1 quart - Raw Greek A2/A2 Yogurt for Cats & Dogs (Glass)

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.

Your cats & dogs will love licking our Greek yogurt on its own in a bowl. You can add a dollop on top of or mix it into their regular raw meat, wet food, or kibble. Or, take it up a notch and provide a cooling treat in the warmer months. Make frozen yogurt or smear yogurt straight onto a feeding mat and then freeze it. 

*Dairy shouldn't be a staple food for cats and dogs. Being carnivores (or nearly carnivores), raw meat is their essential food. Use dairy as a treat or mix in with their other food for a limited period.

Why raw yogurt for cats and dogs? What's up with that?
We believe that your whole family should get the best quality, most nutrient-dense, safest foods available. That’s why our pet food is made in the same way that we would prepare food for ourselves - with the highest quality farming standards, a straightforward process, and extreme attention to detail.

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.

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.
6. The yogurt is cooled and bottled.

The culture is a freeze dried culture that we buy in.