Cream-top, small-batch yogurt made from raw A2A2 Jersey milk: lusciously smooth, naturally rich, and gently tangy.
**Transparency note: Though our label says "raw" (per ISDA rules for our permit), we heat the milk to ~185°F as part of our yogurt making process before adding the yogurt culture. That step is effectively pasteurizing, but because it isn't done on an inspected pasteurizer, it must be labeled "raw."
** Please wash and return jars with next purchase!
Try this in these recipes: Turkish Shish Kabobs