What is Cold Strained Yogurt?
Cold-strained yogurt is made using a gentle, traditional method where cultured milk is slowly strained through cloth, without heat or industrial shortcuts. We developed our own version of this process by scaling up the original bag straining method we started with, preserving the integrity of the yogurt while achieving consistent, small-batch quality at scale.
Health Benefits
Cold-straining preserves more of what matters. Unlike industrial methods that use high-heat centrifuges — which can degrade live cultures — our slow, gravity-based process retains higher levels of beneficial probiotics, including clinically studied strains like BB-12. This method also eliminates the need for thickeners, starches, or powdered milk. Instead of forcing thickness, we let nature do the work, resulting in a rich, velvety texture without additives. By gently removing excess whey, cold-straining naturally concentrates protein, calcium, and probiotics — making each spoonful more nutrient-dense and genuinely wholesome.
Superior Taste and Texture
Cold-straining doesn’t just improve nutrition — it transforms the experience. The slow process creates a creamier, silkier mouthfeel, free from the chalkiness or rubbery texture often found in industrial yogurts thickened with gums or gelatin. It also preserves the pure, delicate flavor of real dairy, especially when made with A2 milk, allowing the natural richness to shine without being masked by artificial sweeteners or stabilizers. And because we pack in glass jars, our fruit-on-the-bottom layers stay fresh and vibrant, letting you see and taste real fruit — not syrupy mixtures or artificial flavors.