SMALL BATCH YOGURT
Hi, I'm Karyna. I started making yogurt when my daughter, Aida, started eating food about three years ago. As a parent, you have this beautiful, new little person and you pay a lot more attention to what goes into them than you ever did to yourself. You want to do right by them, and in the process end up terrified you might kill them with cheese and crackers. I've come a long way since then, loosened up. (We eat plenty of cheese and crackers.) But in the process of educating myself about food options, I came across some pretty exciting stuff about traditional foods. They're a lot easier to make (and even more delicious) than I expected, including yogurt. The next thing I know, I'm making yogurt every week.
GOOD MILK MAKES GOOD FOOD
It started because I was part of a milk co-op with some other moms I knew. We drove out to Spokane Family Farms every other week and got good, local milk, at a lower cost, and supported our community. I found myself trying all kinds of new things: yogurt, ricotta, creme fraiche, buttermilk. I was trying to figure out my Mom schtick and save money on our grocery bill. The first time I tried to make yogurt I was convinced it was worth making at home. To start your first batch you need a good dollop of regular store stuff...assuming it has the culture that makes yogurt yogurt. But NONE of the dozen brands I tried worked. They didn't have the culture that I needed to start making yogurt, that naturally occurring bacteria that makes it good for you, cost efficient and convenient. Realizing how rare that live culture was, made me committed and resolved to keep that complete culture in the yogurt my family ate. The yogurt making process, and ingredients are really simple! It is merely heating milk, cooling milk, adding the culture (that dollop of yogurt I mentioned) and incubating at a certain temperature for 12-24 hours in the glass jars I package in.
DELICIOUS & NUTRITIOUS!
Shortly after, my dearest friends who had always suffered from IBS of sorts, asked me to make some for them. Low and behold, their chronic gut pangs abated. Together we became obsessed with the science of yogurt: gut flora, human microbiome, the ways that bacteria have been part of traditional foods and diets since beginningless time. Bacteria should be part of our daily diet and has direct short and long term health benefits.
The more I learned, the more I wanted to share the benefit (and the yogurt I was making) with my loved ones. Frankly, I became more and more passionate about food. I really believe that food IS medicine, and by eating real food we are healthier and feel better. I believe in what I do, in what I make, and that it's good for you. And the next thing I know I am making nearly 60 quarts of yogurt a month, just for family and friends!
So here I am. I want to spread the love, make what I believe in available to you too. And it just so happens that some pretty sweet people in my life have offered to help make that happen. I’ll be teaming up with BATCH bakeshop to share space in their new bakery kitchen (opening this July in the West Central neighborhood, in Spokane). We think that yogurt made with live cultures and locally sourced milk pairs really well with small batch baked goods! I will retail my yogurt at BATCH bakeshop, local farmers markets and more! I have worked in the local food community as the manager for the Thursday Market for a few years now, and feel really good about the relationships I've developed and the excitement I've gotten about my endeavor.
This Kickstarter will fund the purchase of a custom, locally made pasteurizer ($10-12,000) which is what I need, in order to adhere to the guidelines of the Washington State Department of Agriculture in order to bring healthy, delicious yogurt to all of Spokane. (I’m buying local not just because the pasteurizer will be the perfect size but also because it will save me money. About $6,000-$10,000 actually when comparing prices with other approved commercial pasteurizers.).
So here's your chance. A chance to believe in real food, real people, and good medicine.
Flora yogurt company, it's where its at.
Risks and challenges
What are my obstacles? Well, this was my biggest one: The pasteurizer! Everything else seems to be going well and lined up in a mangable way. I suppose there could always be something else. Construction of the bakeshop could be delayed. Spokane Family Farms could run out of milk ... but I really feel at this point, I'm sure that this is for me. I'm dedicated. And I have the tools, the working relationship with Washington State Department of Agriculture, and the support of my posse to make anything happen. The world is full of marvelous people!Learn about accountability on Kickstarter
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