Facts about “Sweet Cow Yogurt”

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• We are a family owned, Grade A licensed and inspected yogurt making facility located in West Newbury, Vermont. We are currently licensed in Vermont and New Hampshire.

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• Our milk comes from our 3 Jersey cows who are raised on pasture during the summer months and are fed high quality 2nd cut hay during the winter. During peak milk production, we supplement our cows with high protein grain, organic kelp meal, ground flax seed, and organic vitamins and minerals. Our cows are never given rBST therefore our yogurt is naturally rBST free.

 

• When one or more of our cows are dried off for 2 months before they are due to calve, we purchase extra milk from Four Corners Farm in Newbury, Vermont. They operate a small Jersey farm that practices similar grass-fed principles to ours, and are also rBST free.

 

• Our yogurt is made daily in small batches, always using fresh whole milk. Live, active yogurt culture is the only thing added to the milk during the yogurt making process and nothing is ever added to thicken or preserve it.

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• Most of the fruit in our fruited varieties is either grown by us or picked from nearby farms, including raspberries, blackberries, blueberries, juneberries, strawberries, cherries, mulberries and black currants. The fruits such as peaches and lemons that don’t grow in our climate, we purchase from produce companies that obtain them seasonally from regions in the US.

 

• The fresh fruit is frozen immediately, and later thawed and processed in small batches as needed. It is cooked to a jam- like consistency with fruit pectin and just the right amount of sugar to lightly sweeten it. We use only NON-GMO cane sugar. Natural, organic flavoring is also added to some of the varieties.

 

• During sugaring season (February and March), we boil maple sap to make pure maple syrup, which is the only sweetener added to our maple variety.

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• We use 5 strains of live, friendly bacteria in our yogurt; Streptococcus thermophilus, Lactobacillus delbrueckiisubsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium infantis.

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• Our cows average 3.8% protein and 4.5% butterfat in their milk. Each cup of yogurt is made with whole milk and contains between 16 gms and 20 gms of sugar, depending on the fruit variety.  There is no sugar added to our Plain variety.