Established in 1910 by young French immigrant John Sabatte, Berkeley Farms is celebrating
It is generally agreed upon by food historians and the like that yogurt, like cheese and other fermented milk products, was stumbled upon by accident in the Neolithic era. A likely scenario is that milk stored in warm temperatures or animal hides quickly fermented, yielding a thicker yogurt-like substance or even cheese. The period in history in which this occurred is known for the proliferation of tools, domesticated animals and farming, so the discovery of ways to extend the viability of fresh milk would have been a natural extension of this practical evolution. Yogurt is rich in calcium, protein and B-vitamins, it is known to promote gut health, and is an integral part of many cultures and foodways. Yogurt is an excellent tenderizer for meats, an excellent base for creamy dressings, a healthful addition to chilled soups and a superb beverage.