To make our Organic Rich Cream Top Yogurt we get our whole raw milk from dairy farms. The cows on these farms are 100% grass-fed. This is very important because the quality of the milk we get from our cows depends on what we feed them.

Our Natural Yogurts are also made from whole grade A milk provided by Mennonite dairy farms but the cows on these farms are fed grass at a lower percentage and this is why there is a price difference between our two yogurt kinds.

First of all, it is rich in B vitamins, potassium, magnesium and phosphorus. Because we do not strain our yogurt, it keeps all of the nutrients found in whey which is separated in other strained yogurts.
Your body needs the B vitamins (vitamin B-2, B-12) found in whey to aid in the metabolism of fats, carbohydrates and protein. These vitamins are also essential for your body to function properly as yogurt whey is a good source of electrolytes and helps regenerate the intestinal flora feeding good gut microbes maintaining a healthy digestion system.

Another difference is our traditional way of making yogurt. After pasteurization, we do not homogenize our milk in order to get more flavor. This results in cream on top of the yogurt and gives a unique flavor and aroma.

The yellowish liquid on top of Natürlich Yogurt is called whey which is a fluid full of nutrients. Since we do not use any thickeners, or strain our yogurt, the whey is more noticeable and it’s a good thing. Just mix the yogurt or strain and drink it for an additional treat with good nutrients.

It’s a kosher certified culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.

Yes. Our yogurt products have the OU kosher seal as of January 1st, 2017. You can check kosher status of any product online by brand or product name. Here is the website for verification.

We listed the ingredients we used in manufacturing on cheese labels. In all our cheese flavors, we use only vegetable rennet that in compliance with European Union standards. It does not include animal by-product. In addition to this, vegetable rennet we use in our all flavor of cheese has kosher and halal certification. Also, our cheese is suitable for vegetarian diet and can be considered halal for Muslim consumers.

First of all, always keep your cheese refrigerated. Once package is opened cheese should be consumed in a week, that’s why we cut the cheese in small quantities. Also, it should be eaten at room temperature and be tightly wrapped after each use.

Feta made in Greece, and Mediterranean region often only include sheep’s milk, rennet and salt, and some may contain some goat’s milk as well. Unlike Greek and Mediterranean versions, American Feta is mild, creamier, less salty and made with 100% cow milk. Feta made from cow’s milk often has a sour taste. Goat’s milk itself contains enzyme naturally to prevent the sour taste. Adding chemicals may help to solve the problem for feta made with cow milk but we don’t add anything that’s unnatural.

Raw honey in a bee hive is a liquid because the temperature inside a bee hive is usually between 90-110 degrees. It will crystallize fairly quickly once it is outside the hive. Maybe in 2-5 weeks depending on storage temperature. So, we warm up the honey to 110 degrees to liquefy it and strain out the wax particles and put it in the jar. It’s still raw though so it will crystallize within a few weeks or a month.

When you review our yogurt recipe you just see milk and culture. The cream on top of our yogurts naturally comes from milk and amount of cream on top is a natural result of the type of milk we use in manufacturing. Since Jersey cow’s milk includes more milk fat than Holstein cow’s milk we named it Rich Cream Top yogurt. Similarly, yogurt made with Holstein cow milk is named Cream Top Yogurt. In short, it depends on the type of cow milk we used in manufacturing.