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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.

Need the Nitty Gritty Details?

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).

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!

Can I freeze yogurt?
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.
Greek yogurt is excellent as a tangy base for your smoothies or as a healthier alternative to sour cream in dips and toppings. It's a star in baking, adding moistness to cakes and muffins. For a savory twist, mix it into marinades to tenderize meats, or dollop it on soups for a creamy finish. And let's not forget, topped with fruits and a drizzle of honey.
The Greek yogurt is watery on top. What should I do?
The Greek yogurt will separate. You simply can't prevent it from happening, but you can certainly mix it back together.

How long is it fermented?
The Greek yogurt is fermented for 12 hours.
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.
The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.

The yogurt is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.



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