the yogurt
Our yogurt with strawberry topping

We define ourselves in two ways:

1. Culture (kuhl-cher) - noun - the arts and other manifestations of human intellectual achievement regarded collectively

We believe that Culture reflects the best practices in yogurt-making and pastry passed on from generation to generation, our process is a mixture of culinary best practices.

2. Culture (kuhl-cher) - verb - to maintain in conditions suitable for growth

Our yogurt is cultivated using live yogurt cultures. We cultivate all of our yogurt on site using the best milk from Hudson Valley Fresh (Skim and Lowfat Milks) and Organic Valley (Organic Whole Milk).

our cultures & health benefits

At Culture, we use a combination of L. bulgaricus and S. thermophilus.

L. bulgaricus is an important bacterium used in fermenting yogurt. It helps produce lactic acid.  L. bulgaricus provides an important protective role in digestion. Studies indicate that certain strains of L. bulgaricus:

  •      Help the immune system
  •      Improve the digestion of milk
  •      Break down of lipids (fats)
  •      Control cholesterol levels
  •      Reduce the growth of less desirable microorganisms

S. thermophilus, in combination with L. bulgaricus, is used to produce yogurt. This organism is known to be efficient in breaking down lactose, a desirable trait for those who are lactose-intolerant.                

Our cultures are probiotic!

Probiotics are live microorganisms thought to be healthy for people. According to the currently adopted definition by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), probiotics are:

     "Live microorganisms which when administered in adequate amounts confer a health benefit on the host"

According to the Harvard Medical School:

     "clinical studies have established that probiotic therapy can help treat several gastrointestinal ills, delay the development of allergies in children"