The White Moustache tells a story about my family and my fellow Zoroastrians living in Iran, India and Los Angeles. It’s a story that’s personal and a story that’s universal.
It’s a story that The Economist wrote about when we were kicked out of California when all we wanted to do was sell traditionally made yogurt in local Los Angeles farmers’ markets.
Sometimes, it’s easiest to tell this story by what others have written. For me, the only way to truly know our story, is to taste it.
We incubate each batch using old-world techniques, the way my grandmother and her grandmother (and probably your grandmother) used to do it. Then we strain it slowly using good old-fashioned elbow grease and gravity in order to get a consistent thick texture. The devil is in the details, the pleasure is in the pain.
We think we’ve perfected the healthy art of making yogurt without machines and without excess energy use while promoting an eco-friendly and completely organic environment for our yogurt cultures to flourish. We don’t add any preservatives, salt, sugar, cream or starches. We want The White Moustache to be as simple as possible.
I started this business with my dad. Despite numerous arguments about temperature, marketing and that one time we simultaneously fired each other – we really enjoy sharing our time together, capturing a part of our heritage to share with you.
If you want more of our story, here’s twenty minutes of me explaining where we’re coming from and where we’re heading to.