Our Process
Cook the Milk – Add Cultures – Incubate
Our Milk
One of the key factors that makes our products unique is that we solely use Jersey Milk. Jersey milk gives our yogurt and cream-on-top milk the rich, golden color that you notice. The milk we use, is produced right in the Finger Lakes region, all within 10 miles of the creamery.
After Heating
After we finish heating it up, the cream-on-top milk is then cooled down to 100°F. We then incorporate our healthy and natural probiotic cultures, along with organic cane sugar and natural flavors to the cooled milk. This combined mixture is then put into the yogurt cups with a small rotary filler.
Once Filled
Once filled, the cups get placed into an incubation room for several hours at 100˚F. While the cups are in here, some of the cream rises to the top forming an upper cream layer. At the same time this cream layer is forming, the probiotic cultures (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus, and Lactobacillus bulgaricus) cause natural fermentation which thickens or “sets” the milk into yogurt in the cup. Using this natural Old-World style process allows us to produce yogurt that contains no artificial preservatives, thickeners, or stabilizers !
Once Set
Once the incubation process is complete, the cups are moved to the cooler. This is where the yogurt completes its firm cup set. After 24 hours, we box the cups, prepare boxes for pick up, and ship 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; right between the two largest Finger Lakes, Cayuga and Seneca. If you drive a mile in any direction, and you can see one or both lakes!
At this time, we unfortunately do not have a viewing area or a storefront at the creamery.
Because of this, as well as for health and safety purposes, we do not allow the public inside the creamery.