There is a printed “best by” date on every container of yogurt and kefir. We recommend all of our products be consumed on or before the “best by” date to ensure quality and freshness. Once opened, we recommend consuming our products within 5-7 days. Our products will last longer if stored at 40 degrees Fahrenheit or less. By smelling, tasting, and looking at the appearance, you can use your best judgment to determine the product’s freshness.
Our products are wonderful substitutes for other dairy products in recipes and we encourage you to bake and cook with them. Please keep in mind that the probiotics are alive and active, and their nutritional digestive properties will be compromised when heated above 120 degrees. For recipe ideas, please visit the Recipes section of our website.
Goat milk yogurt and kefir are similar in taste, but differ slightly in texture. Goat milk yogurt is more firm than kefir, like a custard. We use a small amount of pectin and tapioca starch to thicken our yogurt, and culture it with a blend of 7 probiotics.
We don’t use anything to thicken our goat milk kefir; it has a naturally creamy, pourable consistency. We culture it with a blend of 11 probiotics. Both are delicious and contain billions of probiotics in every serving.
Yes, our yogurt and kefir can be frozen for later use. Always thaw them in the refrigerator, which can take up to 24 hours. The texture of the products may be affected and they will not be as creamy, but the probiotics and nutritional benefits will not be compromised.
We specialize in cultured goat milk dairy products like yogurt and kefir and no longer sell fresh bottled goat milk. You may wish to enjoy our kefir in place of milk—many people pour it over cereal or blend it with fruit in a smoothie.
Using the vat pasteurization method, we pasteurize our goat milk at 180-185 degrees Fahrenheit for a minimum of 30 minutes. This process preserves the integrity and flavor of the milk, while still ensuring we eliminate any harmful bacteria.
After vat pasteurization, we cool the milk to 110 degrees and add beneficial bacteria (also called cultures or probiotics). Then we incubate the milk for 5-8 hours until the product thickens into yogurt or kefir.
Yes, it is normal for a bit of liquid (whey) to separate from our yogurt. It occurs when there’s been pressure applied to the yogurt or when it has undergone a temperature change. This liquid contains many of the important vitamins and nutrients in the yogurt, so we recommend delicately folding it back into the yogurt.
The composition of goat milk changes seasonally due to goats’ natural lactation cycles. In the winter and early spring they tend to produce milk that is denser and higher in butterfat content, which can result in thicker, more robust kefir and yogurt. In the summer and fall, goat milk has less butterfat, which leads to a slightly thinner consistency. We see a lighter, more delicate texture in our yogurt and kefir during these months.
We do our best to maintain consistency so that our customers are able to enjoy our products year round. During certain months, we slightly increase the amount of tapioca starch used in our yogurt to achieve a consistent thickness. Since we don't include any additional ingredients to thicken our kefir, some seasonal variation is to be expected.
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