Browse our Frequently Asked Questions below or submit your own question using the form.
Several different types:
- Brown Swiss
- Red Devon
Typically, organic customers do not want synthetic vitamins used in milk. And, like our customers, we prefer our milk to be left in as natural of a state as possible.
Yes, we are required to add Vitamin A to our 2%, Skim, and 1% milks. When cream is removed from milk to lower the fat, you lose or lessen the natural vitamin A that is in it. We do not use Vitamin A from an animal source when we add it.
We do not add Vitamin D to any of our products.
We work primarily with small, family owned farms that own 35-40 cows, but we also work with farms that have as few as 15 or as many as 95 cows.
Pasteurization is a mandated production method for milks in the United States, where heat is applied to raw milk to decrease the possibility of food-borne illness and to increase shelf life.
We use a process called VAT pasteurization, where a fixed volume of milk in a vat is slowly agitated at 145° Fahrenheit; this process has a uniquely negligible effect on the pure flavor of the milk. Our end product is as close as pasteurized milk can get to farm fresh flavor.
We also choose the VAT process because we believe its lower temperature allows milk to retain more of its nutritional value than other methods of pasteurization (industrial-scale milk operations heat their milk to 161° or higher, Fahrenheit, HTST method, and from 265-300°, Fahrenheit, UHT method). The difference is very easy to understand; overcooked food loses flavor and nutrients.
Yes, there are Live active cultures – s. thermophilis, l. acidophilus , bifidus, l. bulgaris.
Our yogurts will have comparatively less color and it will not be as sweet as most yogurts found in the United States. We add less fruit to allow the cultured milk taste to stand out, instead of the taste of a lot of sugar. Most customers who eat Kalona SuperNatural™ regularly say their taste buds are transformed. It is very hard to eat a yogurt with 20-35 gram of sugar when you are used to eating our yogurt with just 7-12 grams of sugar per serving.
No there is not wrong with it, our yogurt is thinner because we don’t add thickeners or stabilizers. It is just pure, cultured, non-homogenized organic milk. The lack of stabilizers can cause the appearance of our yogurt to change with the seasons as the cows’ diets (pasture) change with the seasons.
Kalona SuperNatural™ will look different because it is different. Typically yogurts made in the United States have textures that are smooth, thick, or whipped. You see these textures because thickeners or stabilizers are added to mask the natural marbled texture of the cultured milk.
Yes, the milk for our yogurt is Vat (145 degrees) pasteurized before we start making the yogurt.
Each state has different regulations regarding the shelf life of eggs. Please consult your state requirements.
The birds eat a diet made up mostly of corn and soybeans. Vegetarian just means that the feed is free of any animal byproducts.
White and Brown eggs only differ in color and breed of bird. White birds lay white eggs and all other breeds lay brown. Brown eggs have slightly thicker shells.
Cage-Free Birds are fed a vegetarian diet, free of hormones. These birds are housed in open barns where they have room to move about and engage in natural hen behavior. They have 1.25 to 1.5 sq. ft. per bird of floor space.
Free-Range Birds are fed a vegetarian diet, free of hormones. The birds are housed in open barns like Cage Free Birds with the addition of 2 sq. ft. per bird of access to the outdoors. (Note: all organic eggs are required to be free range.)