Cream Cheese

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Mother Culture™ cream cheese is made by straining the Greek yogurt for a minimum of 3 days. This removes all of the whey and leaves a dry curd “cheese”. It contains the same probiotic content of our yogurt. It can be spread on bagels, sandwiches, wraps, crackers, veggies, added to sauces, and baked with. Substitute wherever you would use store-bought cream cheese.

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Spoonable thick and strained through cheesecloth, Greek yogurt is higher in protein and lower in lactose than Signature Drinkable yogurt. It's creamy-­thick consistency makes Greek a customer favorite. Read more about Greek Yogurt.

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When yogurt is made using traditional preparation techniques, it naturally sets on the thinner side. This is why we term our Drinkable Yogurt “Signature”. The Plain Signature is the base from which all of our yogurt products are made. Read more about Signature

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