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Cultured Pasteurized Organic Whole Milk, Pectin, Vitamin D3. Live Active Cultures: S. thermophilus, L. bulgaricus, Bifidobacterium BB-12®, L. acidophilus, L. paracasei and L. rhamnosus.
During our first years on the farm, this was all we made — quarts of plain, simple, whole milk yogurt.
While Stonyfield is best known for making yogurt, yogurt wasn’t the way the founders of Stonyfield thought they’d change the world. In 1983, Stonyfield co-founders Samuel Kaymen and Gary Hirshberg were simply trying to help family farms survive, protect the environment, and keep food and food production healthy through their nonprofit organic farming school. Just to keep things running, the duo started putting their farm’s seven cows to work making yogurt. They knew they were making a healthy food grown with care; what they didn’t expect was how much people would love it. People went crazy for the yogurt from Samuel and Gary’s little farm school, and the two knew they had found a way to make a real difference. With this yogurt business, the two organic farming teachers could show the whole world that a company could make healthy, delicious food without relying on toxic chemicals that harm the environment and public health.
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