Shelf Life & Storage Tips
<div>
<input class="questions" id="question8" name="q" type="checkbox">
<div class="plus">+</div>
<label class="question" for="question8">
Shelf Life & Storage Tips</label>
<div class="answers">
The yogurt should last about 2-3 weeks after you receive it. But, of course, once it's opened there are so many variables that can affect shelf life (time out of the fridge, contaminants getting in, etc).<br><br>
Make sure to keep your yogurt in the back of the fridge on the bottom shelf. That's where the temperatures stay cool and consistent, creating the ideal environment to maintain the freshness of your yogurt. By keeping it at the back, away from any temperature fluctuations, you're ensuring that every spoonful remains as delicious as the first!<br><br>
<strong>Can I freeze yogurt?</strong><br>
You can freeze yogurt, but we don’t recommend it. The taste and consistency may change when thawed. It may become clumpy or grainy. It may not be the best to eat, but would still be great for cooking and baking with.
<br><br>Some people don't mind previously frozen yogurt and some people can't stand it.<br>
<br><strong>Note:</strong> The longer it's frozen, the more noticeable the changes.</br></br></br></br></br></br></br></br></br></div>
</input></div>
Yummy Suggestions
<div>
<input class="questions" id="question6" name="q" type="checkbox">
<div class="plus">+</div>
<label class="question" for="question6">
Yummy Suggestions</label>
<div class="answers">Blueberry Greek yogurt is excellent on its own or topped with a fruit and a drizzle of honey. It also makes a sweet base for your smoothies and an excellent topping for waffles or pies.</div>
</input></div>
How It’s Made
<div>
<input class="questions" id="question5" name="q" type="checkbox">
<div class="plus">+</div>
<label class="question" for="question5">
How it's Made</label>
<div class="answers">
Making yogurt is a straightforward, honest process for us. Here’s a glimpse into our no-fuss method:<br>
1. We warm our 100% grass fed, pasture raised milk to 180°F.<br>
2. A touch of culture (about 0.25 grams per gallon) is mixed in.<br>
3. Into the culturing room it goes! The yogurt stays there for 12 hours at 110°F.<br>4. We strain they yogurt to achieve that classic Greek thickness, letting the whey drain for about 12 hours.<br>5. After stirring in blueberry puree and maple syrup, it's all set to be bottled.</br></br></br></br></br></div>
</input></div>
Honest Disclosure
<div>
<input class="questions" id="question9" name="q" type="checkbox">
<div class="plus">+</div>
<label class="question" for="question9">
</label>
<div class="answers">
The milk used to make this yogurt is pasteurized, which means that microorganisms, fatty acids, and minerals are altered.<br><br>
The yogurt is packaged in HDPE plastic, which is the most environmentally stable of all plastics. It does not contain BPA, phthalates, heavy metals, harmful fumes, or allergens. But all plastic has the potential to leach chemicals.</br></br></div>
</input></div>
A2/A2 Dairy
Meat & Seafood
Pantry
