We were in the Foreign Service and stationed in Belgrade, Yugoslavia in the
early 1980’s. We used to buy the Bulgarian natural yogurt which was available
there on a sporadic basis. It was possible to add milk to the yogurt when our
supply was about exhausted and culture a new batch from the live bacteria. One
day one of our daughters added sugar to our stash and that killed the bacteria
and ended our production line. When we returned to the US I missed good yogurt
and, for years, would buy anything new on the grocery shelves in hopes of
finding the “real thing.” Most were cloyingly sweet with all sorts of sugary
additives and others were just “blah.” Finally, years later, we recently
happened on Erivan in our Whole Foods store. Eureka! We have been a steady
customer for Erivan ever since. It’s natural, tart, clean taste is like
deliverance from the shelves of adulterated product. Thanks you so much – and
keep up the good work!
Just came across your yogurt at the Whole Foods in Plymouth Meeting, PA. Saw your address and thought, I had to try it – since you are a local farm. And boy, I’m so glad I did! It’s the most perfect tart tasting yogurt out there. My four year old asked for a scoop – she never eats plain yogurt – she said she loved it, then smiled and asked for more!
Thanks so much! 🙂
(submitted by Lillian)
1 pound pasta shells
1/2 stick butter
1 or 2 cloves fresh garlic, pressed
2 cups plain Erivan Yogurt
- Cook pasta according to directions
- Melt butter in a saucepan, add garlic and heat until bubbly and light brown
- Pour butter and garlic over the drained pasta and toss
- Top with yogurt – toss again and serve
- May be garnished with chopped parsley for color
Optional: Add cooked ground lean hamburger (aka “Mock Manti”)
I love your yogurt. I practically don’t eat any other yogurt, unless I can’t find Erivan. It’s the perfect yogurt: perfect richness, perfect tartness, perfect sweetness. And, I love that your cows have names. Every time I eat Erivan, I wonder if what’s going in my mouth came from Violet or Autumn, or one of the other girls. I love simple food, and having a simple relationship with my food. If only the rest of the world operated with this motto.
Thank you for keepin’ it real.
ps. Have you ever had a cow named “sakura”? It means Cherry Blossom in Japanese. I think it would be a very cute name for a cow 🙂
Saute 2 chopped onions in olive oil, add 1 cup barley and mix. Then add dried crushed mint, 3 cans chicken broth, beat 3 eggs into 6 cups of ERIVAN yogurt and gradually add to soup. Heat. Salt and pepper to taste.
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile.
Serving size: Makes 8 servings
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain Erivan yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze)
1 teaspoon water
Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.
I came across your yogurt four or five years ago, in an “upscale” grocery store…I shop there once every six weeks for “special” items. I go there especially for your Erivan Yogurt. As compared to other “commercial” yogurts, your product seems like it was made by early American Colonists who took pride in their recipe, cared about their family’s health, and the well being of their greatly valued cows.
It smells great, it tastes great (a bit tart and so alive!)…even my small dogs love to have some in their bowls every day! When I have gone off plain yogurt, I have had slight health issues such as yeast overgrowths and colds. But since I have made it part of my healthier diet plan now, your acidopholis all natural yogurt makes me feel like I can do anything! I am not kidding.
Christine, Baltimore, MD
I moved to California 10 years ago and have morned your yogurt!
Visiting cape cod for 2weeks has allowed me to eat it EVERY DAY
I have eaten your AMAZING YOGURT for about 30 years and have to eat my fill
when I visit the east coast!!
Just needed to tell you guys and cows that your yogurt is the world’s best ever
No one can top your product!
Thank you for my 2 weeks of heaven!
I just had to let you know how happy I am to have found your yogurt. It is by far the best yogurt I’ve ever had. I drive an hour and fifteen minutes to purchase it from Whole Foods and usually buy 5 or 6 containers at a time. My 10 year old daughter is also madly in love with it. It makes me so happy every time she requests a bowl of Erivan yogurt and blueberries. Thanks again!
Hi good people and cows of Erivan heaven! :o)
I’m addicted to yogurt since I was 5 years old. Moving from my motherland to Sweden maid it possible for me to try every single yogurt there was, during the summer holly days when we travel around Europe I kept on trying just because I love yogurt.
When I came here for almost two years now I was dreading a life without yogurt but I started with my search for THE yogurt. It took me 1 year and 2-3 month to find your Erivan.
I was passing the yogurt aisle in Whole Food with a most depressing look (because I couldn’t find The One) when a word just jump out from its container: Acidophilus! Could it be?
Finally at home, I open the container, smell it and felt my expectations grow, I took a spoonful and try it. Yes, finally! At last I found The One. This is almost the same as the one I eat in Sweden.
Thank you so much for the yogurt, thanks all the cows, please hug n kiss theme from me.