Our Process
Cook the Milk – Add Cultures – Incubate
Our Milk
One of the key factors that makes our milk and yogurt unique is that we only use Jersey Milk. Jersey milk gives our yogurt and cream-on-top milk that rich, golden color. All the milk is produced right in the Finger Lakes region all within 10 miles of the creamery.
After Heating
After heating, the cream-on-top milk is cooled down to 100°F, and our healthy and natural probiotic cultures are added, together with organic cane sugar and natural flavors. The mixture is then put into the yogurt cups with a small rotary filler.
Once Filled
Once filled, the cups are placed in an incubation room for several hours at 100˚F. There, some of the cream rises to the top forming the upper cream layer, and the probiotic cultures (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus, and Lactobacillus bulgaricus) cause the natural fermentation that thickens or “sets” the milk into yogurt in the cup. This natural Old-World style process allows us to produce yogurt with no artificial preservatives, thickeners, or stabilizers.
Once Set
After the incubation process, the cups are moved to the cooler where the yogurt completes its firm cup set. After 24 hours it is boxed and ready for shipping to a store near you.
The Creamery
Kettles- Filler- Incubation Room
One of the things that makes us unique is that we produce all our products in our own creamery. Our creamery is situated in Interlaken; yup, that’s right between the two largest Finger Lakes, Cayuga and Seneca. Drive a mile in any direction, and you can see one or both lakes. We do not have a viewing area or a storefront at the creamery. For health and safety purposes, we unfortunately do not allow the public inside the creamery.