Greek Yogurt Galore

The New York Times reports on the astounding growth of the production of Greek-style yogurt in the US, which has dominated New York State dairy in the last few years, and now is set to take over Idaho as a new Chobani plant opens in Twin Falls. This new plant is expected to serve the entire West Coast to help satisfy our sudden appetite for this thick dairy treat, including in forms never before seen, like tube yogurt, and packaging that includes separated mix-ins.

Meanwhile one of Maine’s dairy processing plants (the Bangor Garelick/Hood plant) is shutting down and Maine dairy farmers continue to struggle to receive a sustainable price under the current federal pricing structure…

Yogurt Shelf Life?

This just came into the Guild mailbox:

“I make yogurt in a licensed creamery and we’ve been seeing huge (infinite?) shelf lives for our yogurt, upwards of four weeks in the fridge, with a tangier taste but nothing evil going on. We’re currently putting a 2-week expiration date on our yogurt that we sell in stores, but we are tempted to make this date longer or to change wording so that retailers feel comfortable letting stock hang around. I’m curious to see if anyone in the cheese guild has had any experience with this issue, as there apparently aren’t any state guidelines to which we can refer, and the MMDC doesn’t bring up shelf life, either.

Thanks very much for any help you can offer.”