Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry
Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?
Icelandic Yogurt Comes To The Bay Area (And Your Fridge)
Bohemian Creamery Opens a Storefront in Sebastopol
Bay Area Bites Guide to Local Dairies and Creameries
Local Entrepreneur Hopes to Bring "Triple Cream" Yogurt to Market
The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt
Hey Yogurt-Maker, Where'd You Get Those Microbes?
Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?
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She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_129229":{"type":"posts","id":"bayareabites_129229","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129229","score":null,"sort":[1530557633000]},"guestAuthors":[],"slug":"struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","title":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","publishDate":1530557633,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","status":"publish","parent":0,"modified":1530557633,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1004},"headData":{"title":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry | KQED","description":"Dairies are dumping millions of gallons of surplus milk every year. In Philadelphia, food banks are working with farmers to use that milk to make food that goes to pantries and shelters.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129229 https://ww2.kqed.org/bayareabites/?p=129229","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/02/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry/","disqusTitle":"Struggling Farmers Turn Excess Milk Into Cheese And Yogurt For The Hungry","nprByline":"Catalina Jaramillo, WHYY, NPR Food","nprImageAgency":"Kimberly Paynter/WHYY","nprStoryId":"624267134","nprApiLink":"http://api.npr.org/query?id=624267134&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/02/624267134/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry?ft=nprml&f=624267134","nprRetrievedStory":"1","nprPubDate":"Mon, 02 Jul 2018 09:00:00 -0400","nprStoryDate":"Mon, 02 Jul 2018 09:00:17 -0400","nprLastModifiedDate":"Mon, 02 Jul 2018 09:00:17 -0400","path":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a beautiful sunny day recently in south Lancaster County, Pa., farmer Abner Stolztfus and seven of his eight children were inside, bottling yogurt in a room next to the barn. \"The younger one is only 2 months old, so she's not working out here yet,\" he said, laughing.\u003c/p>\n\u003cp>Stolztfus and his family own Cedar Dream dairy farm in the town of Peach Bottom in southeast Pennsylvania. He and his kids milk 50 cows twice a day — at 5 in the morning and 5 in the afternoon. His family has been farming for generations.\u003c/p>\n\u003cp>\"I learned milking cows before I started going to school,\" he said.\u003c/p>\n\u003cp>But yogurt is a whole new business for him.\u003c/p>\n\u003cp>Dairy farmers like Stolztfus \u003ca href=\"https://whyy.org/segments/pa-dairy-farmers-struggling-to-find-greener-pastures-in-tough-milk-market/\">have been struggling financially\u003c/a> during the past few years. While new technologies have allowed farms to produce more milk, fewer people are consuming it. That's causing milk prices to plummet and creating a surplus that often ends up going to waste. According to the Center for Dairy Excellence, Pennsylvania \u003ca href=\"http://centerfordairyexcellence.org/pennsylvania-dairy-industry-overview/\">lost 120 dairy farms in 2016\u003c/a>. In that same year, dairy farmers across the country \u003ca href=\"https://www.wsj.com/articles/americas-dairy-farmers-dump-43-million-gallons-of-excess-milk-1476284353\">dumped 43 million gallons\u003c/a> of excess milk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So last year, Stolztfus decided to invest almost $200,000 in equipment and learned how to make yogurt from scratch. Today, he produces about 3,000 pounds of milk and yogurt a week. His No. 1 seller is drinkable yogurt, a light but creamy, all-natural yogurt.\u003c/p>\n\u003cp>Things were not easy at the beginning, though. With an upset market, he struggled to find customers until an unlikely client emerged: \u003ca href=\"https://www.philabundance.org/\">Philabundance\u003c/a>, the local nonprofit that turns food waste into donations.\u003c/p>\n\u003cp>Forty percent of all food produced in the United States \u003ca href=\"https://assets.nrdc.org/sites/default/files/wasted-2017-executive-summary.pdf?_ga=2.75669713.598741821.1529609879-1655220776.1529609879\">ends up in landfills\u003c/a>. Yet in Philadelphia, one in five residents doesn't have enough to eat. To combat waste and help feed hungry people, Philabundance is rescuing perfectly good milk that was going to be dumped to make cheese and yogurt for families in need. In the process, it helps farmers like Stolztfus.\u003c/p>\n\u003cp>\"We are testing out a new model with him where we work with another farmer to source excess skim milk from his butter production,\" said Kait Bowdler, director of sustainability at Philabundance. \"Every time you produce butter, there's the whey and the skim that's left over, and a lot of that ends up being thrown out.\"\u003c/p>\n\u003cp>Skim milk can be processed into other products, such as cheese or yogurt. But because dairy farmers are struggling, they are left with no money to pay for that processing and end up dumping it. The same happens with other types of milk.\u003c/p>\n\u003cp>\"Think about it: Cows still produce the same amount of milk no matter what you use it for, and if a co-op says that you can only produce a certain amount or that they can buy a certain amount, you end up having to throw that out,\" Bowdler said.\u003c/p>\n\u003cp>Last year, food banks statewide came up with an idea. Using funding from the Pennsylvania Agricultural Surplus System and donations from the dairy industry, they got 12 tanker loads of surplus milk that a local co-op was going to dump. (Milk-transport trucks can hold anywhere from 5,000 to 8,000 gallons.) They took the rescued milk to local cheesemakers and made thousands of pounds to give away free at food pantries and shelters. For farmers, it meant total revenue of $165,000.\u003c/p>\n\u003cp>Philabundance purchased 27,680 pounds of that cheese for donations, but then took the idea one step further. It bought more milk to make more of the same cheese, this time to sell in fancy food stores in Philadelphia, under the brand Abundantly Good. For every pound of cheese sold, $1 goes back to the farmer to process milk into free cheese for hungry people.\u003c/p>\n\u003cp>Giving people in need food of the same high quality as that sold in gourmet stores is what the whole program is really about, Bowdler said.\u003c/p>\n\u003cp>\"It's rebellious in a way, it's saying that people who are poor don't just need to take whatever you give them — we can give them a better product,\" she said.\u003c/p>\n\u003cp>According to Philabundance, in a year farmers have received $9,000 from retail sales — the equivalent of selling 18,000 half-pound units. That has allowed them to produce 3,500 pounds of cheese for donations. Because the program is a success, the organization is testing out a new product: excess skim-milk yogurt.\u003c/p>\n\u003cp>Stolztfus said leftover skim milk by itself looks and tastes like colored water. But with the right equipment and ingredients, it can be transformed into delicious yogurt.\u003c/p>\n\u003cp>\"We pump the skim milk in there [the pasteurizing tank], we heat it up, to about 108 degrees, and we add the culture. We let it incubate for 12 hours, and we stir it back up, add the flavoring, sugars, and mix it up good, and that creates the yogurt,\" he explained while overseeing bottling of the product.\u003c/p>\n\u003cp>At the end of the day, Stolztfus transforms 4,500 pounds of skim milk that might have become waste into 4,500 pints of drinkable vanilla yogurt for people in need.\u003c/p>\n\u003cp>\"It's a very good way to get people drinking more milk, getting dairy in them...,\" Stolztfus said, \"It's a very good feeling, it makes me feel really good.\"\u003c/p>\n\u003cp>And it helps him pay his bills. For now, Philabundance is paying Stolztfus to process the excess skim milk from butter production into both drinkable and spoonable yogurt. But if the Abundantly Good program grows, the organization will try to sell the yogurt in stores, and have the retail sales pay for food donations.\u003c/p>\n\u003cp>In July, a new retail product will debut: spiced tomato jam. Proceeds from sales of the jam, produced in collaboration with TBJ Gourmet, will go to provide tomato sauce and soup donations for people in need.\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003ca href=\"https://whyy.org/\">WHYY\u003c/a> in Philadelphia.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"https://whyy.org\">WHYY\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129229/struggling-farmers-turn-excess-milk-into-cheese-and-yogurt-for-the-hungry","authors":["byline_bayareabites_129229"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_3032","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_10480","bayareabites_1621","bayareabites_16198","bayareabites_2890"],"featImg":"bayareabites_129230","label":"bayareabites"},"bayareabites_108921":{"type":"posts","id":"bayareabites_108921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108921","score":null,"sort":[1461593951000]},"guestAuthors":[],"slug":"do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","title":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?","publishDate":1461593951,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?","status":"publish","parent":0,"modified":1461561581,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":992},"headData":{"title":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter? | KQED","description":"It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108921 http://ww2.kqed.org/bayareabites/?p=108921","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/04/25/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2/","disqusTitle":"Do We Really Need Probiotics In Our Coffee, Granola And Nut Butter?","nprImageCredit":"Saul Loeb","nprByline":"Jill Neimark, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AFP/Getty Images","nprStoryId":"474403537","nprApiLink":"http://api.npr.org/query?id=474403537&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/04/19/474403537/do-we-really-need-probiotics-in-our-coffee-granola-nut-butter?ft=nprml&f=474403537","nprRetrievedStory":"1","nprPubDate":"Thu, 21 Apr 2016 13:25:00 -0400","nprStoryDate":"Tue, 19 Apr 2016 12:56:00 -0400","nprLastModifiedDate":"Thu, 21 Apr 2016 13:25:44 -0400","path":"/bayareabites/108921/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Picture a dusty, nomadic herdsman around 5000 B.C., trudging with his mare somewhere in Central Asia, and pausing to quaff a refreshingly tart yogurt drink from his gourd. Fast-forward to the present day, and it seems all you need for your daily dose of friendly flora is to wander into the kitchen and pop a \u003ca href=\"http://www.sweetearthfoods.com/our-products/#functional-burritos\" target=\"_blank\">breakfast burrito\u003c/a> in the microwave.\u003c/p>\n\u003cp>The market for food-based probiotics is growing so rapidly that probiotics are now showing up in dozens of packaged foods, from drinks to desserts, cold brew coffee and cheese bits. Forty-two percent of Americans want more probiotics in their diet, up from only 12 percent in 2008, according to a 2015 poll by Maryellen Molyneaux, president of \u003ca href=\"http://www.nmisolutions.com/\" target=\"_blank\">Natural Marketing Institute\u003c/a>, a health and wellness market-research firm.\u003c/p>\n\u003cp>\"Seven out of 10 probiotic users get their daily dose from yogurt and supplements,\" says Mollyneux, \"but many other sources are emerging, from sauerkraut to kombucha.\"\u003c/p>\n\u003cp>Sales of kombucha — the tangy, fermented tea beverage cultured with a blend of yeast and bacteria — \u003ca href=\"http://blog.euromonitor.com/2015/10/teas-health-halo-creates-opportunities-for-carbonated-rtd-tea-to-grow.html\" target=\"_blank\">soared to nearly $400 million in 2014\u003c/a>, up from $100 million in 2009, according to global market research firm \u003ca href=\"http://www.euromonitor.com/\" target=\"_blank\">Euromonitor International.\u003c/a> One can now find probiotics in butter substitutes, granola, \"pressed probiotic water\" — even \u003ca href=\"http://www.biogaia.com/\" target=\"_blank\">drinking straws \u003c/a>packed with probiotics, which you can dip into the beverage of your choice.\u003c/p>\n\u003cp>But what exactly do these designer foods with friendly flora actually offer — besides a high price tag and fancy packaging?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It depends how you define a probiotic,\" says Gregor Reid, a professor of microbiology and immunology at the University of Western Ontario in Canada, and director of the \u003ca href=\"http://www.lawsonresearch.com/\" target=\"_blank\">Canadian Research and Development Center for Probiotics\u003c/a>. \"I would argue that probiotics are beneficial organisms that humans have evolved with and that are naturally present in the healthy gut.\"\u003c/p>\n\u003cp>These include \u003cem>Lactobacillus\u003c/em> and \u003cem>Bifidus\u003c/em> bacteria, which produce short-chain fatty acids that research suggests may be beneficial to health, help modulate immunity, and keep pathogenic organisms in check. A healthy diet rich in prebiotic fibers — plant fibers that we don't digest, but the good bacteria in our gut do metabolize and thrive on — and fermented foods such as kefirs, yogurts, and sauerkraut helps maintain healthy digestive function, says Reid.