Let’s do the math! It takes just four ingredients to make Three Happy Cows blueberry drinkable yogurt - organic milk, blueberry pulp, pure cane sugar and live probitoic cultures (L.D Thermophilus and S.S. Bulgaricus) plus one talented artisanal yogurt maker, Edgar Diaz, to equal two happy IttyBittyFoodies!
Diaz, owner of the local Dallas yogurt company, Three Happy Cows pulls out a recipe book “Yogurt” by Sonia Uvezian to show me. “It is how you make it that is the difference.”He is talking about his silky smooth drinkable yogurts in five flavors including pina colada and strawberry, the thick Greek style yogurt, sinfully rich dulce de leche caramel spread and new yogurt pops. It is a name that Pikelet & Lollo consistently asks for and the name the American Cheese Society called out when Three Happy Cows won first place in the yogurt category in 2010.
So it spurred us to take a visit to his Dallas plant where Three Happy Cows has the capacity to churn out 15,000 a day of the delicious artisanal yogurt a day. His mantra seems to be simplicity and freshness. The organic milk comes straight from Country Line Farms out in the Panhandles, Texas. “There’s no additives or preservatives. Sometimes, our strawberries don’t give off enough color, we prefer to put in more strawberries than artificial coloring,” says Diaz. There’s usually 8-10% of fruit in their flavored yogurts.
“I’m very happy to use the European style because it works much better with the body and texture of the yogurt.” He invites me to try the Greek yogurt which is ridiculous creamy on the tongue, rich and flavorful but not too acidic. “To ripen to this point it takes five days.” But for the drinkable yogurt, Diaz states that they need an order only 24 hours in advance before it goes out. It’s that fresh.
And that is why IttyBittyFoodies ♥ Three Happy Cows!
Till our next Happy Meal!