Saint Benoît Creamery is excited to introduce a new line of yogurt featuring glass packaging. The new glass package is recyclable, much lighter than our ceramic jars, which will help us significantly reduce carbon emissions during transportation, and offers a better seal, which will help us deliver our high-quality yogurts nationwide.
Unfortunately, this means an end to our returnable yogurt program. While we are sad to see it go (and say goodbye to our ceramic containers), we’re excited about our new packages and hope you are as well.
Our Yogurt is made solely from Jersey cow’s whole milk and is cultured with Bulgaricus, Thermophilus, Acidophilus and Bifidus, the yogurt making bacteria. We use wholesome pasture-fed organic cow’s milk from John Mattos’ family farm in Two Rock in Sonoma county. Our Yogurt culture comes from France where it has been used for decades to produce sweet, mild and smooth yogurts. Unlike most producers, we add no thickeners, stabilizers or preservatives. Just milk and culture, that’s it!
All of our fruit-spreads are made from whole, locally-grown organic fruit and handcrafted for us by our partner farm Lagier Ranches. We use the whole fruit peel and all, so look for the little bits of zest floating around in the Meyer lemon. The fruit is at the bottom, so just mix—or dig! We do not use imported fruits, frozen purées, or commercial “yogurt jams.” This guarantees the freshest tastiest product with the least amount of waste. It also means that the flavor, texture, and color may vary according to the season. We never change the recipe, but good old Mother Nature has to have her say in how it turns out!
The Four Seasons
The cows’ milk naturally varies according to the season. For example, at some points of the year the cows’ milk contains more carotene and therefore the cream layer is a buttery yellow color. At other times of the year, the cream is whiter. Because the lovely ladies are pasture-fed, this greatly affects their milk. In the hot summer months, the girls get quite thirsty and drink more. This means their milk may also contain more water and make the yogurt slightly thinner. January also brings this about, but it’s because the grass in the fields is so rich, green, and waterlogged that they get more water from the grass itself. The same processes can affect the cream content. Because we do not remove the fat and re-inject it into the yogurt (as most companies do) and do not add milk powder to thicken it, our yogurt has a seasonal quality to it. Two benefits are that you have a product that is closer to the original state of the ingredient, and that delightful new mixtures occur. For example, when the milk contains more water and the bees are buzzing away in heavy-pollen season, all the factors align to give a whole new twist to our honey yogurt. The milk flavor is slightly less prominent, the rich honey comes through even more, and you can even find a slight dusting of pollen on the cream layer!