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1 quart - Greek A2/A2 Yogurt

1 quart - Greek A2/A2 Yogurt

Pastueurized Cow

Our secret ingredient is straightforward – our 100% grass-fed, pasture-raised, A2/A2 milk. Made with just 2 ingredients - milk and cultures. Our probiotic Greek yogurt is thick and creamy. Great on it's own but also in smoothies, dips, marinades, or baking.

The Nitty Gritty Details

Making yogurt is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:
1. We warm our 100% grass-fed, pasture-raised milk to 180°F.
2. A touch of culture (about 0.25 grams per gallon) is mixed in.
3. Into the culturing room it goes! The yogurt stays there for 12 hours at 110°F.
4. We strain they yogurt to achieve that classic Greek thickness, letting the whey drain for about 12 hours.
5. After a final stir, it's all set to be bottled.
Our products are made in small batches, and the farm does its best to maintain consistency, but it can vary from batch to batch. Plus, since our cows are 100% grass-fed, the flavor and color varies with the seasons and the weather. And finally, since we don’t use preservatives, colors, or flavors, all of that will change from batch to batch.
The Greek yogurt will separate. You simply can't prevent it from happening, but you can certainly mix it back together.
Make sure to keep your yogurt in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your yogurt. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!
You can freeze yogurt, but we don’t recommend it. The taste and consistency may change when thawed. It may become clumpy or grainy. It may not be the best to eat, but would still be great for cooking and baking with.

Some people don't mind previously frozen yogurt and some people can't stand it.

Note: The longer it's frozen, the more noticeable the changes.
The yogurt should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).
The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered. Packaged in plastic, which can leech chemicals into the yogurt.



Milk, culture.
Contains: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus, delbrueckii subsp. lactis, and Lactose.