\u003c/p>\n\u003cp>But some claims outpace the science, he says, especially for novel organisms such as \u003cem>Bacillus coagulans,\u003c/em> a soil-based organism that is stable when heated or pasteurized. Most probiotics are inherently fragile and must be protected from excess heat. The stability of \u003cem>B. coagulans,\u003c/em> along with the fact that the organism is technically vegan (not isolated from a mammal's gut), has made it a popular addition in many designer probiotic products — including the aforementioned breakfast burrito (from Get Cultured) and pressed probiotic water (from Suja Juice).\u003c/p>\n\u003cp>\u003cem>B. coagulans\u003c/em> is even included in a butter substitute called \u003ca href=\"http://www.meltorganic.com/\" target=\"_blank\">Melt\u003c/a>, which advertises that it \"delivers active cultures more effectively than yogurt.\" Organism per organism, this may be true, simply because of heat resistance. But Reid says, \"We don't know what role this organism plays in healthy people. Why do you want to take it in the first place? Until scientists definitively show in human studies what it really does for you, I wouldn't recommend it for anybody.\"\u003c/p>\n\u003cp>Others beg to differ.\u003c/p>\n\u003cp>\"Probiotics do not necessarily have to be native to our guts,\" says food microbiologist Glenn Gibson of \u003ca href=\"http://www.reading.ac.uk/\" target=\"_blank\">the University of Reading \u003c/a>in London. Microbiota in humans vary across individuals and cultures, so what is a native and natural inhabitant of one person's gut may not even live in another person's gut.\u003c/p>\n\u003cp>What matters, he says, is that they \"are safe and beneficial.\" And \u003cem>B. coagulans,\u003c/em> he asserts, passes that test.\u003c/p>\n\u003cp>\"There is good research showing it improves gut health in the elderly and inhibits pathogens. We've done a few of those studies ourselves,\" Gibson says.\u003c/p>\n\u003cp>And while it's true that the organisms in your food need to survive in the finished product for you to get a benefit from consuming them, the absolute number of microbes in your meal may not be as important as we're led to believe, Gibson says. \"We already know that bacterial pathogens can exert effects at tiny doses, so why wouldn't we expect the same of probiotics?\"\u003c/p>\n\u003cp>Gastroenterologist \u003ca href=\"http://www.houstonmethodist.org/doctor/eamonn-quigley\" target=\"_blank\">Eammon Quigley\u003c/a> of Houston Methodist Hospital in Houston, who specializes in the impact of probiotics on functional bowel disease and metabolic liver disease, agrees that consumers shouldn't necessarily be swayed by claims of high counts of beneficial organisms in their food. \"You hear about billions and trillions and how they are better than millions, but there is no data to support most of those claims. Probiotics may be part of a healthy diet, but be skeptical of their impact in formulations that have not been formally tested,\" he advises.\u003c/p>\n\u003cp>So what is a cautious consumer to do? Both Quigley and Reid suggest taking a look at the \u003ca href=\"https://play.google.com/store/apps/details?id=com.probiotic.usa&hl=en\" target=\"_blank\">Clinical Guide to Probiotic Products Available in the US\u003c/a>; the 2016 version was just released (a separate guide is available for Canada \u003ca href=\"http://www.probioticchart.ca/\" target=\"_blank\">here\u003c/a>). The guide reviews indications, dosages, and clinical evidence to date for dozens of common organisms and strains. \"This guide lets you know which organisms have been documented sufficiently to be recommended,\" says Reid.\u003c/p>\n\u003cp>If that sounds like a lot of work, just keep it simple, Reid says. He recommends sticking to the strains and simple foods that have stood the test of time and science.\u003c/p>\n\u003cp>After all, humans have evolved and thrived for many thousands of years noshing on fermented foods — from kimchi to natto, kefir to kombucha, miso to yogurt to tempeh. \"We should all be eating kefirs, yogurts and sauerkraut,\" says Reid. \"Their lactic acid bacteria are good for us.\"\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108921/do-we-really-need-probiotics-in-our-coffee-granola-and-nut-butter-2","authors":["byline_bayareabites_108921"],"categories":["bayareabites_1245"],"tags":["bayareabites_1585","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_108922","label":"bayareabites"},"bayareabites_106105":{"type":"posts","id":"bayareabites_106105","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106105","score":null,"sort":[1453737632000]},"guestAuthors":[],"slug":"icelandic-yogurt-comes-to-the-bay-area-and-your-fridge","title":"Icelandic Yogurt Comes To The Bay Area (And Your Fridge)","publishDate":1453737632,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Unless you've been living under a lactose intolerant rock the last few years, you’ve experienced the rise of yogurt, \u003ca href=\"http://www.theatlantic.com/business/archive/2011/08/how-did-greek-yogurt-get-so-popular/244025/\" target=\"_blank\">particularly Greek yogurt\u003c/a>. America’s had a love affair with yogurt \u003ca href=\"http://www.grubstreet.com/2014/10/great-moments-in-the-history-of-yogurt.html\" target=\"_blank\">for hundreds of years\u003c/a>, but until recently, the most popular kinds were as far from traditional as possible: either frozen, sugar-laden, or identified by \u003ca href=\"http://www.yoplait.com/products/yoplait-go-gurt\" target=\"_blank\">their portability\u003c/a>. Starting in the early aughts, \u003ca href=\"http://usa.fage.eu/?gclid=CMvQmor1vsoCFYaCfgod_jgCLg&gclsrc=aw.ds\" target=\"_blank\">Fage\u003c/a> introduced America to the pleasures of its rich, thick, drained yogurt and its seemingly endless list of benefits: more protein, so you’ll stay full longer! Gut-friendly probiotic strains! The ease at which you can swap it for sour cream, leaving your family none the wiser on enchilada night!\u003c/p>\n\u003cp>Greek yogurt exploded, and so did the rest of the yogurt aisle. A recent trip to Whole Foods gave me the option of goat milk yogurt, coconut milk yogurt, or even savory yogurt. And then there’s the geographic diversity of yogurt: there’s Russian yogurt, European yogurt, Asian yogurt--and Icelandic yogurt. Icelandic yogurt is a relatively new player in the competitive yogurt market, but it’s quickly becoming popular. And one the companies responsible is Petaluma’s \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Yogurt\u003c/a>, whose owner’s bet that American consumers would be a fan of the ultra-thick yogurt of his Icelandic childhood is paying off, with its brightly colored cups showing up in stores nationwide. (Want to know what we thought of Smári’s yogurt? See below for our taste test.)\u003c/p>\n\u003cfigure id=\"attachment_106260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari.jpg\" alt=\"Smári Icelandic Yogurt: Pure, Vanilla and Coconut\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt: Pure, Vanilla and Coconut \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Smári is a strained yogurt similar to Greek yogurt, but it’s made with much more milk, which its fans say give it a creamier taste and texture: while Greek yogurt is made from 2-3 cups of milk, Smári is made from 4 cups. Smári’s founder, Smári Ásmundsson, also says his yogurt has more protein per ounce than any other yogurt on the US market.\u003c/p>\n\u003cp>Smári isn’t the first Icelandic yogurt on the market--that would be nationwide brand \u003ca href=\"http://siggisdairy.com/\" target=\"_blank\">Siggi’s\u003c/a>, which debuted in 2007-- but Ásmundsson is confident that his yogurt in the brightly colored cups can make a play in the increasingly crowded dairy aisle. There’s the higher protein content, and there’s also his commitment to the yogurt’s organic status.\u003c/p>\n\u003cfigure id=\"attachment_106257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m a huge believer in organic food,” Ásmundsson said. “And I’m a huge believer in yogurt, Icelandic yogurt, which is called \u003ca href=\"https://en.wikipedia.org/wiki/Skyr\" target=\"_blank\">skyr\u003c/a> back home in Iceland. That was my fast food growing up.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He’s also a big fan of fat. Skyr is traditionally made with skim milk, but last year, Smári introduced two full fat yogurts. Their move was part of a growing trend, partially fueled by the paleo trend and a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/low-fat/\" target=\"_blank\">shift away \u003c/a>from low fat diets, emphasizing the importance of fat in a healthy diet.\u003c/p>\n\u003cp>“I’m a huge fan of fat. I think fat is critical. Just don’t eat too much,” Ásmundsson said. “In order for our bodies to access the vitamins, the minerals and nutrients in our food, we have to have fat. Often fat is replaced with sugar, and sugar is so much worse for you than fat is. Plus, fat makes everything tasty. “\u003c/p>\n\u003cp>Ásmundsson’s joked that skyr’s protein and fat helped make him strong growing up in his native Iceland, where he ate the tangy yogurt almost every day at school, and would often have it for dessert at home--prepared the traditional way, with some cream and brown sugar on top. After moving to America in his twenties he missed it, and started making it at home. There was only one problem: his skyr was terrible. “I had been making skyr for over a decade before I decided to start a company, and a big part of that was actually really bad,” he said. “It’s a very simple food, but any simple food--like bread, for example--is really hard to make well.”\u003c/p>\n\u003cp>A few years ago, Ásmundsson had a son. Now an in demand \u003ca href=\"http://www.smariproductions.com/\" target=\"_blank\">photographer\u003c/a> for working for clients like Volkswagen, Morgan Stanley, Rolex, he started looking into the world of children’s food and was disappointed in what he found. Everything seemed packed with sugar and artificial ingredients. Again, he missed the wholesome skyr of his childhood. So he made the decision: he would make it himself and sell it.\u003c/p>\n\u003cp>It wasn’t an easy process. While Ásmundsson had significant brand and advertising experience, he had no experience with the dairy industry or starting a business. Then the Petaluma-based Ásmundsson wanted to make his product locally, but the equipment required for skyr’s distinctive texture was expensive, and no Petaluma dairy would take a risk on his untested product and install the new system. He worried about differentiating himself from all the other yogurts on the market, and spent over 100 hours hanging around the dairy aisles at the supermarket, questioning customers about what went into their yogurt-buying decisions.\u003c/p>\n\u003cp>And the biggest problem remained: his skyr was bad. Eventually, he connected with an 82-year-old family friend in Iceland, who had been making skyr for years. Ásmundsson ran up his phone bill calling the friend, asking question after question until he was finally satisfied with his end product. “When I went back [to Iceland], I met with him,” Ásmundsson said. “He was responsible for all of sudden my skyr being better than yogurt I had ever had.”\u003c/p>\n\u003cp>Finally, with the help of a cofounder with food business experience, an organic dairy in Wisconsin, and \u003ca href=\"https://circleup.com/community/article/how-icelandic-yogurt-ended-up-in-almost-every-whole-foods-in-america/VYBscykAACgAZwpc/\" target=\"_blank\">crowdfunding site CircleUp\u003c/a>, Smári yogurt launched in 2013 with four flavors, Pure, Vanilla, Strawberry, and Blueberry. Since then, they've added four flavors, and expanded to hundreds of stores nationwide.\u003c/p>\n\u003cp>Things are going well for Smári. They recently announced four new flavors, and Ásmundsson said they tripled their business from December 2015 to this month. He gets to eat his beloved skyr every day (“I eat yogurt every breakfast,” he said. “And if I’m feeling lazy, I’ll have yogurt for dinner”) and the son who inspired it all has become a big fan (he likes the recently released key lime flavor). But he’s still not satisfied. He wants to be in every grocery store in the country, to show America how delicious Iceland’s yogurt can be--and by the way, just what do Icelanders think about Smári?\u003c/p>\n\u003cp>“It’s been very, very positive,” Ásmundsson said of the reaction from Icelanders. “People that try it, the most common reaction is ‘Oh my God, this is much better than what we have at home.’”\u003c/p>\n\u003cp>\u003cstrong>So, how do Smári’s Icelandic style yogurts compare to similar products on the market? Bay Area Bites decided to host a taste taste and find out.