Frequently Asked Questions

We recommend using the yogurt within seven days after you've opened it.

It's normal for a bit of liquid (whey) to separate from our yogurt. It occurs when there's been pressure applied or when the yogurt has undergone a temperature change. We don't use artificial thickeners to prevent this. Whey contains many of the important vitamins and nutrients in yogurt, so we recommend you simply stir it back in.

Yes, you can, but yogurt that has been frozen and thawed will have a different look and texture than fresh yogurt. While we have not tested this ourselves, it is thought that many of the live active cultures in yogurt will survive freezing, but we cannot promise that will be the case. If you do choose to freeze our yogurt, we still recommend that you use it by the use-by-date stamped on the container.

It can. Heating yogurt to high temperatures destroys the cultures. To prevent this, never add yogurt directly to a boiling or extremely hot mixture. Instead, stir a few tablespoons of the hot food into the yogurt, warming it gradually. Then stir the warmed yogurt into the hot mixture. Do this near the end of the cooking process, so the yogurt won't be heated for a long time. If the temperature is higher than 120° F, as it is in baking, the live active cultures will not survive, but the yogurt will still provide valuable nutrients such as calcium and protein.

Yes. Our gluten-free certification tells folks with gluten intolerance (celiac disease) that they can enjoy our yogurts without worry.