Not all milk is created equal. That goes for cows too. Milk made from a mix of cow breads is the industry standard, just not our standard. We use grass-fed Jersey cows that yield batches of richer, creamier milk.

All of our “better milk” is Grade A, A2 tested and Non-GMO Project verified.

We don’t strain the whey in our yogurt, so all those essential nutrients, including calcium and protein, wind up where they belong. In every cup of Naturlich. Hey, whey, We like you!

We eliminate the unnecessary step of homogenization so cream can rise naturally to the top of our yogurt. A luscious layer of better. Also, homogenization is not needed for safety. It’s simply advantageous for dairy farms to homogenize milk because the process allows them to mix milk from different breads to increase their profitability.

FREQUENTLY ASKED

Questions

A combination of many different aspects makes Naturlich Yogurt the most special yogurt out there. Naturlich Yogurt is made from A2 milk. All of our milk is produced by Jersey cows. We do not homogenize our milk. We also have a special formula and use a very simple list of natural ingredients that you can read and understand easily as we do not use any artificial additives like most brands do.

A2 milk refers to milk that contains only the A2 beta-casein, which is a type of protein, as opposed to A1 milk which contains the A1 beta-casein.

Originally, A2 beta-casein protein was the only type of protein found in cow’s milk. The occurrence of A1 beta-casein in cow’s milk was the result of a newer mutation that occurred approximately 8,000 years ago, but today, nearly all of the milk consumed in the United States contains the A1 beta-casein. Research suggests that milk containing only the older A2 beta-casein protein may be easier to digest and consuming A2 milk may help avoid discomfort caused by dairy consumption. For further information on A2 milk, you can refer to the book Devil in the Milk by Professor Keith Woodford.

Yes. We do not take away the naturally occurring tasty and healthy fat of Jersey cow’s milk while producing our yogurt.

Yes. If you are diagnosed as lactose intolerant, you should consume only lactose-free products. However, some people report that they find products made from A2 milk more digestible.

The Jersey breed of dairy cattle originates from the Jersey isle in the United Kingdom. It is a breed that produces milk with the highest content of protein and butter. Jersey cow’s milk also has higher levels of phosphorous, calcium and the essential B12 vitamin.

The tasty, nutrient-rich milk is not the only perk. The Jersey cow has a longer productive life compared to the conventional Holstein and leaves a smaller carbon footprint while also requiring less land and resources to produce milk, which makes it the most suitable breed for sustainable dairy production. Holy cow!

We source our milk from two local farms in Central Pennsylvania whose humane animal welfare practices are certified by third-party inspectors.

Yes, to be able to sell our products nationwide, the federal law requires us to pasteurize the milk we use to make yogurt.

Milk is primarily homogenized to extend its shelf life out of concerns of profitability. We avoid homogenization and keep the amount of processing applied to our high-quality milk to a minimum with the goal of preserving its flavor and nutritious value.

Since we do not homogenize our milk, the fat globules naturally rise to the top when we make our yogurt. This shows how natural our yogurt is and gives our customers the option to consume the healthy milk fat however they like; the creamy layer can be mixed into the yogurt or easily separated for other purposes.

No, all of the cream in our yogurt comes naturally from our milk.

The butterfat content in our Jersey cow milk changes seasonally. Since we do not add butterfat or remove butterfat from our milk, this change is reflected on the amount of cream on top of our yogurt.

The butterfat content average of our Jersey cows’ milk is at about 4.3% in June at its lowest and at 5.2% in January at its highest. The thickness of the cream on top of our yogurt will be a direct result of this butterfat content. Note that conventional Holstein cows give a butterfat content of about 3.3%.

Cup-set yogurt means that we make the yogurt in the cups that we sell them in. This method decreases the amount of processing in the production.

Probiotics are “good” bacteria that keep your gut healthy. Naturlich Yogurt contains probiotic live active cultures such as BB-12, which is a CHR Hansen trademark.

The cows that produce our milk are fed grass 210 days of the year.

Naturlich Yogurt is verified as non-GMO (meaning that our products do not contain genetically modified organisms) by the Non-GMO Project. Naturlich Yogurt is not certified organic as of 2019.

Yes. Naturlich Yogurt is certified as kosher with the symbol “K”.

Yes, Naturlich Yogurt is made from non-alcoholic ingredients.

No, we don’t use any artificial ingredients. We take pride in how few, high-quality ingredients we use to make our yogurt.

Chicory is a Mediterranean plant with many health benefits. It supplies the prebiotic fibers in our products as it contains inulin, which aids in digestion.

The top of Naturlich Yogurt may sometimes be a bit watery if it is subjected to mishandling or temperature change. That liquid is called whey and it is full of healthy nutrients. Since we do not strain our yogurt or use any preservatives or thickeners, the whey may be more noticeable. The whey can be mixed it into the yogurt or strained for an additional nutrient-rich treat.

You can safely consume Naturlich Yogurt within 7 days of opening it for the first time. Make sure to refrigerate the yogurt and tightly close the cup’s lid after each opening.