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/all-yogurt.jpg\" alt=\"Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pure Versus Plain\u003c/strong>\u003c/p>\n\u003cp>We tried three unflavored strained yogurts: two Icelandic style, including Smári’s (which they call pure) and Siggi’s, and Straus’ Greek Yogurt, to compare against. Smári was incredibly thick, with a dry mouthfeel and a piquant acidity. It’s so thick, it’s almost cheese like--Check, Please! Bay Area producer Tina Salter compared it to \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>--and when we held it upside down, nothing happened. Tina said it had a grassy flavor that wasn’t as appealing to her, and said it had a “chalky, drier texture that’s not as satisfying for me.” On the other hand, both Wendy Goodfriend, Senior Producer of Bay Area Bites, and I both preferred the rich flavor of Smári over the plain Siggi’s, which had an unpleasantly bitter aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_106259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari-spoon.jpg\" alt=\"Smári Icelandic Yogurt Pure\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt Pure \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Texture wise, Siggi’s had a pleasingly creamy, almost silky texture. Tina noted that even though the Siggi’s we tried was nonfat, it still tasted like full fat to her. Both Icelandic yogurts were a lot thicker than the Straus yogurt, which more closely resembled their thinner, almost luxuriously smooth European-style yogurt. The Straus had a milder yet still rich taste that everyone found delicious, but if you’re craving the thickness and aggressive tang of a Greek yogurt, get a Fage--or one of the Icelandic styles we tried.\u003c/p>\n\u003cfigure id=\"attachment_106256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi-spoon.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/straus-spoon1.jpg\" alt=\"Straus Greek yogurt: Plain\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Greek yogurt: Plain \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Vanilla Showdown\u003c/strong>\u003c/p>\n\u003cp>Both Icelandic vanilla yogurts we tried were very similar tasting, with a strong vanilla scent and taste from their inclusion of real vanilla (no “artificial flavoring” here). Both were very sweet, but the Smári was a touch sweeter--Tina observed that with the Smári, “You start off with the sweetness, get a burst of vanilla in the middle and end with the acidity.” In both cases, we found that these yogurt’s aggressive sweetness against their natural acidity was jarring.\u003c/p>\n\u003cp>\u003cstrong>Real Fruit Versus Candy\u003c/strong>\u003c/p>\n\u003cp>We compared a fruit flavored Smári yogurt (coconut) and Siggi’s (passion fruit and pomegranate) against a locally made Greek yogurt with fruit: a \u003ca href=\"http://www.wallabyyogurt.com/\" target=\"_blank\">Wallaby’s\u003c/a> cherry-flavored Greek yogurt. Smári’s coconut flavor was the most interesting, with small chunks of dehydrated coconut mixed into the assertively coconut-y yogurt. I was a fan, but Wendy, although she thought the flavor tasted authentic, did not like the chunky texture.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Siggi’s had an appealingly strong bite of passion fruit, but zero pomegranate flavor. Tina was a big fan, and wanted to try it frozen. When we tried the fruit-flavored Greek yogurt from Napa’s Wallaby yogurt, the reaction was swift and universal: complete disgust. The yogurt was incredibly thin, and that texture combined with the taste--\u003ca href=\"https://www.google.com/search?q=gummi+bears+candy&espv=2&biw=1814&bih=1177&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj66onZhb_KAhUDLmMKHbgBCx0QsAQIUQ&dpr=1\" target=\"_blank\">Gummi Bears\u003c/a>, instead of the promised cherry--recalled the worst Dannon or \u003ca href=\"http://gogurt.com/products?gclid=CPTn9oqGv8oCFdKDfgod8XEEsA&gclsrc=aw.ds&dclid=CLicgouGv8oCFUp8fgodQ64PQg\" target=\"_blank\">Go Gurt\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_106263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg\" alt=\"Wallaby's Greek Blended Cherry yogurt.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-106263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wallaby's Greek Blended Cherry yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Can Petaluma’s Smári do for skyr what Fage and Chobani did for Greek yogurt?\r\n","status":"publish","parent":0,"modified":1454002390,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1782},"headData":{"title":"Icelandic Yogurt Comes To The Bay Area (And Your Fridge) | KQED","description":"Can Petaluma’s Smári do for skyr what Fage and Chobani did for Greek yogurt?\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"106105 http://ww2.kqed.org/bayareabites/?p=106105","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/25/icelandic-yogurt-comes-to-the-bay-area-and-your-fridge/","disqusTitle":"Icelandic Yogurt Comes To The Bay Area (And Your Fridge)","path":"/bayareabites/106105/icelandic-yogurt-comes-to-the-bay-area-and-your-fridge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unless you've been living under a lactose intolerant rock the last few years, you’ve experienced the rise of yogurt, \u003ca href=\"http://www.theatlantic.com/business/archive/2011/08/how-did-greek-yogurt-get-so-popular/244025/\" target=\"_blank\">particularly Greek yogurt\u003c/a>. America’s had a love affair with yogurt \u003ca href=\"http://www.grubstreet.com/2014/10/great-moments-in-the-history-of-yogurt.html\" target=\"_blank\">for hundreds of years\u003c/a>, but until recently, the most popular kinds were as far from traditional as possible: either frozen, sugar-laden, or identified by \u003ca href=\"http://www.yoplait.com/products/yoplait-go-gurt\" target=\"_blank\">their portability\u003c/a>. Starting in the early aughts, \u003ca href=\"http://usa.fage.eu/?gclid=CMvQmor1vsoCFYaCfgod_jgCLg&gclsrc=aw.ds\" target=\"_blank\">Fage\u003c/a> introduced America to the pleasures of its rich, thick, drained yogurt and its seemingly endless list of benefits: more protein, so you’ll stay full longer! Gut-friendly probiotic strains! The ease at which you can swap it for sour cream, leaving your family none the wiser on enchilada night!\u003c/p>\n\u003cp>Greek yogurt exploded, and so did the rest of the yogurt aisle. A recent trip to Whole Foods gave me the option of goat milk yogurt, coconut milk yogurt, or even savory yogurt. And then there’s the geographic diversity of yogurt: there’s Russian yogurt, European yogurt, Asian yogurt--and Icelandic yogurt. Icelandic yogurt is a relatively new player in the competitive yogurt market, but it’s quickly becoming popular. And one the companies responsible is Petaluma’s \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Yogurt\u003c/a>, whose owner’s bet that American consumers would be a fan of the ultra-thick yogurt of his Icelandic childhood is paying off, with its brightly colored cups showing up in stores nationwide. (Want to know what we thought of Smári’s yogurt? See below for our taste test.)\u003c/p>\n\u003cfigure id=\"attachment_106260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari.jpg\" alt=\"Smári Icelandic Yogurt: Pure, Vanilla and Coconut\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt: Pure, Vanilla and Coconut \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Smári is a strained yogurt similar to Greek yogurt, but it’s made with much more milk, which its fans say give it a creamier taste and texture: while Greek yogurt is made from 2-3 cups of milk, Smári is made from 4 cups. Smári’s founder, Smári Ásmundsson, also says his yogurt has more protein per ounce than any other yogurt on the US market.\u003c/p>\n\u003cp>Smári isn’t the first Icelandic yogurt on the market--that would be nationwide brand \u003ca href=\"http://siggisdairy.com/\" target=\"_blank\">Siggi’s\u003c/a>, which debuted in 2007-- but Ásmundsson is confident that his yogurt in the brightly colored cups can make a play in the increasingly crowded dairy aisle. There’s the higher protein content, and there’s also his commitment to the yogurt’s organic status.\u003c/p>\n\u003cfigure id=\"attachment_106257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Plain, Pomegranate & Passion Fruit and Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I’m a huge believer in organic food,” Ásmundsson said. “And I’m a huge believer in yogurt, Icelandic yogurt, which is called \u003ca href=\"https://en.wikipedia.org/wiki/Skyr\" target=\"_blank\">skyr\u003c/a> back home in Iceland. That was my fast food growing up.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He’s also a big fan of fat. Skyr is traditionally made with skim milk, but last year, Smári introduced two full fat yogurts. Their move was part of a growing trend, partially fueled by the paleo trend and a \u003ca href=\"https://www.hsph.harvard.edu/nutritionsource/low-fat/\" target=\"_blank\">shift away \u003c/a>from low fat diets, emphasizing the importance of fat in a healthy diet.\u003c/p>\n\u003cp>“I’m a huge fan of fat. I think fat is critical. Just don’t eat too much,” Ásmundsson said. “In order for our bodies to access the vitamins, the minerals and nutrients in our food, we have to have fat. Often fat is replaced with sugar, and sugar is so much worse for you than fat is. Plus, fat makes everything tasty. “\u003c/p>\n\u003cp>Ásmundsson’s joked that skyr’s protein and fat helped make him strong growing up in his native Iceland, where he ate the tangy yogurt almost every day at school, and would often have it for dessert at home--prepared the traditional way, with some cream and brown sugar on top. After moving to America in his twenties he missed it, and started making it at home. There was only one problem: his skyr was terrible. “I had been making skyr for over a decade before I decided to start a company, and a big part of that was actually really bad,” he said. “It’s a very simple food, but any simple food--like bread, for example--is really hard to make well.”\u003c/p>\n\u003cp>A few years ago, Ásmundsson had a son. Now an in demand \u003ca href=\"http://www.smariproductions.com/\" target=\"_blank\">photographer\u003c/a> for working for clients like Volkswagen, Morgan Stanley, Rolex, he started looking into the world of children’s food and was disappointed in what he found. Everything seemed packed with sugar and artificial ingredients. Again, he missed the wholesome skyr of his childhood. So he made the decision: he would make it himself and sell it.\u003c/p>\n\u003cp>It wasn’t an easy process. While Ásmundsson had significant brand and advertising experience, he had no experience with the dairy industry or starting a business. Then the Petaluma-based Ásmundsson wanted to make his product locally, but the equipment required for skyr’s distinctive texture was expensive, and no Petaluma dairy would take a risk on his untested product and install the new system. He worried about differentiating himself from all the other yogurts on the market, and spent over 100 hours hanging around the dairy aisles at the supermarket, questioning customers about what went into their yogurt-buying decisions.\u003c/p>\n\u003cp>And the biggest problem remained: his skyr was bad. Eventually, he connected with an 82-year-old family friend in Iceland, who had been making skyr for years. Ásmundsson ran up his phone bill calling the friend, asking question after question until he was finally satisfied with his end product. “When I went back [to Iceland], I met with him,” Ásmundsson said. “He was responsible for all of sudden my skyr being better than yogurt I had ever had.”\u003c/p>\n\u003cp>Finally, with the help of a cofounder with food business experience, an organic dairy in Wisconsin, and \u003ca href=\"https://circleup.com/community/article/how-icelandic-yogurt-ended-up-in-almost-every-whole-foods-in-america/VYBscykAACgAZwpc/\" target=\"_blank\">crowdfunding site CircleUp\u003c/a>, Smári yogurt launched in 2013 with four flavors, Pure, Vanilla, Strawberry, and Blueberry. Since then, they've added four flavors, and expanded to hundreds of stores nationwide.\u003c/p>\n\u003cp>Things are going well for Smári. They recently announced four new flavors, and Ásmundsson said they tripled their business from December 2015 to this month. He gets to eat his beloved skyr every day (“I eat yogurt every breakfast,” he said. “And if I’m feeling lazy, I’ll have yogurt for dinner”) and the son who inspired it all has become a big fan (he likes the recently released key lime flavor). But he’s still not satisfied. He wants to be in every grocery store in the country, to show America how delicious Iceland’s yogurt can be--and by the way, just what do Icelanders think about Smári?\u003c/p>\n\u003cp>“It’s been very, very positive,” Ásmundsson said of the reaction from Icelanders. “People that try it, the most common reaction is ‘Oh my God, this is much better than what we have at home.’”\u003c/p>\n\u003cp>\u003cstrong>So, how do Smári’s Icelandic style yogurts compare to similar products on the market? Bay Area Bites decided to host a taste taste and find out.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_106255\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/all-yogurt.jpg\" alt=\"Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106255\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/all-yogurt-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Yogurt taste test: Smári, Siggi's, Straus Greek and Wallaby Greek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pure Versus Plain\u003c/strong>\u003c/p>\n\u003cp>We tried three unflavored strained yogurts: two Icelandic style, including Smári’s (which they call pure) and Siggi’s, and Straus’ Greek Yogurt, to compare against. Smári was incredibly thick, with a dry mouthfeel and a piquant acidity. It’s so thick, it’s almost cheese like--Check, Please! Bay Area producer Tina Salter compared it to \u003ca href=\"https://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>--and when we held it upside down, nothing happened. Tina said it had a grassy flavor that wasn’t as appealing to her, and said it had a “chalky, drier texture that’s not as satisfying for me.” On the other hand, both Wendy Goodfriend, Senior Producer of Bay Area Bites, and I both preferred the rich flavor of Smári over the plain Siggi’s, which had an unpleasantly bitter aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_106259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/smari-spoon.jpg\" alt=\"Smári Icelandic Yogurt Pure\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/smari-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smári Icelandic Yogurt Pure \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Texture wise, Siggi’s had a pleasingly creamy, almost silky texture. Tina noted that even though the Siggi’s we tried was nonfat, it still tasted like full fat to her. Both Icelandic yogurts were a lot thicker than the Straus yogurt, which more closely resembled their thinner, almost luxuriously smooth European-style yogurt. The Straus had a milder yet still rich taste that everyone found delicious, but if you’re craving the thickness and aggressive tang of a Greek yogurt, get a Fage--or one of the Icelandic styles we tried.