Question 1

Is your milk fortified with vitamins?

Accepted Answer

Our Whole Milk is not fortified with any vitamins. Our 2% Reduced Fat Milk is fortified with vitamin A & D as required by US law.

Question 2

Your yogurts and kefir are not very sweet! Are they low in sugar?

Accepted Answer

Our Plain Kefir, Plain Cream on Top & Greek yogurt have zero added sugar. Our flavored products have minimal sugar to subtly enhance the uniquely delicious flavor of our organic grass-fed milk, not mask it. Our nutritional fact panels indicate added amounts of sugar for each product so that people can make better choices. Please check out our product pages for nutritional information.

Question 3

What is kefir? How is it different from yogurt?

Accepted Answer

Pronounced ‘kuh-feer’, Kefir is a fermented, cultured dairy beverage, often with a yogurt-like tartness and creamy consistency. Kefir is also loaded with probiotics to support a healthy digestive system.

The main difference between our yogurt and kefir are the type of cultures we add to the milk to create the finished product. We incubate the culture in our Kefir for approximately eight (8) hours. We use the following cultures in our Kefir:

Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus rhamnosus.

Like all of our other products, we make every drop of our kefir exclusively with our certified, 100% grass-fed whole milk from the Maple Hill Milkshed, our family of farms.

Question 4

What cultures are added to your yogurt and kefir?

Accepted Answer

We use the following cultures for our Cream On Top yogurt:

Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus paracasei, Lactobacillus rhamnosus

We use the following cultures for our Greek yogurt:

Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei, 
Lactobacillus rhamnosus

We use the following cultures in our Kefir:

Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. lactis biovar. Diacetylactis, Leuconostoc mesenteroides subsp. Cremoris, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus rhamnosus

Question 5

How can I use kefir?

Accepted Answer

While Kefir is traditionally consumed as a beverage, there are lots of other ways to enjoy it, including:

Smoothie base—add your own tweaks (chia, greens, bananas)
Pour over fresh fruit, granola, or warm fruit cobblers / crisps
Freeze in molds for creamy popsicles
Use as a 1-to-1 replacement for buttermilk in baking recipes
Use as marinade base for lamb, chicken or beef

Check out some of our recipes using Kefir and other Maple Hill products on the Recipes page.

Question 6

Why is your cream on top yogurt so earthy tasting?

Accepted Answer

Maple Hill's cows are only fed their natural diet of grass. This gives our grass-fed yogurt that unique natural earthy flavor, which will vary throughout the year based on the nature of the grass the cows eat during different seasons of the year. This gives Maple Hill products a more natural flavor than what you will find with other brands who feed grain and corn.

Question 7

What are the differences between your Greek Yogurt and Cream on Top Yogurt?

Accepted Answer

Our Greek Yogurt is ultra-filtered during the manufacturing process. As a result, it is thicker and more “spoonable.”

We also use a different type of yogurt cultures in our Greek Yogurt.

Our Cream On Top Yogurt is tastefully tart & incredibly smooth.

FAQ