Small Batch,

Old World,

Yogurt Products

Handmade, hand-strained, hand packed.

Born of live cultures, farm fresh milk and endless patience.

Our Products

A distinctly decadent yogurt. Born of live culture, farm fresh milk and endless patience.

Available in Greek, Sour Cherry, Dates, Walnut & Honey and Seasonal flavors.

Our same yogurt recipe but strained longer for a thicker, shareable dip.

Available in Plain, Shankleesh and Kurdish flavors.

A thirst-quenching elixir of pure yogurt whey. Quench your thirst for health.

Available in plain, ginger, honey lime, passionfruit and pineapple flavor.

Probiotic whey pops infused with luscious fresh fruit.

Available in Tropical, Melon and Traditional Probiotic Pop packs.

Our Process

The Cow

It all begins with the cow, so we use the milk from cows raised in suitable and more traditional agricultural environments. We get our milk from Hudson Valley Fresh, a co-op of family farms dedicated to maintaining both healthy cows and the natural agricultural landscape of the region.

The Milk

The most important ingredient for yogurt making – we honor every drop of this sacred animal’s mother’s milk – from the solids to the whey.

The Yogurt

Handmade, hand-strained and hand-packed with nothing but pure milk and probiotics. Our labor intensive yogurt is made using ancient Persian techniques that we work hard to keep alive. The result is a simple and decadent yogurt.

The Whey

The magic elixir that results from our meticulous straining process. Every drop of yogurt whey is full of calcium, probiotics and vitamins. An excellent whey to hydrate and refresh, we have committed to an entire line of Probiotic Tonics and delightful frozen pops.

“The creamiest and most delicious yogurt I can find in New York City (and maybe in the entire country) is called the White Moustache… it is one of the best things I’ve tasted in quite a while — thick and smooth and glossy, and with an aroma that I feel relatively certain is what Heaven smells like.”

“…Our reactions were wide-eyed, gushing and full of awe at the contradictions produced by each taste: thick but creamy; light but substantial, an otherworldly combination of sweet and tart and tangy.”

“The local yogurt makers White Moustache produce a whey that has found a home at Smith Canteen, in Carroll Gardens, in a drink flavored with cucumber, ginger and mint.”

“White Moustache yogurt is decadent; it is thick, creamy, silky, lightly tangy… overwhelming in the best way.”

“Whey is often seen as a byproduct en route to yogurt-y goodness, but some yogurt makers and chefs are experimenting with ways to get consumers to eat and enjoy it in its own right.”

FAQ

What kind of milk do you use to make your yogurt?

All our yogurt products begin with whole milk from Hudson Valley Fresh, a dairy farmer partnership dedicated to sustainable agriculture and to preserving the dairy farming tradition of New York’s Hudson River Valley

Learn more about Hudson Valley Fresh.

How can I recycle my jars or whey bottles?

By contacting us DIRECTLY.

Most of your recycled jars go to other small businesses (candle-makers; teachers; musicians; etc.) so it’s all warm and fuzzy feelings all around.

Where can I find the nutrition information for your products?

Nutrition information for a hand made small batch product is tricky because the product is different from batch to batch, season to season. For example, we have noticed that milk can change over seasons–summertime milk is richer and fattier than wintertime milk— and I would guess the nutritional information varies as well.

Where we can, we have applied for an exemption that the FDA allows for small batch product like ours.

Please keep in mind that even when companies do provide nutritional information, they do so on an honor system, and most guesstimate what the calorie count is. Instead, we would like to be transparent with our process and give you the information so you can see if this is a right fit for you.

We only use whole milk and probiotic cultures to make our yogurt — that’s it! We do not add any cream or starches. Our milk is pure whole milk sourced from a Hudson Valley co-op of family farmers (Hudson Valley Fresh). There is about 10-12oz of milk that goes into making one jar of 8oz yogurt.

Before we got started, we experimented with the probiotics and the incubation temperatures to make the yogurt naturally thick. Each batch is handmade and will have slight variations (e.g. we pour the Sour Cherry and the Mulberries in by hand—so some jars will have more cherries than others). There is roughly one ounce of fruit preserves in each jar. The ingredients for the fruit preserves are listed on each jar.

This should give you a good idea of what you are eating.

We are sorry that we can’t be more exact, we don’t believe this is an exact science — we hope you take comfort in the fact that you are having a wholesome very simple yogurt.

Do you ever give tours of your facility?

Sorry. We do not have the capacity to do so at this time.

Is your yogurt kosher?

We use 100 percent Hudson Valley Fresh milk, which is certified by KOF-K Kosher Supervision. However, our production facilities are not certified kosher at this time.

How come your yogurt costs more than Fage or Chobani?

We make our yogurt entirely by hand using high-quality, meticulously sourced ingredients in an unfathomably time- and labor-intensive process. If you were to stop by the factory at two in the morning you’d see us merrily whisking yogurt and spooning sour cherry preserves into jars, one at a time. You may also hear us listening to Britney Spears or Googoosh.

What's all this fuss about Yogurt Whey?

When we strain our beloved yogurt as we do, we are left with a natural by-product called “whey”. This whey is almost neon green in color, it’s THAT pure — there isn’t a drop of cloudy milk solids in our whey, so, zero fat. And just like yogurt, it is chock full of probiotics and calcium. Now, back home, we used to clamour over this “yogurt water” for its hydrating gulps; but now we have quite a bit of it on our hands and people aren’t as familiar with it or what to do with it.

Our family just drinks it. Straight up; but we are Middle Eastern, we love the taste of tangy yogurt. What we didn’t realize are the myriad of uses folks are finding for the whey. We’re not chefs, but we are lucky enough to now be in a city where food is a religion. Some of the ideas that have blown us away:

  • Smoothies
  • Marinating meats
  • Aid in digestion (especially from our pregnant mammas)
  • Post-workout hydration (“Nature’s Gatorade”)

In addition to it being delicious, nutritious and multi-dimensional, finding a home for the whey is also socially responsible for us to do. As Jeffery Steingarten pointed out in his article in July 2014 VOGUE, yogurt whey can have a very serious environmental impact if disposed of incorrectly by releasing so many probiotics into the ecosystem. Now, we’re a tiny company — but we take this seriously. Ok, we take everything seriously, but we really believe in this by-product and will continue making some noise in letting you know about it.

Where Did You Get Your Name?

This is my dad. He was a big white moustache.