Frequently Asked Questions

Is your milk pasteurized?

Yes - when we make yogurt the first step is to pasteurize the milk to eliminate all the bacteria in the raw milk - they would interfere with the fermentation by the yogurt or kefir cultures.

Are the cows grass fed?

About 80% of what the cow eat is grass based, either grass on the pasture or dry hay or haylage (= fermented hay). Dairy cows give a lot of milk which is actually hard work, so they need a little extra energy in form of grain (oats, barley, corn and peas).

Do the cows go on pasture?

Yes, the cows go on pasture from May to October.

Why is the texture different?

Our yogurt and kefir are made from milk only. We don't add stabilizers and thickeners to the milk in order to make a pudding like product. These are highly processed ingredients (whey protein concentrates, skim milk powder). We use simple ingredients: organic whole milk and bacteria, nothing else!

Is the milk homogenized?

No - we do not homogenize the milk. Homogenization destroys the large fat globules in the milk and makes them harder to digest. Because we don't homogenize the milk there is a layer of cream on top of the yogurt or kefir.

What is the yellow layer on top of the yogurt or kefir?

Because we don't homogenize, some of the cream will rise to the top during the early stages of the fermentation.

Why are the kefir lids bulging?

During the fermentation process some bacteria are producing a gas which puts a little bit of pressure on the seal and the lid. It's actually a good sign that the kefir has lots of probiotic organisms.

Why are transfats in your products?

Transfats in yogurt or kefir are naturally occurring transfats. All animal fats contain transfats. Even a mother's breast milk contains transfats.

Is your product gluten free?

Our yogurt and kefir are made from milk and bacteria only. We do not add anything else - Ever!