The philosophy at Wallaby Yogurt is to produce the best tasting yogurt in the United State
To accomplish Wallaby yogurt’s creamy thickness, a slow cooking process i used to create a naturally smooth and creamy texture, rather than relying on gelatins or thickeners. As a result, it takes about twice as long to create Wallaby yogurts as it does conventional yogurts. It is also slowly and gently cultured after pasteurization, ensuring it contains living and active yogurt acidophilus, bifidus, bulgaricus and thermophilus probiotic cultures. The organic milk for Wallaby yogurts comes from local family farms in Sonoma and Marin Counties. The yogurt is made fresh daily in Napa Valley using all organic fruits and evaporated cane juice, and is certified organic by Quality Assurance International. All the yogurts are kosher.
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.