Made batch by batch

Organic milk, in

We start with organic whole milk from California dairies. Whole milk, not skim — the fat is what gives our yogurt its body, so we don't take it out and add anything back.

Cultured deliberately

Carefully selected cultures are added and the milk is held at temperature until it sets. Culturing time is what decides tang and texture, so we hold each batch to the same window rather than rushing it.

Cooled for safety

Once the batch is set it's cooled promptly in the facility. Everything we sell is a refrigerated product — it stays cold from the moment it's cooled until you carry it home.

Flavored and jarred

Mango and cardamom, sun-dried kachri, hand-pounded mint, or nothing at all. Flavors go in after culturing so each one tastes like itself, then everything is filled into small jars.

Logged, then delivered

Every jar is tied to a documented production batch — date, culture, flavor run. It travels refrigerated to the market and stays that way on the table.

An approved facility

Production runs through a permitted California dairy facility, not a home kitchen.

Short ingredient lists

Milk, cultures, and the flavor itself. If we can't name it, it isn't in the jar.

Cold chain, kept

Refrigerated through delivery and sale. Bring a cooler bag on warm market days.

Traceable batches

Ask us about any jar at the stand and we can tell you which batch it came from.