Greek Yogurt
Greek Yogurt
1 Pint
A2-A2
100% Grass Fed
No Additives
- Lightly Pasteurized
- A2A2
- 100% Grass-Fed & Regeneratively Raised
- Produced on Small Farms
- No Chemicals, No GMOS
- No Antibiotics, Hormones, or Vaccines
- Description
- Ingredients
- Standards
- Best Uses
This yogurt is made from skim milk, containing zero fat, which is a traditional way of using up the milk left over after making butter. After the cream is separated from whole milk to make butter, the remaining skim milk is gently heated. Unique heirloom live cultures are added, thickening the milk and creating that signature thick and creamy consistency. A great way to add calcium-rich, lean protein to your meals!
While it’s not raw, it’s carefully prepared using traditional methods and then fermented with beneficial, gut-supporting bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus. These probiotics ferment the lactose into lactic acid, giving the yogurt its tangy flavor and rich texture. It is still rich in protein, calcium, and beneficial probiotics.
Greek yogurt is lower in lactose compared to regular yogurt. This is because of the way it’s made. During the straining process, much of the whey (which contains lactose) is removed, leaving behind a thicker, creamier texture. Additionally, the fermentation process helps break down most of the remaining lactose, as the live cultures (such as Lactobacillus bulgaricus and Streptococcus thermophilus) consume the lactose and convert it into small amounts of lactic acid.
Free from artificial preservatives, thickeners, weird gums, or additives, this yogurt stays true to its natural roots.
Greek Yogurt Reviews
So grateful
Suzanne
05/12/2023
Can finally eat dairy again
Drea
08/05/2025
100% Grass-Fed & Regeneratively Raised
Our commitment to 100% grass-fed means no grains or feedlots—ever. Our cattle graze freely on nutrient-rich pastures, supporting their natural health and metabolism. In contrast, grain-fed dairy cattle are confined to feedlots and fattened on grain diets, resulting in excessive fat accumulation and metabolic problems. Research shows that grain-fed cattle have elevated glucose, triglycerides, and oxidative stress markers, while pasture-finished animals maintain superior metabolic function.
However, not all grass-fed is the same. Cattle raised through rotational grazing are moved between diverse patches of grass, mimicking the natural movement of wild herbivores. This practice enhances soil health, biodiversity, and the nutritional quality of the milk. Rotationally grazed cattle consume a wider variety of nutrient-rich grasses, resulting in milk with higher concentrations of vitamins, minerals, and phytochemicals.
By choosing grass-fed, you’re enjoying a cleaner, more nutrient-dense product that mirrors the dairy our ancestors thrived on—free from the fatty acid manipulation and endocrine-disrupting pesticides and phytoestrogens often found in conventional grain-fed dairy.
Raw, with Enzymes & Nutrients Intact
Raw dairy, as Mother Nature intended, has been cherished for thousands of years for its rich nutritional profile. Unlike pasteurized dairy, raw dairy contains higher levels of vitamins, minerals, and vital nutrients that are often destroyed by heat treatment. The natural enzymes and beneficial bacteria, like lactobacillus and butyrate-producing bacteria, are preserved in raw milk, which support the production of lactase in the gut, enhancing lactose digestion and improving overall gut health. Additionally, raw dairy is rich in lactoferrin, a powerful whey protein that plays a critical role in immune health, gut function, and inflammation reduction. Unlike pasteurized or ultra-processed dairy, raw dairy retains its full nutritional value, providing a potent source of health-boosting properties.
Our raw dairy is sourced from rotationally grazed livestock on diverse pastures, ensuring the milk contains not only an abundance of essential vitamins and minerals, but also beneficial phytochemicals—bioactive compounds known for their anti-inflammatory and anti-carcinogenic properties. The nutritional quality of dairy is directly linked to the grazing practices, and livestock that graze on varied grasses and plants accumulate more of these beneficial compounds. These phytonutrients transfer into the milk, offering you dairy that is richer in natural goodness. By accessing raw dairy from rotationally grazed animals, you are nourishing your body with a truly nutrient-dense food, packed with the goodness that nature intended.
The A2A2 Difference
Many of our customers have found they can finally tolerate dairy again! All of our cow dairy comes from tested A2A2 cows, meaning it contains only the A2 casein protein, which is easier for the body to digest compared to A1 casein. Historically, humans consumed A2 dairy from traditional breeds of cows, goats, and sheep, which naturally produce this form of beta-casein. The shift to A1 dairy occurred more recently with the rise of modern commercial breeds like the Holstein. Unfortunately, many cows today produce a mix of A1 and A2 casein, which can be harder on digestion.
For those sensitive to traditional dairy, switching to A2A2 dairy can provide a smoother, more comfortable experience without the usual discomfort.
The source of your dairy will impact how your body tolerates it.
