Organic Yogurt

Organic Yogurt Nutrition


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Yogurt Nutrition Facts

We, the Stoltzfoos Family at Spring Wood Farm, work hard to offer you 100% grass-fed, organic dairy products. With the first bite of our creamy yogurt, you can taste the wholesome tartness that comes from simple, pure ingredients.

Our goal is to nourish you with living flavor from nutrient-dense food that we are happy to feed our families. From the beginning, Spring Wood Farm’s vision was to respect the land and water resources to create fresh, organic dairy products. We are pleased to offer you our 100% grass-fed cream top yogurt.

Spring Wood Farm, in Lancaster, Pennsylvania, is the Amish country home to the 5th generation of Stoltzfoos farmers. Spring Wood is the sole source of milk for creating this yogurt. A farmer’s loving touch, sunshine, living soil, lush grass, and healthy cows is the difference you taste in every spoonful.

Other Ideas for Organic Yogurt:

  • Sweeten with Kal powdered stevia, maple syrup. honey or agave nectar. Then add flavorings like lemon, vanilla or cinnamon.
  • Top yogurt with fresh or frozen fruit, granola or granola bars (chunked up into small pieces).
  • Make a yogurt parfait, layering fresh fruit and yogurt and topping with granola.
  • Throw yogurt in the blender with frozen fruit and sweetener for a cool healthy treat. Leftovers can be frozen in popsicle molds for kids to enjoy.
  • Flavor and sweeten yogurt, then churn in an ice cream freezer for frozen yogurt.
  • Creamy Top Organic Yogurt can be used to make your own cream cheese. Stir 1 tsp. salt into 1 qt. yogurt and let drain in cheescloth overnight in the fridge. Enjoy your yummy cream cheese ithe next morning.

Organic Yogurt FAQs

Raw yogurt is kind of an anomaly:  To establish a high amount of yogurt culture you need to kill all or most of what is in the milk originally or it will not culture well. 

The second reason: It would not be yogurt then, but a kefir instead.

Third reason: raw yogurt is not allowed as a legal dairy product. Only two dairy products are allowed In PA in the raw form and those are milk, and cheese that has been aged for 60 days.

The best way to get your store to carry our yogurt products is to go and request it. Stores want to provide you with the food you want. By requesting our healthy and creamy yogurt, you can begin to change the scene in your grocery's dairy aisle! Your store can obtain it via a national organic food distributor.

It is 60 days after the manufacturer's date. The expiration date is clearly marked on the yogurt container. Normally our yogurt is fine for weeks beyond the best by date and if it looks and tastes fine you have nothing to worry about in eating it past that date.

YES! To be certified organic, we are GMO free. Organic certification does not allow for GMOs to be used in any part of the organic farming process.  You can rest assured that there are no GMO’s in any of our yogurt.

Nope. No way. Never. Our yogurt is preservative free, making it as natural and good for you as possible.

No, we do not add any thickener or stabilizer to our yogurt. We do not add any extras. Our creamy and smooth yogurt texture is exclusively because of our 100% grass-fed milk, the right culture, and a slower process. 

With the first bite of our creamy yogurt, you can taste the wholesome goodness that comes from simple, pure milk. It delivers a stronger, tangier taste. Our yogurt develops richer flavor because of the culturing process and choice of exact culture. What you are tasting is the result of sunshine, living soil, lush grass, and healthy cows.  

We do not use any sugar. Our goal is to offer the same qualities to you that we want for our own family. We try to avoid sugar and so are doing the same for you and your family.

We use organic stevia to sweeten our vanilla yogurt, creating perfect flavored, lightly sweetened goodness for you and your family to enjoy. 

Not any more. Our yogurt used to be Kosher but since production was moved in early 2016 from the larger Natural By Nature plant to a small Amish owned/operated plant in Lancaster we have not been Kosher. The new yogurt plant has not yet seen it necessary to spend the money to be coming Kosher certified.

But nothing has changed as to our ingredients and the individual ingredients are all Kosher certified. Only the manufacturing plant is not Kosher.

