1 quart- Raw Strawberry Greek A2/A2 Yogurt (Glass)

Yes, this product is legitimately certified as pet food! It's government approved for pet food only!

Why? Well, sadly there's no available human certification for raw dairy products like yogurt. Gee, if we could get our raw yogurt certified for humans, we sure would! For now, we make it with our raw milk (which is certified for humans in Pennsylvania), using the same process our team makes it for their human family at home. *Please know we cannot recommend you give this item to your pets because chocolate is not a safe product for them to ingest.

Our raw Greek yogurt should last about 2 weeks in the fridge after you receive it. Every jar comes with a best by date on the lid to help guide you. But, of course, once it's opened there are so many variables that can affect shelf life (contaminants getting in, etc).

We do NOT recommend freezing. It will become clumpy when thawed, which removes that lovely creamy consistency.

Greek yogurt is excellent as a tangy base for your smoothies. This chocolate Greek yogurt is like an unsweetened chocolate mousse! You can add your own maple syrup, honey or your favorite sweetener! It's a star in baking, adding moistness to cakes and muffins. And let's not forget, topped with fruits and a drizzle of honey.

What are your milk safety standards?
Milk safety is a top priority. Although it's not required for raw pet milk, Miller's Bio Farm is certified by the Pennsylvania Department of Agriculture for raw milk production and bottling for humans in PA. We also go above and beyond what's "required" for that certification by testing every batch of milk on site for general bacteria counts.

What does the "best by" date mean exactly?
The best by date is an estimate for when the yogurt will likely become too sour to palate. It may start souring before that, but we're kinda guaranteeing it won't be too terribly sour before that date.

What breed are your cows?
Our small herds are 80% Jersey and 20% Jersey crosses Jersey/Guernsey, Jersey/Brown Swiss, Jersey/Holstein, etc.

How do you know with certainty that the cows produce A2/A2 milk?
We do a genetic test via hair sample on each of our cows. The results tell us if a cow produce A1/A1, A1/A2, or A2/A2 milk. All of our cows are A2/A2 and produce milk with 100% A2 beta-casein protein.

Our raw Greek yogurt is made simply in an old fashioned way. Here's how we do it:
1. The cows are milked using old fashioned pneumatic milkers. 
2. The milk is poured into the bulk tank to cool down quickly.
3. The milk is heated to around 100F and yogurt culture is added. Light heating is necessary to create a good environment for the culture to grow. Keep in mind that milk comes out of a cow around 101F, and all of the wonderful properties of raw milk are maintained under 110F.
4. The cultured milk is put in our culturing room overnight, for about 12 hours. The culturing room is kept around 101F.
5. Once cultured, the yogurt is strained by gravity for a few hours. This removes most of the whey, making the yogurt thick and creamy. The raw cacao is then added and whipped in.
6. The yogurt is cooled and bottled.

The culture is a freeze dried culture that we buy in. With all freeze dried dairy cultures, the culture contains trace amounts of maltodextrin. About 1 tsp of culture is used for every 1 quart of milk. Since maltodextrin is a trace amount in the culture and is also broken down during fermentation, the amount in the final product would be none to miniscule.