\u003c/p>\n\u003cfigure id=\"attachment_106256\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/siggi-spoon.jpg\" alt=\"Siggi’s Icelandic Style Skyr: Vanilla\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106256\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/siggi-spoon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Siggi’s Icelandic Style Skyr: Vanilla \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/straus-spoon1.jpg\" alt=\"Straus Greek yogurt: Plain\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/straus-spoon1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Greek yogurt: Plain \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Vanilla Showdown\u003c/strong>\u003c/p>\n\u003cp>Both Icelandic vanilla yogurts we tried were very similar tasting, with a strong vanilla scent and taste from their inclusion of real vanilla (no “artificial flavoring” here). Both were very sweet, but the Smári was a touch sweeter--Tina observed that with the Smári, “You start off with the sweetness, get a burst of vanilla in the middle and end with the acidity.” In both cases, we found that these yogurt’s aggressive sweetness against their natural acidity was jarring.\u003c/p>\n\u003cp>\u003cstrong>Real Fruit Versus Candy\u003c/strong>\u003c/p>\n\u003cp>We compared a fruit flavored Smári yogurt (coconut) and Siggi’s (passion fruit and pomegranate) against a locally made Greek yogurt with fruit: a \u003ca href=\"http://www.wallabyyogurt.com/\" target=\"_blank\">Wallaby’s\u003c/a> cherry-flavored Greek yogurt. Smári’s coconut flavor was the most interesting, with small chunks of dehydrated coconut mixed into the assertively coconut-y yogurt. I was a fan, but Wendy, although she thought the flavor tasted authentic, did not like the chunky texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Siggi’s had an appealingly strong bite of passion fruit, but zero pomegranate flavor. Tina was a big fan, and wanted to try it frozen. When we tried the fruit-flavored Greek yogurt from Napa’s Wallaby yogurt, the reaction was swift and universal: complete disgust. The yogurt was incredibly thin, and that texture combined with the taste--\u003ca href=\"https://www.google.com/search?q=gummi+bears+candy&espv=2&biw=1814&bih=1177&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj66onZhb_KAhUDLmMKHbgBCx0QsAQIUQ&dpr=1\" target=\"_blank\">Gummi Bears\u003c/a>, instead of the promised cherry--recalled the worst Dannon or \u003ca href=\"http://gogurt.com/products?gclid=CPTn9oqGv8oCFdKDfgod8XEEsA&gclsrc=aw.ds&dclid=CLicgouGv8oCFUp8fgodQ64PQg\" target=\"_blank\">Go Gurt\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_106263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg\" alt=\"Wallaby's Greek Blended Cherry yogurt.\" width=\"1920\" height=\"1299\" class=\"size-full wp-image-106263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/01/wallaby-flavored-spoon-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wallaby's Greek Blended Cherry yogurt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106105/icelandic-yogurt-comes-to-the-bay-area-and-your-fridge","authors":["5566"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1875","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_11341","bayareabites_13356","bayareabites_15217","bayareabites_15216","bayareabites_9368","bayareabites_2890"],"featImg":"bayareabites_106258","label":"bayareabites"},"bayareabites_104448":{"type":"posts","id":"bayareabites_104448","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104448","score":null,"sort":[1452193229000]},"guestAuthors":[],"slug":"bohemian-creamery-opens-a-storefront-in-sebastopol","title":"Bohemian Creamery Opens a Storefront in Sebastopol","publishDate":1452193229,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n","blocks":[],"excerpt":"Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.","status":"publish","parent":0,"modified":1452443614,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1056},"headData":{"title":"Bohemian Creamery Opens a Storefront in Sebastopol | KQED","description":"Since 2008, fine cheese from Lisa Gottreich's Bohemian Creamery has made it onto many of the Bay Area's finest restaurant menus. Now she's opened a storefront in Sebastopol which offers a special array of gourmet products you won't find elsewhere.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104448 http://ww2.kqed.org/bayareabites/?p=104448","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/07/bohemian-creamery-opens-a-storefront-in-sebastopol/","disqusTitle":"Bohemian Creamery Opens a Storefront in Sebastopol","source":"Local Food Businesses","sourceUrl":"https://ww2.kqed.org/bayareabites/category/bay-area/local-food-businesses/","path":"/bayareabites/104448/bohemian-creamery-opens-a-storefront-in-sebastopol","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When driving along Sebastopol’s Occidental Road, you may see a funny sign: “Got Cheese? Got Fro-Yo? Got Goats?” While the goats aren’t for sale, the cheese and the frozen yogurt most certainly are, along with whey sodas and soap made from the milk of those very same goats in the back.\u003c/p>\n\u003cp>After her cheeses made it onto the lists of some of the Bay Area’s top restaurants, owner Lisa Gottreich has opened a \u003ca href=\"http://bohemiancreamery.com\" target=\"_blank\">Bohemian Creamery\u003c/a> storefront that’s open on weekends to sell more of her products.\u003c/p>\n\u003cp>While it’s possible to find her cheeses at some upscale groceries and cheese shops around the Bay Area, it takes some sleuthing; it was difficult for her to break into more of them because of the highly perishable nature of her product.\u003c/p>\n\u003cp>“The whole reason for opening the storefront was that I couldn’t get into more retail because there’s such a high mark-up for perishable goods,” she said. “They don’t have the economy of scale, so they mark it up to prohibitive prices, so that no one can afford to buy it,” she said.\u003c/p>\n\u003cfigure id=\"attachment_104450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1232-e1449616931444.jpg\" alt=\"Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104450\">\u003cfigcaption class=\"wp-caption-text\">Blink and you might miss it, but a visit to Bohemian Creamery is definitely worth a stop. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gottreich’s cheeses, made with milk from goats, cows, sheep and water buffalo (only the goats are hers) are the very definition of artisanal. They are handcrafted with names like \"Boho Belle,\" \"BoDacious\" and \"the Bomb\" (though they don’t all start with B). \"Surf and Turf\" has a thin layer of dulse seaweed through its center and \"Cowabunga\" has a layer of goats’ milk \u003cem>cajeta\u003c/em> (caramel). And if you haven’t been lucky enough to taste them, they are indeed the bomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While selling more cheese was of course a motivating factor, Gottreich said another reason was to introduce products she makes with the milk from her goats.\u003c/p>\n\u003cfigure id=\"attachment_104451\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1238-e1449616974543.jpg\" alt=\"Bohemian Creamery offers 12 different kinds of cheese.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104451\">\u003cfigcaption class=\"wp-caption-text\">Bohemian Creamery offers 12 different kinds of cheese. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wanted to show people what you can do with goats’ milk that I can’t always show my restaurant chefs,” she said. “I’m making soap. I’m making sodas with whey that I carbonate and sell on the spot.”\u003c/p>\n\u003cp>During the summer months, the sodas were a huge seller.\u003c/p>\n\u003cp>“There’s no fat in them, and the whey is full of vitamin B and probiotics,” she said. “They’ve been drinking them in Europe for a long time in places like Iceland and Scandinavia.” Gottreich makes a \u003ca href=\"https://en.wikipedia.org/wiki/Shrub_(drink)\" target=\"_blank\">shrub\u003c/a> from local elderberries or Meyer lemons which gives the soda a touch of sweetness.\u003c/p>\n\u003cp>Her frozen yogurt is definitely worth seeking out, not because it tastes specifically goat-y, but because of her unique flavors.\u003c/p>\n\u003cfigure id=\"attachment_104452\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1245-e1449617033297.jpg\" alt=\"Goats' milk fro-yo doesn't taste as goat-y as one might expect.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104452\">\u003cfigcaption class=\"wp-caption-text\">Goats' milk fro-yo doesn't taste as goat-y as one might expect. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I don’t use any stabilizers or emulsifiers, and the fat level is so low,” she said. “I double-strain the yogurt so it’s smooth and nice on the palate.”\u003c/p>\n\u003cp>Finding just the right culture that would result in a thick yogurt was challenging, but “it’s pretty rich once I get it right,” she said. Her flavors include cocoa with orange blossom, elderberry, cardamom, ginger, \u003cem>cajeta\u003c/em>, and Meyer lemon. (Note: she only has one flavor at a time; it’s left to chance what flavor you’ll find when you visit.)\u003c/p>\n\u003cp>And then there’s the soap. She decided to make it almost as an afterthought, but the amount of it she’s selling has surprised even her.\u003c/p>\n\u003cp>A Marin native, Gottreich spent her junior year abroad from UC Santa Cruz in Padua, Italy, where she believes her palate for cheese began developing (though her mother is Swedish, she feels some of it is innate).\u003c/p>\n\u003cp>Largely self-taught, Gottreich has a repertoire of 12 cheeses, which she says are distinguished by being mostly Italian in style, meaning they are not as salty as some other European varieties.\u003c/p>\n\u003cfigure id=\"attachment_104453\" class=\"wp-caption alignnone\" style=\"max-width: 603px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\">\u003cimg class=\"size-full wp-image-104453\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg\" alt='Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade.' width=\"603\" height=\"399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade.jpg 603w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/Rifka-and-me-in-the-apple-blossom-parade-400x265.jpg 400w\" sizes=\"(max-width: 603px) 100vw, 603px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Gottreich rides with \"Rifka\" the goat at the Apple Blossom Parade. \u003ccite>(courtesy Lisa Gottreich)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s maybe the third or fourth flavor you get,” she explained. “I like tasting the animal and milk and cultures and then salt, not as the first or second flavor. That might be the most obvious uniting characteristic of all my cheeses.”\u003c/p>\n\u003cp>Her cheeses were praised and served at some of the area’s top restaurants quite soon after she started. Gottreich began her business in 2008 when a divorce caused her to rethink her career, saying “I wanted to do something that brought myself and others joy.\" A milestone was reached when she got word that a local catering company had served her cheese at a fundraising brunch made of local, artisanal products served to President Obama.\u003c/p>\n\u003cp>“I started to cry when I heard,” she said.\u003c/p>\n\u003cp>While the store is only open on Fridays through Sundays, the weekend brings in the tourists. Gottreich said she’s getting to know her neighbors much better as they tend to stop in on Fridays.\u003c/p>\n\u003cp>On Saturdays at noon and Sundays at 1 o'clock, she offers an hour-long tour of the creamery for $20 a head. Visitors get a comprehensive introduction to cheese-making, a tasting of Bohemian’s entire selection of cheese, and the opportunity to buy cheese at wholesale prices. But the most popular feature is getting to frolic with the goats.\u003c/p>\n\u003cp>While she’s been offering tours for years now, the storefront has brought more people in, who then sign up to take the tour.\u003c/p>\n\u003cp>Said Gottreich: “People love to have the chance to see where and how my cheeses are made, and to meet the little four-legged ladies that make it all possible.”\u003c/p>\n\u003cfigure id=\"attachment_104454\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/IMG_1237-e1449617067259.jpg\" alt=\"Not only does the creamery offer this view, but there are plenty of goats to play with.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-104454\">\u003cfigcaption class=\"wp-caption-text\">Not only does the creamery offer this view, but there are plenty of goats to play with. