-29T05:00:25","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=22876"},"modified":"2026-11-03T16:26:37","modified_gmt":"2026-11-03T14:26:37","slug":"yoghurt-go-getters-thabo-and-tessa-rose","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2026\/10\/29\/yoghurt-go-getters-thabo-and-tessa-rose\/","title":{"rendered":"Yoghurt go-getters Thando and Tessa-Rose"},"content":{"rendered":"

Entrepreneurial couple Thando and Tessa-Rose are challenging the \u2018fake food\u2019 industry with their homemade Greek yoghurt brand, Ubisi Creamery.<\/strong><\/p>\n

Some people believe that your name holds the key to your destiny. And for Thando and Tessa-Rose Ubisi (whose surname translates to milk), owners of the Ubisi Creamery, that\u2019s certainly been the case.
\nIronically, though, Thando and Tessa-Rose spent months considering, and rejecting, names for their yoghurt-making venture before ChatGPT suggested that they name it after themselves \u2013 and, even then, it took Thando a few days to settle into the spirit.
\nMaybe that\u2019s not surprising, given that neither had ever planned to establish a business. Thando was working in construction when he and Tessa-Rose met eight years ago, while she was climbing her way up ladders in the advertising industry. But therein lay the problem: \u201cWe connected on Tinder, but it took months of chatting online before we were able to meet in person. Tessa was just too busy!\u201d Thando laughs. He, meanwhile, enjoyed his work well enough, but as a people\u2019s person, would have enjoyed a little more interaction with clients.
\nThat\u2019s why, when Tessa-Rose\u2019s mother suggested they start selling the yoghurt they had made for their now two-year-old son, they took her idea seriously. Two years on, what began as a way for them to make sure their baby was taking in proper nutrients has become a growing business.
\nA lot of online research has taken place between then and now, along with lengthy chats with food scientists, and lots of cooking and experimentation \u2013 not all of which has been successful, Tessa-Rose admits. \u201cOur dogs have ended up eating a lot of yoghurt!\u201d she says.
\nLucky dogs! Ubisi Creamery\u2019s yoghurt is notably thicker and creamier than most options you\u2019ll find on supermarket shelves. But, what really makes it different is the lack of ingredients like artificial flavours, preservatives or thickeners. It\u2019s also strained through muslin cloths, in the traditional Greek method, to create a naturally thick, protein-rich superfood that\u2019s nutritionally superior.
\n\u201cThis is actually why we started making yoghurt,\u201d Tessa-Rose informs. \u201cI was going back to work so I had to wean my son, and since he wasn\u2019t mad about milk, we had to find another way to make sure he was getting enough calcium.\u201d Yoghurt seemed an obvious answer, especially since he loved it so much that he\u2019d devour helpings at breakfast, lunch and dinner. Except that, once she started reading labels, Tessa-Rose felt concerned. \u201cThere wasn\u2019t much in there that was recognisable as food.\u201d As a self-described nutrition nerd who loves nothing more than cooking for friends and family, Tessa-Rose felt it made more sense to whip up her own yoghurt. Then Thando started eating it, then her family members, her colleagues \u2013 and today, Thando spends all his time making batch after batch of yoghurt – around 100 litres every week.
\nIt may sound like an overnight success story, but in reality, it\u2019s anything but. \u201cThe thing about small companies is that you don\u2019t realise how much work has gone into them,\u201d Thando says \u2013 like finding just the right packaging and labels, learning about distribution and becoming compliant with health and safety regulations. \u201cThat\u2019s why we no longer have a garage \u2013 because it\u2019s been turned into a beautiful commercial kitchen,\u201d he laughs.
\n\u201cIn the beginning, we did what everyone does \u2013 we used yoghurt to make more yoghurt. But you can\u2019t guarantee consistency,\u201d he continues. That\u2019s when the couple started consulting laboratories to help them find the right cultures, Tessa-Rose adds. They settled on strains they knew would provide the kind of wellness boost they\u2019d want themselves – the cultures that give yoghurt its reputation as a health food; plus a probiotic strain for extra gut health, and yet another that creates a safe environment, nixing the need for preservatives.<\/p>\n

\u201cOur food scientist has tried to convince us that we need to use stabilisers, but I\u2019m like \u2013 come on. If people made this without stabilisers in Biblical times, we can do it now!\u201d<\/p><\/blockquote>\n

It does place strain on the Creamery, though, because it takes two days to make a single batch of yoghurt \u2013 and every batch is delivered by Thando as soon as possible after it has been made to ensure freshness. \u201cWe don\u2019t make to order, because we have specific delivery days \u2013 but that means we make big batches and hope like crazy that everything sells. Luckily, it always does.\u201d
\nTessa-Rose says that it blows her mind to picture her yoghurt in the kitchens of strangers \u2013 but make no mistake, the couple invests a lot of effort to get it there. Thando recalls an occasion when an order for a Friday market came in at 9pm on Wednesday night. \u201cWe started cooking at 10pm, after driving to every garage shop in the suburb to make sure we had enough milk,\u201d he recalls.
\nIt\u2019s all about making the most of every opportunity offered, Tessa-Rose says \u2013 but not only because there\u2019s enormous satisfaction in building a business. \u201cWe firmly believe that food should be food. That\u2019s what Ubisi Creamery stands for.\u201d<\/p>\n

Thando and Tessa-Rose\u2019s tips for being a wiser consumer<\/h3>\n

Shop local where you can. \u201cThink of it this way: your money can go towards a big corporation\u2019s bottom line. Or it can help grow an entrepreneur\u2019s family.\u201d
\nChoose homemade over processed. \u201cWe are big believers in meal prep: cook once, eat five times.\u201d<\/p>\n

Details: Thando and Tessa-Rose are working to get Ubisi Creamery stocked by retailers, but until then it is available from food markets and at Ubisicreamery.co.za<\/a> or @ubisicreamery<\/a>.<\/em><\/p>\n

Text: LISA WITEPSKI. \u2022 Photo: MEGAN BRETT.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Entrepreneurial couple Thando and Tessa-Rose are challenging the \u2018fake food\u2019 industry with their homemade Greek yoghurt brand, Ubisi Creamery. Some people believe that your name holds the key to your destiny. And for Thando and Tessa-Rose Ubisi (whose surname translates to milk), owners of the Ubisi Creamery, that\u2019s certainly been the case. Ironically, though, Thando […]<\/p>\n","protected":false},"author":113,"featured_media":22893,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,40,20],"tags":[1755,10545,159,10546,10544,897],"class_list":["post-22876","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-people","category-personalities","tag-entrepreneur","tag-healthyeating","tag-personality","tag-productlaunch","tag-ubisicreamery","tag-yoghurt"],"yoast_head":"\nYoghurt go-getters Thando and Tessa-Rose - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2026\/10\/29\/yoghurt-go-getters-thabo-and-tessa-rose\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yoghurt go-getters Thando and Tessa-Rose - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"Entrepreneurial couple Thando and Tessa-Rose are challenging the \u2018fake food\u2019 industry with their homemade Greek yoghurt brand, Ubisi Creamery. 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