Micro-factory

We make our own yogurt on site!

Our Yogurt Master produces small batches of flavorful and textured yogurt on site! There are many variables that go into the process of making yogurt, such as, milk type, pasteurization time and temperature, fermentation time and temperature, type of fermentation bacteria and straining time.

After yogurt is fermented, we separate the whey using traditional gravity straining, obtaining a smooth texture and ensuring protein retention. To obtain Labneh, we continue gravity straining for a longer period of time.

Occasionally, we experience minor natural variations from seasonal changes in ingredients. For example, spring milk has a different composition than winter milk due to differences in grass quality. While Large-scale commercial operations add ingredients to standardize results and extend shelf life, craft yogurt masters celebrate these small changes as a sign of freshness and nature!