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://bohemiancreamery.com/\" target=\"_blank\">Bohemian Creamery\u003c/a>\u003c/strong>\u003cbr>\n7380 Occidental Road [\u003ca href=\"https://goo.gl/maps/UFHCHTTsFB22\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSebastopol, CA 95473\u003cbr>\nHours: Storefront Fri-Sun 9am-6pm Fri-Sun\u003cbr>\nTo book a tour, email info@bohemiancreamery.com.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104448/bohemian-creamery-opens-a-storefront-in-sebastopol","authors":["5567"],"categories":["bayareabites_109","bayareabites_188","bayareabites_1875","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_15128","bayareabites_14750","bayareabites_12567","bayareabites_1993","bayareabites_15129","bayareabites_15152","bayareabites_356","bayareabites_2890"],"featImg":"bayareabites_104449","label":"source_bayareabites_104448"},"bayareabites_102394":{"type":"posts","id":"bayareabites_102394","meta":{"index":"posts_1591205157","site":"bayareabites","id":"102394","score":null,"sort":[1445899222000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-local-dairies-and-creameries","title":"Bay Area Bites Guide to Local Dairies and Creameries","publishDate":1445899222,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102413,102412,102411,102409,102410,102408,102415,102414\"]\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102421,102422,102416,102417,102418,102419,102420,102423\"]\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102431,102430,102427,102428,102424,102425,102426,102432,102429\"]\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"102435,102436,102444,102440,102439,102437,102438,102443,102434\"]\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With so many dairies, it should be easy to find local, organic milk. But it can get a bit complicated.","status":"publish","parent":0,"modified":1447197280,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1823},"headData":{"title":"Bay Area Bites Guide to Local Dairies and Creameries | KQED","description":"With so many dairies, it should be easy to find local, organic milk. But it can get a bit complicated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"102394 http://ww2.kqed.org/bayareabites/?p=102394","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/26/bay-area-bites-guide-to-local-dairies-and-creameries/","disqusTitle":"Bay Area Bites Guide to Local Dairies and Creameries","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/102394/bay-area-bites-guide-to-local-dairies-and-creameries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you drive through Marin or Sonoma, chances are you'll see thousands and thousands of dairy cows. The area has long been the main provider of milk and dairy products in Northern California. And in recent years, the vast majority of those farms have gone organic. Seems like it should be easy, then, to buy delicious, fresh, local, organic milk, right?\u003c/p>\n\u003cp>Unfortunately, it's a bit more complicated than just ringing up the milkman. \u003c/p>\n\u003cp>Because of the economics of distributing milk widely -- processing it, pasteurizing it, bottling it, and getting it into stores, all while making sure it complies with federal health and safety regulations within a short shelf life -- most local dairies simply don't find it feasible to sell their milk directly to consumers. The milk from the vast majority of the cows you see is sold to a distributor -- ie. a larger milk and dairy company.\u003c/p>\n\u003cp>Now, fortunately, around here there are a few very good companies to sell to. Many of the local organic dairy farms sell their milk either to \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a> or to \u003ca href=\"http://www.cloverpetaluma.com/\" target=\"_blank\">Clover Stornetta Farms\u003c/a>. Straus, based in Marin, was the first certified organic dairy in the west and makes a whole range of organic dairy products now, which it sells at many Bay Area stores. (\u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Check their website for store locations\u003c/a>.) Clover, based in Petaluma, has been around since the early 1900s and focuses on organic, sustainable dairy products, which are also sold at many, many Bay Area stores. (\u003ca href=\"http://www.cloverpetaluma.com/where-to-buy/\" target=\"_blank\">Check their website for locations\u003c/a>.)\u003c/p>\n\u003cp>With those as the two main purveyors of organic milk in the Bay Area, the other options are somewhat limited. Some local farmers instead sell to \u003ca href=\"http://www.organicvalley.coop/products/milk/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op of farmers that has a California branch. And, around the Bay Area, \u003ca href=\"http://www.berkeleyfarms.com/\" target=\"_blank\">Berkeley Farms\u003c/a> is also a popular choice for dairy farmers to contract with. Berkeley Farms is a brand of the national company \u003ca href=\"http://www.deanfoods.com/brands/berkeley.aspx\" target=\"_blank\">Dean Foods\u003c/a>, and \u003ca href=\"http://www.berkeleyfarms.com/products/organic/\" target=\"_blank\">Berkeley Farms sells Horizon Organics' products\u003c/a> as a distributor of the brand. But Horizon Organics is actually a brand of WhiteWave, which \u003ca href=\"http://www.deanfoods.com/our-company/news-room/press-release.aspx?StoryID=1813833\" target=\"_blank\">spun-off from Dean Foods in 2013\u003c/a> -- though that Horizon line has come under \u003ca href=\"http://www.cornucopia.org/2014/02/horizon-organic-factory-farm-accused-improprieties/\" target=\"_blank\">some criticism\u003c/a> in the past. It, however, was found to be meeting all the federal organic standards and has said that it holds up \u003ca href=\"https://www.horizondairy.com/standards-of-care\" target=\"_blank\">the highest standards of care\u003c/a>. (Or, if you're looking for raw milk, the two main California options are based a little further afield: \u003ca href=\"http://claravalefarm.com/\" target=\"_blank\">Claravale Farms\u003c/a> in Panoche or \u003ca href=\"http://www.organicpastures.com/stores\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We, then, instead, went in search of local Bay Area creameries and dairies that offered other options. While there are countless cheesemakers -- in fact, many of the dairies that sell to Straus or Clover keep a certain amount of their own milk to make cheeses -- we were looking for other non-cheese dairy products. Here are a few of our favorites. If we missed your favorite, let us know in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102413,102412,102411,102409,102410,102408,102415,102414","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Saint Benoît\u003c/strong> is one of the rare local, organic dairies that sells its own milk directly to consumers. It does that in glass bottles -- both small grab-and-go sizes and larger servings -- which you put a deposit on and return after you're done. The whole milk is from about 500 Jersey cows, who roam on 1,000 acres of land at the dairy farm outside Petaluma. That milk is then vat-pasteurized at the creamery on the farm, which allows it to be heated to a much lower temperature. While Saint Benoît sells thousands of bottles of milk now, the company's first passion was its yogurt. When Benoît de Korsak and his brother, David, founded the creamery in 2004 it was all about the French-style yogurt of their youth: yogurt that's smooth, mild, and has very little added to it. Their Meyer lemon French-style yogurt won a \u003ca href=\"http://www.goodfoodawards.org/2015-winners/\" target=\"_blank\">Good Food award\u003c/a> earlier this year. Now they sell yogurt, milk, a kind of coffee milk, yogurt cheese, and ice milk -- like ice cream but without the cream. The goal is sustainable, healthy, fresh products that you'd want to eat and want your kids to eat. Saint Benoît's milk is only sold in California at \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">local stores and farmers markets\u003c/a>, but its other products are sold nationwide. \u003c/p>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\" target=\"_blank\">\u003cstrong>Saint Benoît\u003c/strong>\u003c/a>\u003cbr>\n1796 Pepper Rd. [\u003ca href=\"https://goo.gl/cD9mqv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: Online at GoodEggs.com; at San Rafael Civic Center Farmers Market, Ferry Plaza Farmers Market, Temescal Farmers Market, and others; at most Bay Area natural food stores -- see \u003ca href=\"http://www.stbenoit.com/find-our-products/\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saintbenoitcreamery\" target=\"_blank\">Saint Benoît Creamery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102421,102422,102416,102417,102418,102419,102420,102423","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since 1938, the McClelland family have been dairy farmers in Sonoma and Marin. In fact, \u003cstrong>McClelland's Dairy\u003c/strong> in Petaluma, headed up by the McClelland parents and their daughter, Jana, is just one of two local dairies run by different branches of the family. (The other is operated by Jana's brother and his wife, Jolynn, herself an heir of another long-standing dairy family.) McClelland's Dairy has about 1,000 milking cows, and another few hundred babies and non-milking cows at any point, on over 500 acres. While the main farm houses the milking barn and a barn where the cows can come inside when it's too rainy or hot, the dairy also has a number of other ranches around the area. Once the babies reach a certain age, they're sent to one farm to graze and grow. Another farm houses the chickens, whose eggs can help sick cows with digestion issues, and a herd of goats. The whole operation is finely tuned, with a rotation system for the cows and a nutritionist taking care of all their dietary needs. For the last dozen years, the farm has been all organic. During dry seasons, the cows are fed organic grass mixed with nutrients, like kelp and aloe vera. Most of the dairy's milk is sold to \u003ca href=\"http://www.organicvalley.coop/\" target=\"_blank\">Organic Valley\u003c/a>, a national co-op for organic farmers. In California, Organic Valley has about seven farmers, who it then collectively serves as the distributor for. In 2003, McClelland's also began selling butter, which is made at the \u003ca href=\"http://www.petalumacreamerycheeseshop.com/\" target=\"_blank\">Petaluma Creamery\u003c/a>. And, the farm now sells its fresh eggs, squashes, and lavender bundles as well. In October, they also operate a pumpkin patch on weekends -- with a hay bale maze and games for the kids.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mcclellandsdairy.com/\" target=\"_blank\">\u003cstrong>McClelland's Dairy\u003c/strong>\u003c/a>\u003cbr>\n6475 Bodega Ave. [\u003ca href=\"https://goo.gl/4Cpkaq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: (707) 664-0452\u003cbr>\nHours: No public hours; pumpkin patch open Sat-Sun, 10am-5pm\u003cbr>\nWhere to buy: Milk - through the co-op Organic Valley; check \u003ca href=\"http://www.organicvalley.coop/store-locator/where-to-buy/\" target=\"_blank\">Organic Valley's website\u003c/a> for store locations. Butter and farm produce - \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Online%20Store.htm\" target=\"_blank\">online\u003c/a> or at local stores -- see \u003ca href=\"http://www.mcclellandsdairy.com/Product%20Location-Stores.htm\" target=\"_blank\">full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mcclellanddairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mcclellanddairy\" target=\"_blank\">@mcclellanddairy\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"https://www.pinterest.com/mclellandsdairy/\" target=\"_blank\">McClelland's Dairy\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102431,102430,102427,102428,102424,102425,102426,102432,102429","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to try something a little different, but still so tasty, \u003cstrong>Haverton Hill\u003c/strong> is the premier local purveyor of sheep's milk. The 378-acre farm, closer to Valley Ford than Petaluma, produces and sells sheep's milk, along with one-of-a-kind sheep's milk ice cream and sheep's milk butter. (While they have plans to make their own cheeses eventually as well, right now the farm sells some of its milk to \u003ca href=\"http://www.bellwetherfarms.com/\" target=\"_blank\">Bellwether Farms\u003c/a>, which makes sheep's milk cheese and yogurt.) Started in 2010 by Joe and Missy Adiego, and Joe's parents, Haverton Hill is the family's attempt to get back to the land. Though the two initially thought of raising goats, they ultimately decided to go with something not many people do around here: sheep. There are now about 900 sheep -- though only 350 to 700 are milking at any given time, depending on the season. Along with the main farm, the family also has another 130 acres that's predominantly for the baby sheep, and leases some 100 acres nearby for pasture at certain times of the year. Though the milk isn't certified organic, because the sheep are fed non-organic alfalfa, the pastures are all organic. In 2014, Haverton Hill also opened a very small creamery on the main farm to make ice cream and butter. But it's a small operation. Milk is bottled just twice per week and the whole thing is run by the family and one employee, who was hired when Missy was pregnant with their third kid. \u003c/p>\n\u003cp>\u003ca href=\"http://www.havertonhill.com/\" target=\"_blank\">\u003cstrong>Haverton Hill\u003c/strong>\u003c/a>\u003cbr>\n5110 Bloomfield Rd. [\u003ca href=\"https://goo.gl/GXsiA7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPh: 