The Erivan Story
Offering the finest Acidophilus Yogurt since 1970. Still the “Good News” Yogurt for over 40 years.
Acidophilus is a group of beneficial (probiotic) human bacilli which inhibit the growth of harmful bacteria in the intestinal tract and stimulate the immune system. Poor diet and use of antibiotics can reduce the natural level of acidophilus in the body.
Long incubation and our proprietary process keeps the live culture and enzyme count high, assuring easier digestibility for even those with lactose intolerance, plus “better than milk” calcium absorption.
A choice blend of the freshest raw cow’s milk, pasteurized only once – just before culturing, gives Erivan Yogurt its special natural flavor. Since it is incubated in its own container, valuable whey, containing minerals, vitamins and protein is not lost.
Write or Email us for the Good News about Acidophilus and cholesterol, the anti-oxidant properties of milk fat, help for diabetics, yeast infections and much more.
“Who or what is Erivan?”
We call our yogurt “Erivan” as a way of honoring our ethnic Armenian heritage. Erivan (also spelled Yerevan) is the capital of Armenia. The “art” of yogurt making has been passed down through many generations. Thanks for asking!