In 2009, our family began looking for a new way to sustain our two farm families, while still doing what we love – dairy farming. After a lot of thought and research, we settled on making our own farm-fresh, farmstead yogurt from the milk our cows give each day. Our idea came to fruition in October of 2010, when we began making and selling Velvet-View Farmstead Yogurt.

On Velvet-View Farms, each of our cows is milked three times a day. Immediately after the milk leaves the cow, it travels a short 17 feet to our yogurt room, where it becomes the wholesome, fresh yogurt that we provide to our customers.

To start, fresh milk is pasteurized at a low temperature for thirty minutes to ensure that all harmful pathogens and bacteria are safely removed. Then, we add back in the good bacteria cultures – the ones that turn milk into yogurt. The cultures we add to our natural yogurt are Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis. After the yogurt ferments with these cultures, it is flavored, poured into containers, and stocked in our refrigerator, where it awaits the delivery truck to be taken to a store near you.

Our yogurt is different from the other brands you might find on store shelves. One of the most important differences is that both our milk and our yogurt are produced right here on our farm, which means you can know exactly where your yogurt comes from. The silky-smooth texture of our yogurt attests to the fact that we don’t use pectin, gelatin, or any other preservatives – leaving you with a completely pure, delicious and wholesome product.