707-665-5457\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At many Bay Area Whole Foods stores and at a number of natural food stores -- \u003ca href=\"http://www.havertonhill.com/ice-cream/\" target=\"_blank\">see full list of locations on their website\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Haverton-Hill-Creamery-243609675681170/\" target=\"_blank\">Haverton Hill Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HavertonHill\" target=\"_blank\">@HavertonHill\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/missyadiego/\" target=\"_blank\">MissyAdiego\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"102435,102436,102444,102440,102439,102437,102438,102443,102434","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Redwood Hill Farm\u003c/strong> started in the late-1960s, when the idea of goat milk and goat milk cheese was much less accepted than it is today. Jennifer Lynn Bice took over for her parents in the late 1970s and over the years the operation has massively expanded -- as has the public acceptance of goat milk. Now, the main 20-acre farm is home to 300 goats and the company contracts with eight other farms to buy their milk as well. While its goat milk products aren't certified organic, Redwood Hill Farm was the first goat farm to be certified humane and now all the farms it works with have to be certified humane as well. In 2004, they opened a fairly large creamery in Sebastopol to make goat milk kefir, goat milk yogurt, and goat cheese. While Redwood Hill Farm stopped selling pure goat milk a few years ago, they did launch an organic lactose-free line in 2010, called \u003ca href=\"http://greenvalleylactosefree.com/\" target=\"_blank\">Green Valley Organics\u003c/a>. Green Valley Organics makes kefir, yogurt, sour cream, and cream cheese. The idea is that many people who have trouble processing dairy find goat milk products easier to digest -- and, in turn, tasty lactose-free products. The company's cheeses are only sold on the West Coast, but the rest of its yogurts, kefirs, sour creams, and cream cheese can be found around the country.\u003c/p>\n\u003cp>\u003ca href=\"http://www.redwoodhill.com/\" target=\"_blank\">\u003cstrong>Redwood Hill\u003c/strong>\u003c/a>\u003cbr>\n2064 Gravenstein Hwy. North, Building 1 [\u003ca href=\"https://goo.gl/ajg3Cx\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSebastopol, CA 95472\u003cbr>\nPh: (707) 823-8250\u003cbr>\nHours: No public hours\u003cbr>\nWhere to buy: At stores nationwide -- \u003ca href=\"http://www.redwoodhill.com/store-locator/\" target=\"_blank\">see full list of locations\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RedwoodHillFarm/\" target=\"_blank\">Redwood Hill Farm\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/redwoodhillfarm\" target=\"_blank\">@RedwoodHillFarm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*Correction: This article previously mistakenly stated that Horizon was a brand of Dean Foods and of Berkeley Farms, instead of a brand of its spin-off WhiteWave.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/102394/bay-area-bites-guide-to-local-dairies-and-creameries","authors":["1459"],"categories":["bayareabites_109","bayareabites_188","bayareabites_1874","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_14995","bayareabites_1621","bayareabites_10172","bayareabites_2890"],"featImg":"bayareabites_102414","label":"source_bayareabites_102394"},"bayareabites_101792":{"type":"posts","id":"bayareabites_101792","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101792","score":null,"sort":[1444751877000]},"guestAuthors":[],"slug":"local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","title":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market","publishDate":1444751877,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n","blocks":[],"excerpt":"A San Francisco entrepreneur is trying to bring a \"triple cream\" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.","status":"publish","parent":0,"modified":1444923648,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":986},"headData":{"title":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market | KQED","description":"A San Francisco entrepreneur is trying to bring a "triple cream" yogurt to market. He hopes it will appeal to the Paleo crowd and foodies alike.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101792 http://ww2.kqed.org/bayareabites/?p=101792","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/13/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market/","disqusTitle":"Local Entrepreneur Hopes to Bring \"Triple Cream\" Yogurt to Market","path":"/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>An avid climber, Evan Sims found that a diet high in animal fats worked best to give him the energy he needed. In fact, it wasn’t unheard of for Sims to drink a pint of heavy cream for dinner, and eat half a stick of butter before scaling a peak. (He tried to eat a whole one, but couldn’t).\u003c/p>\n\u003cp>He did this before scaling a granite monolith called the Incredible Hulk in the Sierras, “and it was the first time I really showed myself you can fuel these activities with fat.”\u003c/p>\n\u003cp>Sims, who lives in San Francisco and worked as a chemical engineer – specifically in fermentation – for about five years, is starting a new venture, with a product unlike anything on the market. He’s calling it “triple cream yogurt.”\u003c/p>\n\u003cp>“I was ready for something different, and I’ve gotten really interested in nutrition and health food in a serious way,” he said.\u003c/p>\n\u003cp>While “Peak Yogurt” (the brand name) isn’t available yet, Sims has launched a \u003ca href=\"http://igg.me/at/peak\" target=\"_blank\">crowdfunding campaign\u003c/a> to help bring it to market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And savvy marketer that he is, he already has the endorsement of San Francisco’s \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, whose owner Sam Mogannam has given the yogurt his highest endorsement, saying “The Greek yogurt is the best I’ve ever tasted.”\u003c/p>\n\u003cfigure id=\"attachment_102040\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg class=\"size-thumbnail wp-image-102040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg\" alt=\"Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt.\" width=\"400\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1440x2161.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-1180x1771.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Evan-with-Yogurt-960x1441.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Evan Sims has been known to eat a half stick of butter before mountain climbing. Now he eats his own yogurt. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A self-described “former sugar junkie,” Sims has now become an evangelist for animal fat. He’s cut out all sugar from his diet, as well as gluten, and while he pretty much believes in the \u003ca href=\"http://thepaleodiet.com\" target=\"_blank\">Paleo diet\u003c/a>, he doesn’t want his yogurt to be limited to Paleo followers, as “it’s hard to put the stuff in your mouth and not fall for the explosion of creamy smoothness that it has,” he said.\u003c/p>\n\u003cp>While he hopes the pro-animal fat Paleo crowd will buy his product, there is a whole other segment of people who “just like good food and taste it and love it and don’t have strong views about nutrition or any particular diet trends. Just tasting it and liking it is enough to get them excited about it,” said Sims.\u003c/p>\n\u003cp>Peak Yogurt is unique, he said, because the yogurts with the highest fat content on the market tend to be marketed as dessert.\u003c/p>\n\u003cp>Furthermore, he said, many yogurt brands have numerous chemicals in them, as well as lots of added sugar. “Most of what’s out there is nonfat or lowfat and really sugary,” he said. “It’s like a hidden junk food.”\u003c/p>\n\u003cp>As a chemical engineer Sims worked on the cultures that the major manufacturers use to make yogurt. He then began by making his own yogurt, adding heavy cream to a base of whole milk in a three to one ratio.\u003c/p>\n\u003cp>Making your own yogurt, Sims said, is “easy to learn and really fun as you just heat up some milk, put the culture in, let it set in an incubator and taste it the morning.”\u003c/p>\n\u003cp>Whole milk yogurt at the supermarket is usually 3.5 percent milk fat, while Peak Yogurt is 12 percent; whole milk Greek yogurt at the supermarket is usually around five or six percent, while Peak Greek Yogurt is 18 percent.\u003c/p>\n\u003cp>The crowdfunding campaign is to bring only the Greek yogurt to market, as Peak Yogurt's first product.\u003c/p>\n\u003cp>“I call these triple cream yogurts because the ratio from fat to protein is three to one. Triple cream brie is similar,” he said.\u003c/p>\n\u003cfigure id=\"attachment_102041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg\" alt=\"Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Yogurt-pint-with-berries2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peak Yogurt tastes great with berries or honey, says Sims, just like other yogurts. \u003ccite>(courtesy of Peak Yogurt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sims already has made significant headway in bringing his product to market. He will source all of his dairy products – organic, of course – from \u003ca href=\"http://www.cloverpetaluma.com\" target=\"_blank\">Clover Stornetta\u003c/a> in Petaluma, and \u003ca href=\"http://pavels.net\" target=\"_blank\">Pavel’s Yogurt\u003c/a> in San Leandro will be the co-packer, meaning the company will make it separately as per Sims’ instructions and package it for him in its preexisting facility.\u003c/p>\n\u003cp>The question of how much animal fat one should consume remains highly controversial.\u003c/p>\n\u003cp>Sims believes that conventional wisdom about too much animal fat being bad for you “never had a strong scientific basis, it was an idea that was driven by politics and special interests in the food industry rather than any kind of scientific consensus.”\u003c/p>\n\u003cp>However, such major medical centers such as the \u003ca href=\"http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/fat/art-20045550\" target=\"_blank\">Mayo Clinic\u003c/a> continue to advise people to eat a diet low in saturated fat, noting that it can cause a heightened risk of cardiovascular disease or type 2 diabetes.\u003c/p>\n\u003cp>By launching Peak Yogurt, Sims said he is inventing a new category of yogurt. While he’s thinking of adding flavors in the future, he’s adamant there won’t be any sugar in them, because “every food in the supermarket probably has added sugar in it.” He recommends eating his with a bit of honey if desired, as you can control how much you use.\u003c/p>\n\u003cp>“One fact that startled me was that most popular nonfat yogurts, which historically sell the best, their added sugar makes up 35 to 55 percent of the calories,\" said Sims. \"People think of fruit-flavored yogurt as a healthy alternative but it’s not accurate.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As someone who loves the natural tang of plain yogurt, I missed it here. And I can’t say I’m actively seeking ways to get more animal fat into my diet. Yet Peak Yogurt tastes as Sims said – the creamy mouth feel gets you upon first spoonful.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101792/local-entrepreneur-hopes-to-bring-triple-cream-yogurt-to-market","authors":["5567"],"categories":["bayareabites_109","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_14927","bayareabites_9699","bayareabites_14926","bayareabites_2890"],"featImg":"bayareabites_102042","label":"bayareabites"},"bayareabites_98075":{"type":"posts","id":"bayareabites_98075","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98075","score":null,"sort":[1437069635000]},"guestAuthors":[],"slug":"the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","title":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt","publishDate":1437069635,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.","status":"publish","parent":0,"modified":1437069806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":701},"headData":{"title":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt | KQED","description":"Cottage cheese was the yogurt of the mid-20th century: a dairy product for the health-conscious. But it has fallen out of favor, while marketing of — and demand for — yogurt has soared.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98075 http://ww2.kqed.org/bayareabites/?p=98075","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/16/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt/","disqusTitle":"The Fall Of A Dairy Darling: How Cottage Cheese Got Eclipsed By Yogurt","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"423207704","nprApiLink":"http://api.npr.org/query?id=423207704&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/16/423207704/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt?ft=nprml&f=423207704","nprRetrievedStory":"1","nprPubDate":"Thu, 16 Jul 2015 11:59:00 -0400","nprStoryDate":"Thu, 16 Jul 2015 10:51:00 -0400","nprLastModifiedDate":"Thu, 16 Jul 2015 11:59:00 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","nprAudioM3u":"http://api.npr.org/m3u/1423435473-b436ba.m3u?