Our manufacturing plant is a dedicated dairy processing facilitiy and is free of most common food allergens. 

Yes, our milk is pasteurized as required by Grade A regulations.

While we ourselves enjoy raw dairy products and believe everyone should have the right to enjoy the benefits of raw dairy, this is not raw yogurt. It must be pasteurized to be store-friendly. The special difference is that we are starting with raw milk and turning it into yogurt. During that process, natural pasteurization occurs.

We believe in eating the whole food, as close to natural as possible.

The fat you find in our yogurt is higher in omego 3’s and lower in omega 6’s than you will find in food from grain fed animals. The fat from 100% grass fed cows is a very different fat than what you will find from corn and grain fed cows. It breaks down differently in your body. Eating the whole food avoids many of the problems caused by our modern industrial food system

Yes, our yogurt is organic. It is certified USDA through Pennsylvania Certified Organic.

Organic Yogurt Nutrition

Yes, all the milk used to make our yogurt is from our PCO Certified-to-be-100%-grass-fed cows. We can say this with confidence and certainty -- because every drop of milk that goes into our yogurt comes from our own cows. We know exactly what is being fed to our cows and everything that goes into their systems and daily care. It gives us great joy to watch our herd graze in our lush, beautiful farmland and know that they are enjoying their lives and being fed the very best. You can taste the difference in our milk and yogurt.

That layer of cream is a sign of you are eating simple, pure goodness. Because our yogurt is not homogenized, the cream rises to the top when the yogurt cools and settles after our careful, long culturing process. Just mix it into the yogurt or eat it plain and enjoy the rich, savory layer of cream.

As you enjoy our yogurt through the year, you will notice the creamline changing. It's because the cows diet and milk butterfat percentage changes from summer to winter. In the summer it is thinner and more golden; in the winter, it is thicker and whiter. Enjoy the seasonal yogurt, knowing you are experiencing a simple, minimally processed yogurt. 

Our love for making the best organic yogurt started with our love for homemade style yogurt. We had access to a batch pasteurizer owned by Pitango Gelato. Pitango leases a facility here on the farm where they make their gelato. We were permitted to make small batches using their equipment. At first we made it just for ourselves and friends--but we found that more and more people wanted earthy, minimally processed artisanal yogurt: simple and pure with no thickeners, preservatives, or coloring. We began to supply yogurt for the happy customers at The Family Cow, and our business continues to grow.

We see making this 100% grass-fed yogurt as a service to our friends and community. Our goal is to produce yogurt we will gladly feed to our own families that is free of all preservatives, sugar, and as basic and near to being raw as possible. Making and distributing this yogurt is also a way for SpringWood to remain profitable in a time of escalating production costs and changing organic commodity milk demand. 

A mixed strain culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus

 

The reason for the lower amount of cream currently on our yogurt is simple:

  • We operate/manage a semi-seasonal grass fed herd of cross-breed cows.
  • Our yogurt is made from milk straight from our bulk tank that is less than 48 hours old. It is not separated and "standardized" to a flat 3.25% like industry yogurt that is called whole milk yogurt (A rare thing BTW).

The meaning of the above two points = Our yogurt is a mirror of the average butterfat level in our milk. The majority of our cows calve in March and April with the last ones calving by August. This means the cows peak in milk production in the Spring (when grass growth is at its peak which allows us to produce more milk on a very high percentage grass diet) and go through the normal butterfat percentage curves together. It is normal for our cows to produce slightly lower levels of butterfat during and immediately following peak milk for each lactation. Combine that norm with the normal grass growth slump and hot weather we experience each summer in late June though August causes our average butterfat levels to be at their lowest.

Our dairy herd's average butterfat is usually at it lowest of about 3.9% in June and at the highest of 5 - 5.5% in December or January. You can expect to see a correlation between the thickness of the cream top and what time of year it is. Note that the US average butterfat level from most conventional holstein herds is in the 3.25 - 3.5% range. Due to our crossbred Jersey/Friesian/Ayrshire genetics and being grass-based our average is much higher at about 4.5%.