Mother Culture Yogurt

Small-batch cultured dairy: Greek yogurt, Signature yogurt, buttermilk, and kefir made from grass-fed, cream-top milk.

Mother Culture makes small-batch cultured dairy products -- including Greek yogurt, Signature (drinkable) yogurt, buttermilk, and kefir -- rooted in traditional preparation methods. The business was founded in December 2013 by Michelle, who began making yogurt at home while seeking a food-based path to healing her daughter's chronic digestive and skin conditions. Our Greek-style yogurt is strained through cheesecloth over 1-2 days to achieve a thick, rich texture, while our Signature yogurt is bottled straight from the vat for a thinner, drinkable consistency. We also make seasonal savory offerings, such as a Roasted TX Pepper Dip made with plain Greek yogurt and locally sourced peppers. Our products are rooted in the Weston A. Price Foundation's traditional foods philosophy and the principles of "Nourishing Traditions."

Our yogurt starts with raw, grass-fed, cream-top milk supplied by Four E Dairy, a family-owned farm in Moulton, TX. The herd is mostly Jersey cows raised on grass and treated humanely; sick animals are quarantined rather than medicated, so no antibiotics or hormones enter the milk supply. We use a slow, low-heat pasteurization technique designed to preserve the milk's molecular structure and allow probiotics to thrive -- a deliberate departure from the high-temperature pasteurization and homogenization standard in conventional dairy. For additional ingredients, we first prioritize farm-raised, pesticide-free and chemical-free ingredients local to our area. When local sourcing is not available, we use certified organic ingredients. Local honey is used as a sweetener in select products.