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","path":"/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3?orgId=1&topicId=1053&p=3&story=423207704&t=progseg&e=423414958&seg=17&ft=nprml&f=423207704","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150716_me_whatever_happened_to_cottage_cheese.mp3\u003c/p>\n\u003cp>As you know, here at The Salt we've been a little obsessed with \u003ca href=\"http://www.npr.org/tags/421881486/for-the-love-of-yogurt\">yogurt\u003c/a> lately.\u003c/p>\n\u003cp>But there's a flip side to the story of the yogurt boom. What about that other product made from fermented milk that had its boom from 1950 to 1975, and has been sliding into obscurity ever since?\u003c/p>\n\u003cp>Cottage cheese took off as a diet and health food in the 1950s.\u003c/p>\n\u003cp>It makes a cameo in the show \u003cem>Mad Men,\u003c/em> that time capsule of the 1960s, as poor Betty Draper describes her last meal before going to the hospital to give birth: \"Toast, cottage cheese, pineapple,\" she tells her unsympathetic nurse.\u003c/p>\n\u003cfigure id=\"attachment_98077\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-e1437069348587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/e3367c-07a_cottage-c855731ea73917e41f92124cf922bd772f6f772f-400x300.jpg\" alt=\"On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices.\" width=\"400\" height=\"300\" class=\"size-thumbnail wp-image-98077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the day that he announced his resignation, Richard Nixon ate this meal of cottage cheese and pineapple slices. \u003ccite>(Robert Knudson/Nixon Library )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cottage cheese peaked in the early 1970s, when the average American ate about 5 pounds of it per year, according to the U.S. Department of Agriculture. Richard Nixon apparently ate even more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The same hidden tape recorders that helped bring down our 37th president also recorded him repeatedly ordering cottage cheese, often with pineapple.\u003c/p>\n\u003cp>Since then, though, Americans have cut their cottage cheese consumption in half. For comparison, per capita consumption of yogurt has \u003ca href=\"http://www.ers.usda.gov/datafiles/Dairy_Data/pcconsp_1_.xlsx\">increased\u003c/a> sevenfold over that time.\u003c/p>\n\u003cp>Nobody can be sure of the exact reasons for this.\u003c/p>\n\u003cp>Tim Noll, who worked for decades as plant manager for a now-shuttered cottage cheese manufacturer called \u003ca href=\"http://host.madison.com/gallery/business/photos-good-ol-days-at-the-bancroft-dairy/collection_253f61b6-eaed-11e0-8736-001cc4c03286.html#0\">Bancroft Dairy\u003c/a> in Madison, Wis., thinks it's partly due to the difficulty of making cottage cheese of consistently high quality. \"I think it's safe to say that in just about every plant that makes cottage cheese, it's regarded as the hardest product to make,\" he says.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png\" alt=\"How Yogurt Eclipsed Cottage Cheese for About 40 Years\" width=\"809\" height=\"655\" class=\"aligncenter size-full wp-image-98083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM.png 809w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-400x324.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/Screen-Shot-2015-07-16-at-10.51.59-AM-800x648.png 800w\" sizes=\"(max-width: 809px) 100vw, 809px\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://foodsci.wisc.edu/faculty/bradley/\">Robert Bradley\u003c/a>, who's taught cheese-making at the University of Wisconsin, Madison, for 50 years, agrees. \"It takes personal attention. It's a very fragile product,\" he says.\u003c/p>\n\u003cp>Making cottage cheese starts with milk and bacteria, as yogurt does, although the two products use different types of bacteria. A semi-solid curd forms, and just at the right moment, you have to cut the curd into small cubes. Then the curd is cooked and washed. Sometimes cream is added. It all takes careful handling.\u003c/p>\n\u003cfigure id=\"attachment_98085\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/cottage-cheese.jpg\" alt=\"A USDA poster promoting cottage cheese.\" width=\"400\" height=\"556\" class=\"size-full wp-image-98085\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A USDA poster promoting cottage cheese. \u003ccite>(U.S. Department of Agriculture )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We don't have the degree of dedication to this manufacture that we used to have,\" Bradley says.\u003c/p>\n\u003cp>As a result, quality varies. Bradley says that sometimes the product doesn't taste quite right.\u003c/p>\n\u003cp>Noll, though, points to another difficulty that has nothing to do with manufacturing. The people who run big food companies these days seem to feel that cottage cheese is a little old-fashioned. \"I haven't heard anybody on the marketing side trying to do anything exciting with cottage cheese in quite a while,\" he says.\u003c/p>\n\u003cp>That, of course, is very different from yogurt.\u003c/p>\n\u003cp>When I recently visited the dairy aisle of one supermarket, I found five whole sections of shelves filled with Greek yogurt, Australian-style yogurt and yogurt with all different flavorings. Off in the corner, there was one set of shelves with generic-looking cottage cheese.\u003c/p>\n\u003cp>Gerry Berman, a shopper, says there's lots of marketing about how \"Greek yogurt is so good for us.\" Cottage cheese doesn't have the same marketing behind it. \"Nobody talks about it anymore.\"\u003c/p>\n\u003cp>\"When we were younger, it was really promoted for your salad,\" says her friend Madeline Anglin.\u003c/p>\n\u003cp>\"Cottage cheese and peach slices!\" says Berman. \"And a hamburger patty!\"\u003c/p>\n\u003cp>A younger shopper, Mary Scott Bogatz, tells me that she hasn't tasted cottage cheese in years. \"It's really good for you, I know, but I just don't like the chunky and the creamy; the texture freaks me out,\" she says.\u003c/p>\n\u003cp>She walks off with a big container of plain yogurt.\u003c/p>\n\u003cp>But then, a few minutes later, she comes back. Just talking about cottage cheese got her thinking about it, she says. She's ready to try some again.\u003c/p>\n\u003cp>Maybe there's hope for cottage cheese after all. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98075/the-fall-of-a-dairy-darling-how-cottage-cheese-got-eclipsed-by-yogurt","authors":["byline_bayareabites_98075"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_1873"],"tags":["bayareabites_10212","bayareabites_10480","bayareabites_2890"],"featImg":"bayareabites_98076","label":"bayareabites"},"bayareabites_98048":{"type":"posts","id":"bayareabites_98048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98048","score":null,"sort":[1436980947000]},"guestAuthors":[],"slug":"hey-yogurt-maker-whered-you-get-those-microbes","title":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","publishDate":1436980947,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n","blocks":[],"excerpt":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","status":"publish","parent":0,"modified":1436980947,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1136},"headData":{"title":"Hey Yogurt-Maker, Where'd You Get Those Microbes? | KQED","description":"Making yogurt requires bacteria — but which strains of bacteria? There are dozens to choose from, and that choice affects yogurt's tartness and texture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98048 http://ww2.kqed.org/bayareabites/?p=98048","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/15/hey-yogurt-maker-whered-you-get-those-microbes/","disqusTitle":"Hey Yogurt-Maker, Where'd You Get Those Microbes?","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"391927036","nprApiLink":"http://api.npr.org/query?id=391927036&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/15/391927036/hey-yogurt-maker-whered-you-get-those-microbes?ft=nprml&f=391927036","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Jul 2015 08:25:00 -0400","nprStoryDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprLastModifiedDate":"Wed, 15 Jul 2015 05:08:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","nprAudioM3u":"http://api.npr.org/m3u/1423101509-a9c24c.m3u?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","path":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3?orgId=1&topicId=1053&d=255&p=3&story=391927036&t=progseg&e=423093635&seg=4&ft=nprml&f=391927036","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150715_me_hey_yogurt-maker_whered_you_get_those_microbes.mp3\u003c/p>\n\u003cp>Yogurt is a truly living food. The bacteria that transform milk into this thick and sour food also provide a sense of mystique.\u003c/p>\n\u003cp>For \u003ca href=\"http://www.trimonayogurt.com/about/\">Atanas Valev\u003c/a>, they carry the taste and smell of his homeland, Bulgaria. \"It's just the smell of the fermented milk. It's tart, tangy tart. That's what yogurt should taste like,\" he says.\u003c/p>\n\u003cp>The secret to that taste, he says, is the bacteria that Bulgarian yogurt-makers have used for thousands of years. So when he flew to the U.S. in 1991, he brought with him, in his luggage, two jars of those precious bacterial cultures.\u003c/p>\n\u003cp>\"It was homemade yogurt in Bulgaria,\" he says. \"Sheep milk yogurt. I got it from a shepherd.\" He kept that yogurt and used it as a \"mother culture\" to make more, for himself and his friends.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process is simple. Add yogurt to warm milk, and the bacteria in it multiply, consuming lactose and turning it into lactic acid. Gradually, the milk becomes more acidic and eventually sets in a gel.\u003c/p>\n\u003cp>Valev is now trying to bring the taste of his boyhood to America with his company, called Trimona Bulgarian yogurt.\u003c/p>\n\u003cp>Siggi Hilmarsson, founder of a company that makes, of course, \u003ca href=\"http://siggisdairy.com/\">siggi's\u003c/a> Icelandic-style yogurt, has also tried to duplicate the taste of his childhood. \"To begin with, I just bought yogurt off the shelf and tried to incubate the cultures from those,\" he says.\u003c/p>\n\u003cp>Many small yogurt companies tell stories of starting with bacterial cultures handed down from previous generations. \"My uncle, a long time ago, got his own\" yogurt-making cultures, says Hannibal Murray, operations manager of \u003ca href=\"http://www.whitemountainfoods.com/\">White Mountain Foods\u003c/a> in Austin, Texas.\u003c/p>\n\u003cp>In fact, though, it's not feasible to carry out commercial production the old-fashioned way, using existing yogurt to inoculate each new batch. This process, called backslopping, is inefficient and can raise the risk of contamination.\u003c/p>\n\u003cp>If you're in the commercial yogurt business, you need a microbe manufacturer, and that means a company like the Danish firm \u003ca href=\"http://www.chr-hansen.com/products/product-areas/dairy-cultures.html\">Christian Hansen\u003c/a>. Its North American headquarters is in Milwaukee.\u003c/p>\n\u003cp>Mirjana Curic-Bawden is the house expert on yogurt-making microbes at Christian Hansen. She, too, has childhood memories of homemade yogurt. \"I grew up in Belgrade, in Serbia, and my grandmother lived by the Bulgarian border and she made yogurt by herself,\" she says. \"My grandmother would be really proud of me. She never understood why I needed to go to school to make yogurt.\"\u003c/p>\n\u003cfigure id=\"attachment_98050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/img_1608_custom-28d8de9d605a76843a7b55b8de738a740596b351-e1436980759203.jpg\" alt=\"Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen "the doyenne of cultures."\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-98050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Siggi Hilmarsson, founder of siggi's Icelandic-style yogurt, calls Mirjana Curic-Bawden at Christian Hansen \"the doyenne of cultures.\" \u003ccite>(Dan Charles/NPR )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What Grandma didn't realize is how science can change the taste and texture of this food.\u003c/p>\n\u003cp>Despite the wild proliferation of yogurt labels these days — say hello, please, to Icelandic yogurt, Bulgarian yogurt and Australian yogurt — they all are made using a very similar recipe.\u003c/p>\n\u003cp>By law, anything called \"yogurt\" must be made from a few common ingredients: milk, of course, plus two species of bacteria called \u003cem>Lactobacillus bulgaricus\u003c/em> and \u003cem>Streptococcus thermophilus\u003c/em>. (Those are the essential ingredients; yogurt can also include other bacteria, as well as fruit and flavorings.)\u003c/p>\n\u003cp>So what makes Yogurt A different from Yogurt B?\u003c/p>\n\u003cp>Curic-Bawden explains that there's lots of variation within these two bacterial species, just as there's immense variation within our species, \u003cem>Homo sapiens\u003c/em>. Some of these little creatures gobble up lactose faster than others; some release more of that sour, tangy flavor.\u003c/p>\n\u003cp>So her company, Christian Hansen, has assembled a kind of microscopic zoo: 60 different strains of yogurt-making bacteria. They were originally collected in the ancestral homelands of yogurt, including Greece, Turkey, Bulgaria, the Balkans and the Caucasus region. \"We blend them in different ratios to achieve a certain texture and flavor,\" Curic-Bawden says.\u003c/p>\n\u003cp>Yogurt-makers with a particular vision for their yogurt make pilgrimages to Curic-Bawden's workplace, looking for the bacterial blend that's just right for them. \"She's the doyenne of cultures,\" says Hilmarsson.\u003c/p>\n\u003cp>A typical yogurt-making culture contains four to six strains of bacteria. Each company's exact mix of microbes, however, is a closely guarded secret.\u003c/p>\n\u003cp>Deciding on that mix can be complicated. Douglas Stewart, co-founder of \u003ca href=\"http://smariorganics.com/\">Smari Organics\u003c/a>, which makes Icelandic-style yogurt, says his company had to adopt a different bacterial culture when the first version produced yogurt that the company's yogurt-straining equipment couldn't handle. \"If we found something that worked better, we'd switch,\" Stewart wrote in an email.\u003c/p>\n\u003cp>Many yogurt-makers add additional species of bacteria to the mix, such as \u003cem>Lactobacillus acidophilus, Bifidus regulari\u003c/em>s and \u003cem>Lactobacillus casei\u003c/em>. These \"probiotics\" \u003ca href=\"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out\">may improve\u003c/a> intestinal health (although the evidence for this is mixed), but they don't affect the yogurt's flavor very much, says Murray.\u003c/p>\n\u003cp>It's possible to get your hands on yogurt-making cultures that, do, in fact, trace their lineage back to someone's kitchen. There's a community of culture-sharing yogurt enthusiasts, and a company called \u003ca href=\"http://www.culturesforhealth.com/\">Cultures for Health\u003c/a> sells various yogurt starters, some of them labeled as Greek, Bulgarian and Finnish. But Julie Feickert, the company's founder, says she acquired these bacterial cultures from \"people I know\": fellow yogurt-makers near Portland, Ore., where she started the company, and elsewhere in the U.S.\u003c/p>\n\u003cp>The labels on these starter cultures, she says, refer to their historical origins, but their actual source is a matter of \"legends and stories.\"\u003c/p>\n\u003cp>Curic-Bawden, for her part, believes that true \"heirloom\" yogurt cultures are now almost impossible to find. She says that most home yogurt cultures these days actually trace their ancestry to yogurt that someone bought in a store, which in turn came from the bacterial collections of companies like Christian Hansen.\u003c/p>\n\u003cp>Christian Hansen grows those microbes on a grand scale. Bacteria from this one company ferment 40 percent of all the yogurt sold in America.\u003c/p>\n\u003cp>Max McGloughlan, one of the chemists in charge of production at the company, shows me 8,000-gallon tanks where the bacteria multiply, and machines that concentrate the microbes into a thick soup. \"After it is concentrated, we bring it over to our freezing area for pelletizing, and we make small droplets of frozen bacteria,\" he explains.\u003c/p>\n\u003cp>There are 100 million individual microbes in each little pellet. Each pound of pellets will make 1,000 gallons of yogurt.\u003c/p>\n\u003cp>They leave the factory in big insulated boxes: a few hundred pounds of microbe pellets packed together with a few hundred pounds of dry ice, on their way to yogurt companies across the country.\u003c/p>\n\u003cp>They are the living heart of the yogurt business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98048/hey-yogurt-maker-whered-you-get-those-microbes","authors":["byline_bayareabites_98048"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_11176","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98049","label":"bayareabites"},"bayareabites_98010":{"type":"posts","id":"bayareabites_98010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"98010","score":null,"sort":[1436891762000]},"guestAuthors":[],"slug":"prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","title":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?","publishDate":1436891762,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.","status":"publish","parent":0,"modified":1436891762,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1058},"headData":{"title":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out? | KQED","description":"In recent years, a body of research has shown that beneficial microbes play a critical role in how our bodies work. And it turns out there's a lot of communication between our gut and our brain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"98010 http://ww2.kqed.org/bayareabites/?p=98010","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/14/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out/","disqusTitle":"Prozac In The Yogurt Aisle: Can 'Good' Bacteria Chill Us Out?","nprByline":"Allison Aubrey, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"422623067","nprApiLink":"http://api.npr.org/query?id=422623067&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/14/422623067/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out?ft=nprml&f=422623067","nprRetrievedStory":"1","nprPubDate":"Tue, 14 Jul 2015 11:25:00 -0400","nprStoryDate":"Tue, 14 Jul 2015 03:42:00 -0400","nprLastModifiedDate":"Tue, 14 Jul 2015 05:22:56 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","nprAudioM3u":"http://api.npr.org/m3u/1422800679-054c67.m3u?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","path":"/bayareabites/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3?orgId=1&topicId=1053&d=345&p=3&story=422623067&t=progseg&e=422799162&seg=8&ft=nprml&f=422623067","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150714_me_prozac_in_the_yogurt_aisle_can_good_bacteria_chill_us_out.mp3\u003c/p>\n\u003cp>The idea that fermented foods — including yogurt and kefir — are good for us goes way back. But could the benefits of \"good bacteria\" extend beyond our guts to our brains?\u003c/p>\n\u003cp>Nobel prize-winning scientist Elie Metchnikoff (also known as Ilya Ilich Mechnikov) first observed a connection between fermented milk and longevity among Bulgarian peasants more than a century ago.\u003c/p>\n\u003cp>\"Metchnikoff is regarded by many as the father of probiotics,\" says \u003ca href=\"http://theafricainstitute.uwo.ca/about/affiliated_faculty/gregor_reid.html\">Gregor Reid\u003c/a> of the University of Western Ontario, who \u003ca href=\"http://www.pasteur.fr/infosci/biblio/ressources/histoire/textes_integraux/metchnikoff/formatexmetabio2007anukam.pdf\">published\u003c/a> a look back at Metchnikoff's contributions.\u003c/p>\n\u003cp>Metchnikoff came up with \"the scientific rationale for the use of live microbes in the prevention and treatment of infections,\" according to Reid. And back in 1907, he says, Metchnikoff hypothesized that replacing or diminishing the number of bad bacteria in the gut with lactic acid bacteria — like the kind found in yogurt and kefir — \"could normalize bowel health and prolong life.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Metchnikoff's ideas were ignored for decades. Reid says after the discovery of penicillin, science focused on the use of antibiotics to kill off harmful bacteria.\u003c/p>\n\u003cp>It's only recently, Reid says, that the importance of beneficial bacteria has come into the limelight.\u003c/p>\n\u003cfigure id=\"attachment_98016\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/elie_metchnikoff.jpg\" alt=\"More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity.\" width=\"300\" height=\"379\" class=\"size-full wp-image-98016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than a century ago, Élie Metchnikoff, a Nobel prize-winning microbiologist, hypothesized that lactic acid bacteria — like the kind found in our yogurt — was important to gut health and longevity. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Elie_Metchnikoff_-_Between_ca._1910_and_ca._1915_-_LOC.jpg\">via Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Bacteria used to be the thing we had to eradicate,\" Reid says. But people are now realizing that many kinds of bacteria provide a benefit. \"So it's a paradigm shift, a massive shift in our thinking,\" he says.\u003c/p>\n\u003cp>This shift has led to an explosive growth in research. Scientists have \u003ca href=\"http://www.npr.org/sections/goatsandsoda/2015/04/21/400393756/how-modern-life-depletes-our-gut-microbes\">documented\u003c/a> that beneficial microorganisms play a critical role in how our bodies function. And along the way, it's become clear that the influence goes beyond the gut. Scientists have documented that the mix of bacteria that populate our gut influence our susceptibility to — or our immunity against — allergies, eczema and \u003ca href=\"http://www.nature.com/ncomms/2015/150623/ncomms8320/full/ncomms8320.html\">asthma\u003c/a>.\u003c/p>\n\u003cp>Now, researchers are turning their attention to our emotional health. It turns out that there's a lot of communication between our guts and our brains. Scientists studying this refer to this as the gut-brain axis.\u003c/p>\n\u003cp>\"The gut-brain-axis is the collective communication pathway between the gastrointestinal tract and the brain,\" explains \u003ca href=\"http://publish.ucc.ie/researchprofiles/C003/jcryan\">John Cryan\u003c/a>, a professor of anatomy and neuroscience at University College Cork in Ireland.\u003c/p>\n\u003cp>Some of the information travels along the vagus nerve, which extends from our guts to our brains. Cryan says the idea that the two regions are so interconnected should not be a surprise.\u003c/p>\n\u003cp>\"Think of phrases in our everyday language,\" Cryan says. We have \"gut instincts\" and \"gut feelings,\" he notes — or if we're brave, then we're \"gutsy.\"\u003c/p>\n\u003cp>\"We refer to butterflies in our tummy if we're feeling a bit anxious. So we portray a raft of human emotions directly in our gut,\" he says.\u003c/p>\n\u003cp>A few years back, Cryan and his colleagues \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=cryan+PNAS+2011+lactobacillus\">published \u003c/a>the findings of a simple experiment. They took a strain of lactobacillus — known as \u003cem>\u003ca href=\"http://www.mayoclinic.org/drugs-supplements/acidophilus/background/hrb-20058615\">Lactobacillus rhamnosus\u003c/a>\u003c/em> — that's one of the most commonly used probiotics, or beneficial microorganisms.\u003c/p>\n\u003cp>They fed it to one group of mice every day for a month, and they looked to see if the rodents' behavior changed. The results, Cryan says, were striking.\u003c/p>\n\u003cp>\"What we found was that the animals that were fed the lactobacillus — compared to those that were just fed a regular broth — were a lot less anxious. And they behaved almost as if they were on Valium or Prozac,\" he says.\u003c/p>\n\u003cp>Other labs doing similar animal experiments have also shown that probiotics can influence their emotional state.\u003c/p>\n\u003cp>But, of course, mice are not people. For starters, their emotional lives are much less complicated.\u003c/p>\n\u003cp>So researchers have begun to explore whether this effect may be seen in humans. To date, there have been a handful of small studies.\u003c/p>\n\u003cp>Take, for instance, a recent study \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=steenbergen++probiotics+leiden\">published\u003c/a> in the journal \u003cem>Brain, Behavior, and Immunity\u003c/em>. Researchers at Leiden University in The Netherlands recruited 40 healthy volunteers. (The study was funded in part by a probiotics manufacturer, but the company had no say in its design or execution.)\u003c/p>\n\u003cp>\"And out of those 40 people, we made two groups,\" explains Laura Steenbergen, a neuroscience researcher who worked on the study. Twenty people took a probiotic containing a mix of eight strains of bacteria for one month. The other 20 volunteers got a placebo that looked exactly the same. So no one in the study knew what they were getting.\u003c/p>\n\u003cp>In order to assess their vulnerability to sad moods, all 40 participants filled out questionnaires at the beginning and end of the study.\u003c/p>\n\u003cp>They were asked to rate on a scale how strongly they agreed with a host of statements, like this one: \"When I'm in a sad mood, I think how my life could be different.\" Or \"when I'm down, I more often feel overwhelmed by things.\"\u003c/p>\n\u003cp>After one month, what Steenbergen and her colleagues found is that the participants taking the probiotics answered these questions significantly differently than they had at the beginning.\u003c/p>\n\u003cp>\"What was different is that they reported less aggressive thoughts and less ruminative thoughts,\" Steenbergen told us by phone.\u003c/p>\n\u003cp>So, bottom line, they were a little more chill? \"Yes, it means they were less reactive to negative thoughts and feelings.\"\u003c/p>\n\u003cp>It's not clear how much weight to give studies like these. Asking people to report how they're feeling is a tricky business.\u003c/p>\n\u003cp>And scientists say it's still early days for this line of research, so we should be cautious in interpreting the findings. Especially since the effects of probiotics can be subtle.\u003c/p>\n\u003cp>\"We have to make sure the science proves the concept,\" Gregor Reid says.\u003c/p>\n\u003cp>So, I ask, there's not likely to be a probiotic that has the strength of Prozac in the yogurt aisle?\u003c/p>\n\u003cp>\"So far, no one has come out with magical strains saying this improves brain function,\" Reid says.\u003c/p>\n\u003cp>But as this body of evidence builds, scientists including Reid say \"beneficial bacteria\" are finally getting the attention they deserve. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98010/prozac-in-the-yogurt-aisle-can-good-bacteria-chill-us-out","authors":["byline_bayareabites_98010"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_12708","bayareabites_11654","bayareabites_14633","bayareabites_184","bayareabites_2890"],"featImg":"bayareabites_98011","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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